Chocolate, Caramel and Hazelnut Tart

     

 Ingredients:

For the shortcrust pastry:

200 g flour

100 g butter

80 g icing sugar

1 egg

1 pinch of salt

For the caramel:

150 g sugar

100 ml liquid cream

80 g salted butter

For the chocolate ganache:

200 g dark chocolate

200 ml liquid cream

50 g butter

For the decoration:

Caramelized hazelnuts

Fleur de sel

Instructions:

Shortcrust pastry: Mix the flour, icing sugar and salt. Stir in the cold butter in pieces, then the egg. Form into a ball, refrigerate for 30 minutes, then roll out the dough in a pan. Blind bake at 180°C for 15-20 minutes.

Caramel: Melt the sugar in a saucepan. When golden, stir in the hot cream, then fold in the butter in chunks. Pour the caramel over the baked batter and leave to cool.

Chocolate ganache: Heat the cream, then pour it over the chopped chocolate. Let it sit for a minute, then mix until you get a smooth ganache. Stir in the butter. Pour the ganache over the caramel.

Decoration: Sprinkle with caramelized hazelnuts and a pinch of fleur de sel. Refrigerate before serving.