Chocolate, Hazelnut and Caramel Tart

Ingredients

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Equipment

• 13½- by 4½-inch rectangular removable-bottom tart pan
• Small rimmed baking sheet
• Food processor
• Heavy-bottomed medium saucepan
• Small saucepan
• Whisk
• Wire rack
• Clean kitchen towel

Allergen note: Contains tree nuts (hazelnuts), wheat, and milk. Check chocolate labels for soy and cross-contact warnings.

Instructions

1. 1

   Toast the hazelnuts

   Heat the oven to 350°F. Spread the crust hazelnuts on a small rimmed sheet and roast for 5–8 minutes, until they begin to turn golden. Wrap them in a kitchen towel and rub to loosen most of the skins, then let them cool.

2. 2

   Make and chill the crust

   Butter the tart pan lightly. In a food processor, pulse the hazelnuts with 2 tablespoons of the sugar into fine crumbs. Pulse in the butter, then the flour, the remaining 4 tablespoons sugar, and the salt. Press the mixture over the bottom and up the sides of the pan and chill for at least 30 minutes.

3. 3

   Bake the shell

   Set the tart pan on a baking sheet, prick the crust all over with a fork, and bake at 350°F for 15–20 minutes, until lightly golden. Cool completely on a wire rack.

4. 4

   Cook the caramel

   Combine the sugar, corn syrup, and 3 tablespoons water in a heavy saucepan. Cook on medium-high without stirring until bubbles appear at the edges, about 1 minute, then swirl. Once simmering, raise the heat to high and boil, swirling often, for about 5 minutes, until richly caramel-colored. Take it off the heat and swirl in the butter and salt.

5. 5

   Finish and chill the caramel

   Return the pan to medium heat and whisk in the cream (it will bubble up) for about 1 minute, until smooth, deep amber, and slightly thickened. Pour into the cooled shell and refrigerate for about 1 hour.

6. 6

   Add the chocolate layer

   Put the chopped chocolate in a bowl. Heat the cream until hot but not boiling, pour it over the chocolate, wait 1 minute, then stir until smooth. Spread it evenly over the caramel and chill about 10 minutes to set.

7. 7

   Decorate and serve

   Top with the halved hazelnuts, a sprinkle of flaky salt, pomegranate seeds, and gold flakes if you like.