Chocolate-Hazelnut Tart with Homemade Caramel

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 large egg
• 1/2 cup chocolate-hazelnut spread
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup water
• 1/2 tsp sea salt

Instructions:

For the Tart Crust:

1. In a food processor, pulse together the flour, sugar, and salt until combined.
2. Add the cold butter and pulse until the mixture forms coarse crumbs.
3. Add the egg and pulse until the dough comes together in a ball.
4. Remove the dough from the food processor and flatten into a disk. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
5. Preheat your oven to 350°F (175°C).
6. Roll out the chilled dough to a thickness of about 1/8 inch. Fit the dough into a 9-inch tart pan and trim the edges.
7. Prick the bottom of the crust with a fork and bake for 10-12 minutes, or until lightly golden.
8. Allow the crust to cool completely before filling.

For the Chocolate-Hazelnut Filling:

1. In a small saucepan, heat the heavy cream and chocolate-hazelnut spread over low heat, stirring constantly until smooth and well combined.
2. Pour the filling into the cooled tart shell.
3. Bake for 12-15 minutes, or until the filling is set.
4. Allow the tart to cool before adding the caramel sauce.

For the Homemade Caramel:

1. In a medium saucepan, combine the sugar, butter, corn syrup, and water.
2. Cook the mixture over medium heat, stirring constantly, until the sugar dissolves.
3. Once the sugar has dissolved, stop stirring and let the caramel cook until it turns a deep amber color.
4. Remove the pan from heat and carefully pour in the heavy cream. The mixture will bubble up, so be careful.
5. Stir the cream into the caramel until well combined. Add the sea salt and stir to combine.
6. Pour the caramel sauce onto the cooled tart and spread it evenly over the surface.
7. Place the tart in the fridge for 30 minutes to allow the caramel to set.
8. Serve chilled or at room temperature.

Verdict:

This chocolate-hazelnut tart with homemade caramel is an indulgent and rich dessert that will satisfy any sweet tooth. The crisp tart crust is the perfect contrast to the creamy, chocolatey filling and decadent caramel sauce. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Sprinkle chopped hazelnuts or chocolate shavings on top for decoration.
• Pair with a strong cup of coffee or a glass of red wine.