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gluten-free caramel hazelnut tart
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Gluten-Free Caramel Hazelnut Tart

This recipe creates 4 4 inch tarts or one large 12 inch tart. I prefer to use the small tart pans because the caramel won’t slide out when cutting to pool on the plate. With the smaller tart, each guest can get their own, keeping the caramel safe inside till my friend cuts it open and dips each bite in cinnamon whipped cream. it is no more trouble than making one.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: caramel, tart
Servings: 4 servings
Author: Jean Layton

Ingredients

Crust

  • 1 cup hazelnut flour
  • 1 cup sweet rice flour
  • Pinch of salt
  • cup sugar
  • ½ cup cold unsalted butter- cut into small bits.
  • 2 cups whole hazelnuts

Caramel

  • 1 cup white granulated sugar
  • 2 tablespoons honey
  • 2 tablespoons water
  • teaspoon salt
  • ½ cup heavy cream
  • 2 tablespoon unsalted butter

Cinnamon Whipped Cream

  • 1 cup heavy cream
  • ¼ cup sour cream
  • ¼ cup organic cane sugar
  • ½ teaspoon cinnamon
  • pinch of salt

Instructions

Make the crusts

  • Preheat oven to 350 degrees(180 C or gas mark 4)
  • Stir together till one color: flours, salt and sugar.
  • Combine the flour mixture and the butter.
  • Flatten the butter bits between your fingers into the flour till well combined
  • Divide into 4 portions
  • Place each amount into a tart pan
  • Press and smooth the mixture into the pan, making sure to get the crumbs to go up the sides.
  • Evenly divide the hazelnuts amongst the tart crusts, or spread them out over the bottom of one large crust.
  • Bake for 15 minutes.

Make the caramel

  • Combine the sugar, honey, water and salt in a 2 quart saucepan. Don’t substitute a smaller pan, when the cream is added later, it bubbles up and can overflow a smaller one.
  • Heat the sugar mixture over medium high heat till the sugar melts, stirring continuously.
  • Using a wet pastry brush, wipe the sides of the pan of all sugar crystals are gone.
  • Continue to cook till dark brown, swirling the pan every few seconds to make the color even.
  • Once the cooked sugar is the color of dark brown sugar, add the cream all at once and from the side.
  • The mixture and extremely hot steam will bubble up.
  • Remove from heat, drop in the butter and stir.
  • Remove the tarts from the oven.
  • Top each one with caramel, pouring over each nut first then adding a bit to make it about half full.
  • Allow to cool to room temperature.

Make the whipped cream

  • Beat cream till soft peaks form
  • Beat in sour cream, organic cane sugar, cinnamon and salt till firm peaks form.

To serve

  • Serve each tart with a large dollop of Cinnamon Whipped Cream on the side.