Donal's Chocolate Hazelnut Caramel Tart
A proper showstopper of a dessert, this chocolate hazelnut caramel tart is rich, decadent and easy to make ahead.
Ingredients:
- 300g bourbon biscuits
- 30g blanched hazelnuts, lightly toasted
- 1 tbsp unsweetened cocoa powder
- 80g unsalted butter, melted
For the caramel layer:
- 90g unsalted butter, cubed
- 60g soft dark brown sugar
- 1 tbsp golden syrup
- 200g condensed milk
- ½ tsp flaky sea salt
For the ganache:
- 200ml double cream
- 170g dark chocolate, finely chopped – at least 70% cocoa solids
- 2 tbsp golden syrup
- 20g blanched hazelnuts, toasted and roughly chopped
To serve:
- Crème fraiche
Method
1. Grease the base of a shallow 20cm (8 in) tart tin and line with a disc of baking parchment. Tip the biscuits, hazelnuts and cocoa into a food processor and grind to a medium-coarse, sandy texture. Add the butter and blitz briefly until the mixture clumps together. Push the mixture into the base and sides of the prepared tin and transfer to the fridge for 30 minutes.
2. To make the caramel, place the butter, dark brown sugar, golden syrup, condensed milk and salt into a medium-sized saucepan and allow to simmer over a medium heat, stirring regularly, until the sugar dissolves. Bring to the boil and cook for 6-8 minutes, stirring constantly, until thickened. Remove from the heat and pour into your biscuit base and return to the fridge for 30 minutes to set.
3. For the ganache, heat the cream in a large saucepan over a low heat until steaming. Combine the chocolate and golden syrup in a large heatproof bowl. Pour the hot cream over this mix, whisking constantly until the chocolate has melted. Pour this mixture over the caramel and biscuit base, then sprinkle with the blanched hazelnuts and return to the fridge for another 1 ½–2 hours.
4. When ready to eat, push the tart out of its tin. Place on a plate and leave to come up to room temperature until sliceable. Serve sliced with a dollop of crème fraiche. The tart will keep in the fridge for up to 3 days.
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By taking part in this year’s Great Irish Bake, you can help raise urgently needed funds for sick children in Children’s Health Ireland hospitals and urgent care centres at Crumlin, Temple Street, Tallaght and Connolly.
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