Chocolate Hazelnut Tart Recipe
Introduction
This Chocolate Hazelnut Tart combines a crisp, buttery crust with a rich, creamy filling that features hazelnut spread and semi-sweet chocolate. It’s a decadent dessert perfect for special occasions or whenever you want to treat yourself to something indulgent.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-3 tablespoons cold water
- 1 cup hazelnut spread (such as Nutella)
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Chopped hazelnuts (toasted, for garnish)
- Whipped cream (optional, for garnish)
- Chocolate shavings (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a food processor, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse to combine. Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Step 2: Press the dough evenly into a 9-inch tart pan, covering the bottom and sides. Prick the bottom of the crust with a fork. Bake for 12-15 minutes, or until lightly golden. Remove from oven and let cool.
- Step 3: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat, add the chopped semi-sweet chocolate, and let sit for a minute. Stir until smooth and fully melted.
- Step 4: In a mixing bowl, whisk together the hazelnut spread, melted chocolate mixture, eggs, vanilla extract, and salt until smooth and well combined.
- Step 5: Pour the filling into the cooled tart crust, spreading it evenly. Bake for 20-25 minutes, until the filling is set but still slightly soft in the center.
- Step 6: Allow the tart to cool at room temperature for about 30 minutes, then refrigerate for at least 1.5 hours to set completely.
- Step 7: Before serving, garnish with chopped toasted hazelnuts, whipped cream, and chocolate shavings if desired. Slice and enjoy chilled.
Tips & Variations
- Use a mix of milk and dark chocolate for a more complex chocolate flavor.
- Chill the dough before pressing it into the tart pan to make it easier to handle and improve texture.
- Swap hazelnut spread for almond or peanut butter for a different nutty twist.
- For extra crunch, add a layer of chopped toasted hazelnuts on the crust before pouring the filling.
Storage
Store the tart covered in the refrigerator for up to 3 days. To reheat, bring to room temperature or serve chilled as preferred. This tart is best enjoyed within a few days for optimal freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart crust ahead of time?
Yes, you can prepare the crust dough up to a day in advance. Wrap it tightly in plastic wrap and refrigerate until ready to use.
Can I use a store-bought crust instead?
Absolutely! A pre-made tart shell can save time and still produce delicious results. Just bake it according to package instructions before adding the filling.
PrintChocolate Hazelnut Tart Recipe
This decadent Chocolate Hazelnut Tart combines a buttery, flaky crust with a rich and creamy chocolate hazelnut filling. Perfectly baked and chilled to set, it’s topped with toasted hazelnuts and optional whipped cream and chocolate shavings for an indulgent dessert that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 teaspoon salt
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Chocolate Hazelnut Filling:
- 1 cup hazelnut spread (such as Nutella)
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Garnish:
- Chopped hazelnuts (toasted)
- Whipped cream (optional)
- Chocolate shavings (optional)
Instructions
- Prepare the Tart Crust: Preheat your oven to 350°F (175°C). In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse to combine. Gradually add cold water, one tablespoon at a time, until the dough comes together. Press the dough into a 9-inch tart pan, covering the bottom and sides evenly. Prick the bottom with a fork. Bake for 12-15 minutes or until lightly golden. Remove from the oven and let cool.
- Prepare the Chocolate Hazelnut Filling: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat. Add the chopped semi-sweet chocolate to the hot cream and let sit for a minute, then stir until smooth and fully melted. In a mixing bowl, combine the hazelnut spread, melted chocolate mixture, eggs, vanilla extract, and salt. Whisk until smooth and well combined.
- Assemble the Tart: Pour the chocolate hazelnut filling evenly into the cooled tart crust. Bake the tart for 20-25 minutes, or until the filling is set but slightly soft in the center.
- Chill and Serve: Allow the tart to cool at room temperature for about 30 minutes, then refrigerate for at least 1.5 hours to set completely. Before serving, garnish with chopped toasted hazelnuts, whipped cream, and chocolate shavings if desired. Slice and serve chilled for a rich, indulgent dessert.
Notes
- Use cold butter and cold water to ensure a flaky tart crust.
- Do not overbake the filling; it should be set but slightly soft in the center.
- Allow ample chilling time for best slicing and serving results.
- Toast hazelnuts in a dry pan over medium heat until fragrant for enhanced flavor.
- Optional garnishes can be adjusted based on preference or dietary needs.
Keywords: chocolate tart, hazelnut tart, Nutella tart, chocolate hazelnut dessert, baked chocolate dessert, tart recipe
