CATEGORY:

Desserts

SERVES:

8-10

Hazelnut Caramel Tart

INGREDIENTS
For Crust:
  • 1 ½ cups graham cracker crumbs
  • 1/2  cup ground hazelnuts
  • 1/3 cup melted butter
  • 2 tablespoons granulated sugar
For Filling:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup whole hazelnuts, toasted
  • 1/4 teaspoon sea salt
Chocolate Ganache Topping:
  • 1/2 cup heavy cream
  • 4 ounces dark chocolate, chopped
  • 1/4 cup chopped hazelnuts for garnish
METHOD / INSTRUCTIONS
  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs, ground hazelnuts, melted butter, and sugar. Press mixture into a 9-inch tart pan with removable bottom.
  3. Bake crust for 10-12 minutes until lightly golden. Allow crust to cool completely.
  4. In a heavy-bottomed saucepan, combine sugar and water for caramel.Cook without stirring until sugar turns deep amber, about 8-10 minutes.
  5. Carefully whisk in heavy cream and butter.
  6. Remove from heat and stir in vanilla extract and whole hazelnuts.
  7. Pour caramel mixture into cooled crust.
  8. Refrigerate for 1 hour until caramel sets.
  9. For ganache, heat heavy cream until just simmering.
  10. Pour over chopped chocolate and let sit for 2 minutes. Whisk until smooth and glossy.
  11. Pour ganache over caramel layer. Sprinkle with chopped hazelnuts. Refrigerate for 2 hours before serving.

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