Milk Chocolate-Caramel Tart with Hazelnuts and Espresso

Bon Appétit | February 2010

by Rochelle Palermo

yield: Makes 8 servings

This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate topping, and a sprinkling of crunchy cacao nibs (pieces of roasted cacao beans). hide ›

Read More http://www.epicurious.com:80/recipes/food/views/Milk-Chocolate-Caramel-Tart-with-Hazelnuts-and-Espresso-357278#ixzz1oq6ltqFG
Crust:

• 1 1/4 cups unbleached all purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon (or more) ice water

Filling:

• 3/4 cup sugar
• 1/4 cup water
• 1/3 cup heavy whipping cream
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 2/3 cup hazelnuts, toasted , husked, coarsely chopped

Topping:

• 1/3 cup heavy whipping cream
• 1 1/2 teaspoons instant espresso powder
• 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
• 1 tablespoon unsalted butter
• 1 tablespoon cacao nibs*

• Special equipment: 1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom