Chocolate Caramel Hazlenut Tart With Hazlenut Whipped Cream

• My Absolute Favorite Dessert. Ever. So far… Chocolate Caramel Hazelnut Tart....by Darla

Chocolate Caramel Hazelnut Tart
with Hazelnut Whipped Cream
Makes 1 9-inch tart
Ingredients:FOR THE CRUST1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup sugar
1 egg yolk
1 cup all-purpose flour
2 1/2 tablespoons cocoa powder
pinch of salt

FOR THE FILLING1 cup sugar
1/4 cup water
1 tablespoon corn syrup
1/4 cup (1/2 stick) unsalted butter, softened, cut into 4 pieces
1/2 cup heavy cream
3/4 teaspoon salt
1 1/2 cups whole hazelnuts, toasted and skinned (directions above)

1 1/2 ounces semi-sweet chocolate (for decorating

FOR THE WHIPPED CREAM1 cup heavy cream
3 tablespoons sugar
1-2 teaspoons hazelnut liqueur (Frangelico or Kahlua)

To make the crust: In a medium bowl, combine the flour, cocoa powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until creamy; scrape the sides of the bowl and beat in the egg yolk. Sprinkle the flour mixture into the bowl and turn the mixer on to low.mix until the dough just comes together and is a uniform brown color. If needed, mix lightly by hand to get rid of any butter or flour clumps. Chill for 15 minutes.

Once chilled, press the dough into a nine inch tart pan. It’s easiest when you use the heel of your hand to spread the dough out, then press it into the corners and up the sides with your thumbs. Try to get the dough as evenly spread out as you can. Chill in the freezer for 30 minutes.

Preheat oven to 350 degrees.

Bake the chilled tart for 30 minutes. *Remember, if you have a tart pan with a removable bottom, when handling the tart, hold it by the sides of the pan. Allow the tart shell to cool completely before filling.

To make the filling: Make the caramel-  Place the water, sugar, and corn syrup in a medium saucepan set over medium heat and stir once to combine. Bring the mixture to a boil and cook until it reaches a light honey color; remove from heat. Stir in the salt. Very carefully, add the butter, one tablespoon at a time, stirring with a wooden spoon. Next, slowly pour the cream into the mixture, being very careful (the mixture will expand rapidly and sputter). If there are any clumps in your caramel, place the pan over low heat and stir until the clumps melt. Stir in the prepared hazelnuts and cook the mixture gently over medium heat until the caramel deepens slightly in color (a dark honey color), about two or three minutes.

Pour the filling into the cooled tart shell and bake (at 350 degrees) for 18 to 20 minutes, or until the caramel is bubbling. Place the tart on a wire cooling rack and cool completely before decorating or serving.

To make the whipped cream: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed until it starts to thicken. Reduce speed to low and sprinkle the sugar into the cream. Return mixer to medium high and continue whipping until firm peaks form. Stir in liqeuer. Refrigerate until ready to use.

Melt chocolate. Put in piping bag and decorate top of tart generously.

Hazelnut whipped cream (made with just the lightest touch of hazelnut liqeuer) makes this absolute perfection. And if you’re as obsessed with caramel as I am, I highly recommend drizzling more over the top!

We served this over a period of three days, and it was just as wonderful on the third day as the first. It’s not too deeply chocolaty and the whipped cream lightens everything wonderfully. If you’re a hazelnut lover, like me, this is absolutely a must-try! Enjoy!

Inspired by The Art and Soul of Baking, crust adapted from The Art and Soul of Baking, filling and whipped cream by Darla