salted caramel, hazelnut tart

Ingredients :

Filling:

1 x Empire Pastry Chocolate (or Vanilla Shortcrust) Flan

100g hazelnuts, roasted and skins removed

2 eggs

2 egg yolks

1 1/2 tbsp

30ml Whiskey or Orange Liqueur

1tsp vanilla paste

1/3 cup dark chocolate bits

Caramel:

200g Caster Sugar

100ml thin cream

80g butter, cubed

Sea Salt

method:

Step 1: In a medium saucepan, swirl the sugar and 80ml water together until sugar is dissolved and it has turned a golden amber colour (6-9mins).

Step 2: Remove pan from heat and carefully stir in the cream and butter, be careful as it will bubble and spit. Add the salt and return the heat and stir until smooth, remove and cool. Once cool add the chocolate chips.

Step 3: Pre heat oven to 170c.

Step 4: In a separate bowl, whisk the eggs, add the whiskey or orange liqueur, cooled caramel, flour, vanilla and then the hazelnuts.

Step 5: Pour mix into flan case and place onto a baking sheet. Bake for 25-35 mins until filling is set but with a slight wobble in the centre.

Step 6: Leave to cool completely then refrigerate for 2 hours.

Step 7: Slice and serve with vanilla ice-cream.