There’s something magical about the mix of roasted hazelnuts and velvety chocolate. It’s the kind of dessert that makes you stop mid-bite, close your eyes, and just savor. This Hazelnut Chocolate Tart brings together a buttery hazelnut crust, a smooth chocolate ganache filling, and that irresistible nutty crunch on top — everything you want in a dessert that’s rich but not too heavy.
This tart is simple enough for a weekend baking project yet fancy enough to impress at dinner parties. Think of it as your “wow” dessert without the stress.
Why You’ll Love This Hazelnut Chocolate Tart
If you’ve ever had a chocolate tart and thought, “This could use a little something extra,” — hazelnuts are the answer. They add depth, texture, and that roasted, almost buttery flavor that pairs beautifully with dark chocolate.
Here’s what makes this recipe worth bookmarking:
- It’s rich but balanced — not overly sweet.
- You can make it ahead (a baker’s best friend).
- The crust has real hazelnuts ground right in for flavor, not just decoration.
- It looks like it came straight out of a café display case.
Basically, it’s the kind of hazelnut dessert that makes you feel like a pro baker without needing a pastry diploma.
Ingredients
For the Hazelnut Crust
- 1 cup all-purpose flour
- ½ cup finely ground hazelnuts (see below for how to roast and grind them)
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tablespoon ice water (as needed)
For the Chocolate Filling
- 1 cup heavy cream
- 200g (about 7 oz) dark chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
For Topping
- ½ cup roughly chopped roasted hazelnuts
- A drizzle of melted chocolate or chocolate hazelnut spread (optional)
How to Roast Hazelnuts
If you’ve never roasted hazelnuts before, you’re in for a treat — it’s easy and totally worth the effort.
- Preheat your oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet in a single layer.
- Roast for 10–12 minutes, shaking halfway through, until the skins darken and the nuts smell toasty.
- Pour them onto a clean kitchen towel and rub to remove the loose skins.
- Once cooled, grind them in a food processor for your hazelnut tart crust or chop for topping.
That’s all there is to it! You’ll end up with fragrant, golden hazelnuts that take any dessert up a notch.
Making the Hazelnut Tart Crust
This crust has a nutty, buttery flavor that sets it apart from plain pastry shells.
- In a mixing bowl, combine flour, ground hazelnuts, powdered sugar, and salt.
- Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until it looks like coarse crumbs.
- Add the egg yolk and mix just until combined. If the dough feels too dry, add a tablespoon of ice water.
- Gather the dough into a ball, flatten it into a disk, wrap it, and refrigerate for at least 30 minutes.
Once chilled, roll out the dough on a lightly floured surface and fit it into a tart pan (9-inch works perfectly). Trim any excess edges.
Prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans.
Bake at 375°F (190°C) for 15 minutes, remove weights, and bake another 10 minutes or until golden brown.
Let it cool completely before adding your filling.
Making the Chocolate Ganache Filling
This filling is the heart of your Chocolate Hazelnut Tart — silky, luscious, and rich.
- Heat heavy cream in a saucepan over medium heat until it just starts to simmer (don’t let it boil).
- Pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute.
- Stir until smooth and glossy.
- Add butter, vanilla, and a pinch of salt. Stir until fully melted and combined.
Pour the ganache into the cooled tart shell and smooth out the top with a spatula. Chill in the refrigerator for at least 2 hours, or until set.
Topping & Finishing Touches
Once your tart is set, sprinkle the top with chopped roasted hazelnuts. You can also drizzle a little chocolate hazelnut spread or melted chocolate for that extra glossy look.
If you want to make mini desserts, you can turn this recipe into chocolate hazelnut tartlets using small tart pans or muffin tins. They’re adorable and perfect for parties.
Serving Tips
I like serving this tart slightly chilled, with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast between the cold cream and rich chocolate is heavenly.
You can also serve a slice with a hot espresso — it’s the kind of pairing that makes a long day instantly better.
Storage Tips
- Store leftovers in the fridge, covered, for up to 4 days.
- The crust stays crisp if you keep it chilled.
- You can also freeze the baked tart (without toppings) for up to 1 month. Just wrap it tightly in plastic and foil.
Jesse’s Notes
This tart is a bit of a showstopper, but it’s surprisingly forgiving. You can use milk chocolate if you prefer a sweeter filling or even add a tablespoon of espresso to the ganache for a mocha twist.
If you’re feeling adventurous, try sprinkling a little sea salt on top — it balances the sweetness and adds a gourmet touch.
And if you ever find yourself tempted to skip roasting the hazelnuts? Don’t. That toasty aroma and flavor are what make this hazelnut tart recipe shine.
Variations to Try
- Chocolate Hazelnut Tart with Hazelnut Crust: Add finely chopped hazelnuts directly into your dough for a crunchier base.
- Chocolate Hazelnut Tartlets: Make smaller versions using a muffin tin for perfect little portions.
- Chocolate Hazelnut Torte: Double the filling and add a sponge layer for a richer, cake-like version.
Hazelnut Chocolate Tart
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10–12 minutes, shaking halfway. Rub off the skins with a towel and let them cool.
- In a bowl, mix flour, ground hazelnuts, sugar, and salt. Cut in the butter until it looks crumbly. Add egg yolk and mix just until dough holds together. Add a splash of ice water if needed.
- Flatten the dough into a disk, wrap it in plastic, and chill for 30 minutes. Roll it out and fit it into a 9-inch tart pan. Trim edges.
- Prick the bottom with a fork. Line with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 10 minutes more or until golden. Cool completely.
- Heat cream in a saucepan until it just starts to simmer. Pour over chopped dark chocolate. Let sit 1 minute, then stir until smooth. Add butter, vanilla, and salt. Mix until glossy.
- Pour the chocolate filling into the cooled crust. Smooth the top with a spatula. Chill for at least 2 hours, or until set.
- Sprinkle chopped roasted hazelnuts on top. Add a drizzle of melted chocolate or chocolate hazelnut spread for shine.
- Slice and serve slightly chilled with whipped cream or espresso.
Notes
Frequently Asked Questions
1. Can I use store-bought hazelnut flour?
Yes! It saves time, though roasting whole hazelnuts first adds more depth of flavor.
2. What kind of chocolate works best for this tart?
Dark chocolate (around 60–70%) balances beautifully with the nutty crust. Milk chocolate works too if you prefer it milder.
3. My crust cracked a bit — what did I do wrong?
That usually happens if the dough was too dry or rolled too thin. A quick patch with dough scraps before baking does the trick.
4. How long should I chill the tart before serving?
At least 2 hours, but overnight gives the filling the best texture.
5. Can I make it gluten-free?
Absolutely. Swap the all-purpose flour for a 1:1 gluten-free flour blend, and it’ll still turn out beautifully.
Final Thoughts
This Hazelnut Chocolate Tart is one of those desserts that remind you why baking is such a joy — it fills your kitchen with the aroma of roasted hazelnuts and melted chocolate, and when you finally slice into it, it’s pure bliss.
Whether you’re baking it for a special occasion or just because you’re craving something indulgent, this tart always delivers. So grab those hazelnuts, melt that chocolate, and treat yourself — you deserve it.
