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Hazelnut Chocolate Tart Recipe

Hazelnut Chocolate Tart
How to make Hazelnut Chocolate Tart

A delicious pastry crust filled with caramelised hazelnuts, chocolate mix and topped with chocolate mouse - this decadent dessert is a must-try for chocolate and hazelnut lovers! Make it for your next dinner party and treat your guests with this rich nutty tart.

  • Total Cook Time1 hr 05 mins
  • Prep Time 40 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Easy

Ingredients of Hazelnut Chocolate Tart

  • For the pastry:
  • 135 gram Butter
  • 100 gram Castor sugar
  • 220 gram Plain flour
  • 50 gram Ground almond
  • 1 Egg yolk
  • For the filling:
  • 100 gram Blanched hazelnut
  • 50 gram Castor sugar
  • 200 gram Callebaut dark chocolate (53%cocoa)
  • 100 gram Butter
  • Brandy or any orange flavour liquor (as required)
  • 1 Egg
  • 3 Egg yolks

How to Make Hazelnut Chocolate Tart

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For the pastry: Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for few mins. If not, roll out to fit to tart flan tin; and fill the holes if any. Chill for 20 mins.

Heat the oven at 180 degrees. Line the case with baking parchment and baking bean, then bake for 10 mins. This is called blind baking. Remove beans and cook for another 10 mins until golden.

Roast the nuts in the oven until they start to brown. Scatter over 4 tbsp of sugar and cook until it caramelises. Now, tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.

When case is cooked, remove from oven and turn the heat down to 135 degrees. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 12 mins or until the chocolate is almost set. Leave to cool.
Make a small mix of chocolate, cream and hazelnut paste and set on a silicon mat. Finish the mousse with chocolate and keep on top of the tart. Tart can be finished as desired.
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