Tart with caramel sauce, chocolate and hazelnuts
For the tart
- 175 g. (6.2 oz) butter at room temperature
- 50 g. (1.8 oz) sugar
- 250 g. (8.8 oz) all-purpose flour, sifted
- 1 egg
- some salt
For the filling
- caramel sauce, store–bought or homemade
- 120 g. (4.2 oz) cream
- 130 g. (4.6 oz) couverture chocolate
- unsalted hazelnuts for garnishing(optional)
Preparing the tart: Place the flour in a bowl, form a puddle in the middle and pour inside the butter, in pieces. Knead it with your hands, add salt, sugar and the egg and continue kneading until the mixture is homogeneous.
Place the dough, wrapped in plastic wrap, in the refrigerator for around 2 hours. Take the dough then and pave it in a 25 cm (9.8 inch) tart mold or in individual molds, so as it covers the base and inner walls of the mold(s).
Hole the base with a fork and bake it in a preheated oven at 160˚C (320˚F) for 20' to 30' minutes. Remove the tart from the oven and allow it to cool off.
Spread the caramel sauce over the tart and then place it in the refrigerator for 30' minutes.
Preparing the chocolate cream: Put the cream in a saucepan, on medium heat, until it boils. Remove it from heat, add the couverture crushed into pieces, and stir until the chocolate melts.
Pour the melted chocolate on the tart. Place the cake in the refrigerator for 4 to 5 hours until the chocolate thickens. Just before serving, you can optionally garnish the tart with hazelnuts.