Crunchy Caramel Tart You Have To Try

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Crunchy Caramel Tart

"This tart will remind you of the candy bar. It could be very rich, almost candy-like, however oh-so good!"

Ingredients :

14 tablespoons unsalted butter
half of cup toasted hazelnuts
half cup confectioners' sugar
1 egg
1 1/4 cups cake flour
1 1/4 cups all-cause flour
1 half of cups white sugar
1/4 cup water
1 1/four cups heavy whipping cream
1/4 cup butter, softened
three/four cup heavy whipping cream
1 cup semisweet chocolate chips
3 tablespoons unsalted butter
2 1/four teaspoons mild corn syrup

Instructions :

Prep : 1H	Cook : 24M	Ready in : 5H50M

Using a wooden spoon, blend 14 tablespoons butter in a bowl till light and fluffy. Grind nuts and sugar in a meals processor, and blend into the butter. Beat in egg. Add each flours, and mix until just blended. Gather dough right into a ball, and flatten right into a disk. Wrap in plastic; chill 2 hours.
Roll out dough to a 15 inch circle among sheets of plastic. Remove top sheet of plastic, and transfer dough to an eleven inch tart pan with a detachable bottom. Press into pan, and trim edges. Place within the freezer for 15 minutes. Line dough with foil, and fill foil with dried beans (serves as a weight to help the crust preserve it is form).
Bake at 350 stages F (one hundred seventy five levels C) for 15 minutes. Remove foil and beans. Bake until crust is golden, approximately 20 minutes. Cool.
Combine sugar and water in a heavy saucepan. Cook over medium warmness, stirring till mixture is a deep amber colour, approximately 15 minutes. Brush down sides of pan with a wet brush, and swirl on occasion. Remove from warmness. Gradually stir in 1 1/4 cups heavy cream. Add 1/4 cup butter, and stir till melted. Pour filling into crust.
Bake at 350 levels F (a hundred seventy five degrees C) till filling bubbles and thickens, approximately 30 minutes. Filling could be wobbly. Cool. Chill till set, about 1 hour.
In a heavy small saucepan, combine 3/4 cup heavy cream, chocolate, 3 tablespoons butter, and corn syrup. Cook over low warmness, stirring until smooth. Pour over chilled filling. Chill tart till organization, approximately 1 hour. Let stand 30 minutes at room temperature earlier than serving.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, cook dinner it evenly, and make clean-up less complicated.

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