Crunchy Caramel Tart recipe

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Ingredients

14 tablespoons unsalted butter
½ cup toasted hazelnuts
½ cup confectioners' sugar
1 egg
1 ¼ cups cake flour
1 ¼ cups all-purpose flour
1 ½ cups white sugar
¼ cup water
1 ¼ cups heavy whipping cream
¼ cup butter, softened
¾ cup heavy whipping cream
1 cup semisweet chocolate chips
3 tablespoons unsalted butter
2 ¼ teaspoons light corn syrup

Nutrition Info

322.3 calories
carbohydrate: 31.7 g
cholesterol: 61.6 mg
fat: 21.6 g
fiber: 1 g
protein: 2.8 g
saturatedFat: 12.4 g
servingSize: -
sodium: 26.7 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Using a wooden spoon, mix 14 tablespoons butter in a bowl until light and fluffy. Grind nuts and sugar in a food processor, and mix into the butter. Beat in egg. Add both flours, and blend until just combined. Gather dough into a ball, and flatten into a disk. Wrap in plastic, chill 2 hours.

  2. Roll out dough to a 15 inch circle between two sheets of plastic. Remove top sheet of plastic, and transfer dough to an 11 inch tart pan with a removable bottom. Press into pan, and trim edges. Place in the freezer for 15 minutes. Line dough with foil, and fill foil with dried beans (serves as a weight to help the crust keep it's shape).

  3. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove foil and beans. Bake until crust is golden, about 20 minutes. Cool.

  4. Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring until mixture is a deep amber color, about 15 minutes. Brush down sides of pan with a wet brush, and swirl occasionally. Remove from heat. Gradually stir in 1 1/4 cups heavy cream. Add 1/4 cup butter, and stir until melted. Pour filling into crust.

  5. Bake at 350 degrees F (175 degrees C) until filling bubbles and thickens, about 30 minutes. Filling will be wobbly. Cool. Chill until set, about 1 hour.

  6. In a heavy small saucepan, combine 3/4 cup heavy cream, chocolate, 3 tablespoons butter, and corn syrup. Cook over low heat, stirring until smooth. Pour over chilled filling. Chill tart until firm, about 1 hour. Let stand 30 minutes at room temperature before serving.

Recipe Yield

11 inch tart

Recipe Note

This tart will remind you of the candy bar. It is very rich, almost candy-like, but oh-so good!

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