Posted on Friday, 8th July 2011 by Grace Massa Langlois
When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts. It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel. I also wanted to add a few different textures and flavours.
I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache, and milk chocolate glaze. And for the decadent finale, sweetened whipped cream, a drizzling of caramel sauce and a sprinkling of hazelnut praline.
I could have stopped with the dark and milk chocolate ganache layer but the chocolate lover in me took over. And I also continued on because my kids find the dark chocolate a little too bitter, even when it’s combined with the milk chocolate. Adding the final layer of milk chocolate glaze gives the tart an overall sweeter flavour.
Wow! – I couldn’t believe how quickly these tarts disappeared, they were the first treats to go – We definitely eat with our eyes first.
The classical pairing of chocolate and caramel is one of my favourites but adding toasted nuts brings any dessert to another level for me. I love the nutty flavour but I think it’s the creaminess of the chocolate and caramel combined with the crunchy nuts that win me over.
I wish the kids enjoyed the pairing as much as I do. They love the flavour but aren’t a fan of the crunch. Usually I have to make two sets of desserts, one with and one without nuts. Funny it didn’t seem to matter with these tarts.
Looking back I probably should’ve made some with and without; they were received so well and it would have been nice to have a few more on hand.
If you enjoy the pairing of chocolate and caramel Marly made some pretty amazing Double Chocolate Caramel Cookies that I’ve been meaning to try.
And I can’t wait to try – I am so excited, The Professor’s Chocolate Porter Ice Cream. Beer and chocolate – yum! The Professor is right; beer enhances the flavour of chocolate.
I made a Chocolate Cake with Double Chocolate Stout a while back and it’s one of the best chocolate cakes I’ve ever made, intense chocolate flavour and extremely moist.
I wonder how the ice cream would taste with caramel? Hmm…Leftover caramel + The Professor’s recipe = giving it a whirl.
Enjoy your weekend!
Chocolate-Caramel Tarts with Hazelnuts, Milk Chocolate Glaze and Hazelnut Praline {Tartellette al Cioccolato e Caramello}
Makes 6 11½-cm (4½-inch) tarts
- Sweet Short Pastry with Hazelnuts {Pasta Frolla alle Nocciole}
- Caramel {Caramello}
- 38 g (¼-cup) Hazelnuts, toasted, skinned and cut in half
- Chocolate Ganache {Ganache di Cioccolato)
- Milk Chocolate Glaze {Glassa al Cioccolato di Latte}
- Sweetened Whipped Cream {Panna Montata Zuccherata}, to garnish, optional
- Hazelnut Praline {Pralina di Nocciole}, to garnish, optional
Sweet Short Pastry with Hazelnuts {Pasta Frolla alle Nocciole}
- One-half Recipe of Sweet Short Pastry with Hazelnuts
- Egg wash
- Transfer pasta frolla to a clean, lightly dusted with flour work surface.
- Roll out pasta frolla to .33-cm (1/8-inch) thick.
- Cut the pasta frolla into six 15¼-cm (6-inch) rounds (work with pastry quickly). Fit the pastry rounds into the tart tins; trim off excess pastry with a sharp paring knife. Using a fork, dock the bottoms of the pastry shells.
- Transfer tins to a baking sheet and chill the pastry shells in the freezer for 30 minutes.
- Preheat oven to 160° C (320° F). Remove shells from freezer and line with non-stick baking paper and fill (flush to top of tins) with ceramic pie weights, rice or beans (to prevent pastry from shrinking); bake until lightly golden around edges, 20 to 25 minutes.
- Transfer baking sheet to wire rack; remove baking paper and pie weights. Cool for 2 minutes and then brush bottoms of pastry shells with egg wash. Return to oven and bake until golden all over, 5 to 10 minutes.
- Transfer pastry shells to a wire rack and cool completely before filling.
Caramel {Caramello}
- 230 g (1 cup + 1 teaspoon) caster (superfine granules) sugar
- 90 ml (3 ounces) liquid glucose
- 207 ml (7 ounces) heavy cream, room temperature
- 43 g (3 tablespoons) unsalted butter
- In a medium-sized saucepan, stir together sugar and glucose until combined. Cook, swirling pan occasionally over burner (do not stir), over low heat until sugar is dissolved and comes to a boil.
- Increase heat to medium and continue to cook until a light brown caramel. Use a pastry brush dipped in water to wash down any crystals that form on the sides of the pan.
- Carefully and gradually add heavy cream, whisking constantly until smooth (no lumps of hardened sugar).
- Remove from heat and allow to cool slightly (a few minutes).
- Whisk in butter until smooth and glossy.
- Proceed with assembling instructions below.
Chocolate Ganache {Ganache di Cioccolato}
- 126 ml (4¼ ounces) heavy cream
- 78 g (2¾-ounces) good quality 70% chocolate, finely chopped
- 43 g (1½-ounces) good quality milk chocolate, finely chopped
- 21 g (1½-tablespoons) unsalted butter, room temperature
- In a small saucepan set over medium heat, bring cream just to the boil.
- Remove from heat; add both chocolates (make sure cream is covering chocolate completely). Allow to sit for 2 minutes.
- Stir with a flexible rubber spatula until smooth.
- Add butter; stir until well combined.
- Proceed with assembling instructions below.
Milk Chocolate Glaze {Glassa al Cioccolato di Latte}
- 118 ml (4-ounces) heavy cream
- 113 g (4-ounces) good quality milk chocolate, finely chopped
- In a small saucepan set over medium heat, bring cream just to the boil.
- Remove from heat; add chocolate (make sure cream completely covers chocolate) and set-aside for 2 minutes.
- Using a flexible rubber spatula, stir together until glaze is smooth. Strain glaze through a fine sieve into a small bowl (discard any solids).
- Proceed with assembling instructions below.
Sweetened Whipped Cream {Panna Montata Zuccherata}
Hazelnut Praline {Pralina di Nocciole}
Assembling Chocolate-Caramel Tarts {Tartellette al Cioccolato e Caramello}
- Toasted, skinned and halved hazelnuts
- Sweetened Whipped Cream
- Caramel Sauce
- Hazelnut Praline
- Fill cooled pastry shells with Caramel, filling just a bit more than 1/3 full. Chill tarts in refrigerator for 20 minutes to set Caramel.
- Remove tarts from the refrigerator. Arrange hazelnuts on top of caramel layer.
- Spoon chocolate ganache over hazelnuts, filling a little more than 1/3 from the top of the pastry shell (leave enough room to add the milk chocolate glaze).
- Return tarts to the refrigerator to set the chocolate, about 30 minutes.
- Remove tarts from the refrigerator. Spoon glaze over chocolate ganache layer. Return tarts to the refrigerator to set glaze, 20 to 30 minutes.
- To serve tarts, remove tarts from refrigerator and allow to come to room temperature.
- Reheat caramel until smooth and drizzling consistency.
- Transfer Sweetened Whipped Cream to a large pastry bag fitted with a decorative tip (Wilton 1M). Pipe a swirl of sweetened whipped cream in the centre of the tart.
- Transfer Caramel to a squeeze bottle, drizzle caramel over tart and on top of sweetened cream. (If you don’t have a squeeze bottle, drizzle caramel with a spoon – I always transfer any remaining caramel to a plastic squeeze bottle and reheat in the microwave, makes it very easy to drizzle over tarts or ice cream).
- Place a few pieces of Hazelnut Praline into a food processor, pulse to a coarse crumb. Sprinkle over top of tarts.
- Buon Appetito!
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Tags: after school treat, afternoon tea, chocolate, chocolate dessert, chocolate glaze, chocolate icing, dessert, desserts, food, food photography, ganache, glaze, hazelnut, individual dessert, individual desserts, Italian desserts, Italian Pastries, quick desserts, tarts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (56)
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July 8th, 2011 at 12:01 pm
Looks like a winning combo to me!
July 8th, 2011 at 12:04 pm
This looks delicious. Im sure to try this out on the weekends.
July 8th, 2011 at 12:37 pm
These look delicious!!!
July 8th, 2011 at 1:11 pm
These are gorgeous and look so delicious!! Great job!
July 8th, 2011 at 1:18 pm
These look amazing! I love chocolate and caramel. I would not be able to share!
July 8th, 2011 at 2:32 pm
Looks wonderful! Amazing! Yummy!
July 8th, 2011 at 2:32 pm
Wow…. Just… Wow… I’m in love with your tarts… I would marry those tarts if I could… lol! Yum!
July 8th, 2011 at 4:16 pm
I wish I had this kind of talent! Do you ship orders?
July 8th, 2011 at 4:24 pm
chocolate…hazelnuts…caramel…this is beyond perfect! You have basically taken my favourite chocolate (the beloved ferrero rocher) and smothered it in a caramel sauce, i dont think ive seen a dessert i wanted to gobble up so much in a long time! Beautiful photography too, just plain lovely
July 8th, 2011 at 4:30 pm
I can see why these would disappear fast. I love the hints of hazelnuts all through the dessert! It’s truly chocolate’s best friend.
July 8th, 2011 at 6:51 pm
Thank you Vanessa – you are too sweet!
July 8th, 2011 at 7:24 pm
Gorgeous. Just gorgeous. I’m excited with all the tart recipes I’m getting from you! Like Vanessa said, you are truly talented, I want your talent!!! No matter how hard I try I will never be as talented as you, Grace. Never. I especially don’t have the patience that you do… Great recipe looks amazing!!!
July 8th, 2011 at 7:39 pm
Stunning, Grace!
July 8th, 2011 at 10:38 pm
Thank you Julia, I get into this zone when I bake and I try to set a mood of relaxation, music playing, I measure out all my ingredients so I don’t miss anything, try to have everything I need all prepared and I do my best to keep myself focused on my task at hand. I find when I do that things are so much easier in the kitchen, especially on the days when it’s like grand central station in my house, usually mistakes happen when you get interrupted, then you get frustrated, you know what I mean? Believe me Julia you can do this!!!
July 9th, 2011 at 12:46 am
These look absolutely fab-u-lous!!!!!
July 9th, 2011 at 9:04 am
Another stunning dessert Grace – you are truly gifted!
July 9th, 2011 at 4:32 pm
Wow, these look seriously decadent – all that caramel. Delicious!
July 9th, 2011 at 4:41 pm
pure decadence….sigh I’ll take two please!
I love chocolate tarts and add some caramel and I am in heaven! I think I gained 5 lbs just looking at those incredible images!
July 9th, 2011 at 5:00 pm
Those look amazing! Love the hazelnuts
July 9th, 2011 at 6:29 pm
I definitely gained the 5 lbs Dennis
July 9th, 2011 at 6:36 pm
OMG Grace – these are stunning!! would love to have one right now!!
July 10th, 2011 at 11:33 am
Gorgeous! I wish I had one right now! I would eat dessert first then lunch. Yum!
July 11th, 2011 at 6:29 am
blogs like yours make me so hungry! very tasty recipe
July 11th, 2011 at 10:05 am
Another home run recipe, Grace! I bet these did disappear quickly! Do you remind your kids every day how lucky they are to have you cooking all these splendid dishes for them and their friends? I hope so. Looking forward to more summer treats!
July 11th, 2011 at 7:00 pm
Some serious work here, Grace! I love it! I love the caramel oozing from the bottom!
July 12th, 2011 at 1:09 am
Wow. These just took my breath away! I need one now!
July 12th, 2011 at 7:04 am
[...] Caramel Tart-Caramel Tarts-Chocolate Tart … – La Mia Vita Dolce [...]
September 6th, 2011 at 12:36 am
Chocolate and caramel…sign me up!! These are truly beautiful tarts – no surprise that they went fast!!
October 2nd, 2011 at 12:48 am
These look beautiful!
October 13th, 2011 at 4:31 pm
Well done..!
I feel shy to ask this but let me know since I am new in cooking that, can we use some other material for the base (cups)
October 14th, 2011 at 2:36 pm
This is a wonderful recipe, thanks so much for sharing. You did a great job with the images too; I will definitely try this recipe this weekend.
October 20th, 2011 at 8:10 am
OMG they look really yummy!! I love the flavor of chocolate and Hazelnuts… thanks for sharing, i’ll try it soon.
October 25th, 2011 at 12:04 am
Absolutely beautiful tarts Grace.
November 8th, 2011 at 3:13 pm
This looks absolutely delish! I think I will try this for our next holiday get together, but I can’t find liquid glucose, can I substitute corn syrup?
November 8th, 2011 at 5:41 pm
Yes you can use corn syrup. I find my glucose at Michaels and also the bulk stores, not sure if you have either close to you.
November 8th, 2011 at 6:04 pm
I didn’t even know that they sell glucose at Michaels I have to check that out Thanks!
November 9th, 2011 at 7:09 am
It’s usually in the aisle with the rolled fondant and sprinkles. It is a bit cheaper at the bulk store if you have one of those close to you.
November 11th, 2011 at 11:11 am
We don’t have a bulk store not that I know of anyway, I think I will go check costplus I usually go there for my vanilla beans and hard to find spices that I need in hurry but most of the time I get my supplies at either Amazon or Costco.
November 11th, 2011 at 6:33 pm
Costco is still carrying vanilla beans in your area? They stopped here and I have been going crazy trying to find a Costco that still carries the. Would you mind sharing the Costco location or emailing the location?
November 11th, 2011 at 10:30 pm
Emailed you
November 13th, 2011 at 8:03 am
Thank you!
November 18th, 2011 at 10:03 pm
The way you laid this post out made it very easy to follow the recipe. Thanks for pointing out to make some with nuts and some without. I have fussy nieces who would have otherwise passed on these delicious treats.
November 22nd, 2011 at 2:09 am
Absolutely gorgeous!
February 22nd, 2012 at 4:56 pm
Wow, great looking tarts and I bet they taste amazing. Fantastic.
March 18th, 2012 at 7:19 pm
These look wonderful, and the photography is gorgeous! Great job
April 5th, 2012 at 5:30 pm
They look amazing!
June 21st, 2012 at 12:53 pm
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June 28th, 2012 at 8:24 am
Soooooo Yummy, my mouth is watering. I have a little treat once a week (whilst on diet)and this is definitely what I’m going to make for this weeks tasty treat!
June 29th, 2012 at 4:15 pm
You picked a good one Jill these tarts are amazing.
July 3rd, 2012 at 7:03 pm
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July 23rd, 2012 at 12:24 am
This looks like a lot of work, but well worth it! I want one right now!
July 23rd, 2012 at 8:04 am
Cathleen don’t let the steps fool you, very easy.
August 30th, 2012 at 11:35 pm
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September 20th, 2012 at 5:50 pm
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