SALTED CARAMEL TART

Ingredients

For the crust

• 50g raw hazelnuts
• 100g butter, room temperature
• 6 tbsp of sugar, divided
• 120g of flour
• 1/2 tsp of salt

For caramel

• 2/3 cup of sugar
• 50g of butter
• 1/2 tsp of salt
• 1/2 cup of whipping cream

For chocolate

• 200g of chocolate, finely chopped
• 3/4 cup of whipping cream

Instructions

For the crust:

• Heat the oven to 180C. Place the hazelnuts on baking sheet and roast until it starts to turn golden, 5-8 minutes.
• Transfer to a kitchen towel or paper , rub until most of skin is removed. Let cool.
• In food processor, pulse hazelnuts and 2 tbsp of sugar to form fine crumbs. Do not overmix.
• Add sugar, flour, butter.
• Transfer to a 26 cm tart pan , refrigerate for 15 minutes poking it with a fork and bake for 15 minutes.

For the caramel:

• In a saucepan, add sugar and water , cook until sugar starts to caramelize then add the butter.
• When the caramel reaches an amber color, remove from heat.
• Add salt then return pan to medium heat , add cream and whisk until smooth slightly thickened with a deep amber color.

For the ganache:

• Place the chocolate in a medium bowl.
• Heat cream in a saucepan until hot but not boiling
• Pour cream above chocolate and let sit for 1 minute.
• Mix until smooth.
• Pour the caramel into the cold tart shell and refrigerate 1 hour until cool.
• Pour in even layer over caramel and refrigerate about 10 minutes.