Best Chocolate Salted Caramel And Hazelnut Tarts Recipes

CHOCOLATE CARAMEL HAZELNUT PIE

Chocolate Caramel Hazelnut Pie image

I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. -Debbie Anderson, Mount Angel, Oregon

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1-1/2 cups salted caramel pretzel pieces
12 Lorna Doone shortbread cookies
1/4 cup sugar
6 tablespoons butter, melted
5 tablespoons caramel topping, divided
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup Nutella
1 jar (7 ounces) marshmallow creme
1 carton (8 ounces) frozen whipped topping, thawed
1 cup miniature marshmallows
1 Snickers candy bar (1.86 ounces), chopped

Steps:

Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.

Nutrition Facts : Calories 663 calories, Fat 35g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 327mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 6g protein.

HAZELNUT SALTED CARAMEL CHOCOLATE TARTS

Hazelnut Salted Caramel Chocolate Tarts image

Provided by Sarah | Broma Bakery

Number Of Ingredients 11

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup Ghirardelli 100% Unsweetened Cocoa Powder
3 tablespoons brown sugar
8 tablespoons butter, melted
1/2 cup granulated sugar
3 tablespoons butter
3 tablespoons heavy cream
1/2 teaspoon salt
1/2 cup roasted hazelnuts, roughly chopped
1/3 cup heavy cream
4 oz Ghirardelli's 60% Cocoa Baking Bars, chopped

Steps:

Preheat oven to 350°F. Place 6 mini tart shells on a baking sheet and set aside.
In a large bowl, combine crust ingredients. Mix thoroughly to combine, then press mixture into tart shells (I used a half cup measurer to make a perfect indentation for my crusts!).
Bake for 10-12 minutes, then allow to cool completely.
To make the salted caramel, place a small saucepan over low heat. Add in sugar and cook, stirring occasionally, until the sugar melts completely, about 8-10 minutes.
As soon as your sugar is fully melted, remove from heat and add in butter. Whisk carefully until fully incorporated, then add in salt and 3 tablespoons heavy cream. Allow to cool until it's warm but not hot.
Spoon caramel into the tarts until they're just shy of full. Sprinkle in all but 2 tablespoons of the hazelnuts. Place in freezer to chill for 10 minutes.
Chop those remaining 2 tablespoons of nuts so they're finely chopped. Set aside.
To make the ganache, heat 1/3 cup heavy cream in a small saucepan over low heat until scalding. Remove from heat, add in dark chocolate. and let sit for 5 minutes. After, whisk to combine. Mixture should be totally smooth and melted at this point.
Remove tarts from freezer and spoon ganache on top. Sprinkle with remaining hazelnuts and finish with flakey sea salt!