Crispy Chocolate Hazelnut Tart

Name: Crispy Chocolate Hazelnut Tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 200g all-purpose flour; 100g unsalted butter, cold and cubed; 50g powdered sugar; 1 large egg yolk; 1/2 teaspoon vanilla extract; A pinch of salt; 200g dark chocolate (70% cocoa), chopped; 100g heavy cream; 50g hazelnuts, toasted and roughly chopped; 2 tablespoons granulated sugar; 1 teaspoon instant coffee (optional)

Highlighted under: Quick Dessert Ideas

I've always been a fan of desserts that combine textures and flavors, and this Crispy Chocolate Hazelnut Tart is no exception. The moment I took a bite, I was transported to a world of rich chocolate paired with a delightful crunch from the hazelnuts. It’s a recipe that’s surprisingly simple to make yet feels indulgent enough for any special occasion. Each slice offers a perfect harmony of sweet and nutty, making it the go-to dessert for both intimate gatherings and grand celebrations.

Created by

Emily

Last updated on 2026-01-29T23:39:28.423Z

Creating a Crispy Chocolate Hazelnut Tart in my kitchen has been one of my sweetest adventures. I experimented with different crusts and fillings, and what worked wonders was using both crushed hazelnuts and high-quality dark chocolate. This combination not only provided an exquisite flavor but also a satisfying texture.

I found that allowing the tart to cool completely before slicing made a significant difference in presentation. The chocolate sets perfectly, while the hazelnuts remain delightfully crunchy—a true treat for any dessert lover!

Why You Will Love This Recipe
Rich chocolate flavor paired with crunchy hazelnut bits
Delightfully crispy texture that contrasts beautifully with creamy filling
Perfect for gatherings or a luxurious dessert at home

Mastering the Tart Crust

The tart crust in this recipe is the foundation of its delightful texture. Using cold butter is crucial; it should be firm and cubed to keep the crust flaky. When you rub the butter into the flour, aim for a breadcrumb texture without over-mixing, which can lead to a dense crust. If you find the dough too crumbly, add a teaspoon of ice water at a time until it holds together without becoming sticky.

After kneading the dough, it’s essential to chill it for at least 30 minutes. This not only firms up the butter but also allows the gluten to relax, preventing shrinkage when baked. When rolling it out, keep flour handy to prevent sticking, and ensure it's evenly rolled to avoid uneven baking. The tart should have golden edges once pre-baked—this is your visual cue that it’s ready for the filling.

Creating the Perfect Filling

The filling is where the rich flavors of dark chocolate and hazelnuts shine through. Using high-quality dark chocolate (70% cocoa) is essential for achieving a deep, intense flavor. Make sure to chop the chocolate into small, even pieces to ensure it melts smoothly in the hot cream. If you want to add depth, the optional instant coffee enhances the chocolate's flavor profile without making it taste like coffee—just a subtle boost.

When combining the melted chocolate and cream, stir until the mixture is glossy and smooth. Avoid overcooking the cream, as it can scorch and alter the flavor. The folded hazelnuts provide both crunch and a nutty aroma, enhancing the overall texture of the tart. For a twist, consider adding a dash of sea salt to elevate the flavors further and contrast the sweetness.

Serving and Storing Tips

For serving, this tart can be paired with fresh berries or a dollop of whipped cream to balance its richness. I recommend slicing it with a sharp knife dipped in hot water for clean edges. If you want to make it ahead of time, this tart refrigerates well for up to three days, maintaining its texture and flavor. Just make sure to keep it covered to prevent it from absorbing odors from the fridge.

If you have leftover tart, consider freezing individual slices. Wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn. They can be frozen for up to two months. When you're ready to enjoy them, thaw in the refrigerator overnight, and you’ll have a delectable dessert ready to go, just as if it was freshly made.

Ingredients

Gather the following ingredients:

For the Tart Crust

200g all-purpose flour
100g unsalted butter, cold and cubed
50g powdered sugar
1 large egg yolk
1/2 teaspoon vanilla extract
A pinch of salt

For the Filling

200g dark chocolate (70% cocoa), chopped
100g heavy cream
50g hazelnuts, toasted and roughly chopped
2 tablespoons granulated sugar
1 teaspoon instant coffee (optional)

Make sure to have everything ready before you start!

Instructions

Here's how to create your tart:

Prepare the Tart Crust

In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter and rub it into the flour mixture until it resembles breadcrumbs. Stir in the egg yolk and vanilla, then knead briefly to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Pre-bake the Crust

Preheat your oven to 180°C (350°F). Roll out the dough on a floured surface and transfer it to a tart pan. Prick the base with a fork to prevent bubbling. Bake for 15 minutes, then allow it to cool.

Make the Filling

In a saucepan, heat the heavy cream until just boiling. Remove from heat and add the chopped dark chocolate, stirring until smooth. Mix in sugar and coffee, if using. Let it cool slightly, then fold in the chopped hazelnuts.

Assemble and Chill

Pour the filling into the cooled tart crust and spread evenly. Refrigerate for at least 1 hour until set. Once set, slice and serve!

Enjoy your delicious tart!

Pro Tips

For an extra flavor boost, consider adding orange zest to the chocolate filling. It pairs wonderfully with the hazelnuts and adds a refreshing note.

Ingredient Substitutions

If you're looking to make this tart gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend or almond flour. Keep in mind that almond flour may yield a slightly different texture, but it will add a wonderful nuttiness that complements the hazelnuts beautifully.

For a dairy-free version, use plant-based alternatives for both the butter and heavy cream. Coconut cream can be a fantastic substitute for the heavy cream, providing a rich and creamy filling. Ensure that the dark chocolate you choose is dairy-free as well.

Troubleshooting Common Issues

If the tart crust shrinks during baking, it’s often due to not chilling the dough long enough or overworking it. To prevent this, ensure you refrigerate the crust thoroughly and handle it gently while rolling out. If you find your filling is too thick after cooling, you can reheat it gently in a saucepan over low heat and add a splash of cream until you reach the desired consistency.

Sometimes, the filling may crack when setting. This can happen if the tart is baked at too high a temperature or isn’t allowed to cool slowly. To fix this, serve it with a glaze or ganache on top to mask any imperfections, or simply embrace the rustic charm of a homemade dessert!

Questions About Recipes

→ Can I use other nuts instead of hazelnuts?

Yes, you can substitute hazelnuts with almonds or walnuts for a different flavor profile.

→ How long does the tart last in the fridge?

The tart can be stored in the refrigerator for up to 3 days, though it is best enjoyed fresh.

→ Can this tart be frozen?

Yes, you can freeze the tart before adding the filling. Just wrap it tightly in plastic and it will keep for up to a month.

→ What type of chocolate should I use?

For the best flavor, use high-quality dark chocolate with at least 70% cocoa. It will make a significant difference in taste.