Chocolate Hazelnut Tart: A Decadent Dessert for Special Occasions
If you’re a fan of rich, creamy desserts with a nutty twist, this Chocolate Hazelnut Tart is the perfect treat. Combining a buttery biscuit crust with a luscious chocolate hazelnut ganache filling, this tart is both elegant and indulgent. It’s a great choice for special occasions or when you simply want to treat yourself to something truly delicious. Plus, with its smooth texture and roasted hazelnut topping, this tart is as beautiful as it is tasty.
Ingredients:
For the Crust:
- 60 g (¼ cup) unsalted butter, melted
- 200 g (¾ cup) biscuit crumbs (e.g., Digestive, Graham cracker)
- 60 g (½ cup) ground hazelnuts (can be made in a food processor)
- Pinch of salt
For the Filling:
- 300 g (1⅓ cups) heavy cream (36% fat), very cold
- 250 g (1½ cups) dark chocolate callets (such as Callebaut)
- 120 g (1 cup) hazelnut butter (see notes on how to make homemade hazelnut butter)
For Decoration:
- Roasted hazelnuts
Directions:
Step 1 – Prepare the Crust:
- Melt the Butter:
- Start by melting the butter in the microwave and allow it to cool slightly. This will help the butter combine better with the crumbs.
- Make the Crumb Mixture:
- Use a food processor to make fine crumbs from the biscuits and ground hazelnuts. If you don’t have a food processor, you can place the biscuits in a zip bag and crush them with a rolling pin.
- Mix the crumbs with the warm (but not hot) melted butter and a pinch of salt until the mixture comes together.
- Form the Crust:
- Line a 20 cm (8-inch) loose-base pie tin with the crumb mixture, pressing it evenly and tightly into the base and up the sides. If the mixture feels too runny, refrigerate it for a few minutes before pressing it into the tin.
- Once the crust is evenly distributed, place it in the freezer to firm up while you prepare the filling.
Step 2 – Make the Chocolate Hazelnut Ganache Filling:
- Heat the Cream:
- Heat the heavy cream in a saucepan until it just starts to simmer. Be careful not to let it boil.
- Combine with Chocolate and Hazelnut Butter:
- Pour the hot cream over the dark chocolate callets and hazelnut butter in a heatproof bowl. Stir continuously until the chocolate and hazelnut butter are fully melted and combined. You can also use a hand blender to achieve a smoother consistency.
- Fill the Crust:
- Pour the smooth chocolate hazelnut ganache into the prepared crust. Use an offset spatula to smooth the top for an even, polished look.
- Chill the Tart:
- Place the tart in the refrigerator and allow it to set for at least 4 hours. This chilling time is crucial to ensure the ganache firms up properly.
Step 3 – Decorate and Serve:
- Remove from the Tin:
- Once the tart has set, carefully remove it from the loose-base tin. The crust should hold together nicely, and the ganache should be firm to the touch.
- Add Finishing Touches:
- Decorate the top of the tart with roasted hazelnuts for a beautiful presentation and an extra layer of texture.
- Serve:
- Slice the tart into portions and serve chilled. It’s perfect as a standalone dessert or paired with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutritional Information:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Calories: 450 kcal per serving
- Servings: 8 servings
Conclusion:
This Chocolate Hazelnut Tart is a decadent dessert that’s sure to impress. The combination of a buttery, nutty crust with a rich chocolate hazelnut filling makes it a standout choice for any dessert table. It’s surprisingly easy to make, yet delivers a luxurious taste and texture that’s perfect for special occasions or simply treating yourself. Enjoy each bite of this indulgent tart, and don’t forget to share with friends and family—they’ll be asking for the recipe!
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Chocolate Hazelnut Tart
- Total Time: 4 hours 30 minutes (including chilling)
- Yield: 8 1x
Description
This Chocolate Hazelnut Tart is a decadent dessert that combines the rich flavors of dark chocolate and hazelnuts in a smooth, creamy ganache. The base, made from a mixture of biscuit crumbs and ground hazelnuts, adds a delightful crunch that perfectly complements the silky filling. The tart is finished with a sprinkle of roasted hazelnuts for an extra layer of texture and flavor.
Ingredients
For the Crust:
60 g (¼ cup) unsalted butter, melted
200 g (¾ cup) biscuit crumbs (e.g., Digestive, Graham cracker)
60 g (½ cup) ground hazelnuts (can be made in a food processor)
Pinch of salt
For the Filling:
300 g (1⅓ cups) heavy cream (36% fat), very cold
250 g (1½ cups) dark chocolate callets (such as Callebaut)
120 g (1 cup) hazelnut butter (see notes on how to make homemade hazelnut butter)
For Decoration:
Roasted hazelnuts
Instructions
1. Prepare the Crust:
Start by melting the butter in the microwave and allow it to cool slightly.
Make the biscuit and hazelnut crumbs using a food processor, or by placing them in a zip bag and crushing them with a rolling pin.
Mix the crumbs with the warm (but not hot) melted butter and a pinch of salt until the mixture comes together.
Line a 20 cm (8-inch) loose-base pie tin with the crumb mixture, pressing it evenly and tightly into the base and sides. If the mixture is too runny, refrigerate it for a few minutes before pressing it into the tin.
Once the crust is evenly distributed, place it in the freezer while you prepare the filling.
2. Make the Chocolate Hazelnut Ganache Filling:
Heat the heavy cream until it is just simmering, then pour it over the chocolate and hazelnut butter mixture.
Stir continuously or use a hand blender to combine until the mixture is smooth and fully incorporated.
Pour the chocolate hazelnut ganache into the prepared crust, smoothing the top with an offset spatula.
Place the tart in the refrigerator and allow it to set for at least 4 hours.
3. Decorate and Serve:
Once the tart has set, carefully remove it from the tin.
Decorate the top with roasted hazelnuts before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 450