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Recipe

Choc caramel and hazelnut tarts

Apr 29, 2012 2:00pm
  • 25 mins preparation
  • 45 mins cooking
  • Serves 6
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Ingredients

Filling
  • 395 gram can condensed milk
  • 1/3 cup golden syrup
  • 60 gram butter
  • 1/2 cup plus 1/4 cup extra cream
  • 200 gram dark chocolate
  • 3/4 cup roasted, skins removed, chopped hazelnuts
  • cocoa powder, to dust
Choc caramel and hazelnut tarts
  • 2 1/4 cup plain flour
  • 1/3 cup pure icing sugar
  • 150 gram chopped butter
  • 2 egg-yolks
  • 1 tablespoon chilled water

Method

Choc caramel and hazelnut tarts
  • 1
    Sift flour and icing sugar together into bowl. Add butter. Using fingertips, rub in butter until mixture resembles crumbs. Add egg-yolks and water, mixing until dough just comes together.
  • 2
    Turn onto floured surface and knead gently to a soft dough. Shape into a disc. Wrap in plastic wrap. Chill 30 minutes.
  • 3
    Roll out pastry between 2 sheets baking paper until 5mm thick. Cut out pastry to line six round 10cm loose-base tart pans. Prick bases with a fork and chill 15 minutes.
  • 4
    Preheat oven to moderate, 180°C. Place pans on an oven tray. Bake blind 10 minutes. Remove paper and weights and bake 10 minutes more.
  • 5
    Meanwhile to make filling; in a medium saucepan, combine condensed milk, syrup and butter. Stir over low heat 20-25 minutes until mixture is golden and thick. Cool slightly. Mix in cream. Spoon into tarts. Chill 2 hours.
  • 6
    Place chocolate and extra cream into a microwave-safe jug. Microwave on medium (50% power) in 30-second bursts until melted. Spread over each tart. Sprinkle with nuts. Serve dusted with cocoa.

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