How to make it

  • 1. Preheat oven to 325 °F (160 °C).
  • 2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
  • 3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.
  • 4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
  • 5. Pour this into the cream-caramel mixture and mix thoroughly.
  • 6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
  • 7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
  • 8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.
  • To decorate: melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.
  • Ingredients:
  • · 1 cup (250g ) unsalted butter, softened
  • · 1 cup plus 2 tablespoons (150 g) confectioners’ sugar
  • · ½ cup (50 g) ground hazelnuts
  • · 2 level teaspoons (5 g) ground cinnamon
  • · 2 eggs
  • · 4 ½ cups (400 g) cake flour
  • · 2 ½ teaspoons (10 g) baking powder
  • · 1 ½ tablespoons (10 g) cocoa powder
  • A day ahead
  • 1. In a mixing bowl of a food processor, cream the butter.
  • 2. Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together
  • 3. Add the eggs, one by one, mixing constantly
  • 4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.
  • 5. Form a ball with the dough, cover in plastic wrap, and chill overnight.
  • Alternate Caramel method:
  • 1 cup sugar
  • ½ cup water
  • 1 tbs corn syrup
  • Set a pot over medium-heat with the ingredients and stir slowly. When the mixture comes to a boil, stop stirring and wait until desired color is attained.corn syrup makes the caramel-making process easier too.

Reviews & Comments 12

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  • laurakaay 13 years ago
    Looks amazing, thanks for sharing! ~Laura ;D
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    " It was excellent "
    mumof2 ate it and said...
    OMG honestly you deserve an award of some kind...........your my favourite person right now!! Thank-you for so many fantastic post's!!!
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  • magali777 14 years ago
    delicious recipe, I'm going to try it, thank you!!!
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    " It was excellent "
    henrie ate it and said...
    OMG, another bookmark, this looks so fabulous, great post, another 5 also
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  • invisiblechef 14 years ago
    another page to come dream .. I always go to ahmed's page to dream of a day when you can eat what you want and not gain any weight, and now i find your page!! beautiful photos, delicious cakes and goodies.. Thanks so much for the friend request, I would be honored! can't wait to share.

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    " It was excellent "
    liezel ate it and said...
    Drooling, drooling, can't stop drooling.
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    " It was excellent "
    trigger ate it and said...
    I Would like to eat desert from your table every day.Truly'll leave you drooling!! Yes It does that and more.
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  • cakelady 14 years ago
    Another lovely recipe. Thanks!
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  • tnacndn 14 years ago
    This sounds so delicious, thanks!
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  • berry 14 years ago
    Wow Iffyo... you so sweet to send me this recipe... THANKS!!! is yours the picture? beautiful!!!
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    " It was excellent "
    ahmed1 ate it and said...
    Ofcourse superb recipe.Thanks a lot for sharing.
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  • ambus 14 years ago
    This looks super good.Great post...
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