Milk Chocolate-Caramel Tart with Hazelnuts and Espresso

Ingredients

• 1 teaspoon apple cider vinegar 
• 1 tablespoon cacao nibs 
• 0.7 cup hazelnuts husked toasted coarsely chopped
• 0.3 cup cup heavy whipping cream 
• 1 tablespoon water ()
• 1.5 teaspoons espresso powder instant
• 4 ounces chocolate chopped (such as Lindt, Perugina, or Valrhona)
• 0.3 cup powdered sugar 
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 1.3 cups unbleached all purpose flour 
• 1 tablespoon butter unsalted
• 0.3 cup water 

Equipment

• frying pan
• sauce pan
• oven
• tart form
• pastry brush

Directions

1. Blend flour, powdered sugar, andsalt in processor.
2. Add butter; using on/offturns, blend until mixture resembles coarsemeal.
3. Add 1 tablespoon ice water; processjust until dough begins to clump together,adding more ice water by teaspoonfulsif dry.
4. Transfer dough to 13 3/4 x 4 1/2-inchrectangular tart pan with removablebottom. Press dough onto bottom and upsides of pan. Freeze crust 20 minutes.
5. Meanwhile, position rack in centerof oven and preheat to 375°F.
6. Bake crustuntil golden brown and cooked through,about 30 minutes. Cool crust completelyin pan on rack.
7. Stir sugar and 1/4 cup water inheavy medium saucepan over medium heatuntil sugar dissolves. Increase heat andboil without stirring until syrup is mediumamber, occasionally brushing down sidesof pan with wet pastry brush and swirlingpan, about 8 minutes.
8. Remove pan fromheat.
9. Add cream (mixture will bubble up).
10. Place saucepan over medium heat; stiruntil caramel bits dissolve.
11. Add butter,vinegar, and salt; stir until butter melts. Stirin hazelnuts. Spoon filling into crust. Chilluntil cold and set, about 30 minutes.
12. Combine cream andespresso powder in small saucepan. Bringto simmer over medium-high heat, stirringoccasionally, until espresso powder isdissolved.
13. Remove from heat.
14. Add chocolateand butter; stir until smooth.
15. Spreadchocolate mixture over caramel.
16. Sprinklewith cacao nibs. Chill tart until topping isset, about 1 hour. DO AHEAD: Can be made 2days ahead. Cover and keep chilled.
17. Remove tart pan sides.
18. Place tart onplatter; cut crosswise into 8 bars and serve.
19. * Bits of shell-roasted cacao beans; availableat many specialty foods stores and fromchocosphere.com.
20. Bon Appétit