This Chocolate Hazelnut Whirlwind Tart is a showstopper dessert that combines the rich flavors of chocolate and hazelnuts with a surprising twist of sea salt caramel. The crunchy tart shell provides the perfect base for a creamy chocolate filling, creating a delightful contrast with the smooth caramel drizzled on top.
Perfect for special occasions or simply to satisfy a sweet craving, this tart is not only beautiful but also surprisingly easy to make. The balance of sweet chocolate and salty caramel makes every bite irresistible!
Ingredients
INGREDIENTS
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 3 tablespoons chilled water
- 1 cup hazelnuts, toasted and chopped
- 1 cup heavy cream
- 8 ounces dark chocolate, chopped
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, cocoa powder, powdered sugar, and salt. Add the chilled butter and mix until crumbly.
- Stir in the egg yolk and water until the dough forms. Press it into a tart pan and trim the edges.
- Prick the base with a fork and bake for 15 minutes. Let it cool.
- In a saucepan, heat the cream until simmering. Pour over the chopped chocolate and let sit for 2 minutes, then stir until smooth.
- Whisk in the eggs, sugar, and vanilla extract until combined. Stir in the chopped hazelnuts.
- Pour the chocolate mixture into the cooled tart shell and bake for an additional 25 minutes or until set.
- Allow the tart to cool completely before drizzling with caramel sauce and sprinkling with sea salt.
- Slice and serve, enjoying the delightful combination of flavors.
Notes
Tip: For an extra crunch, reserve some chopped hazelnuts to sprinkle on top before serving.
For the best flavor, use high-quality dark chocolate and freshly roasted hazelnuts. If you’re short on time, store-bought caramel sauce can be used, but homemade is always better!
To make this tart ahead of time, prepare the shell and filling, then refrigerate. Add the caramel just before serving for the best texture. Enjoy leftovers chilled, or let them come to room temperature for a softer bite.
