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150 g unsalted butter, cubed
100 g brown sugar
30 g hazelnut meal
1 whole egg
260 g plain flour
½ tsp salt
½ tsp baking powder
plain flour, for dusting


1 ½ whole eggs
50 g caster sugar
35 g hazelnut meal
25 g lightly roasted hazelnuts, roughly chopped


36 g good quality gold chocolate (caramel) 30%
36 g honey
120 ml fresh cream 35% fat
1 orange, zested
1 tsp vanilla bean paste
36 g liquid glucose
½ tsp sea salt
96 g caster sugar
72 g roasted hazelnut, finely chopped



  1. Arrange 16 egg rings, 75mm in diameter and 10mm in height, onto a lined baking tray.
  2. Place the butter into the bowl of a stand mixer fitted with a paddle attachment and beat until smooth.
  3. Add in the brown sugar, hazelnut meal and egg. Mix until combined.
  4. Sieve in the flour, salt and baking powder. Continue to mix until the ingredients come together as a dough.
  5. Press the dough into an even, flat square and wrap it in plastic wrap. Place in the refrigerator for approximately 30 minutes.
  6. Heat the oven to 170˚C, fan forced.
  7. Lightly dust the workbench with flour and roll the dough out until it is approximately 3mm in thickness. Cut 16 discs out of the dough using a 95mm round cutter.
  8. Transfer the pastry discs into the egg rings.
  9. Line the pastry with baking paper and fill with uncooked rice.
  10. Bake in the pre-heated oven for 10 minutes.
  11. Remove the rice and baking paper. Set aside at room temperature until required.



  1. Heat the oven to 165˚C, fan forced.
  2. Place the egg, sugar and hazelnut meal in a bowl and mix to combine.
  3. Fold through the roughly chopped hazelnuts.
  4. Spoon the mixture into the prepared tart shells, until each shell is half full.
  5. Bake in the pre-heated oven for 10-12 minutes, until light golden brown in colour.



  1. Place the gold chocolate into a bowl.
  2. Place the honey, cream, orange zest, vanilla, glucose and salt into a saucepan and bring to the boil.
  3. Once boiled, strain the cream mixture through a sieve into a bowl. Set aside and keep warm.
  4. Place the sugar into a wide-based saucepan over medium heat. Stir gently with a spatula until completely dissolved and caramelised before removing from the heat.
  5. Add the warm cream mixture to the caramel and mix to combine.
  6. Return the saucepan to the stovetop and cook over low heat for 1 minute.
  7. Pour the caramel over the gold chocolate and stir until the chocolate has completely melted and incorporated into the caramel.
  8. Add in the finely chopped hazelnuts and mix to combine.
  9. Spread the caramel over the hazelnut baked cream layer of the tarts.


NOTE: The caramel can be made a day in advance. Cover the caramel with plastic wrap touching the surface and set aside at room temperature until required. To use the caramel at a soft consistency, simply microwave in short increments until it reaches a scoopable consistency.

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