Coffee and caramel tart with hazelnuts

Coffee and caramel tart with hazelnuts
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
  • 660 ml milk
  • 40 gr custard powder
  • 4 egg yolks
  • 50 gr white sugar
  • 15 gr instant coffee
  • 100 gr sugar
  • 50 gr water
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough on a floured surface and line a greased shallow loose base flan case with the dough.
Caramel filling
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the instant coffee.
  3. Mix the sugar and water. Bring to the boil without stirring and cook until you have a golden caramel.
  4. Add ladle by ladle the hot milk to the caramel until incorporated.
  5. Add to the caramel milk the cold milk with custard powder, bring gently to the boil whilst stirring and simmer until the caramel custard has thickened.
  6. Set aside, covered with cling film, until needed.
To finish
  1. Preheat the oven to 150°C.
  2. Pour the caramel custard in the lined flan case.
  3. Bake the tart 25 min or until the pastry is fully cooked.
  4. Toast the hazelnuts in a dry pan until golden and fragrant.
  5. Allow to cool on a wire rack and decorate with whipped cream, toasted hazelnuts and chocolate sauce.
Stuff to know
This recipe will fill a flan case with 26 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.
Add the milk to the hot caramel in stages to avoid it spilling.