Recipe from Bakingdom
Caramel Hazelnut Chocolate Tart
For the crust
115g unsalted butter
70g caster sugar
1 egg yolk
130g plain flour
18g cocoa powder
pinch of salt
For the filling
200g granulated sugar
1tbsp golden syrup
60g unsalted butter
120ml double cream
210g hazelnuts, toasted and skinned
40g plain or milk chocolate, melted, to decorate
1. For the crust, cream together the butter and sugar, then beat in the egg yolk. Sift in the flour, cocoa powder and salt and mix until just combined. Ensure the texture and colour is uniform and refrigerate for 15 minutes.
2. Press the dough into a 9 inch tart pan and freeze for 30 minutes. Preheat the oven to 180C/350F/mark 4. Bake for 30 minutes and cool before filling.
3. For the filling, combine the sugar, water and syrup in a large pan and stir to combine. Heat gently until the sugar has dissolved, then increase the heat and cook until the mixture takes on a pale-honey colour. Remove from the heat and mix in the butter, in tablespoon-sized portions. Gradually whisk in the cream and salt. If clumps form, continue to heat the caramel to remelt the sugar. Mix in the hazelnuts and heat until the caramel darkens slightly (about two or three minutes).
4. Pour the filling into the cooled crust and bake for 20 minutes, or until the caramel is bubbling. Leave to cool before decorating with the melted chocolate.