Name: Salted Butter Caramel Chocolate Tart with Hazelnut Praline
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 slices
Cuisine: French
Ingredients: 150 g all-purpose flour; 100 g salted butter, cold and cubed; 60 g powdered sugar; 2 large egg yolks; 1/4 tsp fine sea salt; 1/4 tsp baking powder; 150 g granulated sugar; 60 ml water; 120 ml heavy cream, warmed; 60 g salted butter, cubed; 1/2 tsp fleur de sel; 200 g dark chocolate (70%), finely chopped; 180 ml heavy cream; 20 g unsalted butter, softened; 120 g blanched hazelnuts, toasted; 70 g granulated sugar; 1 tbsp water; 1/4 tsp fleur de sel; Extra toasted hazelnuts, to finish

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A classic French patisserie tart that layers a buttery sablé shortbread crust, deeply nutty salted butter caramel, and a silky dark chocolate ganache, finished with shards of homemade hazelnut praline. Each slice delivers crisp, chewy, creamy, and crunchy textures in every bite.

Prep Time35 mins

Cook Time30 mins

Total Time65 mins

Servings8

Yield8 slices

Nutrition Facts

Per serving (estimated)

485 kcalCalories
32 gFat
17 gSaturated Fat
42 gCarbs
3 gFiber
28 gSugar
6 gProtein
180 mgSodium
220 mgPotassium
55 mgCalcium
3.5 mgIron
0.5 mgVitamin C
280 mcgVitamin A

Ingredients

For the Sweet Shortbread Crust

150 g all-purpose flour
100 g salted butter, cold and cubed
60 g powdered sugar
2 large egg yolks
1/4 tsp fine sea salt
1/4 tsp baking powder

For the Salted Butter Caramel

150 g granulated sugar
60 ml water
120 ml heavy cream, warmed
60 g salted butter, cubed
1/2 tsp fleur de sel

For the Dark Chocolate Ganache

200 g dark chocolate (70%), finely chopped
180 ml heavy cream
20 g unsalted butter, softened

For the Hazelnut Praline and Garnish

120 g blanched hazelnuts, toasted
70 g granulated sugar
1 tbsp water
1/4 tsp fleur de sel
Extra toasted hazelnuts, to finish

Directions

Step 1: Make the crust. In a bowl, rub the cold butter into the flour, salt, and baking powder until sandy, then stir in powdered sugar and egg yolks to bring the dough together. Press evenly into a 23 cm (9 in) tart pan with a removable bottom, prick the base, and chill for 30 minutes.
Step 2: Bake the crust at 170°C (340°F) for 16 to 18 minutes until golden and set. Let it cool completely on a rack while you prepare the caramel.
Step 3: Make the salted butter caramel. Combine sugar and water in a heavy saucepan and cook over medium heat without stirring until deep amber. Off the heat, carefully whisk in the warm cream, then the butter and fleur de sel until smooth. Pour into the cooled crust and chill for 25 minutes.
Step 4: Make the ganache. Heat the cream just to a simmer, then pour it over the chopped chocolate. Let it sit 2 minutes, whisk until glossy, and stir in the softened butter. Pour gently over the set caramel layer and refrigerate for at least 2 hours.
Step 5: Make the praline. Heat sugar and water in a small skillet over medium heat until amber, add the toasted hazelnuts, and stir quickly to coat. Scrape onto a parchment-lined tray, cool completely, then chop into shards.
Step 6: Just before serving, sprinkle the praline shards and extra toasted hazelnuts over the tart and finish with a pinch of fleur de sel. Slice with a warm, dry knife for clean edges and serve slightly cool.

Cook’s Notes

Use a tart ring with a removable bottom for the cleanest unmolding.
Stop the caramel at a rich amber color; if it goes darker it will turn bitter.
Let each layer set fully before pouring the next so the slices stay distinct.
Wipe the knife with a hot, damp cloth between cuts for restaurant-style slices.
Serve slightly cool rather than ice-cold so the ganache softens and the flavors open up.