Caramel and Hazelnut Tarts

, from Issue #61. September, 2015
Photography by Aaron McLean.
Caramel and Hazelnut Tarts

Two words sum up these tarts: utterly delicious!


Pâte Sucrée
1⅔ cups plain flour
½ teaspoon sea salt
¾ cup icing sugar
110 grams butter, diced and chilled
1 egg yolk
3 tablespoons chilled water

⅓ cup packed brown sugar
¼ cup golden syrup
1 teaspoon vanilla extract
100 grams butter
½ cup cream
200 grams hazelnuts, roasted and roughly chopped
1 egg, lightly beaten

To serve
icing sugar to dust

shallow tart tins, lightly greased (I used tins that are 6cm across the top and 4cm across the base, with a 50ml capacity)


Preheat the oven to 160°C fan bake.

Pastry: Put the flour, salt, icing sugar and butter in a food processor

and blend to coarse crumbs. Combine the egg yolk and water and add to the mixture, pulsing until the dough comes together. Tip onto a large piece of plastic wrap, divide in half and form each into a flat disc. Wrap and chill until firm.

Roll out each piece on a lightly floured bench until 4mm thick. Rolling the pastry thinly means you don’t have to blind bake the tarts before filling.

Stamp out rounds and line the tins. Chill until the pastry is very firm.

Filling: Combine all the ingredients, except the hazelnuts and egg, in a saucepan and bring to the boil, stirring to dissolve the sugar.

Simmer for 3 minutes then remove from the heat and stir in the nuts.

Cool completely. Add the beaten egg and mix well to combine.

Divide the filling between the tart cases and bake for 18-20 minutes or until the filling is bubbling and the pastry is golden. Cool and serve with a dusting of icing sugar and a dollop of mascarpone. 

Makes 12 tarts depending on the size of the tins used

Cook’s Tip: This pastry makes enough for 24 tarts. Use half and freeze the rest for another time. 

The filling is for 12 tarts, so double the recipe if making 24.