Crunchy Caramel Tart Recipe

Ingredients
<br>- 14 tablespoons unsalted butter
<br>- ½ cup toasted hazelnuts
<br>- ½ cup confectioners' sugar
<br>- 1  egg
<br>- 1 ¼ cups cake flour
<br>- 1 ¼ cups all-purpose flour
<br>- 1 ½ cups white sugar
<br>- ¼ cup water
<br>- 1 ¼ cups heavy whipping cream
<br>- ¼ cup butter, softened
<br>- ¾ cup heavy whipping cream
<br>- 1 cup semisweet chocolate chips
<br>- 3 tablespoons unsalted butter
<br>- 2 ¼ teaspoons light corn syrup
<br><p></p>Directions
<br>step 1: Using a wooden spoon, mix 14 tablespoons butter in a bowl until light and fluffy.  Grind nuts and sugar in a food processor, and mix into the butter. Beat in egg. Add both flours, and blend until just combined.  Gather dough into a ball, and flatten into a disk.  Wrap in plastic; chill 2 hours.
<br>step 2: Roll out dough to a 15 inch circle between two sheets of plastic. Remove top sheet of plastic, and transfer dough to an 11 inch tart pan with a removable bottom. Press into pan, and trim edges. Place in the freezer for 15 minutes. Line dough with foil, and fill foil with dried beans (serves as a weight to help the crust keep it's shape).
<br>step 3: Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove foil and beans.  Bake until crust is golden, about 20 minutes. Cool.
<br>step 4: Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring until mixture is a deep amber color, about 15 minutes. Brush down sides of pan with a wet brush, and swirl occasionally. Remove from heat. Gradually stir in 1 1/4 cups heavy cream. Add 1/4 cup butter, and stir until melted. Pour filling into crust.
<br>step 5: Bake at 350 degrees F (175 degrees C) until filling bubbles and thickens, about 30 minutes. Filling will be wobbly. Cool. Chill until set, about 1 hour.
<br>step 6: In a heavy small saucepan, combine 3/4 cup heavy cream, chocolate, 3 tablespoons butter, and corn syrup. Cook over low heat, stirring until smooth.  Pour over chilled filling. Chill tart until firm, about 1 hour. Let stand 30 minutes at room temperature before serving.
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Ingredients
- 14 tablespoons unsalted butter
- ½ cup toasted hazelnuts
- ½ cup confectioners' sugar
- 1 egg
- 1 ¼ cups cake flour
- 1 ¼ cups all-purpose flour
- 1 ½ cups white sugar
- ¼ cup water
- 1 ¼ cups heavy whipping cream
- ¼ cup butter, softened
- ¾ cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 3 tablespoons unsalted butter
- 2 ¼ teaspoons light corn syrup

Directions
step 1: Using a wooden spoon, mix 14 tablespoons butter in a bowl until light and fluffy. Grind nuts and sugar in a food processor, and mix into the butter. Beat in egg. Add both flours, and blend until just combined. Gather dough into a ball, and flatten into a disk. Wrap in plastic; chill 2 hours.
step 2: Roll out dough to a 15 inch circle between two sheets of plastic. Remove top sheet of plastic, and transfer dough to an 11 inch tart pan with a removable bottom. Press into pan, and trim edges. Place in the freezer for 15 minutes. Line dough with foil, and fill foil with dried beans (serves as a weight to help the crust keep it's shape).
step 3: Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove foil and beans. Bake until crust is golden, about 20 minutes. Cool.
step 4: Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring until mixture is a deep amber color, about 15 minutes. Brush down sides of pan with a wet brush, and swirl occasionally. Remove from heat. Gradually stir in 1 1/4 cups heavy cream. Add 1/4 cup butter, and stir until melted. Pour filling into crust.
step 5: Bake at 350 degrees F (175 degrees C) until filling bubbles and thickens, about 30 minutes. Filling will be wobbly. Cool. Chill until set, about 1 hour.
step 6: In a heavy small saucepan, combine 3/4 cup heavy cream, chocolate, 3 tablespoons butter, and corn syrup. Cook over low heat, stirring until smooth. Pour over chilled filling. Chill tart until firm, about 1 hour. Let stand 30 minutes at room temperature before serving.

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