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Photo of Dark Chocolate Caramel Hazelnut tartlets ! by Swapna Sunil at BetterButter
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Dark Chocolate Caramel Hazelnut tartlets !

Aug-01-2018
Swapna Sunil
60 minutes
Prep Time
25 minutes
Cook Time
12 People
Serves
Read Instructions Save For Later

ABOUT Dark Chocolate Caramel Hazelnut tartlets ! RECIPE

Nothing says I love you like chocolate and this rich dark chocolate caramel hazelnut ganache tart makes a wonderful after-dinner Valentine’s Day treat but is perfect all year round too!

Recipe Tags

  • Valentine's Day
  • Veg
  • Medium
  • European
  • Simmering
  • Whisking
  • Blending
  • Baking
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 12

  1. 200g : All purpose flour
  2. 100g : Unsalted Butter
  3. Pinch : salt
  4. 50g : Powdered sugar
  5. 1 : Egg Beaten
  6. For Filling : 200g : Sweetened Condensed milk
  7. 100g : Butter
  8. 100g : Dark brown sugar
  9. 30g : Corn syrup
  10. 150g : Roasted ,peeled Hazelnuts
  11. For Chocolate Ganache : 100g : 60% Dark chocolate
  12. 50g : Heavy Cream
  13. 1 tbsp : Soft Butter
  14. 30g : Corn syrup

Instructions

  1. To a mixing bowl add flour, salt, butter and powdered sugar using a fork or pastry processor combine them into a crumbly mixture.
  2. Add the egg and process/knead just until the mixture begins to form a dough.
  3. Wrap the dough with a cling film and refrigerate for an hour.
  4. Roll out the chilled dough into large circle on a lightly floured surface.
  5. Cut out small rounds according to the shape of your tartlet pans.
  6. Press the rolled dough on the target pans evenly.Line them with foil or parchment.
  7. Add whole dry beans and blind bake for 15 minutes at 180 degree celcius. Later remove the beans and parchment and bake for another 10 minutes until golden.
  8. Remove them onto a wire rack and chill them to room temperature.
  9. For filling : Add sweetened condensed milk, butter, brown sugar and corn syrup to a pot with heavy bottom. Bring this to a gentle boil while stirring.
  10. Lower the flame and cook for another 15 minutes on low heat, stirring occasionally so that the bottom does not burn.
  11. Coarsely chop the dark chocolate add it to the caramel and stir until uniform. Remove from the heat and cool it slightly.
  12. Fold in the coarsely or halved roasted hazelnuts reserving a few for garnishing into the caramel mixture.
  13. Mix well and cool the hazelnut caramel warm to toich. Pour this into the baked tarlet bases and chill in refrigerator for couple of hours.
  14. Prepare the chocolate ganache: Melt chocolate,cream and butter together in a microwave or Bain -marie Add corn syrup and mix to a smooth, uniform mixture.
  15. Pour the ganache over the set caramel tarts. Allow them to cool in refrigerator for few minutes until lightly set.
  16. But setting them at room temperature brings out that shine over the tarts.
  17. As the ganache sets garnish their tops with coarsely chopped hazelnuts,chocolate sprinkles and chocolate balls to choice.
  18. Delicious Dark chocolate Caramel tartlets are ready to slice in !

Reviews (1)  

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Neema Bhardwaj
Aug-02-2018
Neema Bhardwaj   Aug-02-2018

Looks amazing!

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