Chocolate Hazelnut Tart

Name: Chocolate Hazelnut Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup sugar; 1 egg yolk; 1/4 teaspoon salt; 1 cup hazelnuts, toasted and chopped; 8 ounces bittersweet chocolate, chopped; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 3 large eggs; 1/2 cup sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely love making this Chocolate Hazelnut Tart! It brings together the rich, nutty flavor of hazelnuts with a luscious chocolate filling that’s hard to resist. Each bite is a heavenly indulgence, perfect for special occasions or a cozy dessert at home. What makes it so delightful is the buttery crust that pairs beautifully with the creamy center. Plus, it’s surprisingly simple to prepare, allowing me to impress my friends and family without spending all day in the kitchen. Give it a try, and I think you’ll fall in love, too!

Created by

Harriet Mason

Last updated on 2026-01-06T10:13:16.153Z

When I first tried making a tart using hazelnuts, I was blown away by how well they complemented chocolate. The method I discovered involves toasting the hazelnuts first, which enhances their flavor and gives the tart a deeper, nuttier base. The creamy chocolate filling uses simple ingredients that come together beautifully, bringing an elegant dessert to the table.

One specific tip I found helpful is to let the tart cool completely before slicing. This allows the filling to set properly and makes cutting perfect slices much easier. Each time I serve this tart, it garners compliments, and I know I’ll be making it again soon!

        Why You Will Love This Tart
        Rich chocolate flavor paired with crunchy hazelnuts
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Perfecting the Tart Crust

The tart crust is the foundation of this Chocolate Hazelnut Tart, and getting it right is crucial for a successful outcome. When mixing the flour, sugar, and salt, ensure that your butter is just soft enough to blend smoothly but not melted. This will help achieve that ideal crumbly texture. After pressing the dough into the tart pan, refrigerating it for 30 minutes allows the gluten to relax, which prevents the crust from shrinking during baking.

For an extra touch of flavor, consider adding a teaspoon of finely grated lemon or orange zest to the crust mixture. This citrusy note beautifully complements the rich chocolate filling. If you don't have a tart pan, a pie plate works as a substitute, but be sure to adjust the baking time slightly, as the filling may set differently in a deeper dish.

Making the Chocolate Filling

The filling is where all the magic happens! Using bittersweet chocolate is essential for achieving a luscious, rich flavor that balances with the nuttiness of the hazelnuts. When melting the chocolate with heavy cream and butter, keep the heat low to avoid scorching; using a double boiler can help maintain gentle heat. You want the mixture to be smooth and glossy before combining with the eggs and sugar, which should be done off the heat to prevent the eggs from curdling.

To enhance the filling, you could substitute the bittersweet chocolate for dark chocolate, which will deepen the flavor even more. However, reduce the sugar slightly since dark chocolate is typically less sweet than bittersweet. If you're feeling adventurous, adding a splash of espresso or a pinch of sea salt in the filling will intensify the chocolate flavor, creating an even more decadent dessert.

Serving and Storing Suggestions

Once cooled, this tart can be sliced and served as-is, or topped with whipped cream or a drizzle of chocolate sauce. For a festive presentation, I like to garnish it with some whole toasted hazelnuts and a dusting of cocoa powder. This not only enhances the visual appeal but also adds texture and flavor. Allow the tart to rest at room temperature for about 30 minutes before slicing; this will ensure cleaner cuts and a more enjoyable eating experience.

If you have leftovers, store them in an airtight container in the refrigerator for up to a week. To reheat, gently warm individual slices in a microwave for about 15-20 seconds or in a low oven (around 300°F) just until warm. While I recommend consuming the tart fresh, it also freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to three months. Thaw overnight in the refrigerator before serving.

Ingredients

For the Tart Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup sugar
1 egg yolk
1/4 teaspoon salt

For the Filling

1 cup hazelnuts, toasted and chopped
8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
3 large eggs
1/2 cup sugar
1 teaspoon vanilla extract

Instructions

Steps

Make the Tart Crust

In a bowl, mix together the flour, sugar, and salt. Add the softened butter and mix until crumbly. Stir in the egg yolk and mix until the dough forms. Press the dough into a tart pan and refrigerate for 30 minutes.

Preheat Oven and Toast Hazelnuts

Preheat your oven to 350°F (175°C). Place the hazelnuts on a baking sheet and toast them for about 10 minutes until fragrant. Let them cool, then chop coarsely.

Prepare the Filling

In a saucepan, heat the heavy cream and butter until the butter melts. Remove from heat and add the chopped chocolate, stirring until smooth. Allow to cool slightly, then whisk in the eggs, sugar, and vanilla extract until well combined.

Assemble the Tart

Spread the chopped hazelnuts evenly over the cooled tart crust. Pour the chocolate filling over the top, ensuring it covers the hazelnuts.

Bake the Tart

Bake in the preheated oven for 25-30 minutes, until the filling is set but still slightly jiggly in the center. Remove and let cool completely before serving.

Enjoy!

Pro Tips

Make sure to toast the hazelnuts to bring out their flavor. You can also top the tart with some whipped cream or a dusting of powdered sugar for a beautiful presentation.

Ingredient Insights

Hazelnuts are not only delicious but also add a satisfying crunch to the tart. Toasting them enhances their flavor, making them more aromatic and intensifying their nutty profile. You can use packaged, pre-chopped hazelnuts as a time-saver, but be sure they are fresh to prevent a stale taste. If you're allergic to hazelnuts, feel free to substitute with pecans or walnuts, though they will impart a different flavor.

The choice of chocolate is essential in balancing the tart's richness. Bittersweet chocolate provides the best combination of sweetness and depth, but experimenting with various chocolate types can yield delightful results. White chocolate can be utilized for a sweeter, creamier filling—just adjust the sugar in the recipe accordingly to preserve balance.

Common Troubleshooting Tips

If your tart crust shrinks during baking, it may be due to overworking the dough or not chilling it long enough. Always take a moment to refrigerate the dough after forming it in the pan. Additionally, if the crust becomes too hard after baking, reduce the butter in the recipe slightly, as too much fat can result in a dense texture. Aim for a crust that's firm yet still crumbly.

When baking the tart, monitor the time closely. If you see the filling puffing up significantly or developing cracks, it may be baking too long. The key is to remove it from the oven when the filling is just slightly jiggly in the center. It will continue to set as it cools, leaving you with a creamy filling that is not overcooked.

Questions About Recipes

→ Can I use milk chocolate instead of bittersweet?

Yes, but that will make the tart sweeter. Adjust the sugar in the filling to taste.

→ How do I store leftovers?

Keep the tart covered in the refrigerator for up to 3 days.

→ Can I freeze the tart?

Yes, you can freeze it before baking. Just wrap it well, then bake from frozen, adding a few extra minutes to the baking time.

→ Is there a substitute for hazelnuts?

You can use almonds or walnuts, but the flavor profile will change slightly.