There’s an undeniable allure to Nutella, often best enjoyed in its simplest form – straight from the jar with a spoon. Yet, for those moments when you crave something a little more sophisticated, a dessert that truly elevates the magical pairing of chocolate and hazelnut, look no further than a homemade chocolate hazelnut tart. This elegant confection transforms a beloved pantry staple into a show-stopping dessert, perfect for impressing guests or indulging in a luxurious treat.

The Journey to the Perfect Hazelnut Tart: A Culinary Revelation

My culinary adventures have often led me to embrace challenging ingredients, but hazelnuts always presented a unique hurdle: peeling. For years, I avoided recipes calling for them, frustrated by the laborious and often ineffective methods. The common advice of toasting them in the oven and vigorously rubbing them with a towel rarely yielded satisfactory results, leaving me with partially peeled nuts and a mess of brown skins.

This persistent challenge almost deterred me from creating this chocolate hazelnut tart, a dessert I knew held immense potential. However, a little research proved to be a game-changer, revealing a simple yet incredibly effective technique that has revolutionized my approach to hazelnuts. The secret, it turns out, lies in a quick boil with a touch of baking soda. This method dramatically loosens the skins, allowing them to slip off effortlessly after a brief shock in cold water. If only I had known this sooner, many hazelnut-inspired dreams would have come to fruition much earlier!

Beyond the Spoon: Elevating Nutella to a Gourmet Dessert

While Nutella holds a special place in my heart as a direct-from-the-jar indulgence, it’s not exactly the centerpiece of a formal dinner. This tart, however, beautifully transforms the irresistible duo of chocolate and hazelnuts into a dessert that’s both elegant and deeply satisfying. It’s a testament to how familiar flavors can be reimagined and presented in a way that truly delights.

The creation process itself is a labor of love, but one that is immensely rewarding. While the buttery tart shell crisped to golden perfection in the oven, I embarked on infusing rich heavy cream with finely chopped hazelnuts. This subtle step is crucial, as it imparts a delicate, nutty aroma and flavor throughout the filling, deepening the overall hazelnut experience. Once infused, this aromatic cream was whisked into a luxurious blend of melted milk and semi-sweet chocolates, creating a ganache-like filling that promised pure decadence. The anticipation during its chilling phase in the refrigerator was almost unbearable – a true test of patience for any dessert enthusiast!

Chocolate Hazelnut Tart

A sophisticated and intensely flavored dessert, this Chocolate Hazelnut Tart elevates the beloved combination of chocolate and hazelnuts into a memorable culinary experience. Perfect for special occasions or a luxurious indulgence.

By: Paige Adams

Prep Time: 1 hour

Cook Time: 40 minutes

Chilling Time: 4 hours

Total Time: 5 hours 40 minutes

Servings: 12

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Ingredients

For the Dough:

• 1-1/2 cups all-purpose flour, plus more for work surface
• 1/2 teaspoon kosher salt
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 1 egg yolk
• 1 teaspoon vanilla extract

For the Tart Filling:

• 1-1/2 cups whole hazelnuts, peeled (see peeling method below)
• 2 cups heavy cream
• 1 pound milk chocolate, roughly chopped
• 2 ounces semisweet chocolate, roughly chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract

Makes: a 9-inch round tart

Instructions

1. Prepare the Tart Crust: In a food processor, pulse together the flour, salt, and sugar until well combined. Add the cold, cubed butter and process until the mixture resembles coarse sand or small pea-sized crumbles. Add the egg yolk and vanilla extract, then process until the dough just begins to form a ball. Be careful not to overmix. Pat the dough into a 1-inch-thick disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This chilling step is essential for a tender, flaky crust.
2. Roll Out the Dough: Remove the chilled dough from the refrigerator and allow it to warm slightly, making it easier to roll. On a lightly floured work surface, roll out the dough to an even 1/8-inch thickness, ensuring it’s large enough to fit a 9-inch diameter tart pan with a removable bottom. Carefully transfer the rolled dough to the tart pan, gently pressing it into the bottom and up the sides. Trim any excess dough from the edges. You can save any extra dough in the refrigerator for up to 3 days or freeze it for up to 1 month for future baking. Prick the bottom and sides of the crust thoroughly with a fork to prevent it from puffing up during baking. Return the pan to the refrigerator and chill for another 30 minutes.
3. Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C).
4. Blind Bake the Crust: Line the chilled tart crust with aluminum foil, pressing it gently against the dough. Fill the foil-lined crust with dried beans, rice, or ceramic pie weights. Bake for 25 minutes, or until the edges of the tart crust begin to turn a light golden brown. Carefully remove the foil and weights, then continue baking for an additional 10-15 minutes, or until the entire crust is beautifully golden brown. Allow the tart shell to cool completely on a wire rack before proceeding with the filling.
5. Toast Hazelnuts: While the tart shell cools, spread the whole hazelnuts in a single layer on a sheet pan. Toast them in the preheated oven for 8-10 minutes until they are fragrant and lightly browned. Watch them closely to prevent burning.
6. Infuse the Cream: In a food processor, pulse 3/4 cup of the toasted hazelnuts until they are finely chopped. In a small saucepan, heat the heavy cream over medium heat until small bubbles appear around the edges. Remove the cream from the heat and stir in the finely chopped hazelnuts. Let this mixture sit for 1 hour to allow the flavors to meld and the cream to become deeply infused with hazelnut essence. After infusing, pour the cream through a fine mesh strainer into a clean bowl, discarding the solids. This ensures a smooth, silky filling.
7. Prepare the Chocolate Filling: To make the decadent filling, place the chopped milk chocolate and semisweet chocolate in a heatproof bowl set over a saucepan containing about 1 inch of simmering water (ensure the bowl does not touch the water). Stir occasionally until both chocolates have completely melted and the mixture is smooth. Remove the bowl from the heat and transfer the melted chocolate to a large mixing bowl. Gradually stir in the hazelnut-infused cream until thoroughly combined and glossy. Roughly chop another 1/4 cup of the toasted hazelnuts and fold them into the chocolate mixture, along with the kosher salt and vanilla extract. Carefully pour this luxurious chocolate-hazelnut filling into the cooled, baked tart shell.
8. Chill and Set: Transfer the filled tart to the refrigerator and chill until the filling is completely set, which typically takes about 3-4 hours.
9. Decorate and Serve: Once the tart is set, decorate it by pressing the remaining whole or roughly chopped hazelnuts onto the surface of the filling. This adds an appealing visual and textural element. Store the tart covered in the refrigerator. For the best flavor and texture, allow the tart to sit at room temperature for 1-2 hours before slicing and serving. This brings out the full richness of the chocolate and the nuances of the hazelnut.

Notes

This recipe is loosely adapted from Flour by Joanne Chang, a fantastic resource for baking enthusiasts.

Pro Tip: Easy Hazelnut Peeling Method

To easily peel hazelnuts, bring a pot of water to a boil. Add 1 tablespoon of baking soda for every 2 cups of water. Add the hazelnuts and boil for 3-4 minutes. The skins will darken and begin to loosen. Immediately drain the hazelnuts and plunge them into an ice bath to stop the cooking. Once cool, the skins will rub off easily between your fingers. This method saves significant time and effort compared to traditional toasting and rubbing!

Nutrition Information (per serving, approximate)

Nutrition information is automatically calculated and should be used as an approximation.

• Calories: 525 kcal
• Carbohydrates: 47g
• Protein: 6g
• Fat: 37g
• Saturated Fat: 18g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 11g
• Trans Fat: 0.003g
• Cholesterol: 61mg
• Sodium: 206mg
• Potassium: 294mg
• Fiber: 2g
• Sugar: 29g
• Vitamin A: 610 IU
• Vitamin C: 1mg
• Calcium: 78mg
• Iron: 2mg

Additional Information

Course: Cakes, Pies & Tarts

Cuisine: French

The Science of Flavor: Why This Tart Works

This chocolate hazelnut tart isn’t just a dessert; it’s a symphony of textures and flavors meticulously balanced for an unforgettable experience. The crisp, buttery shortbread crust provides the perfect counterpoint to the silky-smooth, rich chocolate ganache filling. The choice of both milk and semi-sweet chocolates is deliberate, offering a depth of flavor that is neither overly sweet nor too bitter, hitting that perfect spot of cocoa indulgence. The infusion of finely chopped hazelnuts into the heavy cream before melting with the chocolate ensures that every bite carries a delicate, earthy hazelnut note, rather than just relying on whole nuts for decoration. This technique extracts maximum flavor, creating a harmonious blend that resonates with the Nutella-lover’s palate but in a far more refined fashion. The touch of kosher salt in the filling is also key, enhancing the chocolate’s natural sweetness and preventing the tart from tasting flat.

Serving Suggestions and Perfect Pairings

While this Chocolate Hazelnut Tart is utterly delightful on its own, a few simple additions can elevate the serving experience. Consider a light dusting of cocoa powder or powdered sugar for an elegant finish. A dollop of freshly whipped cream, perhaps lightly sweetened with a hint of vanilla, or a scoop of high-quality vanilla bean ice cream would provide a lovely contrast in temperature and richness. For a touch of fruitiness, a handful of fresh raspberries or sliced strawberries can cut through the richness and add a vibrant pop of color. Pair this decadent dessert with a strong espresso, a glass of tawny port, or even a robust red wine for a truly sophisticated end to any meal.

Storage and Enjoyment Tips

Proper storage is essential to maintain the quality and flavor of your chocolate hazelnut tart. Once cooled and set, the tart should be stored in an airtight container in the refrigerator. It will keep beautifully for up to 3-4 days. While it’s tempting to enjoy it chilled, allowing the tart to sit at room temperature for 1-2 hours before serving is highly recommended. This allows the chocolate filling to soften slightly, achieving its optimal creamy texture and releasing its full spectrum of flavors and aromas. The buttery crust also benefits from warming slightly, becoming less firm and more tender. This small wait makes a significant difference in the overall enjoyment of this exquisite dessert.

A Culinary Triumph

From the initial challenge of peeling hazelnuts to the final, triumphant bite, creating this Chocolate Hazelnut Tart is a deeply satisfying culinary journey. It’s more than just a recipe; it’s an exploration of how familiar flavors, when given a little attention and a touch of refinement, can transform into something truly extraordinary. Whether you’re a seasoned baker or just looking for an impressive dessert to share, this tart promises to be a delightful success. So, ditch the spoon (just for a moment!) and dive into the sophisticated world of homemade chocolate hazelnut perfection.

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