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.
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.
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I dusted my tart with unsweetened cocoa powder and added a sprinkle of chopped chocolate-covered hazelnuts; the choice is yours!
Chocolate-Hazelnut Tart
- Prep Time: 40 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 4 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
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
- 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 tart shell 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.
Keywords: Chocolate, Hazelnut, Nutella
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this sounds fantastic! I love chocolate and hazelnut together. Wonderful combination!
Okay, this is a combination after my own heart – love!
Such a great dessert . It really made me crave for some. 🙂
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!
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 🙂
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.
A great combo, chocolate and hazelnut! I love the long pan..really need to get one of those!
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!!
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? 🙂
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!
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!
So gorgeous Laura! I think I could just eat the crust alone, but that filling sounds so delicious!
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!!!!!
Stunning! It sounds heavenly too, I love chocolate and hazelnuts together!
Thats a deadly combination….superb one:) I am so tempted to try some *right away:)
Chocolate and hazelnut is such a great combination – wonderful filling and crust!
Just lovely, Laura!
I can never get enough of chocolate and hazelnuts together either, it’s just a heavenly combination!