Chocolate and hazelnuts are a match made in heaven (helloooo, Nutella!). This chocolate hazelnut tart has silky, creamy chocolate and nutty hazelnut butter – it’s a showstopper that everyone is sure to love.
This chocolate hazelnut tart is the perfect balance: a crisp, buttery hazelnut crust, a rich, silky hazelnut chocolate filling, and the crunch of roasted hazelnuts on top. And it pairs very well with homemade whipped cream.
This chocolate hazelnut tart is inspired by the hazelnut praline chocolates I had with my fiancee in Switzerland last summer (BRAG I know). The creamy chocolate gave way to equally creamy hazelnut, with some crunchy hazelnuts still in there. I’ve dreamt about this chocolate since we ran out of the ones we brought home (my dream is for DuRhone to start shipping to the US).
But when I ate those praline chocolates I thought “this is like Nutella but SO much better.” And that’s what this chocolate hazelnut tart is, too. It tastes like Nutella, but the chocolate hazelnut flavor comes through so much better.
This post is all about a dream-worthy chocolate hazelnut tart.
Chocolate Hazelnut Tart
Ingredients for this Chocolate Tart
For the crust, filling and whipped cream topping, this is what you’ll need:
- 1 pound (16 ounces) hazelnuts: You can get whole or chopped hazelnuts, without shells. Not all grocery stores carry them, but I’ve got links to them on Amazon and Nuts.com. You can also call up your local grocery stores or check them on Doordash to see if they’re in stock! You can also sub in almonds and almond flour.
- Unsalted butter: You need 10 tablespoons, at room temperature, for the crust. If you only have salted, omit the rest of the salt in the crust.
- All purpose flour: This helps bring our crust together.
- Eggs: We need 3 eggs between the crust and filling!
- Powdered sugar (aka icing sugar): powdered sugar goes into the crust, helping make the crust a little sweet like a shortbread
- Semisweet or milk chocolate: We use 8 ounces of chocolate in the filling. I like semi-sweet chocolate (max 60% cacao) rather than dark chocolate, since we don’t add any other sugar to the filling. Bar chocolate is best, but chocolate chips work too. Opt for the best quality chocolate you can – I love Ghiradelli.
- Heavy cream: Heavy cream goes into the filling. You cannot sub in whole milk or half n half.
- Fine kosher or sea salt
What equipment do I need?
- 9-inch tart pan, ideally with a removable bottom. If you don’t have one, you can use a pie tin!
- A food processor or high-power blender. I have a NutriNinja and that works!
- Pie weights. I use these to weigh down the tart crust while it par bakes. Pie weights are cheap and I use them pretty often for pie crust – I recommend investing in a set. If you don’t have pie weights, I have other ways you can keep the crust down while par baking included in the recipe.
How to make Chocolate Hazelnut Tart
This is a quick play-by-play for chocolate hazelnut pie. Read the recipe card below for full instruction!
1. Prep your hazelnuts: You’ll roast the hazelnuts, remove the skin with a kitchen towel, and then prep your ground hazelnuts for the crust and hazelnut butter for the filling.
2. Prepare the pâte sucrée crust: Mix the butter and powdered sugar until smooth, then add the egg and ground hazelnuts, followed by the flour and salt. Let cool for 10 minutes, then press it into the tart pan (no rolling pin required!) and parbake it until golden brown.
3. Make the filling: While the crust cools, you’ll make the filling. You’ll heat up the heavy cream in a medium saucepan until it’s hot but not boiling. Pour the hot cream over the chopped chocolate in a large bowl, let sit 5 minutes and then whisk together. Then add eggs and salt, followed by the hazelnut butter. Pour into the tart shell.
4. Bake the tart: Bake for 20-25 minutes, or until the edge of the filling is just set and the middle is still jiggly. Let it cool completely and then refrigerate until set, removing 15 minutes before you’re ready to serve. Remove the tart ring before serving.
5. Serve: Add some chopped hazelnuts on top, slice and serve with homemade whipped cream!
FAQs
Yes! You can prepare and blind bake the crust up to two days in advance. Store it in an airtight container in the fridge until ready to fill.
A food processor is great! I have a NutriNinja and that works, too.
Store the tart in the fridge, covered, for up to four days.
More delicious recipes
- If you’re a chocoholic (same), go for chocolate orange tart, salty fudgy brownies or brown butter miso chocolate chip cookie bars.
- If you want the classics, try birthday cake blondies, salted brown butter chocolate chip cookies or pumpkin crumb muffins.
- If you want something unexpected, try almond frangipane blondies (almond croissant meets blondies) or dirty chai cinnamon rolls.
If you make this chocolate orange tart, please tag me on Instagram or TikTok at @loaves.and.such and drop a review below! I love hearing from you. Happy chocolate baking, friends <3
Chocolate Hazelnut Tart Recipe
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minutesChocolate and hazelnuts are a match made in heaven (helloooo, Nutella!). This chocolate hazelnut tart has silky, creamy chocolate and nutty hazelnut butter – it’s a showstopper that everyone is sure to love.
Note: In my photos, the tart looks a little gooier than it will be for you. I didn’t let it set up in the fridge long enough before photographing
The pâte sucrée recipe is adapted from Pierre Herme.
Keep the screen of your device on
Ingredients
- For the crust
10 TBS. (140 grams) unsalted butter, at room temperature
1 cup (115 grams) powdered sugar
Heaping 3/4 cup (6 ounces) roasted whole hazelnuts
1 3/4 cups all-purpose flour
1/4 tsp. fine kosher or sea salt
- For the chocolate hazelnut filling
8 ounces (about 1 1/3 cups) semisweet chocolate (60% or less cacao), chopped
1 1/4 cups heavy cream
2 eggs, at room temperature
1/4 tsp. fine kosher or sea salt
1 3/4 cup (12 ounces) whole roasted hazelnuts (see directions)
Directions
- Prep the hazelnuts: Preheat the oven to 350°F and put a rack in the middle of the oven. Roast the whole hazelnuts for 5-8 minutes until they look toasted and smell fragrant. Keep an eye on them as they can burn quickly. Keep the oven at 350°F for the tart.
Let the hazelnuts cool until you’re comfortable touching them. Then rub the whole roasted hazelnuts with a kitchen towel or paper towel so that the skins come off. You don’t need all the skins off, but about half off is good.
Measure out heaping 3/4 cup and pulse it in a food processor until finely ground. Pour into a small bowl and set aside for the crust.
Set aside another 3/4 cup whole roasted hazelnuts (we’ll use this to top the tart). Add the rest of the hazelnuts in the food processor with 1 TBS. neutral oil (canola/vegetable oil), and whir until it is nut butter, or as close to it as your machine will allow. - Make the crust: Add the butter and powdered sugar to a large bowl or stand mixer. Using a stand mixer or hand mixer, cream the two together until smooth. Mix in the hazelnuts and eggs until fully combined, and then turn the mixer to low and stir in the flour and salt. Refrigerate for 10 minutes.
Grease a 9-inch tart pan, making sure to get into the crevices. Press the tart dough into a thin layer on the bottom and sides of a pan. A 1/2 cup measure works great for pressing the dough out evenly. Place in the freezer for 10 minutes.
Dock the dough with a fork and then place parchment paper on top of the crust and add pie weights on top. Bake for 10-15 minutes until golden brown. If you don’t have pie weights, freeze the dough for 20 minutes instead of 10, and then push down the crust when it comes out of the oven.
Set aside while you make the filling. - Make the filling: Warm the heavy cream in a small sauce pot on medium heat. Once it is hot but not yet boiling (look for it to steam a little when you swirl the pan), pour it over the chopped chocolate. Let sit for 5 minutes, and then whisk until it is one uniform mixture.
Whisk in the eggs and salt, followed by the hazelnut butter.
Pour into the tart pan. - Bake the tart: Place the tart pan onto a rimmed baking sheet in case it leaks. Place the tart and tray into the oven and bake for 20-25 minutes, until the edge of the filling is set but the center is still jiggly.
- Cool and serve: Let cool until room temperature, then pop in the fridge for 1.5-2 hours to finish setting.
Let warm to room temperature for 15 minutes before serving. Top with more hazelnuts (I’d add fewer than in my photos – just do a ring of whole roasted hazelnuts along the edge, and then a ring of chopped hazelnuts, but leave the center naked so it’s not TOO many crunchy hazelnuts).
Serve with homemade whipped cream and enjoy!
Equipment
