Cakes and Pastries Recipes - Date and Hazelnut Tart Recipe

Ingredients

Serves 6:

• 12 1/3 oz (350 g) shortbread dough (refer recipe)

• 1/2 oz (15g) butter

• 1 egg white

• 1 pinch salt

• 3 oz (80g) softened butter

• 3 oz (80g) brown sugar

• 5 1/2 oz (150g) flour

Caramel:

• 4 1/3 oz (120g) sugar

• 2 2/3 oz (75 g) dates

• 4 1/3 oz (125g) hazelnuts

• 3 1/2 oz (100g) dark chocolate

• 3 1/3 fl oz (10 cl) cream

• 2 oz (50g) butter

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Method:

1. Preheat the oven to 350°F/180°C.

2. Roll out the dough and line a greased tart pan with it. Bake blind for 15 min. Cool. Brush the tart base with salted egg white so that it will harden.

3. Prepare the caramel: in a thick-bottomed saucepan, using only the sugar. When the sugar melts add the chopped dates, hazelnuts, and chocolate, melted in a double boiler, cream, and butter. Stir well. Take the caramel off the heat, let it cool a little, and pour it into the tart base.

4. Beat the butter and brown sugar in a bowl. Combine with the flour, working it with your hands. Sprinkle the caramel and brown under the broiler.

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