Hazelnut and caramel tart with fine cocoa chocolate

A nutty classic! Hazelnut caramel tart with fine cocoa chocolate - quicker to nibble
than to bake.

Recipe for: 1 tart, rectangular springform pan

Preparation time: 90 minutes plus chilling time

Ingredients Shortcrust pastry:

300 g flour
200 g cold butter
175 g powdered sugar
30 g cocoa
1tsp baking powder

Caramel ingredients:

100 g cream
80 g butter
260 g sugar
3g salt

Ingredients ganache:

100 g chopped hazelnuts
160 g cream
250 g 'Rausch Plantagen Peru 60 %'
50 g butter

Ingredients decoration:

50g whole hazelnuts
20g 'Rausch Plantagen Venezuela 43 %'

Preparation of shortcrust pastry:

1. Knead all the ingredients into a smooth dough.
2. Then shape into a flat ball, wrap in cling film and leave to cool for about 30 minutes
   .
3. Then roll out the dough evenly into a rectangle and press into the greased springform pan.
4. Carefully trim off any excess dough with a knife.
5. Blind bake the pastry at 180°C for around 20 minutes (i.e. cover the pastry with baking paper and weigh it down with pulses) and then leave to cool.
6. Spread the caramel and chopped hazelnuts over the cooled shortcrust pastry base and chill briefly
   .

Preparation of the caramel:

1. Dissolve the sugar (with a little water if necessary) in a saucepan until a golden-yellow mass
   has formed.
2. Bring the cream to the boil and deglaze the caramel with it.
3. Add the butter and salt and stir until the butter has melted. Then set aside
   .

Prepare the ganache:

1. Bring the cream to the boil and pour over the coarsely chopped dark fine cocoa chocolate and butter
   .
2. Stir with a whisk to form a homogeneous mixture, spread over the caramel and smooth
   .
3. Chill until the filling has set.

Preparation of the decoration:

1. Dissolve the light fine cocoa chocolate over a bain-marie and spread over the tart using a piping bag or
   a spoon and decorate with halved hazelnuts.