Decadent Chocolate Hazelnut Tart
This rich and indulgent Chocolate Hazelnut Tart is a delightful dessert that combines the nutty flavor of hazelnuts with a velvety chocolate filling. Perfect for special occasions or a cozy night in, this tart is sure to impress your guests!
Ingredients
- For the crust:
- 1 ½ cups all-purpose flour
- ½ cup ground hazelnuts
- ⅓ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
- For the filling:
- 1 cup heavy cream
- 8 ounces dark chocolate (70% cocoa), chopped
- 2 tablespoons unsweetened cocoa powder
- ½ cup hazelnut spread (like Nutella)
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- For garnish:
- Chopped hazelnuts
- Dark chocolate shavings
- Sea salt (optional)
Instructions
- Prepare the crust: In a large mixing bowl, combine the all-purpose flour, ground hazelnuts, and powdered sugar. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of ice water. Mix until the dough comes together. If it’s too dry, add an extra tablespoon of ice water.
- Press the dough into a 9-inch tart pan, covering the bottom and sides evenly. Prick the bottom with a fork to prevent bubbling. Refrigerate for 30 minutes.
- Bake the crust: Preheat your oven to 350°F (175°C). Line the chilled tart crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden. Allow to cool.
- Make the filling: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from the heat and add chopped dark chocolate, cocoa powder, and hazelnut spread. Stir until smooth and completely melted.
- In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined. Gradually add the chocolate mixture to the egg mixture, whisking constantly to prevent the eggs from cooking.
- Fill the tart: Pour the chocolate filling into the cooled tart crust, smoothing the top with a spatula.
- Bake the tart for 25-30 minutes or until the filling is set but still slightly wobbly in the center. Allow to cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Serve: Before serving, garnish with chopped hazelnuts, dark chocolate shavings, and a sprinkle of sea salt if desired. Slice and enjoy your decadent chocolate hazelnut tart!
This tart is best enjoyed chilled and can be stored in the refrigerator for up to a week. Perfect for impressing family and friends with its rich flavors and beautiful presentation!