Caramel - chocolate - hazelnut tart

*Ingredients:

*For the dough:

1 egg and 1 yolk,

90g of sugar,

100ml of oil,

1 bag of vanilla sugar,

1 tablespoon of cocoa powder,

1 level teaspoon of baking powder,

flour as needed.

*Fillings:

300g dark milk chocolate,

300g of dark cocoa chocolate for cooking,

400 ml of sweet cream,

100g of sugar,

50g of margarine,

200g of hazelnuts.

*Crust:

Beat 1 egg, 1 egg yolk and 90g of sugar with a mixer. Add 100 ml of oil and 1 teaspoon of vanilla sugar and combine with a wire. Gradually add flour and 1 teaspoon of baking powder, first beat with a wire and then with your hands, until you get a smooth dough that separates from your hands. Sprinkle the work surface with flour and roll out the dough with a rolling pin. Gently transfer to the tart pan, press the edges with your fingers and prick the bottom with a fork. If the dough breaks while transferring it to the tray, add a little more flour and knead. Bake in a preheated oven at 160C for about 12 minutes.

*1. Phil:

Heat 150ml of sweet cream in a saucepan until it boils (do not boil), remove from heat, add 300g of dark cocoa chocolate for cooking. Stir with a wire whisk to combine well. The filling must not be hot, but lukewarm while pouring.

*2. Phil:

The procedure is the same, only instead of dark cocoa chocolate, add 300g of dark milk chocolate.

*Caramel:

Fry 100g of sugar in a pan until it turns a caramel color. Remove from the heat and add 50g of margarine, stir quickly until combined, add 100ml of sweet cream, return to the stove and cook at a moderate temperature for 10 minutes, stirring frequently.

*Filling:

Spread the hazelnuts on the crust and cover with the 1st filling. Leave in the fridge. After half an hour, cover with another filling and return to the refrigerator to cool for 30 minutes.

*After cooling, cover with caramel.

For decoration, I used granola muesli and Nestle Nesquik corn flex, and you can use your pinch of magic.

I hope you enjoy this delicacy.

I would very much like to hear your impressions. Thank you in advance!

Enjoy!

Bi Ivana Kostić