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Milk Chocolate-Caramel Tart w/Hazelnut & Espresso Recipe

   
 

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     Milk Chocolate-Caramel Tart w/Hazelnut & Espresso

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   3.5 hrs

Ingredients
Crust- 1 1/4 cups unbleached all purpose flour
Crust- 1/3 cup powdered sugar
Crust- 1/4 teaspoon salt
Crust- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
Crust- 1 tablespoon (or more) ice water
Filling- 3/4 cup sugar
Filling- 1/4 cup water
Filling- 1/3 cup heavy whipping cream
Filling- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
 
Filling- 1 teaspoon apple cider vinegar
Filling- 1/4 teaspoon salt
Filling- 2/3 cup hazelnuts, toasted , husked, coarsely chopped
Topping- 1/3 cup heavy whipping cream
Topping- 1 1/2 teaspoons instant espresso powder
Topping- 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
Topping- 1 tablespoon unsalted butter
Topping- 1 tablespoon cacao nibs – (bits of shell-roasted cacao beans; available at many specialty f
Topping- Special equipment- 1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom

Instructions
Instructions- For crust- Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes. Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.
For filling- Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in hazelnuts. Spoon filling into crust. Chill until cold and set, about 30 minutes.
For topping- Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with cacao nibs. Chill tart until topping is set, about 1 hour.
Can be made 2 days ahead. Cover and keep chilled. Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.
Serving Suggestions
A slice a person


Originally Submitted
8/22/2010





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