Chocolate, Hazelnut and Salted Caramel Tart

This recipe for Chocolate, Hazelnut and Salted Caramel Tart is a homemade dessert with a delicious texture and well-balanced flavors. It is ideal to finish a special meal or to share something sweet homemade.

Ingredients

For the cocoa base

• 250 g of María cocoa type chocolate biscuits or chocolate Digestive biscuits
• 40 g of unsweetened alkalized cocoa
• 120 g of unsalted butter, melted
• 1 pinch of salt

For the salted caramel

• 250 g sugar
• 60 ml of water
• 90 g butter
• 180 ml of hot heavy cream
• 1 teaspoon vanilla
• 1 teaspoon of fleur de sel

For the ganache

• 300 g of semi
• 300 ml whipping cream
• 40 g butter
• 1 teaspoon instant coffee (optional, intensifies the chocolate)
• 1 pinch of salt

For the hazelnut praline

• 150 g toasted hazelnuts
• 80 g of sugar
• 1 tablespoon of water

For decorating

• Whole toasted hazelnuts
• Sea salt flakes
• Grated chocolate
• Edible gold dust (optional)

Step-by-step preparation

Step 1: Prepare the base

1. Crush the cookies into a fine powder.
2. Mix with the cocoa and salt.
3. Add the melted butter.
4. Combine until it has a wet sand-like texture.
5. Cover the bottom and sides of a 24 cm tart pan.
6. Press down very well with the bottom of a glass.
7. Bake at 175 °C for 12 minutes.
8. Let cool completely.
9. Pressing the base very well will prevent it from crumbling when cutting the tart.

Step 2: Prepare the caramel

1. Place the sugar and water in a saucepan.
2. Do not mix with a spoon.
3. Just gently swirl the saucepan.
4. When it turns a deep amber color, add the butter.
5. Mix carefully.
6. Gradually add the hot cream.
7. Add the vanilla.
8. Finally, add the fleur de sel.
9. Cook one more minute.
10. Let cool for ten minutes.
11. Pour over the base.
12. Refrigerate for 30 minutes.

Step 3: Prepare the ganache

1. Heat the cream until it almost boils.
2. Pour over the chopped chocolate.
3. Wait two minutes.
4. Mix slowly from the center outwards.
5. Add the butter, instant coffee, and pinch of salt.
6. It should be completely shiny.
7. Pour over the caramel.
8. Refrigerate for at least four hours.

Step 4: Prepare the praline

1. Place the sugar and the water in a pan.
2. When a honey-colored caramel forms, add the hazelnuts.
3. Mezcla rápidamente.
4. Vacía sobre papel para hornear.
5. Let cool completely.
6. Rompe en trozos irregulares.
7. No pongas el praliné sobre la ganache hasta el momento de servir para conservar toda su textura crujiente.

Assembly

1. Desmolda la tarta.
2. Decora con avellanas enteras.
3. Distribuye trozos de praliné.
4. Añade un poco de chocolate rallado.
5. Termina con unas hojuelas de flor de sal y, si deseas una presentación de pastelería, un toque de polvo dorado comestible.
6. Saca la tarta del refrigerador 20 minutos antes de servir.
7. La ganache alcanzará una textura sedosa que se derrite en la boca, muy diferente a cuando está completamente fría.

¿Te animas a prepararla?

Tarta de Chocolate, Avellana y Caramelo Salado es una receta perfecta para disfrutar en casa y compartir con quienes más quieres. Si la preparas, cuéntame en los comentarios qué toque le darías o con qué la acompañarías.