Chocolate Hazelnut Tart

Chocolate Hazelnut Tart

Posted by Ana Franco on


For the crust:

  • 1 and 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon cold water

For the filling:

  • 1 cup hazelnuts, toasted and skins removed
  • 1/2 cup heavy cream
  • 8 ounces dark chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Prepare the crust:

    • In a food processor, combine the all-purpose flour, cocoa powder, cold cubed butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
    • Add the egg yolk and cold water. Pulse again until the dough comes together.
    • Turn out the dough onto a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat the oven:

    • Preheat your oven to 350°F (175°C).
  3. Roll out the dough:

    • On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch tart pan. Press the dough into the bottom and up the sides of the tart pan. Trim any excess dough.
  4. Blind bake the crust:

    • Line the tart shell with parchment paper and fill it with pie weights or dried beans.
    • Bake in the preheated oven for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10 minutes, or until the crust is set and cooked through. Remove from the oven and let it cool slightly.
  5. Prepare the filling:

    • In a food processor, pulse the toasted hazelnuts until finely ground.
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
    • Place the chopped dark chocolate and unsalted butter in a heatproof bowl. Pour the hot cream over the chocolate and butter. Let it sit for a minute, then stir until smooth and well combined.
    • Stir in the vanilla extract, ground hazelnuts, and a pinch of salt until evenly incorporated.
  6. Assemble and bake the tart:

    • Pour the chocolate hazelnut filling into the pre-baked tart crust, spreading it out evenly.
    • Bake the tart in the preheated oven for 20-25 minutes, or until the filling is set.
    • Remove the tart from the oven and let it cool completely on a wire rack.
  7. Serve:

    • Once the tart is cooled, slice and serve it at room temperature. Optionally, garnish with whipped cream, chopped hazelnuts, or a dusting of cocoa powder.
  8. Enjoy:

    • Enjoy the rich and decadent Chocolate Hazelnut Tart with a subtle hint of vanilla!

This Chocolate Hazelnut Tart with Vanilla is perfect for satisfying your chocolate cravings and impressing your guests with its irresistible flavor and texture.

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