Hazelnut Caramel Tart.

Made  times
The Homestretch 6

"Vince Parkinson the Executive Chef at the Calgary Golf and Country Club has a great recipe for Black Amber ice-cream and a hazelnut caramel tart."
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4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Combine the butter, sugar and honey in a saucepan and cook over moderate heat until caramel coloured.
  2. Remove the caramel from the heat and slowly pour the cream into the pan.
  3. The sugar will keep cooking so remove from heat before its too dark, beware of the steam!
  4. Return to heat and cook out for 4 or 5 minutes.
  5. Toast the hazelnuts in a moderate oven, peel and chop, add to the caramel and poor into cooled pastry shell.
  6. This can be made ahead, they will be firmer when refrigerated.
  7. Scoop some ganache (see note below) onto the plates and smear to create and attractive design.
  8. Cut the tart and place on the ganache.
  9. Top with a scoop of the Black Amber Ice cream and sprinkle with a little Malden sea salt.
  10. Decorate with candied oranges or berries.