Milk Chocolate-Caramel Tart with Hazelnuts with Espresso

Milk Chocolate-Caramel Tart with Hazelnuts with Espresso

Ingredients

  • Crust
  • 1 1/4 cups unbleached all purpose flour (GF use domata or Jules)
  • 1/3 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tbsp (or more) ice water
  • Topping
  • 1/3 cup heavy whipping cream
  • 1 1/2 tsp instant espresso powder
  • 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
  • 1 tbsp unsalted butter
  • 1 tbsp cacao nibs
  • Special Equipment
  • 1 13 3/4x4 1/2-inch rectangular tart pan with removable bottom

Directions

  1. Crust; Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4x4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.
  2. Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.
  3. Topping; Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with cacao nibs. Chill tart until topping is set, about 1 hour. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
  4. Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.