Hazelnut Tart 🌰✨

This tart is the Hazelnut version of the pecan tart I make every year for Thanksgiving. It is intensely hazelnut-y and that’s what I love about it!
P.s. You can use whatever tart or pie dough you like 🥧✨

1 round tart dough

Hazelnut Filling
50g sugar
40 brown sugar 
110g hazelnut flour (or almond flour)
100g room temperature butter
120g eggs
Pinch of salt
1 tsp vanilla extract (optional)
50g toasted and chopped hazelnuts

Honey Caramel Topping
100g butter
100g sugar
100g honey
100g cream
225g hazelnuts 

Line your tart shell then place in freezer. Then make the filling. Grind the hazelnuts for hazelnut flour. Combine sugar, hazelnut flour and butter. Add eggs one at a time. Fold vanilla, salt ands chopped hazelnuts. Pour into the frozen tart shell. Bake at 350/175 until golden brown, about 20 minutes. Let cool. Make honey caramel topping. Combine with the hazelnuts remaining. Spread the hazelnut mixture over the top. Bake again until the caramel bubbles and the bubbles are really slow and fat, about 15 minutes.
Let cool again and enjoy!