Decadent Chocolate & Hazelnut Caramel Cream Tarts

Instructions

1. 1. For the Chocolate Hazelnut Pastry: In a large bowl, whisk together the flour, cocoa powder, ground hazelnuts, sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
2. 2. Add the egg yolk and 2 tablespoons of ice water. Mix until a dough just begins to form, adding more ice water if needed, one teaspoon at a time. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. 3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles to fit your tartlet pans or one large circle for a 9-inch tart pan. Press the dough into the pans, trimming any excess. Prick the bottom of the crusts with a fork.
4. 4. Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 8-10 minutes, or until the crust is set. Let cool completely on a wire rack.
5. 5. For the Caramel Cream Filling: In a medium heavy-bottomed saucepan, combine the ½ cup granulated sugar and 2 tablespoons water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a deep amber caramel. Swirl the pan gently if needed.
6. 6. Carefully and slowly pour the warmed ¼ cup heavy cream into the caramel (it will bubble vigorously). Stir until smooth. Remove from heat and stir in the softened butter and a pinch of salt until fully combined. Let the caramel cool completely to room temperature.
7. 7. In a separate cold bowl, whip the 1 cup cold heavy cream until soft peaks form. Gently fold the cooled caramel mixture into the whipped cream until just combined. Do not overmix.
8. 8. Spoon or pipe the caramel cream filling into the cooled chocolate hazelnut tart shells. Chill the tarts for at least 2 hours before serving to allow the filling to set.
9. 9. Garnish with toasted chopped hazelnuts and chocolate shavings, if desired, before serving.

Tips

• Ensure your butter is very cold for the pastry; this creates a tender, flaky crust. If the dough gets too warm while rolling, pop it back into the fridge for a few minutes.
• When making the caramel, resist the urge to stir the sugar and water mixture until it starts to caramelize. Swirling the pan is usually enough to ensure even cooking.
• Warm the heavy cream before adding it to the hot caramel. This reduces the risk of the caramel seizing up and makes for a smoother caramel sauce.
• Allow the caramel to cool completely before folding it into the whipped cream. If it's too warm, it will melt the whipped cream, resulting in a runny filling.
• For perfectly toasted hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant. Rub them in a clean kitchen towel to remove the skins before grinding or chopping.