Chocolate Hazelnut Tart Recipe

Ben Carraoli

Chocolate Hazelnut Tart Recipe

I still remember the first time I made this Chocolate Hazelnut Tart—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.

Print Recipe Pin Recipe

Total Time 1 20

Servings: 8

Ingredients Method Notes

Ingredients

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
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

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.