Baking

Chocolate tart with nuts and caramel

Chocolate tart with nuts and caramel – this is a mega-chocolate and very tasty pastry for all chocolate lovers.

We immediately warn that chocolate tart with nuts and caramel – this is a dessert for those with a sweet tooth – very sweet and not dietary at all

Chocolate tart with nuts and caramel is very easy to prepare, but you have to wait a little while tasting it, because it has to be infused so that all the ingredients combine and form one perfect picture.

So let’s be patient and prepare a chocolate delicacy!

Chocolate tart with nuts and caramel – ingredients

  • For the dough:
  • Butter (margarine) – 100 g.
  • Wheat flour – ¾ cup.
  • Starch – 4 tbsp.
  • Sugar – 6 tbsp.
  • Egg – 1 piece.
  • Zest – from 1 lemon.
  • For the filling:
  • Dark chocolate – 200 g.
  • Milk chocolate – 100 g.
  • Mascarpone – 500
  • Cognac (or other strong alcohol) – 3 tbsp.
  • Hazelnuts (or other nuts) – 100 g.
  • For the caramel mass:
  • Cow candies – 200 g.
  • Oil – 5
  • Milk – 2 tbsp.

Chocolate tart with nuts and caramel – recipe

Basis

Mix flour, starch and sugar. Add cold butter cut into small cubes. Cut with a knife until a small oily crumb is formed. Add zest and egg to the crumbs, knead the dough. The dough should be soft and not sticky (if necessary, add a little more flour). Wrap the finished dough in cling film, put it in the refrigerator for 30-40 minutes.

Lubricate the form with oil. We take the dough out of the refrigerator, evenly distribute the dough on the bottom and sides of the form. Cover the dough with parchment, pour peas (or other cereal) onto the parchment.

We put the form with the base in the oven, heated to 180 degrees, for 30 minutes. After 15 minutes of baking, remove the load with paper. Remove the base from the oven and leave to cool.

Filling

Take the mascarpone cheese out of the refrigerator in advance.

Break the chocolate into pieces, melt in a water bath, set aside to cool.

Beat the mascarpone cheese with a mixer for about 2 minutes so that it is saturated with air. Add the melted, cooled (it can be barely warm, but not hot) chocolate, carefully mix with a spatula, add alcohol at the end, mix.

Fill the base with the obtained mass, smooth the mass, lay out the nuts, slightly pressing into the mass, put in the refrigerator for 40-60 minutes.

Caramel mass

Melt butter in a pan, add milk, bring to a boil, add candy. Cook, stirring constantly, until a homogeneous creamy mass is formed. Leave to cool.

Take the tart out of the refrigerator, pour cold caramel mass over it. We put the tart in the refrigerator for 6-8 hours.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button