Author Notes
This tart won first place at our local holiday bake-off. I find most nut tarts cloyingly sweet, but this one is balanced and has nice depth of flavor. —oliveoyl
Ingredients
- Filling
-
1/3 cup
sugar, scant
-
4 teaspoons
all-purpose flour
-
2
eggs, beaten
-
1 cup
toasted, peeled and chopped hazelnuts
-
2/3 cup
bittersweet chocolate chips, chopped
-
2/3 cup
corn syrup, scant
-
4 teaspoons
butter, melted
-
1/2 teaspoon
vanilla extract
-
1/8 teaspoon
salt
-
1
tart shell (see recipe below or use refrigerated pie dough)
-
favorite caramel sauce
-
coarse sea salt (like Maldon or Fleur de Sel)
- Tart Shell
-
1 cup
all-purpose flour
-
2 tablespoons
granulated sugar
-
1/4 teaspoon
kosher salt
-
1
stick very cold unsalted butter, diced
-
2 tablespoons
ice water
Directions
- Filling
-
Preheat oven to 325 degrees Fahrenheit.
-
In a large bowl, mix together sugar and flour. Add eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla and salt. Stir well.
-
Pour mixture into the pie crust. Bake for 1 hour.
-
Cool the tart for at least 30 minutes, then drizzle with caramel sauce and sprinkle with sea salt.
- Tart Shell
-
Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine.
-
Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
-
Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
-
Roll out and line tart pan.
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