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Chocolate Hazelnut Tart

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  • Yield: one 10.25" tart 1x


  • Crust
  • 1 c. graham cracker, finely ground
  • 3/4 c. whole hazelnuts
  • 1/4 c. unsweetened cocoa powder
  • 4 tbsp. confectioners sugar
  • 5 tbsp. unsalted butter, melted
  • Filling
  • 1 1/4 c. heavy cream
  • 9 oz. bittersweet chocolate (no more than 65% dark)
  • 2 large eggs
  • 1 tbsp. vanilla extract
  • 1/4 tsp. salt
  • Glaze
  • 2 tbsp. heavy cream
  • 2 oz. bittersweet chocolate
  • 1 tbsp. honey
  • 1 tbsp. warm water
  • Garnish
  • 1 c. heavy cream


  1. Make crust. Preheat oven to 400° and toast hazelnuts for 8 minutes. Lower the temperature to 350°. Place hazelnuts on a paper towel. Cover with another paper towel and roll to remove shells. Blend in food processor until fine. In a bowl, mix together hazelnuts, graham crackers, cocoa powder, and confectioners sugar with melted butter. Press in bottom of tart pan. Bake for 10 minutes.
  2. Make filling. Bring heavy cream to a boil and pour over chocolate. Let sit for 5 minutes and then stir mixture until incorporated. Whisk in 2 eggs, vanilla, and salt. Pour mixture into the tart pan and bake for 20 minutes. Allow to cool for 1 hour.
  3. Make glaze. Bring heavy cream to a boil and pour over chocolate. Let sit for 3 minutes and stir until incorporated. Add water and honey. Stir. Pour mixture over tart and rotate until the glaze has covered the entire tart.
  4. Make garnish. Whip heavy cream until just stiff. Garnish and serve at room temperature.
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