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Salted Caramel Chocolate Tart with Hazelnuts

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Salted Caramel Chocolate Tart with Hazelnuts is a luxurious dessert with a crisp chocolate crust, rich salted caramel filling, smooth chocolate ganache, and a topping of toasted hazelnuts and flaked sea salt.

Ingredients

Units Scale
  • 1 1/2 cups chocolate wafer cookies or digestive biscuits, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 1/4 cup water
  • 3/4 cup heavy cream (divided)
  • 4 tablespoons unsalted butter (for caramel)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 8 oz dark or semi-sweet chocolate, chopped
  • 1/2 cup toasted hazelnuts, chopped
  • Optional: flaked sea salt for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Combine crushed cookies and melted butter. Press into a 9-inch tart pan with a removable bottom. Bake for 8–10 minutes and let cool completely.
  2. For caramel, combine sugar and water in a saucepan over medium heat. Cook without stirring until it turns a deep amber color.
  3. Remove from heat. Carefully stir in 1/2 cup cream and 4 tablespoons butter. Add vanilla and sea salt. Let cool slightly, then pour into the crust. Chill until set (about 30 minutes).
  4. To make ganache, heat 1/4 cup cream in a saucepan until just simmering. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth.
  5. Pour ganache over the caramel layer and smooth the top. Sprinkle with chopped hazelnuts and flaked sea salt.
  6. Refrigerate for at least 2 hours before slicing and serving.

Notes

  • Use a hot knife wiped clean between slices for a clean cut.
  • Store in the refrigerator, covered, for up to 4 days.
  • For nut-free version, omit hazelnuts and use chocolate shavings instead.
  • Do not freeze; caramel texture may change.

Nutrition

Find it online: https://tastyera.com/salted-caramel-chocolate-tart-with-hazelnuts/