There’s something irresistibly cozy about baking during the holidays, and this Chocolate Hazelnut Tart with Toasted Nuts is exactly the kind of dessert that feels luxurious yet homey. This tart brings together a buttery crust, a rich chocolate ganache filling, and a crown of toasted hazelnuts and almonds. It’s the kind of treat that disappears fast at family gatherings, whether you’re curling up with a mug of coffee or rounding off a festive meal. It’s elegant enough for your Christmas dessert table but easy enough to make even if you’re not an everyday baker. Think of it as the stylish cousin to traditional holiday pies—still festive, still comforting, but with a little more flair.
Chocolate Hazelnut Tart with Toasted Nuts
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine European, French
Tart pan (preferably with a removable bottom, 9-inch): This ensures a crisp crust and easy release. You can use a pie dish in a pinch, though the presentation may not be as refined.
Food processor Useful for pulsing the crust ingredients quickly without warming the butter. If you don’t have one, a pastry cutter or your fingers will work too.
Mixing bowls Medium and small for ganache and toppings.
Baking sheet For toasting the nuts evenly.
saucepan To heat the cream for the ganache.
Offset spatula Optional, but makes spreading the ganache beautifully smooth.
Wire Rack Helpful for cooling the tart evenly.
For the crust
- 1 ¼ cups 150g all-purpose flour
- ¼ cup 30g powdered sugar
- ½ cup 115g unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1 –2 tablespoons cold water
- Pinch of salt
For the filling
- ¾ cup 180ml heavy cream
- 6 oz 170g bittersweet chocolate, chopped (60-70% cocoa works best)
- 2 tablespoons unsalted butter room temperature
- 2 tablespoons hazelnut spread like Nutella
- 1 teaspoon vanilla extract
- Pinch of sea salt
For the topping
- ½ cup whole hazelnuts
- ¼ cup sliced almonds
- 1 tablespoon maple syrup or honey
- Flaky sea salt for garnish optional
Step 1: Make the Tart Crust
Start by making the crust. In a food processor, pulse the flour, powdered sugar, and a pinch of salt. Add the cold butter and pulse until the mixture resembles coarse sand. Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough begins to clump. If it’s too dry, add another tablespoon of water.
Turn the dough out onto a clean surface and bring it together into a disc. Wrap in plastic and chill in the fridge for 30 minutes. This step is crucial for a flaky, tender crust.
Step 2: Pre-bake the Crust
Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to fit your tart pan. Gently press it into the pan and trim any overhanging edges. Prick the bottom with a fork to prevent bubbling.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes or until golden brown. Let cool completely.
Step 3: Toast the Nuts
Spread the hazelnuts and almonds on a baking sheet and roast in the oven at 350°F (175°C) for 8–10 minutes or until fragrant and lightly browned. Shake the pan halfway through for even toasting. Once cooled, rub the skins off the hazelnuts using a kitchen towel.
In a small bowl, toss the nuts with maple syrup or honey for a glossy finish.
Step 4: Prepare the Ganache Filling
In a small saucepan, heat the heavy cream over medium heat until just beginning to simmer. Do not boil. Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 1–2 minutes, then stir until smooth.
Add the butter, hazelnut spread, vanilla, and a pinch of sea salt. Stir until completely incorporated and glossy.
Step 5: Assemble and Chill
Pour the ganache into the cooled tart shell, smoothing the top with a spatula. Arrange the toasted nuts on top, gently pressing them in. Sprinkle with flaky sea salt if using.
Refrigerate the tart for at least 2 hours or until the filling is set. If making ahead for a holiday party, you can chill it overnight.
Pairings
This Chocolate Hazelnut Tart is a showstopper on its own, but pairing it smartly will elevate your dessert course:
- Drinks: A shot of espresso or a rich cappuccino is a natural match. For something stronger, try tawny port or a nutty amaretto.
- Side desserts: Serve it alongside other holiday treats like gingerbread cookies, peppermint bark, or even some small-batch Christmas candy recipes for a complete dessert platter.
- Fruit: Fresh raspberries or poached pears bring a touch of acidity and brightness that complements the richness of the tart.
- Ice cream: A scoop of vanilla bean or salted caramel ice cream on the side makes it even more decadent.
FAQs
1. Can I use a different type of chocolate for the filling?
Absolutely. Bittersweet chocolate offers a balanced sweetness, but you can use semi-sweet if you prefer something milder. Avoid milk chocolate, as it tends to make the tart overly sweet and soft.
2. What kind of hazelnut spread works best?
Nutella is the most common and works great here. If you prefer something less sweet and more nut-forward, opt for a natural hazelnut butter or make your own blend.
3. Can I use store-bought crust?
Yes, a pre-made tart shell or even a graham cracker crust can be used in a pinch. Just know that the flavor and texture won’t be as rich or buttery as homemade.
4. Do I have to use hazelnuts?
Not at all! Pecans, walnuts, or macadamia nuts can all be substituted, though they will change the flavor. Toasting is still essential to bring out their oils and add crunch.
5. Can I make this tart ahead of time?
Yes! This tart holds up beautifully in the fridge for up to three days. In fact, the flavors deepen after a night’s rest, making it ideal for prepping before a busy day of holiday baking.
