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Chocolate, Hazelnut and Salted Caramel Tart

Chocolate, Hazelnut and Salted Caramel Tart

Recipe provided by Whiting and Hammond

Serves 12

Preparation time: 30 minutes

Cooking time: 30 minutes

Note: Allow roughly five hours for resting/chilling times

“I love hazelnuts, salted caramel and chocolate, so the three of them together is perfect. I asked our chef to put on a dessert that I would like and, knowing that I adore all of these ingredients, this is what he came up with.” 


  • Chocolate Pastry:100g plain flour
  • Chocolate Pastry: 50g cocoa powder
  • Chocolate Pastry: 65g salted butter, chilled
  • Chocolate Pastry: 40g caster sugar
  • Chocolate Pastry: 1 egg
  • Salted hazelnut caramel: 1 vanilla pod
  • Salted hazelnut caramel: 90g double cream
  • Salted hazelnut caramel: 185g caster sugar and 30g liquid glocose
  • Salted hazelnut caramel: 150g salted butter, room temperature
  • Salted hazelnut caramel: 100g peeled hazelnuts, roasted and chopped
  • Chocolate tart mixture: 255ml double cream
  • Chocolate tart mixture: 105ml whole milk
  • Chocolate tart mixture: 1 whole egg
  • Chocolate tart mixture: 1 egg yolk
  • Chocolate tart mixture: 225g dark 70% chocolate, chopped
  • Chocolate glaze: 100ml double cream
  • Chocolate glaze: 120ml water
  • Chocolate glaze: 150g caster sugar
  • Chocolate glaze: 50g cocoa powder
  • Chocolate glaze: 3 leaves gelatine, soaked in cold water


  • Chocolate pastry:

    Blend all the ingredients except the egg together, either in a food processor or with your fingertips until you have a fine breadcrumb texture. Be careful not to blend too much, as the butter will become too soft and make your pastry difficult to handle when rolling
    Add your egg to the mixture and work until you have a soft dough that you are able to form into a ball. Do not overwork, as this will strengthen the gluten in the flour and your pastry will become tough and shrink when cooking. Wrap in cling film and rest in the fridge for at least one hour
    When rested, flour your work surface and roll the dough into a circle to the thickness of 5mm. Roll the dough around your rolling pin and lay onto a greased tart ring. Press the pastry into the corners and trim off any excess, leaving 1cm overhanging the sides. Prick with a fork and leave to rest in the fridge for 30 minutes
    Line the pastry case with parchment paper and fill with baking beans. Bake at 180°C for 10 minutes, then turn down the oven to 160°C and bake for another 10 minutes, removing the beans and parchment halfway through. Once cooked, set aside to cool
  • Salted hazelnut caramel:

    For the salted caramel sauce, split the vanilla pod and scrape out the seeds. Add to your cream and bring to the boil in a pan. Set aside to cool and infuse while you make your caramel
    Combine the sugar, glucose and a splash of water in a pan and work with your fingertips to get a wet sand consistency. Wet your fingers and scrape around the sides of the pan to remove any sugar that may catch. Cook on a medium heat for around 10 minutes, or until the caramel is a dark amber colour. Remove from the heat and gently add your warm cream while stirring with a whisk; be careful, as the caramel will bubble up and may splatter
    Whisk in your butter a square at a time until all is incorporated and you have a smooth caramel. Fold in your roasted chopped hazelnuts while they are still warm from the oven. Pour into the tart shell and allow to level around the pastry. Chill in the fridge for one hour
  • Chocolate tart mixture:

    Place your cream and milk in a saucepan and bring to the boil. Crack the egg and egg yolk into a heatproof bowl and slowly add the boiled cream and milk onto the eggs, whisking constantly. Fold in your chocolate and stir until completely melted and smooth. Pour the mixture on top of the salted hazelnut caramel tart base. Chill in the fridge for at least four hours
  • Chocolate glaze:

    Combine all the ingredients except the gelatine into a saucepan and slowly bring to the boil while stirring constantly with a whisk. Once boiling, cook on a low heat for two minutes while you keep stirring. Add your soaked gelatine to the pan and stir until dissolved. Decant into a bowl and set aside to cool to room temperature
    Pass through a sieve and use to glaze the top of the chocolate tart by pouring into the centre and allowing the glaze to level around the tart mixture. Chill in the fridge for at least one hour. Portion the tart into 12 slices using a hot knife
    Serve and enjoy!