Chocolate-Hazelnut Tart

Whenever I long to be in Italy, I grow nostalgic for chocolate and hazelnut treats. I fell for the rich and nutty combination in my travels and whether it be savoring a few nougatine with my afternoon espresso, or indulging in a cup of gianduja gelato for dessert, I simply can’t get enough of the duo.

Chocolate-Hazelnut Tart

With Italy in mind, I dreamed up this chocolate-hazelnut tart. The brown butter-hazelnut crust is crisp and buttery, a perfect counterpoint to the silky chocolate filling.

There’s not a slip of cream in the entire recipe, so you can eat two slices relatively guilt-free, or if you must have your cream, whip it into a topping just before serving.

I dusted my tart with unsweetened cocoa powder and added a sprinkle of chopped chocolate-covered hazelnuts; the choice is yours!

Chocolate-Hazelnut Tart
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Chocolate-Hazelnut Tart

Chocolate-Hazelnut Tart

  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

This chocolate hazelnut tart features a crisp and buttery crust and silky chocolate Nutella filling. Dust with cocoa powder before serving!


Ingredients

Crust

  • 1 1/4 cups flour
  • 1/4 cup hazelnuts, finely ground
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter

Filling

  • 1/4 cup Nutella
  • 2 Tbsp cornstarch
  • 2 Tbsp sugar
  • 1 1/2 Tbsp unsweetened cocoa
  • 1/8 tsp salt
  • 1 1/2 cups reduced fat (2%) milk
  • 1/2 tsp vanilla extract

Topping

  • Unsweetened cocoa, for dusting
  • 2 Tbsp chocolate-covered hazelnuts, chopped

Instructions

  1. For the crust, preheat oven to 350°F and spray a 14-inch rectangular removable-bottom tart pan with nonstick spray. Whisk together flour, ground hazelnuts, sugar, and salt in a medium bowl.
  2. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Add brown butter to flour mixture and stir until incorporated; press mixture in the bottom and up the sides of prepared tart pan.
  3. Bake tart shell for 24 minutes, until lightly golden. Cool completely on a wire rack.
  4. Place Nutella in a small bowl and microwave until melted, about 30 seconds; set aside to cool slightly. Whisk together cornstarch, sugar, cocoa, and salt in a saucepan. Gradually add milk, whisking constantly. Bring to a boil over medium heat, whisking frequently. Once mixture comes to a boil, continue whisking for about 2 minutes, until mixture thickens. Remove from heat and whisk in Nutella and vanilla.
  5. Pour filling into cooled shell and place a piece of wax paper or plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator at least 2 hours or up to overnight.
  6. Before serving, dust tart with cocoa and top with chopped hazelnuts. Use a sharp knife to cut into wedges.
  7. Store leftovers in the refrigerator loosely covered.

Keywords: Chocolate, Hazelnut, Nutella

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59 Comments

  1. OMG Laura, this chocolate hazelnut tart is perfect. I am not huge on sweets but this is super decadent treat. I would definitely couldn’t resist. Absolutely mouthwatering!

  2. Chocolate and hazelnuts together, I’m sure this divine union was made in the heights of heaven. Such a lovely tart and perfect for the upcoming love day 🙂

  3. Wow, this tart looks so delicious. I have an affection for chocolate and hazel nuts and it has come to me late in my life but none the less I’m glad I found the two.

  4. Gorgeous! This is a very beautiful tart and I bet it tastes divine! I’m tempted to bake it up to enjoy a nice sweet treat and pretend like I’m in Italy too!!

  5. What a divine looking tart-love the colours in the photo too! I was just given some hazelnut flour-I wonder if I could use it in a tart crust? 🙂

  6. this sounds SO good – I love the sound of the crust… several years back when I was opening a resort spa, I got to develop a product line, and since Oregon produces something like 99% of the nations hazelnuts, that was one of the ingredients I used… I met hazelnut farmers, learned way more than I ever thought I wanted to about the hazelnut (also called filbert!), and our restaurant made things like this…

    wow, that was a very long way of saying this recipe brings back memories… I will be trying it soon!

  7. This is lovely! I love this tart pan too. I just have a round tart pan, but I want a rectangle one because this presentation is beautiful!

  8. This is one HEAVENLY tart! Glad that you dreamed it up. The only problem is that I don’t have a slice in front of me right now. Lovely!!!!!

  9. I can never get enough of chocolate and hazelnuts together either, it’s just a heavenly combination!