Indulgent Chocolate Hazelnut Tart

slices of chocolate hazelnut tart sit on a few white plates waiting to be served

When it comes to chocolate hazelnut tart, one slice is never enough and this delicious recipe will have guests coming back for more! Incredible served cool with a hot chocolate or coffee or even better served warm with a little whipped cream or vanilla ice cream.

This chocolate hazelnut tart recipe makes one large tart that serves around 10 people. The recipe can easily be tweaked and turned into chocolate hazelnut pie, or even chocolate hazelnut cookies

Wanna find out more? Let’s go nuts!

Baked Recipe | Chocolate Dessert Recipes | Desserts | Hazelnut Recipes | Chocolate | Tart Recipes | Afternoon Snack Recipes | Spanish Dessert Recipes

Serving:

10 people / 80 grams per person

 

Ready in:

Prep: 20 minutes

Cook: 30 minutes

Skill level:

Easy

Serve with:

Ice cream or fresh cream

 

What you’ll need to make chocolate hazelnut tart

For the biscuit base

  • 10.5 oz. (300 grams) of crushed digestive biscuits (or similar)
  • 1 tablespoon of all-purpose flour
  • 4.5 oz. (125 grams) of unsalted butter
  • 1 fl. oz. (30 ml) of sweet sherry (optional)
  • Pinch of salt
  • 3.5 oz. (100 grams) of 80% cocoa dark chocolate 

For the chocolate hazelnut tart filling

  • 7 oz. (200 grams) of shelled hazelnuts 
  • 10.5 oz. (300 grams) 80% cocoa dark chocolate, broken up into small chunks
  • 4.5 oz. (125 grams) of unsalted butter
  • 5 oz. (140 grams) confectioners sugar
  • Finely grated zest of 1 orange
  • 2 large eggs
  • 1 Tablespoon of flour
  • 3 Tablespoons of sweet sherry

Equipment needed for chocolate hazelnut tart

  • 10-inch (25cm) cake pan or tart pan with removable bottom. Sides only need to be around an inch high. 
  • Food processor for chopping the hazelnuts (optionally can be done with a knife)
  • Large 12-inch (30cm) mixing bowl with deep sizes around 6-8 inches. 
  • Microwave and small microwavable bowl (for melting the chocolate)

About This Recipe

If you’re looking for a perfect dessert to finish off a dinner party then look no further. This chocolate hazelnut tart recipe is easy to make and can be whipped up in under an hour. 

Use good quality dark chocolate with around 80% cocoa to really bring out the flavors and a little dash of sherry along with some freshly grated orange zest provide a delicious yet subtle flavor and aroma.

stacks of dark chocolate sit on a plate

Best dark chocolate to use for chocolate hazelnut tart

Whenever cooking with chocolate, it’s best to use dark chocolate, and the darker the better. For this recipe, I used 80% cocoa dark chocolate and it turned out fantastic and didn’t taste bitter at all. Optionally, you could use 60% cocoa just fine too, but any lower and your chocolate tart may appear a little pale and the chocolate taste won’t be as rich.

Can you use white chocolate instead?

Absolutely,  just be careful not to burn white chocolate during the melting process. White chocolate has a lot more sugar too so it burns easily if it gets too hot too fast.

Instead of melting your white chocolate in a microwave, use a pan with some hot water and place the bowl over the pan. The steam will gradually melt the chocolate. 

Make a chocolate tart crust

Another great way to ensure your base is firm while adding another subtle layer of flavor is to melt a little extra chocolate (dark, or white, or both!) and drizzle it onto the base before you add the filling.

a saucepan of melted chocolate sits on a white towel. molten chocolate drizzles from a wooden spoon into the pan.

Biscuit or baked pastry base?

The bottom line on bases; There are plenty of recipes out there that suggest using a cooked pastry base instead of a biscuit base. While both have been tried and tested in our kitchen, taste testers agree that using a biscuit base is better as it brings out the flavors of the tart better. 

Boost your biscuit base!

Add a dash of sherry into the biscuit base mixture and let it soak for a few hours. This adds a lovely yet subtle flavor to an already outstanding dessert! If you’re keen to go even nuttier, then add some finely chopped hazelnuts to the base to create the ultimate hazelnut tart crust.

slices of chocolate hazelnut tart sit on white plates waiting to be served

How to make Chocolate Hazelnut Tart

For the hazelnut tart crust

  • Crush the biscuits and add to a large bowl with the melted butter and salt. Mix well until the mixture begins to ball. 
  • Slowly add the sherry (if using) and flour and keep mixing until all ingredients are mixed well. You should have small balls of mixed ingredients. If the mixture is a little wet, add a touch more flour.
  • Add mixture evenly to the cake pan and use a glass to smooth out and press the mixture into the pan. If you’re using a ridged edge tart pan, press a little of the mixture into the edges to form a nice crust. 
  • Optional: Melt 3.5 oz (100 grams) of dark chocolate in a microwavable dish. Add to the microwave for 1 minute and stir every minute until the chocolate is liquid. Once liquid, drizzle the chocolate in small swirls over the base mixture. 
  • Cover the base with a plate and add to the fridge for an hour to set. 

For the chocolate and hazelnut filling

  • Preheat oven to 340°F (170°C).
  • Add the hazelnuts to a food processor and pulse for a minute or two until most are chopped fine. Leave a few nuts slightly more chunky. 
  • In a large bowl, add the sugar, melted butter, and orange zest together and whip until slightly fluffy. You should have gooey peaks that quickly fall back into the mixture when you remove the spoon. 
  • Next, add one egg, a little flour, and some of the sherry and continue to stir thoroughly. Add the second egg and a touch more flour and stir through. 
  • Melt the chocolate in the microwave and while waiting gradually fold in the crushed hazelnuts. Add the remaining sherry and mix through. The mixture will be dark in color and have a thick consistency that levels in the bowl. If the mixture is too thick, add a dash of water. 
  • Remove the biscuit base from the fridge and gently spoon the mixture into the base. It should level out by itself, or use a spoon to create an even layer of filling. Don’t worry if your mixture is lower than the tart base lip, it will expand and fluff up slightly while baking. 
  • Put in the oven and bake at 340°F (170°C) for 30 minutes. 
  • Once baked, remove from the oven and allow to cool before dusting with confectioners sugar. 

To serve: 

Best served warm with a café con leche and some fresh whipped cream or vanilla ice cream. 

A slice of chocolate hazelnut tart sits on a white plate
a plate of chocolate hazelnut tart sits beside a silver spoon on a white tablecloth

Tasty and Indulgent Chocolate Hazelnut Tart

Byron
This chocolate hazelnut tart recipe makes one large tart that serves around 10 people. The recipe can easily be tweaked and turned into chocolate hazelnut pie, or even chocolate hazelnut cookies.
5 from 3 votes
Prep Time 20 mins
Cook Time 30 mins
Resting time for base 1 hr
Total Time 1 hr 50 mins
Course afternoon tea, Dessert, Snack, treat
Cuisine dessert, spanish, warm
Servings 10 people
Calories 679 kcal

Equipment

  • 10-inch (25cm) cake pan or tart pan with removable bottom. Sides only need to be around an inch high.
  • Food processor for chopping the hazelnuts (optionally can be done with a knife)
  • Large 12-inch (30cm) mixing bowl with deep sizes around 6-8 inches.
  • Microwave and small microwavable bowl (for melting the chocolate)

Ingredients
  

For the biscuit base

  • 10.5 oz. 300 grams of crushed digestive biscuits (or similar)
  • 1 tablespoon of all purpose flour
  • 4.5 oz. 125 grams of unsalted butter
  • 1 fl. oz. 30 ml of sweet sherry (optional)
  • Pinch of salt
  • 3.5 oz. 100 grams of 80% cocoa dark chocolate

For the chocolate hazelnut tart filling

  • 7 oz. 200 grams of shelled hazelnuts
  • 10.5 oz. 300 grams 80% cocoa dark chocolate, broken up into small chunks
  • 4.5 oz. 125 grams of unsalted butter
  • 5 oz. 140 grams confectioners sugar
  • Finely grated zest of 1 orange
  • 2 large eggs
  • 1 Tablespoon of flour
  • 3 Tablespoons of sweet sherry

Instructions
 

  • For the hazelnut tart crust
  • Crush the biscuits and add to a large bowl with the melted butter and salt. Mix well until the mixture begins to ball.
  • Slowly add the sherry (if using) and flour and keep mixing until all ingredients are mixed well. You should have small balls of mixed ingredients. If the mixture is a little wet, add a touch more flour.
  • Add mixture evenly to the cake pan and use a glass to smooth out and press the mixture into the pan. If you're using a ridged edge tart pan, press a little of the mixture into the edges to form a nice crust.
  • Optional: Melt 3.5 oz (100 grams) of dark chocolate in a microwavable dish. Add to the microwave for 1 minute and stir every minute until the chocolate is liquid. Once liquid, drizzle the chocolate in small swirls over the base mixture.
  • Cover the base with a plate and add to the fridge for an hour to set.
  • For the chocolate and hazelnut filling
  • Preheat oven to 340°F (170°C).
  • Add the hazelnuts to a food processor and pulse for a minute or two until most are chopped fine. Leave a few nuts slightly more chunky.
  • In a large bowl, add the sugar, melted butter and orange zest together and whip until slightly fluffy. You should have gooey peaks that quickly fall back into the mixture when you remove the spoon.
  • Next, add one egg, a little flour and some of the sherry and continue to stir thoroughly. Add the second egg and a touch more flour and stir through.
  • Melt the chocolate in the microwave and while waiting gradually fold in the crushed hazelnuts. Add the remaining sherry and mix through. The mixture will be dark in color and have a thick consistency that levels in the bowl. If the mixture is too thick, add a dash of water.
  • Remove biscuit base from the fridge and gently spoon the mixture into the base. It should level out by itself, or use a spoon to create an even layer of filling. Don’t worry if your mixture is lower than the tart base lip, it will expand and fluff up slightly while baking.
  • Put in the oven and bake at 340°F (170°C) for 30 minutes.
  • Once baked, remove from the oven and allow to cool before dusting with confectioners sugar.

Nutrition

Serving: 100gCalories: 679kcalCarbohydrates: 55.1gProtein: 8.1gFat: 47.4gSaturated Fat: 23.5gCholesterol: 108mgSodium: 353mgPotassium: 286mgFiber: 3gSugar: 28.8gCalcium: 126mgIron: 3mg
Keyword cake, chocolate, hazelnuts, pie, sweet, tart, tasty
Tried this recipe?Let us know how it was!

Chocolate Hazelnut Tart – Tips and FAQs

How long does this recipe take to make?

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Resting time: 1 Hour
  • Total time: 1 hour, 50 minutes

How do you make chocolate hazelnut tart?

We’ve created a complete step-by-step recipe guide above. All you need to do is prepare your ingredients and follow each step at your own pace. This recipe takes around an hour to make, plus 1 hour of resting time. 

How long do chocolate tarts last in the fridge?

Your chocolate hazelnut tart will store for up to 5 days in the fridge. Always store in an airtight container. 

Can you freeze chocolate tarts?

Yes, you can freeze any finished chocolate tart or a portion of a tart. Wrap in kitchen film or use a freezable container for storage in the freezer. The chocolate tart will store in the freezer for up to 3 months.

Is chocolate hazelnut tart vegan?

No, this recipe contains ingredients made from animal products so it is not suitable for vegans. For a vegan alternative, substitute butter with olive oil and eggs with a plant-based thickening agent. 

Is chocolate hazelnut tart gluten-free?

For this recipe, we’ve used all-purpose flour to make the base. All-purpose flour contains wheat and is not considered gluten-free. To make this recipe gluten-free, substitute all-purpose flour with GF flour such as millet flour, rice flour, or Tapioca flour.

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slices of chocolate hazelnut tart sit on a few white plates waiting to be served

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