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 | Tutti Dolci

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 | Tutti Dolci

Chocolate-Hazelnut Tart
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 & Topping
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
Unsweetened cocoa, for dusting
2 Tbsp chocolate-covered hazelnuts, chopped

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.

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. Bake for 24 minutes, until lightly golden. Cool completely on a wire rack.

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.

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.

Before serving, dust tart with cocoa and top with chopped hazelnuts. Use a sharp knife to cut into wedges. Store leftovers in the refrigerator loosely covered.

Yield – 12 servings (serving size: 1 wedge)
Calories – 225
Carbs – 24

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  1. Wow! I’m taken in by your delicious tart and the gorgeous photos!! (Love the colour scheme.) And I love the fact that it’s okay to enjoy more than one slice! 😀

    1. Hi Marissa, thank you! The crust should fit perfectly fine in a 9-inch round tart pan. You’ll probably have a little extra filling, so you could just pour it into ramekins, place a piece of wax paper or plastic wrap directly onto the surface to prevent a skin from forming, and chill until thickened. The filling is essentially a pudding.

  2. Oh, I am so going to miss this with my Paleo diet. Only for a short time, though. I’m sure this won’t be goodbye to sweet treats forever. How could I? I can’t resist such a beautiful treat!

  3. This spells deliciousness Laura! So beautiful and the flavors are just too good to resist!

  4. This looks so good! Love that it’s relatively guilt-free :), because I’m pretty sure I could eat the whole thing in one sitting. Yummy!

  5. I only spent a few months in Italy, but I dream of it often! I think I’ll be adding this forgoes tart into our dessert menu mix very soon!

  6. I would LOVE to come to your house for dessert Laura, wouldn’t we have fun sitting and chatting and getting to know each other and enjoying a piece of this fabulous tart. Once I got to know you (probably after about 5 minutes) I’d be sure to ask for a second piece, “with whip”, please!

  7. Such a lovely tart, Laura! You have a talent for creating beautiful tarts that I wish I had!

  8. This sounds heavenly Laura! I love that there isn’t any cream in the recipe, and I love the combination of brown butter, chocolate, and hazelnut. This is one I need to try out sometime. 🙂

  9. Oh yes, a dollop of cream, I think, to finish it off. I am so glad very dark chocolate is not banned from my no-eat list.

  10. Ohhhh yeah… this is heavenly! They better have this in heaven, or I’m not interested in going there. 🙂
    Gorgeous tart, my friend!!

  11. My goodness, girl. Is there anything you make that isn’t totally gorgeous?! This tart looks fab!

  12. So beautiful and so tempting at 8 am. I love this, Laura. No need to travel to Italy to enjoy a chocolate hazelnut treat–this is perfect!

  13. My love for hazelnut came very late – like mid 20s?! I know, I always love chocolate, but almond and chocolate had been my thing. I don’t know what made my preference changed, but I now REALLY enjoy chocolate hazelnut combination. This tart is like a dream chocolate dessert. I’m more of tart person than spongy cake. This looks so appealing…. I love how you put the chopped chocolate-covered hazelnuts in the middle. Pretty!

  14. This looks delicious, I love the combination of hazelnuts and chocolate. I’ve been looking for a good chocolate tart recipe, so I’m really excited to try this 🙂

  15. Wow, looks terrific! I love hazelnut crusts for desserts (they’re much more tasty than a simple flour dough) Beautiful topping and mold, by the way 😉

  16. What a gorgeous tart to enjoy while reminiscing of Italy. You should move there so I can be a short plane hop away and stop by for dessert. 😉 Thanks for sharing!

  17. Gorgeous tart, Laura! Chocolate hazelnut combo is a winning combo in my book. Beautiful styling!!

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

  19. 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!!!!!

  20. 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!

  21. 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!

  22. 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? 🙂

  23. 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!!

  24. 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.

  25. 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 🙂

  26. 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!