INGREDIENTS
- Â Â 130g Flour
- Â Â 170g Butter
- Â Â 200g Icing sugar
- Â Â 1 Egg yolk
- Â Â 70g Powdered sugar
- Â Â 21g Cocoa Powder
- Â Â 21g Corn syrup
- Â Â 125ml Cream 25%
- Â Â 300g Hazelnut oil
 PROCEDURES
1. For the dough: mix flour, cocoa powder, and salt. Beat 120g butter with icing sugar and add the yolk.
2. Combine flour and butter mixture, beat until smooth. Rest for 15 minutes.
3. Form the tart and bake the base for 30 minutes at 180°C / 356°F. Cool.
4. For the filling: make caramel by mixing water, sugar, and corn syrup. Cook until honey colored. Add salt and cream slowly.
5. Add roasted hazelnuts and simmer until a dark honey color.
6. Add caramel with nuts to the cooled base and bake for 18 20 minutes. Cool in the refrigerator.
7. Garnish with grated chocolate.
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