crunchy caramel tart

Ingredients

• Servings: 11
• 14 tablespoons unsalted butter
• 1/2 cup toasted hazelnuts
• 1/2 cup confectioners' sugar
• 1 egg
• 1 1/4 cups cake flour
• 1 1/4 cups all-purpose flour
• 1 1/2 cups white sugar
• 1/4 cup water
• 1 1/4 cups heavy whipping cream
• 1/4 cup butter, softened
• 3/4 cup heavy whipping cream
• 1 cup semisweet chocolate chips
• 3 tablespoons unsalted butter
• 2 1/4 teaspoons light corn syrup

Recipe

Cook Time: 1 hr 5 mins

Ready Time: 5 hrs 50 mins


• using a wooden spoon, mix 14 tablespoons butter in a bowl until light and fluffy. grind nuts and sugar in a food processor, and mix into the butter. beat in egg. add both flours, and blend until just combined. gather dough into a ball, and flatten into a disk. wrap in plastic; chill 2 hours.
• roll out dough to a 15 inch circle between two sheets of plastic. remove top sheet of plastic, and transfer dough to an 11 inch tart pan with a removable bottom. press into pan, and trim edges. place in the freezer for 15 minutes. line dough with foil, and fill foil with dried beans (serves as a weight to help the crust keep it's shape).
• bake at 350 degrees f (175 degrees c) for 15 minutes. remove foil and beans. bake until crust is golden, about 20 minutes. cool.
• combine sugar and water in a heavy saucepan. cook over medium heat, stirring until mixture is a deep amber color, about 15 minutes. brush down sides of pan with a wet brush, and swirl occasionally. remove from heat. gradually stir in 1 1/4 cups heavy cream. add 1/4 cup butter, and stir until melted. pour filling into crust.
• bake at 350 degrees f (175 degrees c) until filling and thickens, about 30 minutes. filling will be wobbly. cool. chill until set, about 1 hour.
• in a heavy small saucepan, combine 3/4 cup heavy cream, chocolate, 3 tablespoons butter, and corn syrup. cook over low heat, stirring until smooth. pour over chilled filling. chill tart until firm, about 1 hour. let stand 30 minutes at room temperature before serving.