There’s something irresistibly comforting about the rich aroma of toasted hazelnuts mingling with creamy chocolate—it’s the perfect invitation to indulge. When I first experimented with this Chocolate Hazelnut Tart, I didn’t expect it to become such a favorite, but its silky texture and the satisfying crunch of the hazelnuts won me over instantly. Whether you’re trying to impress guests or simply craving a homemade treat that beats any fast-food dessert, this tart checks all the boxes: luxurious flavor, elegant presentation, and surprisingly easy preparation. Join me as I walk you through a dessert that feels decadent yet approachable—because homemade sweets should always feel like a special moment worth savoring.
Why choose Chocolate Hazelnut Tart?
Decadent flavor duo: The rich cocoa and toasted hazelnuts create a perfect harmony of taste. Simple preparation: You don’t need advanced baking skills to master this elegant dessert. Texture delight: Silky chocolate filling pairs beautifully with a satisfying crunchy crust. Versatile serving: Ideal for special occasions or a cozy night in. Crowd-pleaser: Its luxurious look and flavor impress guests every time.
Chocolate Hazelnut Tart Ingredients
For the Tart Crust
- All-purpose flour – Use cold flour for a crisp, flaky tart shell.
- Unsalted butter – Chilled and cubed butter adds richness and tenderness.
- Powdered sugar – Provides subtle sweetness and a delicate crumb.
- Salt – Enhances all the flavors in the crust.
- Egg yolk – Binds the dough while keeping it tender.
For the Chocolate Hazelnut Filling
- Dark chocolate (70% cocoa) – Choose good-quality chocolate for a deep, rich flavor.
- Heavy cream – Adds creaminess to create a silky texture.
- Toasted hazelnuts – Bring out their natural oils and crunch by toasting before chopping.
- Unsalted butter – Adds smoothness and shine to the filling.
- Vanilla extract – Enhances the chocolate’s complexity without overpowering it.
For Garnish and Serve
- Whole toasted hazelnuts – Press into the filling edges for an elegant crunch.
- Powdered sugar – Light dusting just before serving adds a pretty finish.
- Sea salt flakes – Optional sprinkle to balance the sweetness with a savory touch.
This carefully selected mix of ingredients transforms simple elements into the spectacular Chocolate Hazelnut Tart you’ll cherish making and sharing.
How to Make Chocolate Hazelnut Tart
- For the Tart Crust: Preheat oven to 350°F. In a bowl, whisk flour, sugar, and salt, then cut in chilled butter until mixture resembles coarse crumbs. Add egg yolk, mix to form dough.
- Chill Dough: Press dough into a disc, wrap in plastic, then chill in fridge for 30 minutes to prevent shrinkage and ensure a flaky texture.
- Blind-Bake Crust: Roll dough into a 9-inch tart pan, prick bottom, line with parchment and fill with pie weights. Bake 15 minutes, remove weights and bake 5 more minutes until golden.
- For the Filling: In a small saucepan, bring heavy cream to a simmer. Pour over chopped dark chocolate in a heatproof bowl, let rest 2 minutes, then stir to a smooth, glossy ganache.
- Add Butter & Vanilla: While ganache is still warm, whisk in cubed unsalted butter and vanilla extract until fully incorporated and silky.
- Fill Crust: Pour chocolate hazelnut filling into baked tart shell, smoothing the top. It should reach just below the rim and have a rich, even layer.
- Press Hazelnuts: Gently press whole toasted hazelnuts into the filling’s edge, creating an elegant crunchy border. Let stand at room temperature for 10 minutes.
- Chill Tart: Transfer to the fridge and chill for at least 2 hours, or until the filling is set but still creamy in texture.
- Serve: Remove tart from pan, slice with a warm knife for clean cuts, dust with powdered sugar and optional sea salt flakes for contrast.
Optional: Serve with a dollop of whipped cream or espresso on the side.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chocolate Hazelnut Tart
Room Temperature: Store at room temperature for up to 2 days, covered lightly with plastic wrap or a dome to protect from drying out.
Fridge: If you need to keep it longer, refrigerate the tart for up to 5 days in an airtight container. This helps maintain its delightful creaminess.
Freezer: For longer storage, freeze the tart for up to 2 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
Reheating: To enjoy, thaw overnight in the fridge before serving. Warm slightly in the oven at a low temperature for that freshly-baked taste while keeping the rich chocolate hazelnut filling luscious.
Chocolate Hazelnut Tart Variations
Take this delightful Chocolate Hazelnut Tart to new heights by adding your personal touch to it!
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Nut-Free: Substitute hazelnuts with ground oats or crushed graham crackers for a delicious, nut-free crust alternative.
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to create a perfect gluten-free tart shell, just as delightful.
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Extra Richness: Add a tablespoon of espresso powder to the chocolate filling for a deeper, more complex flavor that coffee lovers will adore.
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Spicy Twist: Incorporate a pinch of cayenne pepper or chili powder into the filling for a surprising yet delightful kick of heat.
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Fruit Fusion: Top the tart with fresh slices of strawberries or raspberries for a fruity freshness that balances the rich chocolate.
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Citrus Zing: Grate some orange or lemon zest into the filling to brighten the flavor and add a refreshing citrus note.
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Vegan Option: Swap heavy cream with full-fat coconut milk and butter with vegan butter for a luscious vegan-friendly dessert.
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Layered Delight: For added texture, consider layering the chocolate filling with a layer of hazelnut cream or praline before chilling.
With these variations, your Chocolate Hazelnut Tart can be an ever-evolving dessert that caters to diverse tastes and preferences!
What to Serve with Chocolate Hazelnut Tart?
Indulge in a delightful meal experience that pairs beautifully with this rich and creamy dessert.
- Fresh Berries: The bright acidity of strawberries or raspberries complements the sweet chocolate, adding a refreshing balance to each bite.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream offers a lovely contrast and melts beautifully over the warm tart. It enhances the bite with cool softness.
- Espresso: A shot of bold espresso intensifies the chocolate flavors, creating a satisfying end to any dinner. It’s a perfect pairing for coffee lovers.
- Whipped Cream: Light and fluffy, whipped cream adds an airy texture that balances the rich filling, making it feel indulgent yet light. A dusting of cocoa can elevate this pairing.
- Chocolate Sauce: Drizzling warm chocolate sauce adds extra depths of flavor and visual appeal, taking the dessert experience to a whole new level.
- Spiced Red Wine: A glass of spiced red wine brings warmth and a touch of mystery, harmonizing with the tart’s nuttiness and chocolate richness beautifully.
- Sea Salt Flakes: A sprinkle of sea salt can enhance the sweetness and chocolate notes, making each bite more complex and satisfying.
- Pecan Pie Bars: For a twist, serve alongside pecan pie bars. Their nutty sweetness mirrors the tart while offering a different texture.
- Caramel Sauce: Luscious caramel sauce offers a sweet, buttery contrast to the dark chocolate, providing an indulgent complement to the tart.
- Hazelnut Coffee: The nutty flavor of hazelnut coffee resonates with the tart’s ingredients, unifying your dessert and drink for a perfect harmony.
Make Ahead Options
These Chocolate Hazelnut Tarts are perfect for meal prep enthusiasts! You can prepare the tart crust up to 24 hours in advance. Simply mix the dough, shape it into a disc, wrap it in plastic wrap, and refrigerate. The filling can also be made up to 3 days ahead; just make your chocolate ganache, pour it into the cooled crust, and cover it well before chilling. This prevents any unwanted air exposure and keeps the tart just as delicious. When you’re ready to serve, simply pull the tart from the fridge, let it come to room temperature for about 10 minutes, slice with a warm knife, and adorn it with a dusting of powdered sugar and toasted hazelnuts. Enjoy a delightful dessert with minimal last-minute effort!
Expert Tips for Chocolate Hazelnut Tart
- Chill the dough well: Ensuring the crust dough is thoroughly chilled prevents shrinking and keeps your tart shell flaky and tender.
- Use quality chocolate: For the best flavor, select dark chocolate with at least 70% cocoa—it brings richness essential to this dessert.
- Toast hazelnuts properly: Toast nuts until golden and fragrant but avoid burning; this enhances flavor and adds the perfect crunch.
- Smooth ganache: Pour hot cream over chocolate and let it sit before stirring to avoid grainy texture in the filling.
- Warm your knife: Slice the tart with a warm, clean knife to achieve smooth, neat slices without cracking the filling.
- Don’t skip chilling: Refrigerate the tart long enough for the filling to set while maintaining a creamy consistency that melts in your mouth.
Best Chocolate Hazelnut Tart Recipe for an Irresistible Dessert Delight Recipe FAQs
How do I know if my hazelnuts are fresh for the Chocolate Hazelnut Tart?
Look for hazelnuts with smooth, uncracked shells and a rich nutty aroma. If you notice dark spots all over or a musty smell, they may be stale or rancid. Toasting fresh hazelnuts until golden will bring out the best flavor and crunch needed for this tart.
What’s the best way to store the Chocolate Hazelnut Tart after baking?
I recommend storing the tart in an airtight container in the fridge, where it will keep deliciously creamy for up to 5 days. If you plan to enjoy it sooner, you can also keep it covered lightly at room temperature for 1 to 2 days, but the texture and flavor are best when chilled.
Can I freeze the Chocolate Hazelnut Tart, and how should I do it?
Absolutely! Freezing is a great option if you want to make it ahead. First, wrap the fully cooled tart tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator, then gently warm in a low oven for 10 minutes if you want that freshly baked feel.
My ganache filling turned grainy—what went wrong?
This happens when the hot cream isn’t poured over the chocolate correctly or stirred too soon. Always pour the simmering cream over chopped chocolate and let it rest for about 2 minutes before gently stirring. This allows the chocolate to melt evenly, giving you that smooth, glossy ganache we all crave.
Is this tart suitable for guests with nut allergies?
Since toasted hazelnuts are a key ingredient in both the filling and garnish, I don’t recommend this tart for anyone with nut allergies. However, if you want a similar rich chocolate dessert without nuts, consider substituting the nuts for seeds or omitting them entirely to make it safe and just as indulgent.
Best Chocolate Hazelnut Tart Recipe for an Irresistible Dessert Delight
Ingredients
Equipment
Method
- Preheat oven to 350°F. In a bowl, whisk flour, sugar, and salt, then cut in chilled butter until mixture resembles coarse crumbs. Add egg yolk, mix to form dough.
- Press dough into a disc, wrap in plastic, then chill in fridge for 30 minutes to prevent shrinkage and ensure a flaky texture.
- Roll dough into a 9-inch tart pan, prick bottom, line with parchment and fill with pie weights. Bake 15 minutes, remove weights, and bake 5 more minutes until golden.
- In a small saucepan, bring heavy cream to a simmer. Pour over chopped dark chocolate in a heatproof bowl, let rest 2 minutes, then stir to a smooth, glossy ganache.
- While ganache is still warm, whisk in cubed unsalted butter and vanilla extract until fully incorporated and silky.
- Pour chocolate hazelnut filling into baked tart shell, smoothing the top. It should reach just below the rim and have a rich, even layer.
- Gently press whole toasted hazelnuts into the filling’s edge, creating an elegant crunchy border. Let stand at room temperature for 10 minutes.
- Transfer to the fridge and chill for at least 2 hours, or until the filling is set but still creamy in texture.
- Remove tart from pan, slice with a warm knife for clean cuts, dust with powdered sugar and optional sea salt flakes for contrast.
