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
- 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).
- 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.
- 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.
- 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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