Name: Chocolate caramel and hazelnut tarts
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 2 1/4 cup plain flour; 1/3 cup icing sugar; 150 gram butter, chopped; 2 egg yolks; 2 tablespoon chilled water; Filling; 395 gram can condensed milk; 1/3 cup golden syrup; 60 gram butter; 1/2 cup cream, plus ¼ cup extra; 200 gram dark chocolate; 3/4 cup roasted hazelnuts, skins removed, chopped; cocoa to dust

Chocolate caramel and hazelnut tarts

Indulge yourself with this rich and decadent tart filled with sweet goodness.

Makes 6

Prep

25M

Cook

45M

Total

1H 10M

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Ingredients

2 1/4 cup plain flour

1/3 cup icing sugar

150 gram butter, chopped

2 egg yolks

2 tablespoon chilled water

Filling

395 gram can condensed milk

1/3 cup golden syrup

60 gram butter

1/2 cup cream, plus ¼ cup extra

200 gram dark chocolate

3/4 cup roasted hazelnuts, skins removed, chopped

cocoa to dust

Method

Chocolate caramel and hazelnut tarts

1.Sift flour and icing sugar together into a bowl. Add butter. Using fingertips, rub in butter until mixture resembles crumbs. Addegg yolks and water, mixing until dough just comes together.

2.Turn onto a floured surface and knead gently to a soft dough. Shape into a disc. Wrap in plastic wrap, then chill for 30 minutes.

3.Roll out pastry between 2 sheets of baking paper until 5mm thick. Cut out pastry to line six round 10cm loose-base tart pans. Prick bases with a fork and chill for 15 minutes.

4.Preheat oven to moderate, 180°C. Place pans on an oven tray. Bake blind for 10 minutes. Remove paper and weights, then bake for 10 minutes more.

Filling

5.In a medium saucepan, combine condensed milk, golden syrup and butter. Stir over low heat for 20-25 minutes until mixture is golden and thick. Cool slightly. Mix in cream. Spoon into tarts and chill for 2 hours.

6.Place chocolate and extra cream into a microwave-safe jug. Microwave on medium in 30-second bursts until melted. Spread over each tart. Sprinkle with hazelnuts and serve dusted with cocoa.

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Ingredients

Method

Chocolate caramel and hazelnut tarts

Filling

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