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+ servings
Chocolate Hazelnut Caramel Tart
Prep Time
30 mins
Cook Time
35 mins
Cooling and Chilling
1 hr 20 mins
Total Time
1 hr 5 mins

The decadent chocolate, hazelnut, and caramels flavors make for quite the seductive treat! 

Course: Dessert
Cuisine: American
Keyword: caramel tart recipe, chocolate tart recipe
Servings: 10
Author: Jackie
Chocolate Shortbread Crust
  • 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
Caramel Filling
  • 1 cup brown sugar
  • 1 cup heavy cream
  • ½ cup light corn syrup
  • 4 tablespoons unsalted butter
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup roasted hazelnuts
Chocolate Ganache
  • 4 oz. semisweet chocolate finely chopped
  • ½ cup heavy cream
  1. In your food processor, pulse flour, cocoa powder, powdered sugar, and salt until combined.
  2. 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.
  3. 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.
  4. Evenly press dough into a 9-inch tart pan with removable bottom.
  5. Wrap entire pan in plastic wrap and freeze for 1 hour.
  6. Once frozen, preheat oven to 425 degrees.
  7. Remove plastic wrap and bake tart for 15-18 minutes or until it appears dry.
  8. Remove from oven and cool on a wire cooling rack.
Caramel Filling
  1. Combine all filling ingredients, except the vanilla in a medium-sized, heavy-bottomed pan set over medium heat.
  2. Using a candy thermometer and stirring regularly, bring mixture to 247 degrees F, about 10-15 minutes.
  3. Spread hazelnuts over the prebaked, cooled crust.
  4. Once caramel has reached 247 degrees F, carefully pour over hazelnuts into the crust.
  5. Let set for 1-2 hours.
Chocolate Ganache
  1. 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.