If you love the irresistible combination of rich chocolate and the toasty crunch of hazelnuts, then this Hazelnut Chocolate Tart Recipe is about to become your new favorite dessert. It’s a perfect balance of buttery graham cracker crust, luscious bittersweet chocolate filling, and toasted hazelnuts sprinkled on top, creating layers of texture and flavor that will make every bite pure bliss. Whether you’re treating yourself or impressing guests, this tart is a stunning, decadent treat that’s surprisingly easy to make.
Ingredients You’ll Need
To make this Hazelnut Chocolate Tart Recipe, you’ll want to gather a handful of simple but carefully chosen ingredients. Each one plays a crucial role in bringing out the rich, creamy texture and nutty flavor that makes the tart unforgettable.
- Graham cracker crumbs (1 1/2 cups): These form a buttery, crisp crust that’s the perfect base for the tart.
- Salted butter, melted (6 tablespoons): Adds richness and helps bind the crust together for that perfect crumbly texture.
- Salt (1/4 teaspoon total): Balances the sweetness and enhances the chocolate and nut flavors.
- Hazelnuts (1 cup plus 2 tablespoons, coarsely chopped): To toast and mix in for that delightful crunch and bold nutty taste.
- Heavy cream (1 cup): Creates a smooth, silky chocolate ganache filling that melts in your mouth.
- Bittersweet chocolate chips (10 1/2 oz): You want a quality chocolate here for depth and richness without being overly sweet.
- Chocolate-hazelnut spread (1/2 cup): Adds an extra layer of creamy hazelnut flavor and moisture to the filling.
How to Make Hazelnut Chocolate Tart Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F and arranging your oven racks on the upper and lower thirds. Combine the graham cracker crumbs, melted butter, and a pinch of salt until evenly moistened. Press this crumbly mixture firmly into the bottom of a 9-inch tart pan to form the crust. Bake the crust in the lower third of your oven for about 7 minutes until it’s golden and fragrant. Once done, let it cool on a rack to firm up for the perfect crunchy base.
Step 2: Toast the Hazelnuts
While the crust is baking, spread a cup of whole hazelnuts on a baking sheet and toast them in the upper third of the oven for 6 to 7 minutes. Keep an eye on them—they should turn golden and release a warm, nutty aroma. Toasting is key here because it intensifies the flavor and adds that irresistible crunch that’s essential in this tart. Once toasted, allow them to cool before using.
Step 3: Make the Chocolate Filling
Bring the heavy cream to a gentle boil in a saucepan, then immediately pour it over your bittersweet chocolate chips in a heatproof bowl. Whisk the mixture until the chocolate is fully melted and smooth, creating a silky ganache. Next, whisk in the chocolate-hazelnut spread to infuse that iconic hazelnut flavor throughout the filling. Finally, fold in the chopped toasted hazelnuts, reserving a small handful for topping, along with the remaining pinch of salt to bring everything together beautifully.
Step 4: Assemble and Chill the Tart
Pour the rich chocolate filling over the cooled crust, smoothing it gently with a spatula. Sprinkle the remaining chopped hazelnuts evenly across the surface for an inviting crunch and elegant finish. Place the tart in the freezer just long enough to let it set — about 25 minutes. Be careful not to freeze it solid; the goal is a firm yet creamy texture that melts gently on your tongue.
How to Serve Hazelnut Chocolate Tart Recipe
Garnishes
For a tempting presentation, dust the tart with a light sprinkle of powdered sugar or finely shredded dark chocolate curls. Fresh raspberries or a few extra toasted hazelnuts scattered on top can add a pop of color and an extra burst of flavor. Whipped cream or a drizzle of caramel sauce elevates the experience even more, turning this dessert into a showstopper.
Side Dishes
This Hazelnut Chocolate Tart Recipe pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a fresh contrast, serve with a small bowl of seasonal berries or a crisp green salad with citrus vinaigrette to balance the richness of the tart.
Creative Ways to Present
Why not serve this tart on a rustic wooden board for a casual feel or on a gleaming white platter for an elegant occasion? For individual servings, slice the tart into neat wedges and top each with a single toasted hazelnut and a drizzle of melted chocolate. You could also plate with a streak of raspberry coulis for a sophisticated touch that wows your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the tart covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, allowing the flavors to meld even further and making for an easy, indulgent snack anytime.
Freezing
This tart freezes beautifully. Wrap it securely in plastic wrap and then aluminum foil to protect against freezer burn. When wrapped properly, it can be frozen for up to one month. Just be sure to thaw it slowly in the refrigerator for several hours or overnight before serving to preserve its texture and flavor.
Reheating
Since this is a chilled tart with a creamy ganache filling, there’s no need to reheat. Simply bring it to room temperature before serving to enjoy the smooth, melt-in-your-mouth texture. If you prefer it slightly warmer, a few minutes at room temperature will take the chill off without affecting the structure.
FAQs
Can I use roasted hazelnuts instead of toasting them myself?
Absolutely! Pre-roasted hazelnuts can save time and still provide great flavor. Just ensure they’re unsalted and give them a quick toast in the oven to refresh their aroma before using.
What type of chocolate is best for the filling?
For this Hazelnut Chocolate Tart Recipe, bittersweet chocolate works best because it balances the sweetness while delivering rich depth and complexity. Avoid using unsweetened chocolate as it can be too bitter.
Can I make the crust gluten-free?
Yes, you can substitute the graham cracker crumbs with gluten-free graham crackers or even finely ground gluten-free cookies. Just be sure to check that the crumbs hold together well with the butter to form a sturdy crust.
Is it necessary to chill the tart in the freezer?
Chilling the tart in the freezer for about 25 minutes helps the filling set properly without freezing it solid. This step is important to achieve the perfect sliceable texture that isn’t too soft or too firm.
How do I prevent the crust from becoming soggy?
Baking the crust before adding the filling ensures it stays crisp and prevents sogginess. Also, cooling the crust completely before pouring in the filling helps maintain its structure and crunch.
Final Thoughts
I genuinely hope you give this Hazelnut Chocolate Tart Recipe a try because it’s a dessert that feels both classic and special at the same time. The harmony of textures and flavors is bound to impress anyone lucky enough to get a slice. Whether for holidays, dinner parties, or just a cozy night in, this tart is a delicious way to celebrate life’s sweeter moments. Happy baking!
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Hazelnut Chocolate Tart Recipe
- Total Time: 40 minutes
- Yield: 10 servings
Description
This rich and decadent Hazelnut Tart features a buttery graham cracker crust filled with a luscious bittersweet chocolate and hazelnut cream, topped with toasted hazelnuts for an added crunch. Perfectly balanced and creamy, this no-bake filling is set in the freezer for a short time to firm up, making it an elegant dessert for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons salted butter, melted (3/4 of a stick)
- 1/4 teaspoon salt (divided)
Filling
- 1 cup hazelnuts plus 2 tablespoons, coarsely chopped
- 1 cup heavy cream
- 10 1/2 oz fine-quality bittersweet chocolate chips
- 1/2 cup chocolate-hazelnut spread (e.g., Nutella)
Special Equipment
- 9-inch tart pan
Instructions
- Preheat and prepare oven racks: Place the oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C) to ensure even baking.
- Prepare tart pan: Invert the bottom of a springform pan so that the turned-up edge is underneath to help with easy removal later, then close the side of the pan onto the bottom.
- Make and bake crust: In a bowl, stir together graham cracker crumbs, melted butter, and 1/8 teaspoon salt. Press this mixture evenly onto the bottom of a 9-inch tart pan. Bake in the lower third of the oven for 7 minutes. Remove and let it cool completely on a rack.
- Toast hazelnuts: While the crust bakes, spread hazelnuts in a shallow baking pan and toast them in the upper third of the oven for 6 to 7 minutes, stirring once halfway through, until golden and fragrant. Transfer to a plate and let cool to room temperature.
- Prepare chocolate filling: Heat the heavy cream in a 1-quart saucepan over medium heat until it comes to a boil. Immediately pour the hot cream over the bittersweet chocolate chips in a heatproof bowl. Whisk gently until the chocolate melts and the mixture becomes smooth. Whisk in the chocolate-hazelnut spread until fully combined.
- Incorporate hazelnuts and salt: Stir in the toasted hazelnuts, reserving 2 tablespoons for topping, and the remaining 1/8 teaspoon salt until evenly distributed throughout the filling.
- Assemble tart and chill: Pour the filling onto the cooled crust, spreading evenly. Sprinkle the reserved chopped hazelnuts over the top. Place the tart in the freezer for about 25 minutes to set until just firm but not frozen solid.
Notes
- Ensure the tart does not freeze solid; it should be just set for the best texture.
- Using fine-quality bittersweet chocolate will enhance the flavor depth of the tart.
- Allow the crust to cool completely before adding the filling to prevent melting.
- To easily remove the tart from the pan, consider lining the bottom with parchment paper before pressing the crust.
- Store leftover tart in the refrigerator, covered, for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
