Caramel Chocolate Tart

Name: Caramel Chocolate Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 175 g Flour; 80 g Sugar; 1 egg (size M); 300 g Butter; 1 pinch Salt; 2 can(s) (400 ml each) sweetened condensed milk (9 % fat); 100 g Hazelnut kernels; 100 g Whole milk couverture; 150 g Dark chocolate coating; 100 g Whipped cream; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; 7-10 Tbsp Flour and fat; baking paper; 7-10 Tbsp dried pulses

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

175 g Flour
80 g Sugar
1 egg (size M)
300 g Butter
1 pinch Salt
2 can(s) (400 ml each) sweetened condensed milk (9 % fat)
100 g Hazelnut kernels
100 g Whole milk couverture
150 g Dark chocolate coating
100 g Whipped cream
7-10 Tbsp Cling film
7-10 Tbsp Flour
7-10 Tbsp Flour and fat
baking paper
7-10 Tbsp dried pulses

Directions

1
Knead flour, 50 g sugar, egg, 100 g butter in flakes and salt to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the dough on a floured work surface until round (28 cm Ø). Line a greased tart tin (26 cm Ø) dusted with flour. Place the tin in a cool place for about 15 minutes. Place baking paper on the dough, add dried pulses and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
2
Carefully remove the baking paper with the pulses. Continue baking for approx. 5 minutes at the same temperature. Let it cool down. Bring 200 g butter in pieces and sweetened condensed milk to the boil in a saucepan. Stir constantly over medium heat for 15-20 minutes until thick and creamy. Fold in hazelnuts, except for a few for decoration, and immediately place on the tart base. Smooth and chill for at least 1 1/2 hours. Coarsely chop the chocolate coatings. Bring the cream to the boil, remove from the heat. Melt the chocolate coatings in the cream while stirring. Carefully spread the chocolate cream on the caramel-nut base and smooth it down. Chill for at least 2 hours.
3
Coarsely chop the chocolate coatings. Bring the cream to the boil, remove from the heat. Melt the chocolate coatings in the cream while stirring. Carefully spread the chocolate cream on the caramel-nut base and smooth it down. Chill for at least 2 hours. Caramelise 30 g sugar in a pan until golden brown. Turn the rest of the nuts in it, spread on a piece of oiled aluminium foil and let it set. Decorate the tart with caramel nuts
4
waiting time approx. 4 hours