Chocolate Hazelnut & Caramel Tart

INGREDIENTS

• 30g Dunnes Stores Wholefoods Hazelnuts
• 300g bourbon biscuits
• 80g unsalted butter, melted

For the caramel:

• 90g unsalted butter, cubed
• 60g soft dark brown sugar
• 1 tbsp golden syrup
• 200g Dunnes Stores Baking at Home Condensed Milk
• ½ tsp flaky sea salt

For the ganache:

• 200ml double cream
• 170g dark chocolate (at least 70% cocoa solids) , finely chopped
• 2 tbsp golden syrup

To serve:

• 20g hazelnuts, roughly chopped
• Dunnes Stores Crème Fraiche

METHOD

1. Preheat the oven to 180°C/180°C fan/400°F/Gas Mark 5. Spread 50g of hazelnuts in a single layer on a baking tray and roast for 10-15 minutes. Keep a close eye on them. Once the nuts have turned golden brown, remove from the oven and immediately put the hot nuts in a clean tea towel. Wrap them up and let them steam for 1-2 minutes and then rub them vigorously inside the towel to remove the skins.
2. Grease the base of a shallow 20cm (8 in) tart tin and line with a disc of baking parchment. Tip the biscuits and 30g of toasted hazelnuts into a food processor and grind to a medium-coarse, sandy texture. Add the butter gradually and blitz briefly until the mixture clumps together. Push the mixture into the base and sides of the prepared tin and transfer to the fridge for 30 minutes.
3. To make the caramel, place the butter, dark brown sugar, golden syrup, condensed milk and salt into a medium-sized saucepan and allow to simmer over a medium heat, stirring regularly, until the sugar dissolves. Bring to the boil and cook for 6-8 minutes, stirring constantly, until thickened. Remove from the heat and pour into your biscuit base and return to the fridge for 30 minutes to set.
4. For the ganache, heat the cream in a saucepan over a low heat until steaming. Combine the chocolate and golden syrup in a large heatproof bowl and pour the hot cream over this mix, whisking constantly until the chocolate has melted. Pour this mixture over the caramel and biscuit base, then sprinkle with the blanched hazelnuts and return to the fridge for another 1 ½-2 hours.
5. When ready to eat, push the tart out of its tin. Place on a plate and leave to come up to room temperature until sliceable. Serve sliced with a dollop of crème fraiche. The tart will keep in the fridge for up to 3 days. Enjoy!