Few flavor combinations rival the timeless pairing of chocolate and hazelnut. Add a sprinkle of flaky sea salt, and you’ve elevated it into a dessert masterpiece. This Chocolate Hazelnut Tart with Sea Salt isn’t just another sweet dish — it’s a stunning showpiece that blends luxury and comfort in every bite.
The crisp hazelnut crust offers a buttery, nutty base that perfectly complements the silky dark chocolate ganache filling. The finishing touch — a light sprinkle of sea salt — heightens the flavors, adding depth and a touch of sophistication.
Whether you’re baking for a family gathering, a festive dinner, or just to treat yourself, this tart will quickly become your go-to recipe when you want to impress.
In this post, we’ll walk through everything you need to know: from creating the perfect tart crust and smooth ganache to expert tips, variations, and serving ideas.
Why You’ll Love This Chocolate Hazelnut Tart with Sea Salt
This tart isn’t just visually stunning — it’s deeply satisfying on every level. Here’s why home bakers and dessert lovers adore it:
- Balanced Flavors: The bittersweet chocolate and nutty hazelnuts pair beautifully with the delicate saltiness of sea salt flakes.
- Beautiful Texture: A crisp, buttery crust meets a velvety ganache that melts in your mouth.
- Elegant Presentation: Perfect for parties, date nights, and festive occasions.
- Customizable Recipe: You can tweak the chocolate intensity, add a caramel layer, or use homemade hazelnut spread for an artisanal touch.
- Surprisingly Simple: Despite its sophisticated look, this tart is beginner-friendly with clear, achievable steps.
Ingredients You’ll Need
This recipe uses simple, high-quality ingredients that come together beautifully. Always choose the best chocolate and hazelnuts you can find — they make all the difference in flavor and texture.
For the Tart Shell
- 1 ¼ cups all-purpose flour (sifted)
- ½ cup ground hazelnuts (lightly toasted)
- ⅓ cup powdered sugar
- ¼ tsp salt
- 115 g unsalted butter (cold, cubed)
- 1 large egg yolk
- 1–2 tbsp cold water (as needed)
For the Chocolate Hazelnut Filling
- 200 g dark chocolate (60–70% cocoa, finely chopped)
- ½ cup chocolate hazelnut spread (Nutella or homemade)
- ¾ cup heavy cream
- 2 tbsp unsalted butter (softened)
- 1 tsp pure vanilla extract
For Garnish
- ¼ cup toasted hazelnuts (roughly chopped)
- Flaky sea salt (for sprinkling)
- Optional: chocolate curls, gold leaf, or cocoa powder dusting
Equipment Checklist
Before you start, make sure you have the right tools on hand. Preparation makes baking stress-free and ensures consistent results.
- Mixing bowls (various sizes)
- Food processor or pastry cutter
- Measuring cups and spoons
- Rolling pin
- 9-inch tart pan with removable bottom
- Saucepan
- Whisk or spatula
- Parchment paper
- Pie weights or dried beans
- Wire cooling rack
Step-by-Step Instructions
Step 1: Make the Hazelnut Tart Crust
The crust forms the foundation of your tart, so it’s worth doing it right.
In a large mixing bowl, whisk together the flour, ground hazelnuts, powdered sugar, and salt. Add cold butter cubes and use a pastry cutter (or your fingertips) to rub the butter into the dry mixture until it resembles coarse crumbs.
Next, add the egg yolk and a tablespoon of cold water. Mix gently until the dough begins to hold together. If it’s still crumbly, add another teaspoon or two of cold water. Avoid overworking — you want the dough tender, not tough.
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the butter firm up, which ensures a flaky, crisp crust later.
Step 2: Roll Out and Shape the Dough
Once chilled, lightly flour your work surface and roll the dough into a ⅛-inch-thick circle, about 11 inches in diameter. Carefully lift it into your tart pan, pressing gently into the edges. Trim excess dough and prick the base with a fork — this prevents air bubbles during baking.
Chill again for 15 minutes to help the dough maintain its shape in the oven.
Step 3: Blind Bake the Crust
Preheat your oven to 175°C (350°F).
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for another 10 minutes, or until the crust turns a light golden brown.
Set aside on a wire rack to cool completely before adding the filling.
Step 4: Prepare the Chocolate Hazelnut Ganache
Ganache is where the magic happens — smooth, glossy, and indulgent.
Place your chopped dark chocolate in a large heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to steam (but not boil). Pour the hot cream over the chocolate and let it sit for 1–2 minutes to melt.
Using a spatula, gently stir until you have a smooth, shiny ganache. Add butter, hazelnut spread, and vanilla extract, stirring until completely combined. The result should be silky, rich, and deeply aromatic.
Step 5: Assemble the Tart
Pour the warm ganache into the cooled tart shell. Smooth the top with an offset spatula for an even surface.
Tap the tart gently on the counter to release any trapped air bubbles. Sprinkle chopped toasted hazelnuts along the edges for crunch and visual appeal.
Refrigerate for at least 2 hours, or until the ganache is firm to the touch.
Step 6: Finish with Sea Salt and Serve
Right before serving, sprinkle a light dusting of flaky sea salt across the surface. This simple touch elevates the tart, enhancing the chocolate flavor and balancing sweetness.
For a clean presentation, slice using a sharp knife warmed under hot water and wiped dry before each cut.
Serve slightly chilled or at room temperature for the best texture and taste.
Serving Suggestions
This Chocolate Hazelnut Tart with Sea Salt is decadent on its own, but if you’d like to take it further, here are a few serving ideas:
- Pair with a scoop of vanilla bean ice cream or coffee gelato.
- Drizzle with salted caramel sauce for extra indulgence.
- Add a dollop of whipped cream and sprinkle crushed hazelnuts on top.
- Serve alongside a fresh espresso or cappuccino for a café-style dessert experience.
If you’re serving it for guests, dust a little cocoa powder on the plate for that elegant patisserie-style presentation.
Tips for Success
Even simple recipes can benefit from a few professional tricks.
- Use good-quality chocolate: The flavor of your ganache depends entirely on your chocolate, so choose one you’d happily eat on its own.
- Keep ingredients cold for the crust: Cold butter equals flaky pastry.
- Don’t skip the chilling: Both before and after baking — it helps retain structure.
- Avoid overmixing the dough: Too much handling makes the crust dense instead of crisp.
- Slice cleanly: A warm knife ensures smooth, photo-worthy slices every time.
Variations You Can Try
The beauty of this tart is its versatility. You can customize it to suit your taste or occasion.
1. Salted Caramel Layer
Spread a thin layer of salted caramel on the tart base before pouring the ganache for a sweet-salty twist.
2. Raspberry Surprise
Add a layer of raspberry jam for a fruity, tangy contrast to the rich chocolate.
3. Vegan Version
Swap dairy cream for coconut cream, butter for vegan butter, and use dairy-free dark chocolate. The flavor stays luscious and indulgent.
4. Coffee-Infused Ganache
Add a teaspoon of instant espresso powder to the ganache for a mocha-inspired tart.
5. Mini Tartlets
Make smaller individual tarts using mini pans — perfect for parties or afternoon tea.
How to Store and Freeze
- Refrigeration: Store in an airtight container for up to 4 days. Let it rest at room temperature for 15–20 minutes before serving.
- Freezing: Freeze the unfilled tart shell for up to 1 month, or the fully prepared tart (well-wrapped) for up to 2 weeks. Thaw overnight in the fridge.
Why Sea Salt Makes All the Difference
Salt is often underrated in desserts, but it’s what transforms a good dish into a great one. The flaky sea salt in this recipe cuts through the sweetness, accentuates the chocolate’s depth, and makes every flavor pop. It’s a small touch with big impact — especially when paired with nutty richness.
Perfect for Every Occasion
This Chocolate Hazelnut Tart with Sea Salt fits seamlessly into any event or season:
- Valentine’s Day: Elegant and indulgent for romantic dinners.
- Winter Gatherings: Cozy up with its rich, comforting flavor.
- Party Dessert: Slice into small wedges for a chic finger-food option.
- Festive Tables: Beautiful enough to replace the traditional pie at Christmas or Eid celebrations.
Final Thoughts
There’s something truly special about a dessert that combines elegance, balance, and comfort — and this Chocolate Hazelnut Tart with Sea Salt does just that. It’s sophisticated yet simple, rich yet not overpowering, and always leaves an impression.
Every element — from the buttery hazelnut crust to the silky ganache and the light kiss of sea salt — tells a story of texture and flavor harmony.
Chocolate Hazelnut Tart with Sea Salt Recipe
Description
Indulge in the rich, velvety goodness of this Chocolate Hazelnut Tart with Sea Salt — a luxurious dessert that perfectly balances sweet and salty flavors. The buttery, crisp hazelnut crust is filled with a silky smooth chocolate ganache made from dark chocolate and toasted hazelnut spread, finished with a sprinkle of flaky sea salt for the ultimate touch. Perfect for dinner parties, celebrations, or cozy weekend baking, this tart is a showstopper that melts in your mouth with every bite.
Ingredients
For the Tart Base
For the Chocolate Hazelnut Filling
For Garnish
Instructions
Prepare the Tart Dough
- In a large mixing bowl, combine flour, ground hazelnuts, powdered sugar, and salt. Add cold, cubed butter and rub it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk and a tablespoon of cold water, mixing until the dough comes together. If it’s too dry, add a bit more water, one teaspoon at a time.
Chill and Roll the Dough
- Shape the dough into a flat disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes. Once chilled, roll out the dough on a lightly floured surface into a circle about ⅛-inch thick. Carefully place it into a 9-inch tart pan with a removable bottom, pressing it gently into the edges. Trim any excess dough and prick the base with a fork.
Blind Bake the Tart Shell
- Preheat your oven to 175°C (350°F). Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper. Bake for another 10 minutes until the crust is golden brown. Let it cool completely on a wire rack before adding the filling.
Make the Chocolate Hazelnut Ganache
- In a small saucepan, heat the heavy cream over medium heat until it begins to steam (do not boil). Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir gently until smooth and glossy. Add the butter, hazelnut spread, and vanilla extract. Stir until everything is fully combined and silky.
Assemble the Tart
- Pour the warm ganache mixture into the cooled tart shell, spreading it evenly with an offset spatula. Tap the tart gently on the counter to remove any air bubbles. Sprinkle chopped toasted hazelnuts around the edge for added crunch.
Chill and Serve
- Refrigerate the tart for at least 2 hours, or until the ganache is firm to the touch. Just before serving, sprinkle a few flakes of sea salt on top. Slice with a warm knife for clean cuts and serve slightly chilled or at room temperature.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: The tart shell can be baked ahead and frozen (unfilled) for up to 1 month.
- Variation: Try adding a layer of raspberry jam or caramel beneath the ganache for a flavor twist.
- Tip: Use high-quality dark chocolate for a richer, smoother ganache texture.
- Serving Suggestion: Pair with a scoop of vanilla ice cream or freshly brewed espresso for a perfect dessert moment.
