Jul 02,


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

For chocolate


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.

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