Salted Caramel Hazelnut Mocha Tart

Caramel Hazelnut Mocha… but make it a tart

Difficulty: Advanced | Time: 1.5 hours (active), 5 hours (total) | Yields: 1 6” Tart

It was my friend’s bday and I told her I’d make her a treat. I gave her free rein to choose what she wanted me to make, but all she said was that she likes coffee and chocolate… So I got to thinking…

It just so happens that I ALSO love coffee and chocolate together… but you know what else I LOVE with coffee? CARAMEL. And what else? HAZELNUT. Cue, the birth of the Salted Caramel Hazelnut Mocha Tart.

We’ve got notes of bitterness with the coffee, balanced with nuttiness from the hazelnuts, richness from the chocolate and caramel, and even a little salt to combat out all the decadence. Not to mention… The crunch of the nuts, the snap of the chocolate tart shell, the creaminess of the caramel mousse and the silkiness of the ganache all do a number on your taste buds.

Ingredients:

For the chocolate tart crust:

• 120g all purpose flour

• 15g cocoa powder

• 8g almond flour

• 45g powdered sugar

• 60g butter, cold and cubed

• 25g egg, beaten

For the hazelnut chocolate crunch:

• 70g dark chocolate

• 20g hazelnuts

For the salted caramel mousse:

• 8g powdered gelatin

• 29mL water

• 93mL heavy cream

• 104g granulated sugar

• 1.5oz butter

• 1/4t salt

• 72mL heavy cream (separate from the above heavy cream)

For the espresso chocolate ganache:

• 200g dark chocolate

• 60mL heavy cream

• 42mL fresh espresso

For garnish: (optional)

• flaky salt

• chopped hazelnuts

Directions:

Make the chocolate tart crust:

1. In a food processor, pulse the flour, cocoa powder, almond flour, powdered sugar and butter until the butter combines with the dry ingredients to create a crumbly texture.

2. Add the egg and pulse just until the the dough comes together.

3. Turn out the dough onto some cling film. Wrap the dough and let chill in the fridge for 2hours to overnight.

4. Preheat your oven to 330 degrees F.

5. Remove the dough from the fridge and roll out the dough on a floured surface until it’s about 2mm thick.

6. Line a 6“ tart shell with the dough and trim as necessary. Dock the dough using a fork and then bake it in the oven for about 18-20 minutes.

7. Remove from the oven and let cool completely to room temp.

Make the chocolate hazelnut crunch:

1. In a food processor, chop the hazelnuts into fine chunks.

2. In the microwave, or using a bain marie, melt the chocolate.

3. Combine the chocolate and chopped hazelnuts until the hazelnuts are evenly coated.

4. Spread this mixture evenly at the bottom of the tart shell.

Make the salted caramel mousse:

1. Pour the water over the gelatin and mix together. Set aside to bloom.

2. Add 93g of heavy cream to a medium sauce pan and bring to a simmer. Remove from heat.

3. Meanwhile, place the sugar in a separate medium sauce pan over medium high heat. Let the sugar caramelize, about 6 minutes, or until the sugar becomes an amber color— not too dark. Try not to stir the caramel, but do so if necessary. Remove from heat.

4. Slowly pour the warm heavy cream into the caramel and stir constantly.

5. Add the butter and stir until melted. Stir in the salt.

6. Pour the caramel into a bowl and let cool until it’s luke-warm with a spreadable consistency.

7. Using an electric hand mixer, whisk the remaining 72g of cold heavy cream with the salted caramel until smooth.

8. Melt the bloomed gelatin in the microwave for 10 seconds, then slowly pour it into the mousse while continually whisking. The consistency will be quite loose, but there should still be a foamy/air-yness to it.

9. Pour this over the hazelnut crunch layer.

10. Place in the freezer for about 1-2 hours to allow this layer to set.

Make the espresso chocolate ganache:

1. Brew your fresh espresso. Set aside.

2. Heat the heavy cream to a boil over the stove or by microwaving it for about a minute and a half.

3. In a medium bowl, pour the hot heavy cream and espresso over the chocolate. Cover the bowl with a tea towel and let it sit for 5 minutes to allow for the chocolate to melt.

4. Remove the tea towel and whisk the ingredients together until you get a smooth ganache.

5. Remove the tart from the freezer and pour the ganache over the set caramel mousse.

6. (Optional) Top with extra chopped hazelnuts and flaky salt.

7. Return the tart to the freezer or fridge for the ganache to set. About 30min-1 hour.

8. Remove from the fridge and enjoy!