Celebrate this Valentine’s Day in style by serving up this utterly sophisticated Chocolate Hazelnut Caramel Tart. With a delectable chocolate shortbread crust, luscious caramel filling, toasted hazelnuts, and decadent chocolate ganache, this Chocolate Hazelnut Caramel Tart truly is the ultimate indulgence.
I happen to think that chocolate and caramel is such a divine pairing. And since I am also a huge fan of salted caramel, finishing this tart with a sprinkling of sea salt flakes takes it to another whole level. This tart manages to perfectly balance a silky smooth filling, with just the right amount of crunch and a delightfully chewy crust.
How are Tarts and Pies Different?
A pie is a sweet or savory dish with a crust and a filling. Pies can have only a bottom crust, just a top crust, or both. Pie crust is traditionally crisp, and flaky, and made with flour, salt, water and butter (or shortening).
Tarts, on the other hand, have shallow sides and only a bottom crust. Tart crusts are more firm and crumbly, and are typically made with a pastry style dough. Like pies, tarts come in both sweet and savory form. But unlike pies, they are baked in a pan with a removable bottom.
More Indulgent Chocolate Recipes
Looking for even more rich and chocolatey indulgences? Then you’ll love this recipe for Dark Chocolate Cake with Chocolate Ganache Frosting, these decadent Raspberry Chocolate Mousse Cups (with gold dust!), and this gorgeously decorated Heart Brownie Cake.
The decadent chocolate, hazelnut, and caramels flavors make for quite the seductive treat!
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 stick cold unsalted butter cut into small cubes
- 1 large egg
- 1 cup brown sugar
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup roasted hazelnuts
- 4 oz. semisweet chocolate finely chopped
- 1/2 cup heavy cream
- In your food processor, pulse flour, cocoa powder, powdered sugar, and salt until combined.
- Add butter and pulse mixture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg and pulse just until the dough pulls together. Do not over process.
- Alternatively, make combine dry ingredients in a large bowl. Cut butter into flour mixture using a pastry cutter. Add egg and vanilla and mix until dough comes together.
- Evenly press dough into a 9-inch tart pan with removable bottom.
- Wrap entire pan in plastic wrap and freeze for 1 hour.
- Once frozen, preheat oven to 425 degrees.
- Remove plastic wrap and bake tart for 15-18 minutes or until it appears dry.
- Remove from oven and cool on a wire cooling rack.
- Combine all filling ingredients, except the vanilla in a medium-sized, heavy-bottomed pan set over medium heat.
- Using a candy thermometer and stirring regularly, bring mixture to 247 degrees F, about 10-15 minutes.
- Spread hazelnuts over the prebaked, cooled crust.
- Once caramel has reached 247 degrees F, carefully pour over hazelnuts into the crust.
- Let set for 1-2 hours.
- Heat cream in a microwave safe bowl for 1 minute or until hot. Once hot, add the chocolate and let sit for 5 minutes, then stir until smooth. Pour the chocolate over the caramel layer. Refrigerate until set, at least 20 minutes. Right before serving, sprinkle with flaked sea salt, if desired.
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