Chocolate-caramel-nut tart

12 servings

120 minutes

Chocolate-caramel-nut tart is a refined delicacy of French cuisine that combines the rich taste of chocolate, delicate caramel, and crunchy nuts. Its roots go back centuries when French pastry chefs experimented with the combination of sweetness and textures. The fragile cocoa shortcrust base perfectly complements the thick caramel filling with hazelnuts, creating a rich flavor bouquet—from deep chocolate bitterness to sweet, creamy softness. This tart will adorn any table—be it a festive dinner or a cozy tea party. An exquisite presentation with grated chocolate or glaze patterns adds elegance to the dessert, turning each tasting into a small gastronomic journey.

Energy value per serving

• Calories: 464
• Proteins: 2.6g
• Fats: 38g
• Carbohydrates: 28g

Ingredients

• Wheat flour: 130 g
• Butter: 170 g
• Icing: 200 g
• Egg yolk: 1 pc
• Powdered sugar: 70 g
• Cocoa powder: 2.5 tbsp
• Corn syrup: 1 tbsp
• Cream 25%: 125 ml
• Hazelnut oil: 1.5 glass

Cooking steps

1. For the test: mix flour, cocoa powder, and a pinch of salt separately; separately beat 120 grams of butter and powdered sugar, then add the yolk to the mixture. Combine the flour and butter mixtures and beat on low speed until a homogeneous mass is obtained. Let the dough rest for 15 minutes.

   Required ingredients:

   • Wheat flour: 130 g
   • Butter: 170 g
   • Powdered sugar: 70 g
   • Cocoa powder: 2.5 tablespoons
   • Egg yolk: 1 piece

2. Spread the dough by hand in a 25 cm round mold and bake for 30 minutes at 180 degrees. Remove from the oven and cool to room temperature.

   Required ingredients:

   • Butter: 170 g

3. To make the filling, prepare caramel: in a saucepan, mix 60 ml of water, 200 grams of sugar, and corn syrup, and cook over low heat until honey-colored. Remove from heat, add 3/4 teaspoon of salt, and very slowly stir in the cream.

   Required ingredients:

   • Corn syrup: 1 tablespoon
   • Icing: 200 g
   • Cream 25%: 125 ml

4. Add the peeled roasted hazelnuts to the resulting caramel and cook over low heat until a dark honey color.

   Required ingredients:

   • Hazelnut oil: 1.5 glass

5. Add caramel with nuts to the cooled base and place in the oven (180 degrees) for 18-20 minutes, when the caramel starts to boil, remove and cool in the refrigerator.

   Required ingredients:

   • Icing: 200 g

6. You can decorate the already cold tart with grated chocolate or designs made of chocolate glaze, as shown in the picture.

   Required ingredients:

   • Hazelnut oil: 1.5 glass