Hazelnut Salted Caramel Chocolate Tarts Recipes

HAZELNUT SALTED CARAMEL CHOCOLATE TARTS

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!

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.