Milk Chocolate-Caramel Tart With Hazelnuts And Espresso Recipe

Name: Milk Chocolate-Caramel Tart With Hazelnuts And Espresso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups unbleached all purpose flour; 1/3 cup powdered sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 tablespoon (or more) ice water; 3/4 cup sugar; 1/4 cup water; 1/3 cup heavy whipping cream; 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes; 1 teaspoon apple cider vinegar; 1/4 teaspoon salt; 2/3 cup hazelnuts,; , husked, coarsely chopped; 1/3 cup heavy whipping cream; 1 1/2 teaspoons instant espresso powder; 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped; 1 tablespoon unsalted butter; 1 tablespoon cacao nibs*; 1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom

Servings: persons

1 1/4 cups unbleached all purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon (or more) ice water
3/4 cup sugar
1/4 cup water
1/3 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon apple cider vinegar
1/4 teaspoon salt
2/3 cup hazelnuts,
, husked, coarsely chopped
1/3 cup heavy whipping cream
1 1/2 teaspoons instant espresso powder
4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1 tablespoon unsalted butter
1 tablespoon cacao nibs*
1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom

1
Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.
2
Meanwhile, position rack in center of oven and preheat to 375u00b0F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.
3
Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in hazelnuts. Spoon filling into crust. Chill until cold and set, about 30 minutes.
4
Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with cacao nibs. Chill tart until topping is set, about 1 hour. DO AHEAD:
5
Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/4 cups unbleached all purpose flour, 1/3 cup powdered sugar, 1/4 teaspoon salt, 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, and more.

Yes, Milk Chocolate-Caramel Tart With Hazelnuts And Espresso falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk Chocolate-Caramel Tart With Hazelnuts And Espresso

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