Happiness is made of this: Chocolate, hazelnut and caramel tart. Photo: William Meppem
26cm baked tart case (store-bought or use your favourite recipe)
330g caramel and hazelnut filling (see below)
550g chocolate ganache (see below)
Dutch cocoa, for dusting creme anglaise or vanilla ice-cream, to serve
Caramel and hazelnut filling
125g dark muscovado sugar
100ml thickened cream
60g unsalted butter, chopped
190g hazelnuts, roasted, peeled and coarsely chopped
350ml pouring cream
400g bitter dark couverture chocolate
To make the filling, put the sugar, cream and butter in a heavy-based saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for 8 minutes, stirring occasionally, then remove from the heat and cool.
Add the hazelnuts to the caramel.
To make the ganache, place the cream in a saucepan and gently bring to a simmer. Take off the heat and add the chocolate. Stand for about 6 minutes to allow the chocolate to melt, then mix with a spatula until smooth. Cool at room temperature.
To assemble the tart, the spread caramel and hazelnut filling over the base of the tart case. Spread the chocolate ganache (at room temperature) over the caramel mixture in the tart case, smooth with a spatula and refrigerate for 3 hours or until set.
Dust with cocoa powder, and serve with crème anglaise or vanilla ice-cream on the side.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.
- Main Ingredients - Chocolate, Nuts, Cream/Milk
- Cuisine - French
- Course - Dessert
- Occasion - Dinner Party, Family meals, Afternoon Tea