Chocolate Hazelnut Tart with Sea Salt Recipe

Prep Time 30 mins

Cook Time 25 mins

Rest Time 2 mins

Total Time 57 mins

Cooking Method: Baking

Courses: Desserts

Difficulty: Intermediate

Cooking Temp: 175 C

Best Season: All Seasons

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

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 (e.g., 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 or gold leaf for decoration

Instructions

Prepare the Tart Dough

1
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

2
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

3
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

4
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

5
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

6
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.

Keywords: chocolate dessert, tart recipe, hazelnut ganache, sea salt chocolate, elegant dessert

Read it online: https://petitepanini.com/recipe/chocolate-hazelnut-tart-with-sea-salt-recipe/