I have to admit, making this chocolate hazelnut tart Recipe was one of the most satisfying baking experiences I’ve had recently. The moment I took it out of the oven, the rich aroma of chocolate and toasted hazelnuts filled my kitchen.
I loved watching my friends’ faces light up with every bite—it’s that good! The tart is silky, nutty, and just the right amount of indulgent. Honestly, I could eat a slice for breakfast, lunch, and dinner if I let myself. For a savory twist, you can also enjoy similar comfort from the Jalapeno Popper Stuffed Chicken Recipe alongside a slice of tart.
Ingredients
Here’s what you’ll need to make this luscious chocolate hazelnut tart. I’ve added a little note beside each ingredient to help you get the best results.
- All-purpose flour – 200g (1 ⅔ cups), use fresh flour and sift it for a lighter, tender tart crust.
- Unsalted butter – 100g (7 tbsp), cold and cubed. Cold butter helps create a flaky and crisp pastry base.
- Powdered sugar – 50g (¼ cup), dissolves easily and gives the crust a smooth, delicate sweetness.
- Egg yolk – 1 large, binds the dough while keeping the crust rich and not overly firm.
- Salt – a small pinch, balances sweetness and enhances the chocolate flavor.
- Hazelnuts – 150g (1 cup), toasted and roughly chopped to release their nutty aroma and add crunch.
- Dark chocolate – 200g (7 oz), finely chopped, choose high-quality chocolate for a smooth and intense filling.
- Heavy cream – 200ml (¾ cup), creates a silky ganache texture and rich mouthfeel.
- Butter – 25g (2 tbsp), added to the ganache for shine and extra creaminess.
Note: Serves 6–8 people. You can also pair this dessert with a hearty dinner, like the Creamy Ricotta Chicken and Orzo Skillet Recipe, for a complete meal experience.
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Variations
I love experimenting with this tart. Here are a few ways you can make it your own:
- Dairy-free: Replace butter and cream with coconut oil and coconut cream.
- Sugar-free: Swap powdered sugar for a natural sweetener like erythritol or monk fruit.
- Flavor boost: Add a teaspoon of espresso or a pinch of sea salt to the chocolate ganache for extra depth.
- Nut alternatives: Almonds or pecans can be used if you’re not a hazelnut fan.
Cooking Time
Here’s a quick overview of how long this recipe will take:
- Prep Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: 45 minutes
Equipment You Need
Here’s what I used while making this tart:
- Tart pan with removable base – for easy removal and clean edges.
- Mixing bowls – for combining the crust and chocolate filling.
- Food processor or pastry cutter – to make the pastry crumbly and even.
- Saucepan – to heat the cream for ganache.
- Whisk – to ensure smooth, lump-free ganache.
- Spatula – for folding ingredients and spreading the filling evenly.
How to Make Chocolate Hazelnut Tart
Making this tart is easier than it looks! I’ve broken it down into simple steps.
Prepare the Pastry
First, I combined the flour, powdered sugar, and a pinch of salt in a bowl. Then I rubbed in the cold butter until it resembled breadcrumbs. Finally, I added the egg yolk and kneaded just until the dough came together.
Chill the Dough
I wrapped the dough in cling film and chilled it for at least 30 minutes. This helps it firm up, which makes rolling it easier and prevents shrinking during baking.
Blind Bake the Tart Shell
I rolled out the chilled dough and lined it into my tart pan. I placed parchment paper and baking beans on top and baked for 15 minutes at 180°C (350°F). This creates a crisp shell ready for the chocolate filling.
Toast the Hazelnuts
While the tart shell cooled, I spread the hazelnuts on a baking sheet and toasted them for 10 minutes at 180°C (350°F). Toasting enhances the flavor and gives the tart a lovely crunch.
Make the Chocolate Ganache
I gently heated the cream in a saucepan until it was just about to boil, then poured it over the chopped dark chocolate. I stirred until smooth, then added the butter for a glossy finish.
Assemble the Tart
I poured the ganache into the baked tart shell and sprinkled the toasted hazelnuts on top. Then, I chilled it in the fridge for at least an hour before serving to set the filling.
Additional Tips for Making This Recipe Better
From my experience, a few tweaks can really elevate this tart:
- I always toast hazelnuts for deeper flavor.
- Using high-quality chocolate makes the ganache silky and rich.
- Don’t overwork the pastry to keep it tender.
- Chill the tart thoroughly to make clean slices.
- I sometimes add a sprinkle of flaky sea salt on top for contrast.
How to Serve Chocolate Hazelnut Tart
Serving this tart is just as fun as making it!
- Slice with a sharp knife for neat pieces.
- Garnish with extra chopped hazelnuts or a light dusting of cocoa powder.
- Serve with fresh berries or a dollop of whipped cream for an elegant touch.
- A drizzle of caramel or chocolate sauce adds visual appeal and extra indulgence.
Nutritional Information
Here’s a quick overview of what you get in each slice:
- Calories: 420 per slice
- Protein: 6g
- Carbohydrates: 32g
- Fat: 30g
These values are approximate but give a good idea of the tart’s richness and indulgence.
Make Ahead and Storage
Storing
I usually keep this tart in an airtight container in the fridge. It stays fresh for up to 3 days without losing texture.
Freezing
You can freeze the tart without the hazelnut topping. Wrap it tightly in plastic and foil. Thaw in the fridge overnight before serving.
Reheating
This tart is best served chilled, but if you like it slightly soft, let it sit at room temperature for 15–20 minutes before slicing.
Why You’ll Love This Recipe
If you need convincing, here’s why this chocolate hazelnut tart is a winner:
- Effortless to make: The recipe is simple and beginner-friendly.
- Decadent flavor: Rich chocolate paired with nutty hazelnuts is irresistible.
- Versatile: Can be made dairy-free, sugar-free, or with other nuts.
- Perfect for entertaining: Looks stunning and tastes gourmet.
- Make-ahead friendly: Can be prepared in advance for stress-free serving.
This tart has truly become one of my go-to desserts for gatherings and quiet evenings at home alike.
Chocolate Hazelnut Tart Recipe
Ingredients
Method
- First, I combined the flour, powdered sugar, and a pinch of salt in a bowl. Then I rubbed in the cold butter until it resembled breadcrumbs. Finally, I added the egg yolk and kneaded just until the dough came together.
- I wrapped the dough in cling film and chilled it for at least 30 minutes. This helps it firm up, which makes rolling it easier and prevents shrinking during baking.
- I rolled out the chilled dough and lined it into my tart pan. I placed parchment paper and baking beans on top and baked for 15 minutes at 180°C (350°F). This creates a crisp shell ready for the chocolate filling.
- While the tart shell cooled, I spread the hazelnuts on a baking sheet and toasted them for 10 minutes at 180°C (350°F). Toasting enhances the flavor and gives the tart a lovely crunch.
- I gently heated the cream in a saucepan until it was just about to boil, then poured it over the chopped dark chocolate. I stirred until smooth, then added the butter for a glossy finish.
- I poured the ganache into the baked tart shell and sprinkled the toasted hazelnuts on top. Then, I chilled it in the fridge for at least an hour before serving to set the filling.
Notes
- I always toast hazelnuts for deeper flavor.
- Using high-quality chocolate makes the ganache silky and rich.
- Don’t overwork the pastry to keep it tender.
- Chill the tart thoroughly to make clean slices.
- I sometimes add a sprinkle of flaky sea salt on top for contrast.
