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Chocolate Hazelnut Tart Recipe
Ash Tyrrell

Chocolate Hazelnut Tart Recipe

I have to admit, making this chocolate hazelnut tart 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.
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Prep Time 25 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.