No, there are no turtles in the tart!
Turtles are candies that has toasted pecans covered with soft caramel and then draped with dark chocolate. An irresistible combination indeed! These simple candies are transformed into a elegant dessert!
The base is a soft chocolate layer that is cross between a flourless chocolate cake and a brownie. I switched hazelnuts for pecans , because almost the entire universe agrees with me that the combination of hazelnuts and chocolate is finger licking good #Nutella! A homemade salty caramel wraps the whole thing up!
Caramel making is a quick and easy process once you master. As with any recipe, better ingredients will give u a better tasting product. I used Kerrygold , pure Irish butter and Strauss organic whipping cream and sea salt. Once you taste the difference , you can never go back to using regular butter and cream. I do not prefer a dark colored saucepan , because it would be difficult to notice the color of caramel. More darker the caramel gets, more bitter it becomes. So, add butter as soon it becomes light to dark amber. The consistency of the caramel that is given in this recipe , sets just right! Not runny and not chewy!
I bought my hazelnuts already roasted at Trader Joe’s . It was fresh and delicious and saved me a step.
Dark Chocolate layer
1 1/2 cups semi sweet chocolate chips
1 1/2 sticks unsalted butter, room temperature
1/4 cup + 2 tablespoons all-purpose flour
2 tablespoons dutch process cocoa powder
1/2 cup packed golden brown sugar
1/2 teaspoon salt
2 large eggs, room temperature
1 teaspoon vanilla extract
Salted caramel layer
1 1/2 cups roasted hazelnuts
1 cup sugar
6 tablespoons unsalted butter, room temperature
6 tablespoons heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
To make Dark Chocolate layer,
Combine chocolate and butter in a large microwavable bowl , microwave for 1 minute, stirring once after 30 seconds. Remove from microwave, stir until chocolate is completely melted. Set aside to cool for about 10 minutes.
In the mean time , preheat oven to 350 degrees F. Grease a 9-inch fluted tart pan with non-stick cooking spray.
Whisk together flour, cocoa powder, brown sugar and salt in a small bowl and set aside.
Whisk eggs and vanilla into the melted chocolate mixture. Add flour mixture and whisk until completely smooth. Pour into the prepared tart pan, smooth top, bake for about 25 minutes or until a toothpick inserted in the middle comes almost clean. Place pan on a wire rack to cool completely.
To make Salted caramel layer,
Spread hazelnuts on top of the baked chocolate layer.
Add sugar in a stainless steel sauce pan . Have all other ingredients ready . Place pan over medium-high heat , stir constantly until sugar starts to melt and turns into an amber color (about 5-7 minutes). Add butter and stir until completely melted. Stir in cream ( it will bubble rapidly and then subside). Stir for 20-30 seconds and take off heat. Stir in salt and vanilla. Let caramel cool in pan for about 5 minutes. Evenly pour caramel on top of the nuts . Let cool completely until set , for at least 5-6 hours. Slice and indulge!
Makes one 9-inch tart