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Chocolate Hazelnut Tart with Toasted nuts

Chocolate Hazelnut Tart with Toasted Nuts

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine European, French
Servings 8

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Make the Tart Crust

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. In a small bowl, toss the nuts with maple syrup or honey for a glossy finish.

Step 4: Prepare the Ganache Filling

  1. 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.
  2. Add the butter, hazelnut spread, vanilla, and a pinch of sea salt. Stir until completely incorporated and glossy.

Step 5: Assemble and Chill

  1. 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.
  2. 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.