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hazelnut chocolate tart

Hazelnut Chocolate Tart

A rich, silky chocolate ganache tart with a buttery hazelnut crust and roasted hazelnut topping — elegant, easy to make, and deeply satisfying.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: European, French Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour
  • ½ cup finely ground roasted hazelnuts
  • ¼ cup powdered sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter cubed
  • 1 egg yolk
  • 1 tablespoon ice water if needed
For the Filling
  • 1 cup heavy cream
  • 200 g 7 oz dark chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
For the Topping
  • ½ cup roasted hazelnuts roughly chopped
Optional: drizzle of melted chocolate or chocolate hazelnut spread

Method
 

Roast the Hazelnuts:
  1. 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.
Make the Crust:
  1. 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.
Chill and Shape:
  1. 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.
Bake the Crust:
  1. 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.
Prepare the Ganache Filling:
  1. 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.
Assemble the Tart:
  1. Pour the chocolate filling into the cooled crust. Smooth the top with a spatula. Chill for at least 2 hours, or until set.
Add the Topping:
  1. Sprinkle chopped roasted hazelnuts on top. Add a drizzle of melted chocolate or chocolate hazelnut spread for shine.
Serve and Enjoy:
  1. Slice and serve slightly chilled with whipped cream or espresso.

Notes

If the crust feels crumbly, add a touch more water until it just holds. Don’t overmix — that’s the secret to a flaky texture. For extra flavor, add a spoon of espresso to the ganache. You can make it a day ahead; it tastes even better once chilled overnight.