Chocolate, caramel and hazelnut tart

This delicious chocolate tart recipe is offered to the guests of Arpège, Elior group’s premium catering brand in Paris.

Ingredients for the sweet pastry
  • 250g flour
  • 70g sugar
  • 120g butter
  • 1 whole egg
  • 1 pinch of salt

Ingredients for the caramel
  • 100g sugar
  • 10 cl liquid light cream
  • 20g glucose
  • 20g salted butter

Ingredients for the chocolate ganache
  • 13cl whipping cream
  • 230g dark chocolate
  • 15g butter
  1. Mix the soft butter, sugar and salt in a bowl. Add the egg and mix until you obtain a smooth batter. Add the flour and mix to obtain a uniform ball of dough then work it on the work surface until shiny. Wrap the ball of dough in plastic film and refrigerate for 1 hour. Roll out the dough to a thickness of 3mm then cut out circles adapted to the diameter of your tart shells. Line the tart shells, prick the dough and blind bake for 15 min at 170°C placing some beans on the bottom of the shells (to prevent the pastry from swelling). 
  2. Whip the cream. Mix the sugar and the glucose then cook until you obtain a light caramel color. Remove from heat then add the butter and the whipped cream. Replace on heat and cook a few minutes more. 
  3. Bring the cream to a boil, pour over the coarsely chopped chocolate. Add the still-hot caramel and the butter then mix until the mixture is smooth and homogeneous. Set aside. 
  4. Fill the tart shells with the caramel ganache and set aside in the refrigerator. Decorate with some coarsely chopped roasted hazelnuts. 


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