HAZELNUT SALTED CARAMEL CHOCOLATE TARTS
Provided by Sarah | Broma Bakery
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place 6 mini tart shells on a baking sheet and set aside.
- In a large bowl, combine crust ingredients. Mix thoroughly to combine, then press mixture into tart shells (I used a half cup measurer to make a perfect indentation for my crusts!).
- Bake for 10-12 minutes, then allow to cool completely.
- To make the salted caramel, place a small saucepan over low heat. Add in sugar and cook, stirring occasionally, until the sugar melts completely, about 8-10 minutes.
- As soon as your sugar is fully melted, remove from heat and add in butter. Whisk carefully until fully incorporated, then add in salt and 3 tablespoons heavy cream. Allow to cool until it's warm but not hot.
- Spoon caramel into the tarts until they're just shy of full. Sprinkle in all but 2 tablespoons of the hazelnuts. Place in freezer to chill for 10 minutes.
- Chop those remaining 2 tablespoons of nuts so they're finely chopped. Set aside.
- To make the ganache, heat 1/3 cup heavy cream in a small saucepan over low heat until scalding. Remove from heat, add in dark chocolate. and let sit for 5 minutes. After, whisk to combine. Mixture should be totally smooth and melted at this point.
- Remove tarts from freezer and spoon ganache on top. Sprinkle with remaining hazelnuts and finish with flakey sea salt!
CHOCOLATE, HAZELNUT & SALTED CARAMEL TART
A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 17
Steps:
- To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
- Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
- For the chocolate filling, 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. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. 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.
Nutrition Facts : Calories 424 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE CARAMEL HAZELNUT PIE
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. -Debbie Anderson, Mount Angel, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
Nutrition Facts : Calories 663 calories, Fat 35g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 327mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE CARAMEL TART
It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram
DARK CHOCOLATE-CARAMEL TART
Bittersweet dark chocolate and sweet salted caramel are truly a match made in dessert heaven. Try serving this chocolatey tart with a dollop of freshly whipped cream or tangy crème fraiche.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
- Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
- Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
- Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
- Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
- Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
- Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.
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CHOCOLATE, SALTED CARAMEL AND HAZELNUT TARTS
From domesticgothess.com
5/5 (1)Estimated Reading Time 7 minsServings 6
- To make the pastry, place the flour, ground nuts, icing sugar and salt in a food processor and pulse to combine. Add the butter and vanilla bean paste and blitz until it forms fine crumbs. Add the egg yolk and pulse until the pastry comes together, adding the tsp of ice water if needed; do not overmix. Turn the dough out onto a lightly floured surface and knead very lightly just until it is smooth; form into a thick log, wrap in clingfilm and refrigerate for at least an hour.
- Slice the chilled log into 6 even pieces, roll each one out on a lightly floured surface until it is large enough to line an 8-10cm deep tart tin. Line the tins, pressing the pastry right into the corners and leaving any excess pastry overhanging. Place the tins on a baking tray then chill in the fridge for 30 mins or so.
- Meanwhile, heat the oven to 180C/350F/gas mark 4. Line each tart case with a piece of baking parchment and fill with baking beans or dried rice, making sure that it goes right into the corners. Bake for 15 minutes then remove the baking beans and parchment and return the tarts to the oven for a further 10 minutes or until the pastry is golden and baked through.
- Leave the tarts to cool a little in the tins then carefully trim off the excess pastry with a very sharp serrated knife. Remove the tarts from the tins and set aside.
CHOCOLATE-CARAMEL HAZELNUT TART RECIPE - FOOD & WINE
From foodandwine.com
4/5 (672)Total Time 2 hrs 30 minsServings 1
- In a food processor, pulse the confectioners' sugar with the butter and vanilla seeds until smooth. Add the egg yolk and water and process until blended. Add the flour and salt and pulse until the pastry just comes together. Pat the pastry into a disk, wrap in plastic and refrigerate until just firm enough to roll out, about 20 minutes.
- Preheat the oven to 350°. Roll out the dough between 2 sheets of plastic wrap to an 11-inch round. Peel off the top sheet of plastic and invert the dough over a 9-inch fluted tart pan with a removable bottom. Discard the plastic and fit the pastry into the pan. Trim the overhang to 1/2 inch, fold in to reinforce the sides, and patch any holes. Prick the bottom of the tart shell with a fork and refrigerate until chilled, about 30 minutes.
- Line the pastry shell with foil and fill with pie weights or dried beans. Bake for 25 minutes, or until the pastry is set and the edges are golden. Carefully remove the foil and weights. Cover the rim of the tart with foil strips and bake for about 5 minutes, or until the pastry is golden and cooked through. Transfer to a rack and let cool.
- In a small saucepan, warm 1/4 cup of the cream with the vanilla seeds and baking soda. In a medium saucepan, cook 1/2 cup of the sugar with the corn syrup over moderate heat until a deep amber caramel forms, about 8 minutes. Remove the pan from the heat and stir in 4 tablespoons of the butter. Slowly stir in the vanilla cream in a thin stream. Cook the caramel over moderate heat until slightly thickened, about 3 minutes. Pour the hot caramel into the pastry shell and refrigerate until set, about 30 minutes.
CHOCOLATE AND SALTED CARAMEL TARTS WITH HAZELNUT PASTRY
From onlycrumbsremain.com
5/5 (5)Total Time 2 hrsCategory Dessert, PatisserieCalories 579 per serving
- Place the flour and chopped hazelnuts in a food processer and blitz for a few seconds to finely chop the nuts.
- Place the granulated sugar in a small saucepan with 1 tbsp of water. Heat gently stirring until the sugar has dissolved.
- Chop the plain chocolate and place in a heatproof bowl. Heat the remaining cream in a small saucepan until almost boiling. Pour over the chocolate and whisk together to form a smooth glossy ganache.
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