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Dulcey Apple and Hazelnut Caramel Tart

Published: by Ava · This post may contain affiliate links · Leave a Comment

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Why You’ll Love This Recipe

  • Decadent Flavor Combination: The blend of sweet Dulcey chocolate, tangy apples, and nutty hazelnuts creates a harmonious and indulgent taste experience.
  • Textural Delight: Enjoy the contrast between the crisp tart shell, creamy fillings, and tender apples.
  • Elegant Presentation: The glossy Dulcey dome adds a professional touch, making this tart perfect for impressing guests.
  • Customizable: Easily adapt the recipe with different types of apples or nuts to suit your preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Dulcey Dome

  • ½ teaspoon gelatin
  • ½ cup whole milk
  • ¾ cup Dulcey chocolate
  • ½ cup heavy cream

Pastry Crust

  • ½ cup soft butter
  • 2 cups gluten-free flour
  • ¾ cup icing sugar
  • ¼ cup hazelnut powder
  • 1 egg
  • Pinch of salt

Hazelnut Cream

  • 2 tablespoons soft butter
  • 2½ tablespoons icing sugar
  • 2½ tablespoons hazelnut powder
  • 1 egg

Fondant Apple

  • 2 large Golden apples

Creamy Caramel with Hazelnut Praline Paste

  • ⅓ cup caster sugar
  • ¼ cup heavy cream
  • 1⅕ tablespoons semi-salted butter
  • 1½ tablespoons hazelnut praline paste

Frosting

  • 2½ tablespoons water
  • ½ cup caster sugar
  • 1 tablespoon glucose syrup
  • 2½ tablespoons heavy cream
  • ½ cup Dulcey chocolate
  • ½ teaspoon gelatin powder
  • 1½ tablespoons cold water

Directions

Dulcey Dome

  1. Hydrate Gelatin: Place gelatin in cold water to soften.
  2. Melt Chocolate: Microwave Dulcey chocolate in short intervals, stirring until smooth.
  3. Heat Milk: Warm milk in a saucepan until just below boiling.
  4. Combine: Stir softened gelatin into warm milk until dissolved, then pour over melted chocolate. Mix until smooth.
  5. Whip Cream: Beat heavy cream to soft peaks and fold into the chocolate mixture.
  6. Mold and Freeze: Pour into dome molds and freeze until firm.

Pastry Crust

  1. Cream Butter and Sugar: Beat soft butter with icing sugar until light and fluffy.
  2. Add Dry Ingredients: Mix in gluten-free flour, hazelnut powder, and a pinch of salt until combined.
  3. Incorporate Egg: Add egg and mix until dough forms.
  4. Chill: Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Roll and Bake: Roll out dough, fit into tart pan, and bake at 350°F (175°C) for 15-20 minutes until golden. Let cool.

Hazelnut Cream

  1. Mix Ingredients: Combine soft butter, icing sugar, hazelnut powder, and egg until smooth.
  2. Fill Tart Shell: Spread mixture evenly in cooled tart crust.
  3. Bake: Return to oven at 350°F (175°C) for 10-15 minutes until set. Cool completely.

Fondant Apple

  1. Prepare Apples: Peel, core, and thinly slice apples.
  2. Cook: Sauté slices in a pan over medium heat until tender but not mushy.
  3. Arrange: Neatly layer cooked apple slices over the hazelnut cream in the tart shell.

Creamy Caramel with Hazelnut Praline Paste

  1. Caramelize Sugar: In a saucepan, heat caster sugar over medium heat until melted and amber in color.
  2. Add Cream and Butter: Carefully stir in heavy cream and semi-salted butter until smooth.
  3. Incorporate Praline Paste: Remove from heat and mix in hazelnut praline paste. Let cool slightly.
  4. Pour Over Apples: Drizzle caramel over the apple layer in the tart.

Frosting

  1. Hydrate Gelatin: Soften gelatin powder in cold water.
  2. Cook Syrup: In a saucepan, combine water, caster sugar, and glucose syrup. Bring to a boil.
  3. Add Cream and Chocolate: Stir in heavy cream and Dulcey chocolate until melted and smooth.
  4. Incorporate Gelatin: Add softened gelatin and mix until fully dissolved.
  5. Cool and Glaze: Allow frosting to cool slightly, then pour over the frozen Dulcey domes to create a glossy finish.

Assembly

  1. Place Domes: Carefully position glazed Dulcey domes on top of the caramel layer in the tart.
  2. Decorate: Optionally, garnish with chopped hazelnuts or edible gold leaf for an elegant touch.
  3. Serve: Allow tart to sit at room temperature for 10-15 minutes before slicing and serving.

Servings and Timing

  • Servings: 8
  • Prep Time: 1 hour
  • Cook Time: 2 hours
  • Total Time: 3 hours

Variations

  • Nut Alternatives: Substitute hazelnuts with almonds or pecans for a different flavor profile.
  • Fruit Options: Use pears or peaches instead of apples for a seasonal twist.
  • Chocolate Choices: Replace Dulcey chocolate with white or milk chocolate if preferred.

Storage/Reheating

  • Storage: Keep the tart refrigerated in an airtight container for up to 3 days.
  • Reheating: For a warm serving, gently reheat individual slices in the microwave for 10-15 seconds. Note that the Dulcey dome may soften slightly upon reheating.

FAQs

What is Dulcey chocolate?

Dulcey chocolate is a type of blonde chocolate known for its creamy texture and caramelized flavor, offering a unique taste between white and milk chocolate.

Can I make this tart gluten-free?

Yes, by using a gluten-free flour blend for the pastry crust, this tart can be made gluten-free.

What can I use instead of hazelnut praline paste?

You can substitute hazelnut praline paste with almond or cashew butter for a different nutty flavor.

How do I prevent the tart crust from becoming soggy?

Ensure the tart crust is fully baked and cooled before adding fillings. Applying a thin layer of melted chocolate to the crust can also create a moisture barrier.

Can I prepare components of this tart in advance?

Yes, the Dulce

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Dulcey Apple and Hazelnut Caramel Tart

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  • Author: Ava
  • Total Time: 3hour
  • Yield: 8 Servings
  • Diet: Gluten Free
Print Recipe

Description

Indulge in the ultimate dessert experience with this Dulcey Apple and Hazelnut Caramel Tart. Featuring a buttery gluten-free crust, hazelnut cream, fondant apples, and silky hazelnut caramel, this elegant tart is crowned with a glossy Dulcey chocolate dome for a show-stopping finish. Perfect for special occasions or a luxurious treat!

Ingredients

Dulcey Dome:

  • ½ tsp gelatin
  • ½ cup whole milk
  • ¾ cup Dulcey chocolate, melted
  • ½ cup heavy cream

Pastry Crust:

  • ½ cup soft butter
  • 2 cups gluten-free flour
  • ¾ cup icing sugar
  • ¼ cup hazelnut powder
  • 1 egg
  • Pinch of salt

Hazelnut Cream:

  • 2 tbsp soft butter
  • 2½ tbsp icing sugar
  • 2½ tbsp hazelnut powder
  • 1 egg

Fondant Apple:

  • 2 large Golden apples, peeled and thinly sliced

Creamy Caramel with Hazelnut Praline Paste:

  • ⅓ cup caster sugar
  • ¼ cup heavy cream
  • 1⅕ tbsp semi-salted butter
  • 1½ tbsp hazelnut praline paste

Frosting:

  • 2½ tbsp water
  • ½ cup caster sugar
  • 1 tbsp glucose syrup
  • 2½ tbsp heavy cream
  • ½ cup Dulcey chocolate, melted
  • ½ tsp gelatin powder
  • 1½ tbsp cold water

Instructions

1. Prepare the Dulcey Dome:

  1. Soften gelatin in cold water.
  2. Melt Dulcey chocolate in the microwave in short intervals, stirring until smooth.
  3. Heat milk in a saucepan until just below boiling. Stir in softened gelatin until dissolved.
  4. Pour over melted chocolate and mix until smooth.
  5. Whip heavy cream to soft peaks and fold into the chocolate mixture.
  6. Pour into dome molds and freeze until firm.

2. Prepare the Pastry Crust:

  1. Beat butter and icing sugar until light and fluffy.
  2. Mix in gluten-free flour, hazelnut powder, and salt until combined.
  3. Add egg and mix until a dough forms.
  4. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  5. Roll out, fit into a tart pan, and bake at 350°F (175°C) for 15-20 minutes until golden. Let cool.

3. Prepare the Hazelnut Cream:

  1. Combine butter, icing sugar, hazelnut powder, and egg until smooth.
  2. Spread into the cooled tart crust and bake at 350°F (175°C) for 10-15 minutes until set. Cool completely.

4. Prepare the Fondant Apples:

  1. Sauté apple slices in a pan over medium heat until tender but not mushy.
  2. Layer cooked apples neatly over the hazelnut cream in the tart.

5. Prepare the Creamy Caramel:

  1. Heat caster sugar in a saucepan over medium heat until melted and amber in color.
  2. Stir in heavy cream and butter carefully until smooth.
  3. Remove from heat and mix in hazelnut praline paste. Let cool slightly.
  4. Drizzle caramel over the apple layer in the tart.

6. Prepare the Frosting:

  1. Soften gelatin powder in cold water.
  2. Heat water, sugar, and glucose syrup in a saucepan until boiling.
  3. Stir in heavy cream and melted Dulcey chocolate.
  4. Add softened gelatin and mix until fully dissolved.
  5. Allow frosting to cool slightly before pouring over frozen Dulcey domes for a glossy finish.

7. Assemble the Tart:

  1. Carefully position glazed Dulcey domes on top of the caramel layer in the tart.
  2. Garnish with chopped hazelnuts or edible gold leaf for an elegant touch.
  3. Let tart sit at room temperature for 10-15 minutes before slicing and serving.

Notes

  • Nut Alternatives – Substitute hazelnuts with almonds or pecans for a different flavor profile.
  • Fruit Options – Use pears or peaches instead of apples for a seasonal twist.
  • Chocolate Variations – Replace Dulcey chocolate with white or milk chocolate for a different taste.
  • Prep Time: 1hour
  • Cook Time: 2hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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