The tart shell comes from Ina Garten's Apple Crostata recipe. It's my go-to shell and I use it for all my tarts and pies! The filling is adapted from Giada De Laurentiis' recipe for her Chocolate-Hazelnut Tart. I added the caramel and sea salt because I love the salty-sweet combination and I think they provide the perfect finishing touch to the bittersweet chocolate and hazelnuts. P.S. It is worth taking the time to make the crust! :) —oliveoyl
toasted, peeled, and chopped hazelnuts
bittersweet chocolate, chopped
corn syrup, scant
tart shell, see recipe below or use refrigerated pie dough
Favorite caramel sauce, such as sundae topping
Coarse sea salt
stick very cold unsalted butter, diced
ice water, or more as needed
In This Recipe
Preheat the oven to 325 degrees F.
In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
Cool the tart for at least 30 minutes, drizzle with caramel sauce and sprinkle with sea salt.
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 2 tablespoons of ice water all at once through the feed tube. Keep hitting the pulse button to combine, adding more water if needed 1 tablespoon at a time, 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.