Hazelnut Caramel Tart Recipe

by Pamela

caramel tart, tart recipe, dessert recipe, salted caramel

I’ve been wanting to make a caramel tart for 2 years and finally did it. That’s not exactly true….I’ve made countless caramel tarts that just never got posted to the site. But I’ve had this tart pan for 2 years and finally used it. Oh, this blood orange caramel tart made it on here a while ago. I suppose my excuse for the lack of posting on the topic is that it/they just get eaten so quickly, I never have a chance to take a picture of it. Well that changes today…

Take a look at this!

A Decadent Hazelnut Caramel Tart Recipe



Oh yeah, I went there. I have a pate sucree recipe from a cooking class I took in Paris a while ago, but I found one that I like a lot better (because it’s easier). While I was searching for a new recipe to make this deliciously flaky pastry crust (which is what pate sucree is) I stumbled across this great video by pastry goddess Abbey Dodge. In the video, she uses hers to make a lemon tart. This simple pastry is so versatile that you can use it as a crust for heavy or light tart recipes. By the way, you can whip up this dough in your food processor, which means it’s even easier to make.

I made two batches of this recipe using two different caramel recipes as well. The first batch was little two bite tarts and the second was this larger tart. The first caramel I made was the dry method (just melting sugar in the pan without adding any water). It tasted great, but the caramel made this way is more like the hard peanut brittle crunchy sugar stuff. I thought posting something that would break your teeth wasn’t in anybody’s best interest.

A caramel tart recipe is perfect for dessert

This tart is made with one ofย  my usual caramel recipes. It’s stiff enough to hold its shape for a while, but still begins to melt and ooze a bit once the tart is cut into slices.

I added a few sprinkles of flaky Maldon sea salt just to cut through all of the sweet caramel, but you could leave that off if you’ve had enough of the whole ‘salted caramel‘ thing.

Hazelnut Caramel Tart Recipe
Prep time
Cook time
Total time
The deliciousness of this hazelnut caramel tart recipe comes from its simple list of ingredients. This is one of dessert recipes you need to bookmark.
Recipe type: Dessert
Cuisine: French
Serves: 6-8
  • Pate Sucree
  • Abbey Dodge Pate Sucree Recipe
  • Caramel
  • 1 Tablespoon Water
  • 1½ Cups Granulated Sugar
  • ½ Cup (1 stick) Unsalted Butter
  • ½ Cup Cream
  • Assembly
  • ½ - ⅔ Cup Toasted Hazelnuts
  • Maldon Sea Salt
  1. Pate Sucree
  2. See video for dough making instructions.
  3. Then refrigerate your pastry shell for at least 30 minutes. You can refrigerate it up to 2 weeks if you tightly wrap it in plastic wrap.
  4. Bake the chilled pastry shell immediately after removing it from the refrigerator.
  5. Position a rack in the center of the oven, and pre-heat the oven to 350 degrees Farenheit.
  6. Bake 30 - 35 minutes, or until golden brown.
  7. Let cool to room temperature on a wire rack.
  8. After the crust has baked and cooled, toss the hazelnuts into the crust and arrange them however you like.
  9. Caramel
  10. Add water and sugar to heavy saucepan and put it over medium high heat. Leave the pan alone, but watch for the edges of the sugar to begin to brown and possibly some browning in the middle.
  11. Using a high heat resistant spatula (silicon works well), fold the sugar from the edges into the middle and even out the layer of sugar. Do this somewhat slowly while the sugar melts. You will see it change from white, to gold, to amber and finally a deep amber/brown.
  12. When the melted sugar just begins to smoke, remove it from the heat and add the stick of butter. (It will bubble) Stir the butter and sugar until the butter melts. Add the cream. (This will cause the mixture to bubble even more violently than the butter-so make sure you're using at least a 4 qt saucepan.) Stir to combine the cream.
  13. Carefully pour the hot caramel into the baked crust. It will surround the hazelnuts, so don't pour the caramel over top of the nuts or you won't be able to see them.
  14. Let the caramel set up for about 15 minutes, then sprinkle with salt.
  15. Let caramel tart cool completely before serving.
I used a 13¾" x 4½" x 1" high tart pan but you could also use a 8" round tart pan for this recipe.

Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


Margie January 12, 2016 at 10:16 am

We deltiinefy need more smart people like you around.

Ami@NaiveCookCooks June 11, 2014 at 11:48 am

I love hazelnuts!! This tart looks addicting.

Pamela June 11, 2014 at 6:00 pm

Dear Ami…it is! Love, Pamie ๐Ÿ™‚

Helene D'Souza June 5, 2014 at 6:29 am

You got my attention with your hazelnut caramel dream tart =D
I know what you mean, my tarts are gone fast too. It’s a good sign!
Hope you have been doing fine, cheers

Pamela June 5, 2014 at 5:53 pm

Thanks Helene…glad to hear it’s not just at my house. I was beginning to think the husband and I were being ridiculous. ๐Ÿ™‚

Maureen | Orgasmic Chef June 4, 2014 at 3:20 pm

I have a tart pan just like that and when I saw it the other day it was begging for a caramel macadamia tart but then it hadn’t see this one. ๐Ÿ™‚

Pamela June 4, 2014 at 4:06 pm

ooooohhhhh caramel macadamia tart sounds FANTASTIC Maureen!!! Make it! Please??!!

John@Kitchen Riffs June 4, 2014 at 10:25 am

Salted caramel might be close to jumping the shark, but not in our house: we love it! And do it all the time, so we’d make your recipe just as written. But I’ll bet salted caramel has become like bacon — yeah, it’s in everything, but why not? It’s sooo good. Nice recipe — thanks.

Pamela June 4, 2014 at 4:07 pm

I know what you mean John. The sweetness of this recipe just called for touch of salt to keep the taste buds from going into sugar shock though. ๐Ÿ˜‰

Leave a Comment