Name: Hazelnut Chocolate Tart: A Decadent Dessert Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Yield: 8-10 servings
Ingredients: 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) semi-sweet chocolate, finely chopped; 1 cup (240ml) heavy cream; 2 tablespoons unsalted butter; Chopped hazelnuts; Cocoa powder

Hazelnut Chocolate Tart: just the name alone conjures up images of decadent indulgence, doesn't it? Prepare to be captivated because this isn't just any dessert; it's a symphony of rich, nutty, and chocolatey flavors that will dance on your palate. I'm thrilled to share my foolproof recipe for this show-stopping tart that's surprisingly easy to make at home.

The combination of hazelnuts and chocolate is a classic pairing, deeply rooted in European confectionery traditions. Think of the iconic gianduja from Italy, where hazelnuts are blended into a smooth, creamy paste with chocolate. This Hazelnut Chocolate Tart pays homage to that heritage, elevating it to a sophisticated dessert that's perfect for special occasions or simply a well-deserved treat.

What makes this tart so irresistible? It's the perfect balance of textures: a crisp, buttery crust, a smooth, intensely chocolatey filling, and the delightful crunch of toasted hazelnuts. The rich, dark chocolate is beautifully complemented by the earthy, slightly sweet flavor of the hazelnuts, creating a harmonious blend that's both comforting and elegant. Plus, while it looks impressive, this tart requires minimal effort, making it a winner in my book. Get ready to impress your friends and family with this unforgettable dessert!

Ingredients:

For the Crust:

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

For the Hazelnut Filling:

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

For the Chocolate Ganache:

8 ounces (225g) semi-sweet chocolate, finely chopped
1 cup (240ml) heavy cream
2 tablespoons unsalted butter

Optional Garnish:

Chopped hazelnuts
Cocoa powder

Preparing the Crust:

Combine Dry Ingredients: In a large bowl, whisk together the flour, confectioners' sugar, and salt. This ensures the sugar and salt are evenly distributed throughout the flour, which is crucial for a consistent crust.
Cut in the Butter: 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. The butter should be in small pieces, about the size of peas. This creates pockets of fat that will melt during baking, resulting in a flaky crust. If using your fingertips, work quickly to prevent the butter from melting too much.
Add Egg Yolk and Ice Water: In a small bowl, whisk together the egg yolk and 3 tablespoons of ice water. Pour this mixture over the flour and butter mixture.
Mix the Dough: Gently mix the ingredients together until a dough just begins to form. Add the remaining tablespoon of ice water if needed, but be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in a tough crust. The dough should be slightly moist but not sticky.
Form into a Disc and Chill: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough allows the gluten to relax, which will prevent the crust from shrinking during baking. It also firms up the butter, which will contribute to flakiness.
Roll Out the Dough: After chilling, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a 12-inch circle.
Transfer to Tart Pan: 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.
Trim and Crimp the Edges: Trim any excess dough from the edges of the pan. You can use a rolling pin to roll over the top of the pan, or simply trim with a knife. Crimp the edges of the crust using your fingers or a fork for a decorative finish.
Pre-Bake the Crust: Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes.
Remove Weights and Bake Further: Remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is lightly golden brown. Watch it carefully to prevent burning.
Cool the Crust: Let the crust cool completely in the tart pan before adding the filling.

Preparing the Hazelnut Filling:

Toast and Skin Hazelnuts: If you haven't already, preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them 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. Don't worry if you can't get all the skins off.
Grind Hazelnuts: In a food processor, grind the toasted and skinned hazelnuts until they are finely ground. Be careful not to over-process, or you'll end up with hazelnut butter. You want a fine, crumbly texture.
Combine Dry Ingredients: In a medium bowl, whisk together the ground hazelnuts, granulated sugar, flour, and salt.
Add Wet Ingredients: In a separate bowl, whisk together the melted and cooled butter, eggs, and vanilla extract.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Pour Filling into Crust: Pour the hazelnut filling into the cooled tart crust, spreading it evenly.
Bake the Tart: 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.
Cool Completely: Let the tart cool completely on a wire rack before adding the chocolate ganache. This is important to prevent the ganache from melting and running.

Preparing the Chocolate Ganache:

Chop the Chocolate: Finely chop the semi-sweet chocolate and place it in a heatproof bowl. The finer the chocolate is chopped, the smoother the ganache will be.
Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Do not boil.
Pour Cream over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for 1 minute to allow the heat to melt the chocolate.
Whisk Until Smooth: Gently whisk the cream and chocolate together until smooth and glossy. Start from the center and work your way outwards. Be patient and continue whisking until all the chocolate is melted and the ganache is emulsified.
Add Butter: Add the butter to the ganache and whisk until it is melted and incorporated. The butter will add richness and shine to the ganache.
Pour Ganache over Tart: Pour the chocolate ganache over the cooled hazelnut tart, spreading it evenly.
Chill the Tart: Refrigerate the tart for at least 30 minutes, or until the ganache is set. This will make it easier to slice and serve.

Garnishing and Serving:

Optional Garnish: Before serving, garnish the tart with chopped hazelnuts and a dusting of cocoa powder, if desired.
Slice and Serve: Carefully remove the tart from the tart pan by pushing up on the removable bottom. Slice the tart into wedges and serve.
Storage: Store any leftover tart in the refrigerator for up to 3 days.

Conclusion:

This Hazelnut Chocolate Tart isn't just a dessert; it's an experience. From the satisfying crunch of the hazelnut crust to the intensely rich and smooth chocolate filling, every bite is a symphony of textures and flavors that will leave you wanting more. I truly believe this recipe is a must-try for any chocolate lover, and here's why: it's surprisingly simple to make, yet delivers a gourmet-quality result that will impress your friends and family. The combination of the nutty hazelnuts and decadent chocolate is simply irresistible, creating a dessert that's both comforting and sophisticated. But don't just take my word for it! Imagine serving this tart at your next dinner party. Picture the delighted faces as your guests savor each mouthful. It's the perfect ending to a special meal, or even just a delightful treat to enjoy on a cozy evening. And the best part? There are so many ways to make this Hazelnut Chocolate Tart your own! Feel free to experiment with different types of chocolate. Dark chocolate will give you a more intense, bittersweet flavor, while milk chocolate will result in a sweeter, creamier tart. You could even try using a combination of both! For serving suggestions, a dollop of freshly whipped cream or a scoop of vanilla ice cream complements the richness of the tart beautifully. A sprinkle of sea salt on top adds a delightful contrast and enhances the chocolate flavor. If you're feeling adventurous, try drizzling a little caramel sauce over the top for an extra layer of indulgence. Another variation you might enjoy is adding a layer of raspberry jam between the crust and the chocolate filling. The tartness of the raspberries cuts through the richness of the chocolate, creating a perfectly balanced flavor profile. You could also incorporate other nuts into the crust, such as almonds or pecans, for a different textural and flavor dimension. For a truly decadent experience, consider making individual tartlets instead of one large tart. This is a great option for portion control and also makes for a beautiful presentation. Simply press the crust mixture into individual tartlet tins and bake as directed. I'm so excited for you to try this recipe and discover the magic of the Hazelnut Chocolate Tart for yourself. It's a dessert that's sure to become a new favorite in your household. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a truly unforgettable dessert. I promise you won't be disappointed! And once you've made it, I'd love to hear about your experience! Share your photos and comments on social media using [Insert your social media handle or hashtag here]. Let me know what variations you tried and how your guests enjoyed it. I'm always looking for new ways to improve and personalize my recipes, and your feedback is invaluable. Happy baking! I can't wait to see your creations!