Chocolate Caramel Tart

Step 1: Make the Crust: In a large bowl, combine flour, sugar, hazelnuts, and cacao.

Step 2: Add butter and work it in with a fork, or process in a food processor.

Step 3: Add vanilla extract, egg, and water.

Step 4: Stir until the dough comes together.  Wrap the dough in plastic foil and refrigerate for 30 minutes.

Step 5: Roll out the dough between two pieces of parchment paper.

Step 6: Transfer the dough to a 9-inch pie plate or tart pan and press in the dough.  Bake dough for 12 minutes at 350 degrees F.

Step 7: Make the Caramel: In a saucepot, combine sugar and water.  Set the saucepot over medium heat.

Step 8: Let the sugar dissolve without stirring.  Once the sugar dissolves, let it cook until it reaches that well-known, light-brown caramel color.

Step 9: Pour in the heavy cream, gradually, as it may spatter.

Step 10: Once you have a smooth mixture, remove it from the heat.  Stir in butter until melted.

Step 11: Let the caramel cool down.

Step 12: Once the caramel is cooled, pour it into the tart shell.  Distribute the caramel evenly.  Place the tart in the refrigerator for 15 minutes.

Step 13: Make the Ganache: Heat heavy cream over medium heat.  Do not boil it.  Add in chopped chocolate and let it stand for 2 minutes.

Step 14: Start stirring until the chocolate is completely melted.

Step 15: Pour the ganache over the caramel and distribute evenly.

Step 16: Let the tart rest in the refrigerator for 1 hour before slicing & serving.

Enjoy this homemade chocolate & caramel tart from The Daring Kitchen!