Chocolate Hazelnut Tart
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 9-inch tart
A rich chocolate ganache filling, topped with toasted hazelnuts, on a delicious hazelnut crust.
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  • ¼ cup plus 2 tbsp hazelnuts (toasted & skinned)
  • ¼ cup sugar
  • 1 cup all-purpose flour
  • Pinch of salt
  • 1 stick cold, unsalted butter (cut into ½" cubes)
  • 1 large egg
  • ½ tsp vanilla extract
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  • 12 ounces bittersweet chocolate (70% dark), chopped
  • 1½ cup heavy cream
  • 1 cup hazelnuts (toasted, skinned, & chopped)
  1. Preheat oven to 350F.
  2. Spread hazelnuts on baking sheet, toasting about 10-12 minutes until golden, and skins are blistered.
  3. Let cool, then place hazelnuts in an old kitchen towel, and rub off skins.
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  7. Combine hazelnuts, and 1 tablespoon of sugar in a food processor, and process until fine.
  8. Add processed hazelnuts, flour, salt, and 3 tablespoons of sugar into the bowl of your stand mixer.
  9. Mix with the paddle attachment, until combined.
  10. Add butter, mixing at low speed until incorporated.
  11. Add egg and vanilla, mixing until a soft dough forms.
  12. Scrape dough onto a sheet of plastic wrap, and flatten into a disk.
  13. Wrap and refrigerate 1 hour.
  14. Preheat the oven to 350F.
  15. Spray a 9-inch fluted tart pan (with removable bottom), with non-stick cooking spray.
  16. Roll out cooled dough between 2 sheets of parchment paper, into a 12-inch round disk.
  17. Place the dough in the tart pan, pressing to the edges.
  18. Using a rolling pin, roll over the tart pan to remove excess dough.
  19. Refrigerate tart shell for 10 minutes.
  20. After 10 minutes, remove the tart shell, and line with pachment paper, and fill with pie weights or dried beans.
  21. Bake in the oven for 20 minutes.
  22. Remove parchment and pie weights/beans, continuing to bake another 15 minutes, until golden brown.
  23. Remove from oven and allow to cool completely.
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  27. Place chopped chocolate in a heatproof bowl.
  28. In a small saucepan, add cream, and bring to a simmer.
  29. Pour heated cream over your chocolate, and let sit for 5 minutes, then whisk until smooth.
  30. Pour chocolate & cream mixture into the tart shell, top with chopped hazelnuts, and refrigerate until firm, about an hour and a half.
Recipe by The Adventures of Bob & Shan at