Chocolate, hazelnuts and salted caramel.  I’m not sure flavour combinations get much better than this.  This definitely tastes as good as it looks!

Ingredients:

Pastry
– 1 x Portion sweet pastry

Salted Caramel
– 75g Caster sugar
– 25g Butter
– 100ml Double cream
– 1 tbsp Golden syrup
– Pinch sea salt
– 50g Blanched hazelnuts

Chocolate Filling
– 100g Dark chocolate (70% cocoa)
– 75g Butter
– 2 x Large egg + 1 egg yolk
– 50g Caster sugar
– 1 tbsp Cocoa powder

Special Equipment:
Stand Mixer with whisk attachment
23cm Loose bottomed tart ring

Method:

Step 1 – The pastry
Preheat your oven to 160 fan. Roll out the pastry to thickness of 3mm and line the tart ring. Cover with baking parchment, weigh down with baking beans and blind bake for 20 minutes. After 20 mins, remove the beans and paper, return to the oven and bake for another 10 minutes until golden. Remove from the oven and allow to cool.

Step 2 – The melt
Place the sugar into a heavy bottomed pan along with 2 tbsp of water. Bring to the boil to dissolve the sugar and then simmer until you have a light golden caramel. Add the butter, cream and syrup then stir to a smooth caramel then add a good pinch of salt. Cool slightly then pour onto the pastry. Roughly chop the hazelnuts and sprinkle on top.

Step 3 – The filling
Place the chocolate and butter in a microwaveable bowl and nuke it 20 second blasts until you have a smooth melted and combined mixture. Set aside to cool. Place the eggs and sugar in the mixer and whisk until pale and think. This will take about 7 minutes.Fold in the melted chocolate and cocoa powder then pour into the tart. Place on a baking sheet and bake for 25 minutes until just set. Allow to cool before serving.