Coffee caramel tart with hazelnuts

Coffee caramel tart with hazelnuts
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 1 tbspn cold water
  • 15 gr instant coffee
  • 83 gr sugar
  • 45 gr custard powder
  • 100 ml caramel sauce
  • 1000 gr milk
  • 50 gr hazelnuts
  • 250 gr double cream
  • 4 tbspn chocolate sauce
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the eggs and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out the pastry and line bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. Cover and refrigerate for 20 minutes to chill the butter. Preheat the oven to 180°C.
  6. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil. Fill with pie weights, uncooked rice or beans and bake the case for about 25 minutes or until the crust is cooked through, dry and lightly browned.
  7. Remove weights and foil and cool the crust in the tin on a wire rack.
  1. Mix the instant coffee, sugar and most of the milk and bring to the boil.
  2. Mix the custard powder with the remaining cold milk. When the milk is hot, pour in the custard powder and boil until the custard thickens.
  3. Stir in the caramel sauce, pour in a clean bowl and cool down to room temperature.
  1. When the custard is cold, pour it in the prebaked tart case and allow to set in the fridge for several hours.
  2. Toast the hazelnuts in a dry pan until golden.
  3. Garnish the tart with the hazelnuts, whipped double cream and some chocolate sauce.
Stuff to know
This quantity will feed 12 people and makes a tart with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Prebake the pastry case is necessary since the filling won’t be cooked.