Directions

1. To create the puff pastry, finely grind the hazelnuts in a food processor. Pulse in the flour, icing sugar, and butter until the mixture looks like breadcrumbs.

2. Pulse in the egg yolk and 1 to 2 tablespoons of cold water until the dough comes together.

3. Refrigerate the dough for 30 minutes after flattening it into a disc and wrapping it in cling film.

4. Set the oven's temperature to 356 °F. Start rolling out the pastry to line a 9” loose-bottomed, deep tart tin on a floured surface.
5. Line with baking parchment and fill with baked beans after trimming the sides and pricking the base with a fork.
6. Bake it for 20 to 25 minutes.
7. Remove the baking beans and parchment gently and bake for another 5 to 10 minutes or until lightly golden. Allow time for cooling.
8. Make the salted caramel in the meantime. Place the sugar in a small saucepan with 1 to 2 tablespoons of water and slowly heat to dissolve the sugar.
9. Cook, constantly stirring, until the sugar turns amber-colored caramel.
10. Reduce the heat and mix the butter, cream, and golden syrup until the sauce thickens and becomes smooth.
11. Remove the pan from heat and season with salt.
12. Allow for a few minutes of cooling before spreading the mixture into the tart base. Set aside a scattering of chopped hazelnuts.
13. In a heatproof bowl, melt the chocolate and butter and pour over a pan of simmering water for the chocolate filling. Stir until smooth.
14. Remove from heat and let it sit to cool slightly.
15. In a separate dish, combine the eggs, egg yolk, and caster sugar and whisk together for about 6 minutes or until thick and pale.
16. Pour into the tart base after folding in the melted chocolate and cocoa. Cook for about 20 minutes or until set and the top is crusty.
17. Allow to cool completely and slice.