Milk Chocolate-Caramel Tart with Hazelnuts and Espresso

Milk Chocolate-Caramel Tart with Hazelnuts and Espresso
Photo by Dan Forbes

Ingredients

  • 1/3 cup heavy whipping cream
  • 1 tablespoon water
  • 1 ½ teaspoons instant espresso powder
  • 1 tablespoon unsalted butter
  • ¾ cup sugar
  • 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona)
  • 2/3 cup hazelnuts
  • + 11 more ingredients
    • ¼ teaspoon salt
    • 1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom
    • 1 ¼ cups unbleached all-purpose flour
    • 2 tablespoons unsalted butter
    • 1 tablespoon cacao nibs*
    • ¼ teaspoon salt
    • ½ cup unsalted butter
    • ¼ cup water
    • 1/3 cup confectioners' sugar
    • 1/3 cup heavy whipping cream
    • 1 teaspoon cider vinegar

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 x4 1/2-inch rectangu...

View full recipe at Epicurious

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