Bake-Off win a piece of cake in Steamboat |

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Bake-Off win a piece of cake in Steamboat

Community holiday dessert contest grows in 2nd year

Chocolate-Hazelnut Tart with caramel and sea salt

Caroline Moon, winner of the Community Choice and Pie categories of Monday’s Holiday Dessert Bake-Off

Prep Time: 15 min

Cook Time: 1 hour

Serves: 10 to 12



■ 1/3 cup sugar, scant

■ 4 teaspoons all-purpose flour

■ 2 eggs, beaten

■ 1 cup toasted, peeled and chopped hazelnuts

■ 2/3 cup bittersweet chocolate chips, chopped

■ 2/3 cup corn syrup, scant

■ 4 teaspoons butter, melted

■ 1/2 teaspoon vanilla extract

■ 1/8 teaspoon salt

■ 1 tart shell (see recipe below or use refrigerated pie dough)

■ caramel sundae topping

■ coarse sea salt


■ Preheat oven to 325 degrees Fahrenheit.

■ In a large bowl, mix together sugar and flour. Add eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla and salt. Stir well.

■ Pour mixture into the pie crust.

■ Bake for 1 hour.

■ Cool the tart for at least 30 minutes, then drizzle with caramel sauce and sprinkle with sea salt.

Tart Shell


■ 1 cup all-purpose flour

■ 2 tablespoons granulated sugar

■ 1/4 teaspoon kosher salt

■ 1 stick very cold unsalted butter, diced

■ 2 tablespoons ice water


■ Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine.

■ Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.

■ Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

■ Roll out and line tart pan.

Recipes coming soon

Stay tuned for the publication of all of Monday’s Holiday Dessert Bake-Off entry recipes and photos. The winners in all six categories will be featured in the upcoming edition of At Home in Steamboat Springs magazine, hitting newsstands Nov. 28.