Hazelnut and Chocolate Tart

10th February, 2022


For the pastry 

  • 225g of Odlums Cream Plain Flour
  • 75g of icing sugar
  • 150g of butter
  • 1-2tbsp of milk

For the caramel sauce:

  • 1 tin of condensed milk caramel

For the chocolate ganache filling:

  • 240ml Double Cream
  • 100g Dark Chocolate
  • 100g of  Kelkin Chocolate Hazelnut Spread
  • Pinch of Sea Salt


  1. Firstly make the pastry by weighing out the dry ingredients into a large bowl and then rubbing the butter into them until you get like breadcrumb consistency.
  2. Add the milk until the dough forms and then wrap in clingfilm. Leave in the fridge to rest for 30mins. 
  3. Preheat the oven to 180C. Once the pastry has chilled, dust a work surface with a little flour and roll out the pastry to 3mm in thickness. This should be large enough to fit a 20cm diameter, 4cm deep fluted tart tin with a removable base.
  4. Line the tin with the pastry and press it into the sides before trimming the edges.
  5. Prick the base with a fork all over and line with heatproof cling film or parchment paper, and fill with baking beans, rice or flour.
  6. Place the tart in the oven to blind bake for about 10 minutes until the pastry is a light golden brown. Remove the tin from the oven, lift out the cling film and beans/rice/flour and cook for a further 5-8 minutes until cooked through and lightly golden. Remove the tin from the oven again and allow it to cool. 
  7. Once cooled, spread on the condensed milk caramel sauce and let cool at room temperature to set. 
  8. To make the ganache filling, heat the cream on a gentle heat and pour over the dark chocolate and chocolate & hazelnut spread. Allow to cool slightly before pouring over the top of your tart.
  9. Sprinkle with some sea salt and allow to cool for an hour before serving and tucking in. Enjoy

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