This Hazelnut Chocolate Tart is a decadent dessert that combines the rich, creamy goodness of chocolate with the nutty crunch of toasted hazelnuts. With a buttery crust and a luscious chocolate filling, this tart is a showstopper for any occasion, from elegant dinner parties to casual family gatherings.
Why You’ll Love This Recipe
- Elegant yet surprisingly easy to make, perfect for impressing guests.
- A harmonious blend of sweet chocolate and roasted hazelnut flavors.
- Requires simple ingredients and minimal prep work.
- Customizable with toppings like whipped cream, berries, or extra hazelnuts.
- A rich and indulgent treat for chocolate lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Cocoa powder
- Heavy cream
- Dark chocolate
- Toasted hazelnuts
- A pinch of salt
Directions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Combine flour, cocoa powder, sugar, and salt in a mixing bowl. Add cold, cubed butter and mix until crumbly. Press the mixture into a tart pan, covering the bottom and sides evenly.
- Bake the crust for 10-12 minutes, then allow it to cool.
- Make the Filling:
- Heat heavy cream in a saucepan over medium heat until just simmering. Remove from heat and pour over chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
- Assemble the Tart:
- Pour the chocolate ganache into the cooled tart shell. Sprinkle toasted hazelnuts over the top.
- Chill in the refrigerator for at least 2 hours, or until the filling is set.
- Serve and Enjoy:
- Slice and serve as is or with your choice of toppings, such as whipped cream or fresh berries.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 30 minutes
Variations
- Nut-Free Option: Substitute hazelnuts with sunflower seeds or omit them altogether for a plain chocolate tart.
- Milk Chocolate Version: Use milk chocolate instead of dark chocolate for a sweeter, creamier filling.
- Add a Hint of Citrus: Stir in a teaspoon of orange zest into the chocolate ganache.
- Gluten-Free Option: Use a gluten-free flour blend for the crust.
- Extra Nutty: Add a layer of hazelnut butter under the ganache for more nutty goodness.
Storage/Reheating
- Storage: Store the tart in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the tart for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: Best served chilled or at room temperature, so no reheating is necessary.
FAQs
1. Can I make this tart ahead of time?
Yes, you can prepare it a day in advance and store it in the fridge.
2. Do I need to use a tart pan?
While a tart pan is ideal for its removable bottom, a pie dish can also work in a pinch.
3. Can I use milk chocolate instead of dark chocolate?
Absolutely! Just note that the tart will be sweeter.
4. How do I toast hazelnuts?
Spread hazelnuts on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until fragrant.
5. What can I substitute for hazelnuts?
Almonds, pecans, or walnuts are great alternatives.
6. Can I add alcohol to the filling?
Yes, a splash of hazelnut liqueur like Frangelico or a touch of rum can enhance the flavor.
7. What if my ganache doesn’t set?
Ensure you’re using the correct chocolate-to-cream ratio. If it’s too runny, melt more chocolate and stir it in.
8. Can I make this tart vegan?
Yes, use dairy-free butter, plant-based cream, and vegan chocolate.
9. Is this tart very sweet?
The sweetness depends on the chocolate used. Opt for semi-sweet or dark chocolate for a balanced flavor.
10. How do I cut clean slices?
Use a sharp knife dipped in hot water and wiped clean between slices.
Conclusion
This Hazelnut Chocolate Tart is a luxurious dessert that’s sure to impress. With its velvety chocolate filling and crunchy hazelnut topping, it’s the perfect combination of elegance and indulgence. Whether for a special occasion or a treat for yourself, this tart is always a hit. Give it a try, and savor every bite!
PrintHazelnut Chocolate Tart Recipe
This elegant Hazelnut Chocolate Tart features a buttery hazelnut crust filled with a rich and creamy chocolate ganache. Topped with toasted hazelnuts, it’s a decadent dessert perfect for special occasions or indulgent treats.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8–10 slices 1x
- Category: Desserts
- Method: Baking and Chilling
- Cuisine: French-Inspired
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/3 cup hazelnut flour (or finely ground toasted hazelnuts)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Filling:
- 200 g (7 oz) dark chocolate (chopped)
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 tablespoons unsalted butter (room temperature)
- 1/2 teaspoon vanilla extract
For Topping:
- 1/3 cup toasted hazelnuts (chopped)
- Optional: Shaved chocolate or a drizzle of caramel
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Instructions
Make the Crust:
- Prepare the dry ingredients:
- In a large bowl, whisk together the all-purpose flour, hazelnut flour, sugar, and salt.
- Cut in the butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Form the dough:
- Add the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together. If it’s too dry, add an additional tablespoon of water. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Bake the crust:
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
- Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5–7 minutes, or until lightly golden. Let cool completely.
Make the Filling:
5. Melt the chocolate:
- In a heatproof bowl, add the chopped dark chocolate.
- Heat the cream and milk:
- In a small saucepan, heat the heavy cream and milk over medium heat until just simmering. Pour the hot cream mixture over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- Finish the ganache:
- Stir in the butter and vanilla extract until fully incorporated.
Assemble the Tart:
8. Fill the crust:
- Pour the chocolate ganache into the cooled tart crust, spreading it evenly.
- Add toppings:
- Sprinkle the top with chopped toasted hazelnuts and any additional toppings like shaved chocolate or caramel drizzle.
- Chill and serve:
- Refrigerate the tart for at least 2 hours, or until the ganache is set. Slice and serve chilled or at room temperature.
Notes
- Hazelnut substitution: If you don’t have hazelnut flour, finely grind toasted hazelnuts in a food processor.
- Storage: Store the tart in an airtight container in the refrigerator for up to 4 days.
- Make it ahead: The crust can be baked a day in advance, and the tart can be fully assembled and chilled a day before serving.