This rich, nutty Chocolate Hazelnut Tart is the kind of dessert that looks impressive on a Pinterest board but comes together with surprisingly simple steps. It pairs glossy dark chocolate ganache with toasted hazelnuts and a crisp, buttery tart shell — perfect for celebrations or an indulgent weeknight treat.
Chocolate Hazelnut Tart Recipe — a silky chocolate ganache nestled inside a crisp, buttery tart crust studded with crunchy toasted hazelnuts. This tart feels luxurious but is truly approachable for home bakers. If you like planning menus around special treats, you might also appreciate a practical cleanse between feasts; see this 5-day juice fast recipes and safety guide for ideas on balancing indulgence and reset.
Table of Contents
Why You’ll Love This Chocolate Hazelnut Tart:
- Intense, deep chocolate flavor balanced by toasty hazelnuts.
- A flaky, tender crust that’s worth the little chill time.
- Make-ahead friendly: chill overnight for an easy party dessert.
- Crowd-pleasing — elegant enough for guests, cozy enough for family.
- Quick ganache filling — ready while the shell cools.
Ingredients Needed :
Dry & Baking:
- All-purpose flour – 200g (1 ⅔ cups, use fresh flour and sift it for a lighter, tender tart crust.)
- Powdered sugar – 50g (¼ cup, dissolves easily and gives the crust a smooth, delicate sweetness.)
- Salt – a small pinch (balances sweetness and enhances the chocolate flavor.)
Fats & Binder:
- Unsalted butter – 100g (7 tbsp, cold and cubed, cold butter helps create a flaky and crisp pastry base.)
- Egg yolk – 1 large (binds the dough while keeping the crust rich and not overly firm.)
Filling & Topping:
- 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.)
Step-by-Step Instructions :
- 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 350°F (180°C). 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 350°F (180°C). 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.
Serving Suggestions Chocolate Hazelnut Tart
- Serve slices with a dusting of powdered sugar and a few extra toasted hazelnuts.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for contrast.
- Pair with espresso or a bold black tea to cut through the richness.
- For a party platter, serve smaller tartlets alongside fresh berries.
Tips for Success Chocolate Hazelnut Tart
- Keep butter very cold when cutting into the flour — it keeps the crust flaky.
- Don’t overwork the dough; handle just until it comes together to avoid toughness.
- Blind-bake with parchment and baking beans to prevent the shell from puffing or shrinking.
- Chop chocolate finely so the cream melts it evenly and creates a silky ganache.
- Toast hazelnuts until fragrant but watch closely — nuts can go from toasted to burnt quickly.
- Chill the tart at least an hour (ideally overnight) for clean slices.
variation
- Salted caramel swirl: drop spoonfuls of salted caramel into the ganache and swirl before chilling.
- Nut swap: replace hazelnuts with toasted almonds or pistachios for a different crunch and flavor.
- Nut-free: omit nuts and sprinkle with toasted coconut or sea salt for texture.
FAQs
Q: How long will the tart keep in the fridge?
A: Stored in an airtight container, the tart will keep well for up to 4 days. For best texture, let it sit at room temperature 10–15 minutes before serving.
Q: Can I freeze this tart?
A: Yes — wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Q: Can I make the crust ahead of time?
A: You can blind-bake the crust and store it tightly wrapped for 2 days, or freeze it for up to a month before filling.
Q: Is there a substitute for heavy cream in the ganache?
A: For dairy-free, use full-fat coconut milk (chilled and well-shaken) — the texture will be similar but with a slight coconut flavor.
Q: How do I get shiny ganache?
A: Add the butter at the end and stir gently until fully incorporated; avoid overheating the chocolate.
Conclusion
If you want a tested, elegant dessert to pin and make again and again, this Chocolate Hazelnut Tart is a keeper — for step-by-step inspiration and a slightly different spin on this classic, check out Chocolate Hazelnut Tart – Cooking for Keeps.
Ingredients
Dry & Baking
- 200 g All-purpose flour Use fresh flour and sift it for a lighter, tender tart crust.
- 50 g Powdered sugar Dissolves easily and gives the crust a smooth, delicate sweetness.
- 1 pinch Salt Balances sweetness and enhances the chocolate flavor.
Fats & Binder
- 100 g Unsalted butter Cold and cubed; helps create a flaky and crisp pastry base.
- 1 large Egg yolk Binds the dough while keeping the crust rich and not overly firm.
Filling & Topping
- 150 g Hazelnuts Toasted and roughly chopped to release their nutty aroma and add crunch.
- 200 g Dark chocolate Finely chopped, choose high-quality chocolate for a smooth and intense filling.
- 200 ml Heavy cream Creates a silky ganache texture and rich mouthfeel.
- 25 g Butter Added to the ganache for shine and extra creaminess.
Instructions
Preparation
- Combine the flour, powdered sugar, and a pinch of salt in a bowl.
- Rub in the cold butter until it resembles breadcrumbs.
- Add the egg yolk and knead just until the dough comes together.
- Wrap the dough in cling film and chill it for at least 30 minutes.
Baking the Shell
- Roll out the chilled dough and line it into a tart pan.
- Place parchment paper and baking beans on top and bake for 15 minutes at 350°F (180°C).
- Remove from the oven and let cool.
Making the Ganache
- Spread the hazelnuts on a baking sheet and toast them for 10 minutes at 350°F (180°C).
- Gently heat the cream in a saucepan until it just about boils.
- Pour the heated cream over the chopped dark chocolate and stir until smooth.
- Add the butter and stir for a glossy finish.
Assembling the Tart
- Pour the ganache into the baked tart shell and sprinkle the toasted hazelnuts on top.
- Chill in the fridge for at least an hour before serving to set the filling.
