Dessert: Milk Chocolate-Caramel Tart with Hazelnuts and Espresso

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.

Share Milk Chocolate-Caramel Tart with Hazelnuts and Espresso