Chocolate, Hazelnut & Salted Caramel Tart Recipe

Preheat oven to 350°F (175°C). Toast hazelnuts on a baking sheet for 10 minutes. Remove and let cool. Rub the hazelnuts with a kitchen towel to remove the skins.

In a food processor, combine toasted hazelnuts, flour, cocoa powder, and powdered sugar. Pulse until finely ground.

Add melted butter and pulse until the mixture comes together. Press the mixture into the bottom and up the sides of a tart pan. Refrigerate for 30 minutes.

In a saucepan, combine granulated sugar and water. Cook over medium heat until the mixture becomes a deep amber caramel. Remove from heat and slowly whisk in the heavy cream and sea salt. Be careful as the mixture will bubble up.

Pour the caramel sauce over the chilled crust and spread evenly.

Place the tart pan on a baking sheet and bake for 15 minutes. Remove from the oven and let cool completely.

In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Let cool slightly.

Pour the melted chocolate over the caramel layer and spread evenly. Refrigerate for 30 minutes or until set.

In a mixing bowl, whip the whipping cream until stiff peaks form. Transfer to a piping bag fitted with a star tip.

Pipe whipped cream onto the tart and sprinkle with chopped hazelnuts.

Serve and enjoy!