Chocolate, hazelnut and salted caramel tart

I've started a more permanent job now, but things are a bit slow so here I am on a rainy Friday afternoon. Can't believe we're into October already! Summer has come and gone and the days are getting grey and cold once again. I wonder how I started the year, it all seems like a distant memory.

The baking is still happening but a lot of repetitions of recipes as I've been getting a bit lazy. A and I have been hosting some dinner parties (within social distancing ruling) and it's been nice to have intimate gatherings with friends. Also very happy that my gym is open again!! It gives me some routine to keep my sanity. And allows me to eat more cake.

I've made this tart twice now - one with double the amount of filling because I forgot with my tart tin size I'm supposed to halve the filling but hey ho more is more in this case.

This tart is a combination of recipes. One for the tart base (see Banana cream pie post), one for the salted caramel (https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/) and one for the chocolate fudge filling (https://www.bbcgoodfood.com/recipes/chocolate-hazelnut-salted-caramel-tart).

Chocolate, hazelnut and salted caramel tart - adapted from several recipes

Makes 1 7" tart (double the filling for 9")

1 pie crust blind baked (see Banana cream pie post)

25g chopped hazelnuts - put as much as you like really

Salted caramel

Sugar 50g - I used caster although recipe specified granulated

Salted butter 30g

Heavy cream 30ml

Salt to taste

Chocolate filling

Dark chocolate 50g

Unsalted butter 35g

1 large egg - recipe said 2 large eggs + 1 yolk but I was lazy to use half a yolk

Caster sugar 20g

Cocoa powder 1/2 tbsp

You want to start by making/defrosting your pie crust and blind baking it. As it cools, you can make the salted caramel and chocolate filling.

Salted caramel

Salted caramel is actually so easy to make. The most difficult part is probably the washing up. I suggest as soon as you've cleared your pot of caramel, to fill it up with boiled water and let it soak for a bit then it'll be really easy to clean off.

Would advise you to measure out all the ingredients first and have them by your stove so you're prepared. Pie crust should have been blind baked and cooled for about 10-20mins before you start making the caramel.

1. Heat granulated (caster) sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

2. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

3. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)

My butter didn't separate and sugar didn't clump. There was some splatter but no gloves required. Essentially just keep whisking!

4. Very slowly drizzle in heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

5. Remove from heat and stir in salt. Allow to slightly cool down before using. Caramel thickens as it cools.

Let it cool for 5-10mins then pour into pie crust.

Top with hazelnuts then proceed to make chocolate filling.

Chocolate filling

You can preheat your oven to 180C before making the filling or just leave it on from the blind-bake step although that's a waste of electricity...

1. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly.

I used a microwave

2. In a separate bowl, whisk the eggs, (egg yolk) and caster sugar for about 6 mins until thick and pale.

I hand-whisked

3. Fold in the melted chocolate and cocoa, then pour into the tart case.

4. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices

I should really take a cross-section of this the next time I make it. Also, double the filling works if you like chocolate and salted caramel and hazelnuts...and the pie crust held it all!

Stay safe everyone!

Nic x