Description
A decadent Chocolate Hazelnut Tart featuring a buttery biscuit and hazelnut crust filled with a rich, creamy dark chocolate and hazelnut ganache. Perfect for dessert lovers craving a luxurious treat with the crunch of toasted hazelnuts and smooth ganache filling.
Ingredients
Crust
- 60 g Unsalted butter, melted
- 200 g Biscuit crumbs (e.g. Digestive or Graham cracker)
- 60 g Ground hazelnuts (made in food processor)
- Pinch of salt
Filling
- 300 g Heavy cream (36% fat, very cold)
- 250 g Callebaut dark chocolate callets
- 120 g Hazelnut butter
- Roasted hazelnuts, for decoration
Instructions
- Prepare the crust: Melt the unsalted butter in the microwave and allow it to cool slightly. Meanwhile, make the biscuit and hazelnut crumbs by processing biscuits in a food processor or crushing them with a rolling pin in a zip bag. Combine the crumbs with the warm, not hot, melted butter and a pinch of salt until the mixture comes together evenly.
- Form the crust: Line a 20 cm (8-inch) loose base pie tin with the crumb mixture. Press the mixture down evenly and tightly to form the base. If the mixture feels too runny, chill it in the fridge for a few minutes before pressing. Once evenly distributed, place the crust into the freezer while preparing the filling.
- Make the ganache filling: Heat the heavy cream until it reaches a simmer. Pour the hot cream over the dark chocolate callets and hazelnut butter mixture. Stir continuously or use a hand blender to combine until smooth and glossy.
- Assemble the tart: Pour the chocolate hazelnut ganache gently into the prepared crust, smoothing the top with an offset spatula for an even surface.
- Set and decorate: Refrigerate the tart for at least 4 hours to allow it to fully set. Once firm, carefully remove the tart from the tin and decorate the top with roasted hazelnuts for added texture and flavor.
Notes
- Use high-quality dark chocolate for the best flavor and texture.
- Make sure the cream is very cold before heating for a smooth ganache.
- Chilling the crust mixture before pressing helps prevent it from becoming soggy.
- Allow the tart to fully set in the fridge for at least 4 hours for clean slices.
- Store leftovers in the refrigerator and consume within 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
