Small caramel tarts with hazelnuts

  • 8 pcs.
Rated 4 out of 5



Butter dough
1. Mix flour, durum flour and sugar in a bowl.

2. Add the cold butter and stir until you have a crumbled mass.

3. Then add the egg yolk and stir until you have a cohesive dough.

4. Roll out the pastry between two pieces of baking paper (approx. 0.5 cm) and chill for 5-10 minutes.

5. When the dough has cooled, shape it into the desired shapes (perforated moulds of 5.5 cm in diameter were used here) and punch holes in the bottom of the pastry to allow air to escape during baking.

6. Bake at 200°C. air for about 10-12 minutes until the tart bottoms are golden.

7. When the tart bases are ready, set them aside to cool while the hazelnuts and salted caramel are prepared.

1. Toast the hazelnuts lightly in a frying pan (without losing their skin) and set aside. If they lose their skin, peel it off completely.

Salted caramel
1. Melt the sugar in a saucepan over low heat (without stirring).

2. When the sugar is melted, heat the cream in another pan until it is just below boiling point.

3. When both are ready, pour the hot cream into the melted sugar in batches while stirring.

4. Now add the butter and salt and continue stirring.

5. Let the salted caramel continue to cook for 20-25 minutes, until it sets and becomes a thicker caramel.

6. When the salted caramel is ready, set it aside to cool.

7. Meanwhile, fill the tart tins with the toasted hazelnuts.

8. Then pour salted caramel into each tart tin so that the hazelnuts are covered in caramel and refrigerate until the caramel has set.

Caramel decorations
1. Melt the sugar and put the melted sugar on a piece of baking paper.

2. Now start winding the caramel around a round stick or a similar tool, which can give "corkscrew knots".

3. The sugar can be melted again in the microwave if it solidifies too much.

4. Once you have your twists, decorate the pies with the caramel topping and the pies are ready to serve immediately.


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