Chocolate, hazelnut & salted caramel tart
Serves 12 Prep 40 mins plus cooling and chilling Cook 45-50 mins 48p a portion 424 kcals, fat 31g, sat. fat 16g, sugar 19g
FOR THE HAZELNUT PASTRY 50g blanched hazelnuts 200g plain flour 1 tbsp icing sugar 140g cold butter, diced 1 egg yolk flour, for dusting FOR THE SALTED CARAMEL 75g caster sugar 25g butter 100ml double cream 1 tbsp golden syrup large pinch sea salt flakes 50g blanched hazelnuts, toasted & chopped FOR THE CHOCOLATE FUDGE FILLING 100g dark chocolate (70%) 75g butter 2 large eggs, plus 1 yolk 50g caster sugar 1 tbsp cocoa
To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until resembling breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip out, flatten into a disc, wrap in cling film and chill for 30 mins.
Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then remove the beans and parchment and bake for 5-10 mins more until golden. Cool.
To make the salted caramel, heat the sugar and 1-2 tbsp water in a pan to dissolve. Turn up the heat and cook until you get an amber caramel. Reduce the heat, add the butter, cream and golden syrup, and stir until thickened. Take off the heat, add the salt, then cool for a few mins. Spread the caramel on the tart and scatter over the hazelnuts.
For the fudge filling, melt the chocolate and butter in a bowl over a pan of simmering water. Stir until smooth, remove from the heat and allow to cool slightly. Whisk the eggs, yolk and sugar for 6 mins until thick. Fold in the melted chocolate and cocoa, then pour into the tart case. Bake for 20-25 mins on a baking sheet until set and the top has a crust.