So I’m not gonna lie, this is definitely up there amongst the top 3 nicest things I’ve ever made. Legit, this baby tastes like HEAVEN on a plate. If you’re looking for something that is unapologetically rich and decadent, then you’ve hit the jackpot. This recipe is based on a video I saw over on the fab Donal Skehan’s site and have wanted to take my own stab at it ever since! (See his original recipe by clicking here)
Anyhoo, without further ado, I present to you the recipe for this beauty… It’s a little time consuming but TRUST ME, it’s worth it.
NOTE: I would reccomend splurging on buying double cream rather than single as it may affect the consistency of the ganache & caramel when it sets if normal fat content Irish cream is used.
For the shortcrust pastry
- 125 g plain flour
- 55g cubed cold butter
- 2-3 tbsp cold water
For the salted caramel
- 125ml double cream
- 150g caster sugar
- 25g butter
- 1/2 tsp sea salt (use a good quality one- I like maldron)
For the chocolate ganache
- 240 ml double cream
- 220 g chocolate (I used 110g milk chocolate, 110g dark 70% chocolate)
Equiptment: 22cm x 3cm tart tin (removable base)
- Firstly, make the pastry and bake it blind. I whizz all of the ingredients except the water in a food processor until it’s the consistency of fine breadcrumbs. Then gradually add the water until a ball of dough forms. NOTE: Don’t over mix it as the dough will become elastic and won’t be short. Wrap the dough in clingfilm and chill for 20 minutes.
- Preheat the oven to 180 degrees celsius. Roll out the pastry on a lightly floured surface until thin, then line the tin with the pastry. Lightly prick the base with a fork. Line the pastry shell with greaseproof paper then pour in some baking beans. Bake for 20 minutes in the preheated oven, then remove the baking beans/greaseproof paper and bake for a further 5 minutes until golden
- Toast the hazelnuts until golden brown and leave to cool. To remove the skins, roll them in a tea towel and they should come off super easy if they are toasted enough.
- Next, make the salted caramel. Heat the sugar on a medium heat until it melts. Then closely watch it until it turns a deep amber colour. Once it reaches this stage, add the cream, salt and butter, stirring to incorporate it well.
- Leave the caramel to cool and thicken slightly, then pour into the cooled pastry tin. NOTE: make sure you put the tart on a baking tray if it has a removable bottom as the pastry shell may come out if you try to move it! Scatter the toasted hazelnuts on top.
- Leave this to set in the fridge while you make the ganache. Heat the cream (You can do it in a pot or microwave) then add the chocolate buttons and stir until they’re melted. Pour on top of the caramel/nut/pastry base. Sprinkle with sea salt.
- Leave to set at a cool room temperature for 2 hours or in the fridge for 1 hour.
- Slice & enjoy – Prepare to be showered with compliments as people devour this beauty 😉