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1
For Dough:
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2
Place flour, sugar, cocoa, and baking powder in a large bowl and beat at low speed to blend.
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3
Add butter and beat 1 min or until mixture resembles coarse crumbs with some pea-sized pieces.
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4
Add 1 egg and beat for 30 sec or until dough just begins to form.
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5
Form dough into a flat round; wrap in plastic wrap, and refrigerate for at least 1 hour.
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6
On a floured surface, knead dough to soften slightly.
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7
Roll dough into a 12-inch round 1/8-inch thick; place in a 9-inch tart pan with a removable bottom.
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8
Run a rolling pin over the top of the pan to trim the dough. Refrigerate for 20 minute.
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9
Meanwhile, heat oven to 350u00b0F.
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10
Line crust with foil and fill with pie weights or dry beans.
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11
Bake for 10-12 minutes or until edges begin to set.
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12
Remove foil and weights and cool on a wire rack while preparing the filling.
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13
Filling:
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14
Reduce oven temperature to 325u00b0F.
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15
Sprinkle hazelnuts over the crust.
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16
Place caramels and 2/3 cup sweetened condensed milk in a small saucepan and heat over medium low heat until melted and smooth, stirring occasionally.
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17
Spoon over the nuts and crust.
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18
In a medium bowl, stir together remaining sweetened condensed milk, 1 egg, and melted butter.
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19
Add melted chocolate chips and stir to combine.
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20
Pour this mixture over the caramel.
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21
Bake for 35 minutes or until top is dry and center is set.
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22
Cool on a wire rack 30 minutes and refrigerate for at least 1 hour.
