Decadent, nutty, and silky—an elegant dessert that’s simple enough for weeknights and showy enough for guests.
This tart solves the “impressive dessert with minimal fuss” problem. A crisp, buttery shell holds a rich chocolate ganache studded with toasted hazelnuts—easy to make, easy to love.
Table of Contents
Why You’ll Love Chocolate Hazelnut Tart
- Luxuriously rich without complicated technique.
- Crunchy toasted hazelnuts add contrast to silky ganache.
- Make-ahead friendly—assemble in advance for stress-free serving.
- Flexible: easy to adapt for dietary needs or flavor twists.
- Crowd-pleaser for dinner parties, holidays, or a special weeknight treat.
Ingredients
- 200g all-purpose flour (1 ⅔ cups)
- 50g powdered sugar (¼ cup)
- Pinch of salt
- 100g unsalted butter (7 tbsp, cold and cubed)
- 1 large egg yolk
- 150g hazelnuts (1 cup, toasted and chopped)
- 200g dark chocolate (7 oz, finely chopped)
- 200ml heavy cream (¾ cup)
- 25g butter (2 tbsp)
Step-by-Step Directions
- Combine flour, powdered sugar, and salt in a bowl. Rub in the cold cubed butter with fingertips (or pulse in a food processor) until mixture resembles coarse breadcrumbs. Add the egg yolk and knead gently until a dough forms. Don’t overwork.
- Wrap the dough in cling film and chill for 30 minutes.
- Roll out chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Line the pan with dough, trim edges, prick the base with a fork, and chill 10 minutes. Blind-bake at 350°F (180°C) for 15 minutes (use pie weights or dried beans on parchment). Remove weights and bake 3–5 minutes more until just golden. Let cool.
- Toast hazelnuts in the oven at 350°F (180°C) for 8–10 minutes until fragrant; cool, then rub in a towel to remove skins and chop roughly.
- Heat the cream in a small saucepan until it’s just about to boil. Pour it over the chopped dark chocolate in a heatproof bowl, let sit 1 minute, then stir until smooth. Stir in the 25g butter until glossy.
- Pour the warm ganache into the cooled tart shell, scatter the chopped hazelnuts on top, and press down lightly. Chill the tart in the fridge for at least 1 hour (longer if possible) before slicing and serving.
Make-Ahead / Meal Prep Options
- Dough: make up to 2 days ahead, wrapped and refrigerated; or freeze for up to 1 month.
- Toasted hazelnuts: toast and store in an airtight container up to 1 week.
- Ganache: make and refrigerate up to 3 days; gently rewarm before pouring.
- Fully assembled tart: keep refrigerated up to 3 days.
What to Serve With Chocolate Hazelnut Tart
- Vanilla ice cream or whipped cream
- Fresh berries (raspberries, strawberries) or a berry compote
- Espresso or strong coffee
- Dessert wines (Port, Vin Santo) or tawny sherry
- Shortbread cookies, biscotti, or lightly toasted brioche slices
Variations & Substitutions for Chocolate Hazelnut Tart
- Protein swaps: Serve with a dollop of mascarpone or Greek yogurt to add protein and tang.
- Extra veggies: Not typical for this dessert—try adding a thin layer of roasted pear slices under the ganache for a fruit element.
- Spice/sweetness changes: Stir 1 tsp espresso powder into the cream for depth; add ½–1 tsp orange zest or a pinch of cinnamon for warmth; reduce sugar in ganache by choosing higher-percentage chocolate.
- Dietary swaps (GF, DF, vegan, etc.): For gluten-free, use a 1:1 GF flour blend; for dairy-free/vegan, use plant-based cream and butter alternatives and vegan dark chocolate; replace egg yolk in crust with 1–2 tbsp ice water or a flax “egg” for binding.
- Flavor twists / toppings: Sprinkle flaky sea salt, drizzle hazelnut praline, add toasted coconut, or top with thinly sliced salted caramel.
How to Store, Freeze & Reheat Chocolate Hazelnut Tart
- Fridge: Store in an airtight container or tightly wrapped for up to 3 days. Keep chilled until 10–15 minutes before serving for easiest slicing.
- Freezer: You can freeze whole or sliced tart wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge. Avoid freezing if using delicate toppings like whipped cream.
- Reheating: Serve chilled or bring slices to room temperature for 15–20 minutes. For a slightly warm slice, warm in a 300°F (150°C) oven for 5–8 minutes—don’t overheat or the ganache will soften too much.
Expert Tips for Chocolate Hazelnut Tart
- Keep butter cold for the flakiest crust; use a food processor to speed up the process.
- Blind-bake with weights to prevent a soggy bottom.
- Chop chocolate finely so it melts evenly when the hot cream is poured.
- Toast hazelnuts until golden but not burned—watch closely in the final minutes.
- Slice with a warm, sharp knife (dip in hot water and dry between cuts) for clean slices.
Chocolate Hazelnut Tart FAQs
Q: Can I replace hazelnuts with another nut?
A: Yes—almonds, pecans, or pistachios work well. Adjust toasting time by nut size.
Q: Can I make this tart entirely ahead of time?
A: Yes—assemble up to 3 days ahead and keep refrigerated. For longer storage, freeze as directed.
Q: Is there a vegan version?
A: Yes—use plant-based cream (coconut cream or oat cream), vegan butter, and dairy-free chocolate; for the crust, omit the yolk and bind with a tablespoon of cold water or a flax egg.
Q: My crust is crumbly—what went wrong?
A: Likely too much butter or overmixing. Chill the dough, press it firmly into the pan, and don’t skip blind-baking.
Q: Can I add liqueur to the ganache?
A: Yes—stir in 1–2 tbsp of Frangelico, amaretto, or rum after the ganache is smooth.
Conclusion
For an alternate approach and step-by-step inspiration, see this detailed take on a similar recipe: Chocolate Hazelnut Tart – Taste And See.
