Chocolate Caramel Hazelnut Tart with Toasted Meringue

Chocolate Caramel Hazelnut Tart with Toasted Meringue. Just the title sounds like a lot of work...
But, It sounds heavenly though, I know.

It looks heavenly too. The name doesn't fool you though, there are 5 different recipes inside this recipe. Crazy I know. But, oh so worth it. Why would you want to miss any of this? I'll cut the chat and get straight to the recipe. Chocolate pastry and Meringue recipe adapted by Tina Bester.

Chocolate Caramel Hazelnut Tart with Toasted Meringue

Makes one, 14"x 4.5" tart

Hazelnuts

1/2 cup             hazelnuts
1 tbsp               baking soda
2 cups              water

*Place baking soda and water in a small sauce pan. Stir and add the hazelnuts, let them cook for 3 minutes. Strain them and put them on a clean dish towel, rub them until their skin comes off. let them dry.*
Chop them coarsely and put them in the toaster oven for 1-2 minutes. Keep in airtight container.

*These few steps are to blanch your hazelnuts, if they are already blanched move to the next step after the second star.

Chocolate Pastry

112g                 butter
100g                 sugar
2 eggs
325g                 a.p flour
25g                   cocoa

Weigh all your ingredients. Put the butter and sugar in blender. Then add eggs one at a time. Add the flour and cocoa. Once fully combined, shape into a disc and wrap in plastic wrap. Refrigerate for 2 hours (Now you can start making your caramel, scroll down to find the caramel recipe). Take out of fridge and roll until it fits to your tart tin. Transfer into tin and press into the sides. With a fork, dock the bottom of the tart. Refrigerate for 30 minutes. Preheat oven to 350 degrees. Bake for 15 minutes. Let cool then take out of tart tin. (Scroll down to continue the recipe)

Caramel

1 cup                 sugar
1/4 cup              water
1 tbsp                corn syrup
1/2 cup              heavy cream
2 tbsp                butter
1/4 tsp               salt

Place sugar, water and corn syrup in saucepan over high heat. Without stirring, swirl the pan to cook evenly, bring to a boil. Let it turn an amber colour, about 10 minutes. Remove from heat and add the cream, carefully as it might spatter. Add the butter and salt, stir to combine. Cool to room temperature then pour into baked tart shell and sprinkle the hazelnuts over top.

Ganache

4 oz                   semisweet chocolate 
1/2 cup              heavy cream
2 tbsp                butter

Place chopped chocolate in a medium heatproof bowl. Bring the cream to a simmer, whisking constantly. Pour over chocolate and add the butter quickly. Whisk to combine. Pour ganache over the caramel layer. Use a offset spatula to distribute evenly. Let the chocolate set.

Meringue

2 egg whites
1/2 cup              sugar
1/4 tsp               salt

Once the chocolate is set, combine the egg whites, sugar and salt in a heatproof bowl, beat lightly. To heat the meringue, use a double boiler. Whisk constantly until it forms hard peaks. Take out of simmering water and beat again until cool (you can use an electric mixer). Transfer into piping bag and pipe meringue all over your tart. Using a blowtorch to slightly toast the meringue. Finally you're done! Enjoy!

I think this has been the longest recipe I've shared with you. Now, don't be scared by all the work. If I can do it, you can do it. It is definitely worth it!!! Think of all that lovely caramel sauce oozing out from underneath the chocolate... Yep, you need to try this. Good luck!

A big thank you to The Main Course for letting me borrow their stock!
**The beige place-mat, the tart tin I used and the white rippled plate in my photo shoot can be found at The Main Course*

Elanne Boake