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hazelnut gianduja tart

Hazelnut Gianduja Tart

This hazelnut gianduja tart is rich, smooth, and deeply chocolatey. Roasted hazelnuts blend into dark chocolate for a creamy filling, all set in a buttery almond crust. It’s elegant but easy, and perfect for chocolate lovers.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Tart Shell
  • 1 ½ cups almond powder
  • ½ cup all-purpose flour
  • ⅓ cup powdered sugar
  • ½ cup unsalted butter cold and cubed
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • For the Gianduja Filling
  • 1 cup hazelnuts roasted and peeled
  • 200 g dark chocolate about 7 oz, 70% cocoa
  • ½ cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
For Topping
  • Whole roasted hazelnuts
  • Light dusting of cocoa powder

Method
 

  1. Roast the Hazelnuts
  2. Preheat oven to 350°F (175°C).
  3. Spread hazelnuts on a baking tray. Roast for 10–12 minutes until fragrant.
  4. Rub them in a kitchen towel to remove most of the skins. Let cool.
  5. Make the Tart Shell
  6. In a bowl, mix almond powder, flour, and powdered sugar.
  7. Add cold butter and rub with fingers until crumbly.
  8. Mix in egg yolk and vanilla until dough forms.
  9. Press dough evenly into a 9-inch tart pan.
  10. Chill for 15 minutes.
  11. Bake at 350°F (175°C) for 15–18 minutes, until lightly golden.
  12. Let cool fully.
  13. Prepare the Gianduja
  14. Place roasted hazelnuts in a food processor.
  15. Blend until smooth and paste-like. Scrape sides as needed.
  16. Chop the dark chocolate and place in a heatproof bowl.
  17. Heat cream until just warm, then pour over chocolate.
  18. Stir until smooth.
  19. Add hazelnut paste, sugar, vanilla, and salt.
  20. Mix until glossy and well combined.
  21. Assemble the Tart
  22. Pour gianduja filling into the cooled tart shell.
  23. Smooth the top.
  24. Refrigerate for at least 2 hours until set.
  25. Finish and Serve
  26. Top with whole roasted hazelnuts.
  27. Dust lightly with cocoa powder.
  28. Slice with a warm knife and serve.

Notes

  • Use good dark chocolate. It makes a big difference.
  • Don’t rush the chilling time. The filling needs it.
  • Bring the tart to room temperature before serving for the best texture.
  • This tart tastes even better the next day.