Crunchy Caramel Tart

Ingredients

• 1.3 cups cake flour 
• 0.5 cup confectioners' sugar 
• 2.3 teaspoons plus light
• 1  eggs 
• 1.3 cups flour all-purpose
• 0.5 cup hazelnuts toasted
• 0.8 cup heavy whipping cream 
• 1 cup semi chocolate chips 
• 3 tablespoons butter unsalted
• 0.3 cup water 
• 1.5 cups sugar white

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• wooden spoon
• aluminum foil
• tart form

Directions

1. Using a wooden spoon, mix 14 tablespoons butter in a bowl until light and fluffy. Grind nuts and sugar in a food processor, and mix into the butter. Beat in egg.
2. Add both flours, and blend until just combined. Gather dough into a ball, and flatten into a disk. Wrap in plastic; chill 2 hours.
3. Roll out dough to a 15 inch circle between two sheets of plastic.
4. Remove top sheet of plastic, and transfer dough to an 11 inch tart pan with a removable bottom. Press into pan, and trim edges.
5. Place in the freezer for 15 minutes. Line dough with foil, and fill foil with dried beans (serves as a weight to help the crust keep it's shape).
6. Bake at 350 degrees F (175 degrees C) for 15 minutes.
7. Remove foil and beans.
8. Bake until crust is golden, about 20 minutes. Cool.
9. Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring until mixture is a deep amber color, about 15 minutes.
10. Brush down sides of pan with a wet brush, and swirl occasionally.
11. Remove from heat. Gradually stir in 1 1/4 cups heavy cream.
12. Add 1/4 cup butter, and stir until melted.
13. Pour filling into crust.
14. Bake at 350 degrees F (175 degrees C) until filling bubbles and thickens, about 30 minutes. Filling will be wobbly. Cool. Chill until set, about 1 hour.
15. In a heavy small saucepan, combine 3/4 cup heavy cream, chocolate, 3 tablespoons butter, and corn syrup. Cook over low heat, stirring until smooth.
16. Pour over chilled filling. Chill tart until firm, about 1 hour.
17. Let stand 30 minutes at room temperature before serving.