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
