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Hazelnut Chocolate Tart: A Decadent Dessert Recipe

  • Total Time: 95
  • Yield: 8-10 servings 1x

Description

Buttery shortbread crust filled with rich hazelnut and topped with smooth, glossy chocolate ganache.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (50g) confectioners’ sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 3–4 tablespoons ice water
  • 1 cup (100g) hazelnuts, toasted and skinned
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (25g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) bittersweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon light corn syrup (optional, for shine)
  • Chopped toasted hazelnuts
  • Cocoa powder
  • Edible gold leaf

Instructions

  1. In a large bowl, whisk together the flour, confectioners’ sugar, and salt.
  2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. In a small bowl, whisk together the egg yolk and 3 tablespoons of ice water. Pour this mixture over the flour and butter mixture.
  4. Gently mix the ingredients together until the dough just comes together. Be careful not to overmix. If the dough is too dry, add the remaining tablespoon of ice water, one teaspoon at a time, until it forms a cohesive ball.
  5. Flatten the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes, or preferably 1 hour.
  6. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough should be about 1/8 inch thick.
  7. Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
  8. Trim any excess dough from the edges of the pan. Crimp the edges of the crust using a fork or your fingers to create a decorative border.
  9. Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
  10. Remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is lightly golden brown.
  11. Let the crust cool completely in the tart pan on a wire rack before adding the filling.
  12. If you haven’t already, toast the hazelnuts. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for 10-12 minutes, or until the skins are cracked and fragrant. Let them cool slightly, then rub them in a clean kitchen towel to remove the skins.
  13. In a food processor, grind the toasted and skinned hazelnuts until they are finely ground. Be careful not to over-process.
  14. In a medium bowl, whisk together the ground hazelnuts, granulated sugar, flour, and salt.
  15. In a separate bowl, whisk together the melted and cooled butter, eggs, and vanilla extract.
  16. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  17. Pour the hazelnut filling into the cooled tart crust, spreading it evenly.
  18. Bake in the preheated oven for 25-30 minutes, or until the filling is set and lightly golden brown. A toothpick inserted into the center should come out clean.
  19. Let the tart cool completely on a wire rack before adding the chocolate ganache.
  20. Finely chop the bittersweet chocolate and place it in a heatproof bowl.
  21. In a saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Do not boil.
  22. Pour the hot cream over the chopped chocolate. Let it sit for 1 minute to allow the heat to melt the chocolate.
  23. Gently whisk the cream and chocolate together until the chocolate is completely melted and the ganache is smooth and glossy.
  24. Add the softened butter and corn syrup (if using) to the ganache. Whisk until the butter is melted and the ganache is smooth and emulsified.
  25. Let the ganache cool slightly for about 5-10 minutes before pouring it over the tart.
  26. Pour the slightly cooled chocolate ganache over the cooled hazelnut filling, spreading it evenly to cover the entire surface.
  27. Refrigerate the tart for at least 1 hour, or preferably 2 hours, to allow the ganache to set completely.
  28. Before serving, decorate the tart with chopped toasted hazelnuts, a dusting of cocoa powder, or edible gold leaf, if desired.
  29. Carefully remove the tart from the tart pan by pushing up from the bottom. Slice and serve. Enjoy!

Notes

  • For the flakiest crust, ensure the butter is very cold and avoid overmixing the dough.
  • Toasting the hazelnuts enhances their flavor.
  • Be careful not to over-process the hazelnuts when grinding, as they can turn into hazelnut butter.
  • Letting the ganache cool slightly before pouring it over the tart helps it thicken and prevents it from running off the edges.
  • The tart is best served at room temperature or slightly chilled.
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes

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Find it online: https://www.sweetbananachef.com/hazelnut-chocolate-tart/