Description
Salted Caramel Chocolate Tart with Hazelnuts is a luxurious dessert with a crisp chocolate crust, rich salted caramel filling, smooth chocolate ganache, and a topping of toasted hazelnuts and flaked sea salt.
Ingredients
Units
Scale
- 1 1/2 cups chocolate wafer cookies or digestive biscuits, finely crushed
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream (divided)
- 4 tablespoons unsalted butter (for caramel)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 8 oz dark or semi-sweet chocolate, chopped
- 1/2 cup toasted hazelnuts, chopped
- Optional: flaked sea salt for garnish
Instructions
- Preheat oven to 350°F (175°C). Combine crushed cookies and melted butter. Press into a 9-inch tart pan with a removable bottom. Bake for 8–10 minutes and let cool completely.
- For caramel, combine sugar and water in a saucepan over medium heat. Cook without stirring until it turns a deep amber color.
- Remove from heat. Carefully stir in 1/2 cup cream and 4 tablespoons butter. Add vanilla and sea salt. Let cool slightly, then pour into the crust. Chill until set (about 30 minutes).
- To make ganache, heat 1/4 cup cream in a saucepan until just simmering. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth.
- Pour ganache over the caramel layer and smooth the top. Sprinkle with chopped hazelnuts and flaked sea salt.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Use a hot knife wiped clean between slices for a clean cut.
- Store in the refrigerator, covered, for up to 4 days.
- For nut-free version, omit hazelnuts and use chocolate shavings instead.
- Do not freeze; caramel texture may change.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 170mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg