I still remember the first time I made this Chocolate Hazelnut Tart Recipe—it was love at first bite! The silky chocolate filling paired with a crunchy hazelnut crust felt like a fancy dessert, but it was surprisingly easy to make. I loved how it didn’t require baking, which made it perfect for a quick indulgence. Every time I make it, friends and family are amazed by its rich flavor and smooth texture.
If you’re a chocolate and nut lover like me, this tart will become your go-to dessert. You might also enjoy trying the Cheesy Buffalo Chicken Strombolis Recipe for a savory twist to pair with your sweet treats or a cozy Easy Sausage Casserole Recipe as a hearty meal before dessert.
Ingredients
For the Hazelnut Tart Crust
- 1 cup digestive biscuits, crushed – provides a sweet, crunchy base
- 1/2 cup toasted hazelnuts, finely ground – enhances the nutty flavor
- 5 tablespoons unsalted butter, melted – binds the crust firmly
- Pinch of salt – balances sweetness and enhances flavor
For the Chocolate Hazelnut Ganache Filling
- 1 cup high-quality dark chocolate, chopped – use chocolate you love to eat
- 1/2 cup heavy cream (36% fat) – gives the ganache a silky, smooth texture
- 1/4 cup hazelnut paste (100% hazelnuts, no sugar) – adds deep, nutty richness
Note: Serves 6–8 people depending on slice size.
Variations
- Dairy-free: Substitute coconut cream for heavy cream and vegan butter for the crust.
- Sugar-free: Use sugar-free chocolate or a low-sugar dark chocolate option.
- Flavor add-ins: Sprinkle sea salt on top or add a hint of espresso powder to the ganache for a richer taste.
Cooking Time
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 20 minutes
Equipment You Need
- Loose-based tart pan – for easy removal of tart
- Food processor – to grind biscuits and hazelnuts
- Microwave-safe bowl – to melt butter and chocolate
- Spatula – to mix ingredients evenly
- Small cup or spoon – to press crust into pan
How to Make Chocolate Hazelnut Tart
Preparing the Crust
Start by pulsing the biscuits and toasted hazelnuts in a food processor until they form a fine crumb. Mix the melted butter and a pinch of salt into the crumbs until fully combined. Press the mixture firmly into the base and sides of a tart pan, then refrigerate for 30 minutes to set.
Making the Ganache Filling
Chop your chocolate into small pieces for even melting. Heat the heavy cream until warm but not boiling, then pour over chocolate and hazelnut paste. Stir gently until smooth and glossy, forming a luxurious ganache.
Assembling the Tart
Pour the ganache over the chilled crust, spreading evenly. Smooth the top with a spatula and refrigerate for at least 1 hour until fully set. For an extra touch, sprinkle chopped hazelnuts or cocoa powder on top before serving.
Additional Tips for Making This Recipe Better
- I always toast the hazelnuts; it transforms the flavor completely.
- Press the crust firmly using a cup for a neater edge.
- Let the ganache cool slightly before pouring—it prevents the crust from softening.
- Use a high-quality chocolate, as it makes a massive difference in taste.
How to Serve Chocolate Hazelnut Tart
I love serving this tart chilled, sliced into small wedges. Garnish with a few roasted hazelnuts on top or a light dusting of cocoa powder. For an elegant presentation, drizzle some melted chocolate over the slices and serve on a decorative plate.
Nutritional Information
Here’s a rough estimate for one slice (if divided into 8 servings):
- Calories: 380 kcal
- Protein: 6 g
- Carbohydrates: 28 g
- Fat: 28 g
Make Ahead and Storage
- Refrigeration: Store covered in the fridge for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
- Reheating: Serve chilled or allow to sit at room temperature for 10 minutes for a softer ganache.
Why You’ll Love This Recipe
This Chocolate Hazelnut Tart is a must-try dessert, and here’s why:
- Effortless preparation: No baking required, perfect for beginners.
- Rich, silky flavor: The chocolate and hazelnut combination is decadent yet balanced.
- Versatile: Can be made dairy-free, sugar-free, or flavored to your preference.
- Impressive presentation: Looks fancy with minimal effort, ideal for guests.
- Customizable: Add toppings like nuts, sea salt, or chocolate drizzle for extra flair.
Chocolate Hazelnut Tart Recipe
Ingredients
Method
- Start by pulsing the biscuits and toasted hazelnuts in a food processor until they form a fine crumb. Mix the melted butter and a pinch of salt into the crumbs until fully combined. Press the mixture firmly into the base and sides of a tart pan, then refrigerate for 30 minutes to set.
- Chop your chocolate into small pieces for even melting. Heat the heavy cream until warm but not boiling, then pour over chocolate and hazelnut paste. Stir gently until smooth and glossy, forming a luxurious ganache.
- Pour the ganache over the chilled crust, spreading evenly. Smooth the top with a spatula and refrigerate for at least 1 hour until fully set. For an extra touch, sprinkle chopped hazelnuts or cocoa powder on top before serving.
Notes
- I always toast the hazelnuts; it transforms the flavor completely.
- Press the crust firmly using a cup for a neater edge.
- Let the ganache cool slightly before pouring—it prevents the crust from softening.
- Use a high-quality chocolate, as it makes a massive difference in taste.