Salted caramel hazelnut meringue torte recipe

Gooey, sticky, sweet salted caramel hazelnut meringue torte is a delicious and rather impressive dessert that is perfect for serving a crowd

Ingredients

• 90g butter
• 200g dark chocolate digestive biscuits, crushed
• 25g hazelnuts, roasted and finely chopped
• 2 x 397g cans caramel
• 2 medium free range eggs, plus 2 eggs separated
• 100ml single cream
• Pinch flaked sea salt
• 75g caster sugar
• Pinch salt
• 25g hazelnuts, roasted and finely chopped
• 25g dark chocolate, grated, to serve

Method

1. Heat oven to 160C/gas mark 3. Double-line the base and sides of a 20cm deep round cake tin and place on a baking tray.
   
2. Melt butter in a saucepan, add biscuits and hazelnuts and stir for a few seconds. Remove from the heat and stir until the chocolate has melted. Spoon into the tin and smooth over the base.
3. Whisk together caramel, 2 whole eggs and 2 egg yolks and the cream with a pinch of salt. Pour onto the biscuit and bake for about 1 hour, until set (it will still feel quite wobbly). Cool, then chill until cold.
4. Meanwhile, reduce oven to 130C/gas mark 1. Whisk remaining egg whites until soft peaks, then gradually whisk in the sugar until smooth and glossy. Fold in the hazelnuts. Draw a 20cm circle on a sheet of non-stick paper (use the tin as a template), then spoon the meringue into a large round, being careful not to go closer than 1 cm from the edge. Bake for 1 hour –1 hour 15 mins until crisp. Cool
5. When ready to serve, remove the meringue from the paper, and place onto the caramel tart. Top with chocolate and serve.