Milk Chocolate-Caramel Tart with Hazelnuts and Espresso - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/rochelle-palermo
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).
Ingredients
- 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
Instructions
- Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.
- Meanwhile, position rack in center of oven and preheat to 375 °F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.
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