Hazelnut caramel tart is the newest addition to my hazelnut series, pairing deep toasted hazelnut flavour with smooth caramel in a beginner‑friendly format anyone can make. This version has a more sponge‑forward structure thanks to a hazelnut frangipane, offering a fuller bite compared to mousse‑based tarts. The components stay flexible as always, so you can adapt the build to your style while still getting that rich hazelnut‑caramel profile.
Easy tart recipe variations
This easy tart recipe keeps the workflow simple, fast and beginner‑friendly. There’s no freezing, no inserts to unmould and no complicated timing windows – each component comes together smoothly, and the namelaka sets firmly enough to hold the sponge without extra stabilisers. It’s a flexible build you can adapt to your ingredients, tools and flavour preferences.
Other hazelnut flavour combinations
If you’d like to explore more hazelnut flavour combinations beyond this hazelnut caramel tart, there are several variations that showcase hazelnuts in completely different ways. For a pure, roasted nut intensity with nothing added, the 100 percent hazelnut tart delivers a deep, singular hazelnut profile that’s all about richness and aroma: https://andbonbons.com/100-hazelnut-tart-recipe/.
If you prefer something brighter and more aromatic, the apricot and hazelnut tart pairs soft fruit acidity with the warmth of hazelnuts, creating a lighter, more summery balance: https://andbonbons.com/apricot-and-hazelnut-tart-recipe-009/.
For a clean, classic option, the hazelnut tart focuses on a well‑rounded nut flavour that works in any season and suits any build: https://andbonbons.com/hazelnut-tart/.
And if you enjoy deeper, more aromatic pairings, the hazelnut and coffee tart blends roasted coffee bitterness with hazelnut sweetness for a richer, more grown‑up flavour profile: https://andbonbons.com/hazelnut-and-coffee-tart-recipe-012/.
Video assembling tutorial
If you’re a visual learner, watching the assembling video below will help you see the whole build before you start, making the structure, textures and timing much clearer.
All components also have their own full tutorials if you want deeper detail.
- Hazelnut shortcrust pastry – crisp, nutty base with a clean snap
https://andbonbons.com/hazelnut-shortcrust-pastry/ - Gianduja – smooth hazelnut‑chocolate layer that adds richness and stability
https://andbonbons.com/ultimate-gianduja-recipe-guide/ - Frangipane – soft, moist hazelnut sponge that gives the tart more body
https://andbonbons.com/frangipane-almond-cream-recipe/ - Namelaka – ultra‑creamy caramelised white chocolate mousse for piping and decoration
https://andbonbons.com/namelaka-recipe-white-milk-dark-chocolate-fruit/ - Salted caramel – glossy, balanced caramel to highlight the flavour and add contrast
https://andbonbons.com/easy-salted-caramel-recipe/
Hazelnut Caramel Tart
Ingredients
Hazelnut Shortcrust Pastry
- 300 g plain flour
- 120 g icing sugar
- 45 g hazelnut meal toasted
- 165 g cold butter 82%
- 60 g whole egg
- 3 g sea salt omit if using salted butter
Hazelnut Gianduja (~750 g)
- 450 g hazelnut praline
- 150 g milk chocolate melted at 31°C (90°F)
- 150 g dark chocolate melted at 31°C (90°F)
Hazelnut Frangipane (for one 14 cm mould, ~2.5 cm)
- 60 g salted butter
- 60 g sugar
- 60 g hazelnut meal toasted
- 15 g plain flour
- 60 g egg 1 large
Salted Caramel
- 75 g whipping cream 35 %
- 18 g butter 82%
- 1 g sea salt flakes
- 65 g sugar
- 55 g glucose or corn syrup
Caramelised White Chocolate Namelaka (~350 g)
- 2 g gelatine powder platinum
- 12 g cold water
- 130 g caramelised white chocolate
- 75 g light coconut cream or milk
- 5 g glucose syrup or honey
- 150 g thickened cream 35% fat cold
Instructions
Hazelnut Shortcrust Pastry
- Add flour, icing sugar, hazelnut meal, and salt to a food processor. Pulse for 5–10 seconds until fully combined.
- Add cold, diced butter and process for 30–60 seconds, or until the mixture resembles wet sand.
- Add the whole egg and blitz just until the dough comes together into a single lump. Do not over-mix.
- Roll the dough between two sheets of parchment paper to 2–3 mm thickness.
- Transfer to a tray and refrigerate until firm, about 15 minutes.
- Line a tart ring or tin with the chilled dough and trim the edges.
- Place the tart ring on a perforated silicone mat set over a tray.
- Bake at 170°C (338°F) fan-forced for 15–20 minutes, or until golden.
Hazelnut Gianduja
- Melt the chocolate and mix it into the praline until smooth.
- Pour the gianduja into a plastic airtight container.
Hazelnut Frangipane
- Whisk room-temperature butter and sugar together until light and fluffy.
- Mix in hazelnut meal and flour until fully incorporated.
- Spread the frangipane evenly into the silicone mould using an offset spatula or spoon.
- Bake at 170°C (338°F) fan-forced until the frangipane is set and golden on top, usually ~25 minutes, depending on your oven.
Salted Caramel
- Place the glucose and sugar in a tall saucepan over medium heat.
- Shake the pan occasionally to ensure even caramelisation and prevent sugar crystallisation.
- Cook until the caramel reaches a deep amber colour, about 185 °C (365 °F).
- In a separate saucepan, heat the cream, butter, and salt flakes together. Keep the mixture hot.
- Gradually add the hot cream mixture to the caramel in small additions, mixing continuously until fully incorporated.
- Blend with a stick blender for about 1 minute until smooth and fully emulsified.
- Pour the caramel into very clean jars and close them once slightly cooled. This reduces condensation and improves keeping quality.
Caramelised White Chocolate Namelaka
- Combine the gelatine powder with the cold water, mix briefly, and set aside for 5 minutes to hydrate.
- Combine the coconut cream and glucose syrup in a saucepan, bring to a gentle simmer.
- Add the bloomed gelatine to the hot coconut cream and mix until fully dissolved.
- Pour the hot coconut cream over the chopped chocolate.
- Blend with a stick blender for about 1 minute until a smooth, glossy emulsion forms. Add the cold cream and blend again for approximately 30 seconds until fully incorporated.
- Pour into a shallow container, press cling wrap directly onto the surface, and refrigerate for 8–12 hours before whipping.
- Fully whip before use. Divide between two piping bags ~1/3 into bag to fill the tart, ~2/3 into a bag with St Honore nozzle.
- Pipe as demonstrated in the video.
Video
Notes
Hazelnut tart recipe adaptation
This hazelnut tart recipe is quick to make and doesn’t require any freezing or defrosting stages, which keeps the workflow simple and efficient. You can easily adapt it to what you have on hand: substitute the gianduja with hazelnut praline or skip that layer entirely. The namelaka mousse is stable enough on its own to hold the sponge in place. You can also use dark or milk chocolate namelaka versions if you prefer a deeper or less sweet profile, though the caramelised white chocolate pairs especially well with hazelnut flavours and brings out their warmth and depth.
Caramel tart recipe inspiration
In this tart, the caramel flavour doesn’t come from a single element but from a combination of components that build depth and warmth. The hazelnut gianduja brings natural caramel notes thanks to the hazelnut praline it’s made with, the salted caramel layer adds a glossy, sweet‑salty richness, and the caramelised white chocolate in the namelaka reinforces that toasted, buttery profile. Together they create a rounded caramel character that pairs beautifully with the hazelnut base.
Nutty tart ideas
If you enjoy building flavour around nuts, these nutty tart ideas offer a mix of rich, fruity, creamy and nostalgic profiles. Each recipe uses a different nut base or pairing, giving you plenty of inspiration for future tarts with structure, contrast and strong flavour identity.
- Peanut caramel tart – bold, sweet‑salty peanut flavour with a glossy caramel finish https://andbonbons.com/peanut-caramel-tart-recipe-25/
- Irish coffee tart – nutty coffee notes with a warm, boozy depth and smooth cream layers https://andbonbons.com/irish-coffee-tart-recipe-024/
- Raspberry frangipane tart – almond‑based sponge with bright raspberry acidity for a lighter, fruit‑forward balance https://andbonbons.com/raspberry-frangipane-tart-recipe-023/
- Blueberry and almond tart – soft almond frangipane paired with juicy blueberries for a classic, comforting profile https://andbonbons.com/blueberry-and-almond-tart-recipe-019/
- Peanut butter and jelly tart – nostalgic PB&J flavours reworked into a structured, modern tart build https://andbonbons.com/peanut-butter-and-jelly-tart-recipe-015/
Moulds used in this recipe
- Tart ring – Tarte Ring Round ø160 h35 mm Micro‑perforated ring that gives a clean edge and even baking https://www.silikomart.com/en/tarte-ring-round-micro-perforated-ring-o160-h35-mm
- Insert mould – Tor ø140 h30 mm Silicone mould for a smooth, perfectly shaped insert https://www.silikomart.com/en/professional/pasticceria/round/tor-o140-h-30-mm
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.