Chocolate, Caramel And Hazelnut Tartlets - cooking recipe

Ingredients

None None Crust
1/4 cup all-purpose flour
1/3 cup powdered sugar
2/3 cup butter, chopped
2 None large egg yolks
None None Filling
1 x 14 oz can condensed milk
1/3 cup golden syrup or light corn syrup
1/4 cup butter
3/4 cup cream
7 oz dark chocolate
3.5 oz hazelnuts, roasted, skins removed, chopped
None None Cocoa powder, to dust

Preparation

For the crust, sift flour and powdered sugar together into a bowl. Add butter and use fingertips to rub until mixture resembles breadcrumbs. Add egg yolks and 1 tbsp chilled water, mixing until dough just comes together. Transfer to a floured surface and knead gently to a soft dough. Shape into a disc, wrap in plastic wrap and chill 30 minutes.
Roll out pastry between 2 sheets of parchment paper until 1/4 inch thick. Cut out pastry to line six 4-inch tart pans. Prick bases with a fork and chill 15 minutes.
Preheat oven to 350\u00b0F. Place tart pans on a baking sheet. Line crusts with parchment paper and fill with pie weights. Bake 10 minutes, then remove paper and weights and bake another 10 minutes.
Meanwhile, prepare the filling: In a medium saucepan, combine condensed milk, syrup and butter. Stir over low heat 20-25 minutes until mixture is golden and thick. Cool slightly. Stir in 1/2 cup cream. Spoon into tart crusts and chill 2 hours.
Place chocolate and the remaining cream into a microwave-safe bowl and microwave on 50% power in 30-second bursts until melted. Spread over each tart. Sprinkle with nuts and serve dusted with cocoa.