chocolate caramel-hazelnut tart

We prepare the hazelnut praline base by mixing ½ cup white sugar, ½ tbsp honey, and 1 tbsp water over medium heat until caramelized, then add 1 tsp vanilla extract and 150 g crushed toasted hazelnuts and mix well.

Spread the praline mixture evenly into the tart base and let it cool completely.

Prepare the salted caramel by mixing 1 cup sugar with 2 tbsp water until golden, then add ½ cup cream, 3 tbsp butter, and 1 tsp sea salt, stirring until smooth.

Pour the salted caramel over the praline layer and spread evenly.

Prepare the chocolate ganache by heating 200 ml cream until it starts to simmer, then add 1 cup semi-sweet chocolate chips and stir until smooth and glossy.

Pour the ganache over the caramel and spread evenly.

Garnish with crushed hazelnuts and chill before serving.