There’s something truly irresistible about the combination of chocolate and hazelnuts. Whether in classic confections like gianduja or in the ever-popular chocolate hazelnut spread, this pairing has won hearts worldwide. Today, we’re bringing that indulgence to your kitchen with these Chocolate Hazelnut Tarts—a delightful treat with a buttery crust, velvety chocolate ganache, and crunchy toasted hazelnuts.
This recipe is perfect for dinner parties, special celebrations, or simply satisfying your chocolate cravings. Read on for a step-by-step guide to making these luxurious tarts, along with tips, variations, and serving suggestions to elevate your dessert experience.
Ingredients You’ll Need
Before we begin, gather the following ingredients for both the tart crust and the chocolate hazelnut filling.
For the Tart Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 1/4 cup (30g) powdered sugar
- 1 large egg yolk
- 1/2 teaspoon salt
- 2 tablespoons cold water
For the Chocolate Hazelnut Filling:
- 8 oz (225g) dark chocolate (at least 60% cocoa), finely chopped
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) whole milk
- 2 tablespoons unsalted butter
- 1/4 cup (75g) chocolate hazelnut spread
- 1/2 teaspoon vanilla extract
- 1/2 cup (60g) toasted hazelnuts, roughly chopped
- Pinch of salt
Step-by-Step Instructions
Step 1: Prepare the Tart Crust
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt.
- Cut in the Butter: Add the cubed butter and use a pastry cutter (or your fingertips) to work it into the flour until the mixture resembles coarse crumbs.
- Incorporate the Egg Yolk: Add the egg yolk and mix with a fork. Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Chill the Dough: Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- Roll Out & Bake: Roll the dough on a floured surface and fit it into tart molds. Prick the bottom with a fork and freeze for 15 minutes. Preheat the oven to 350°F (175°C), then bake for 12-15 minutes until golden brown. Let it cool completely.
Step 2: Make the Chocolate Hazelnut Filling
- Heat the Cream & Milk: In a small saucepan, warm the heavy cream and milk over medium heat until just steaming. Do not boil.
- Melt the Chocolate: Pour the warm mixture over the chopped chocolate and let sit for 2 minutes. Stir until smooth.
- Add Butter & Flavorings: Stir in the butter, chocolate hazelnut spread, vanilla extract, and a pinch of salt.
- Incorporate Hazelnuts: Fold in half of the toasted hazelnuts for a nutty crunch.
Step 3: Assemble the Tarts
- Pour the chocolate hazelnut filling into the cooled tart shells, smoothing the tops with a spatula.
- Sprinkle the remaining toasted hazelnuts over the tarts.
- Refrigerate for at least 2 hours to allow the filling to set.
Tips for the Perfect Chocolate Hazelnut Tarts
- Use high-quality chocolate for the best flavor and smoothest texture.
- Chill the dough properly before rolling to prevent shrinkage while baking.
- Don’t overbake the tart shells—they should be golden and crisp, not overly browned.
- Let the ganache cool slightly before pouring it into the crust to prevent sogginess.
- For an extra glossy finish, lightly brush the top with melted chocolate before serving.
Variations to Try
Want to customize your Chocolate Hazelnut Tarts? Try these variations:
- Salted Caramel: Drizzle homemade salted caramel sauce over the chocolate filling before it sets.
- Espresso Infusion: Add a teaspoon of espresso powder to the ganache for a mocha twist.
- White Chocolate Version: Swap dark chocolate for white chocolate and add an extra pinch of salt to balance the sweetness.
- Nut-Free Option: Replace hazelnuts with crispy rice cereal for a delightful crunch without nuts.
How to Serve & Store
Serving Suggestions
- Garnish with a light dusting of cocoa powder or powdered sugar.
- Serve with a scoop of vanilla or hazelnut ice cream.
- Pair with a cup of espresso or a glass of dessert wine.
Storage Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze unfilled tart shells for up to 3 months.
- Allow chilled tarts to sit at room temperature for 10 minutes before serving for the best texture.
Final Thoughts
These Chocolate Hazelnut Tarts are the epitome of indulgence—crunchy, creamy, and packed with rich flavors. Whether you’re making them for a special event or as a weekend treat, this foolproof recipe ensures a show-stopping dessert every time. Give it a try, and don’t forget to share your results!
Chocolate Hazelnut Tarts
Description
These decadent Chocolate Hazelnut Tarts feature a crisp, buttery tart shell filled with a luscious chocolate ganache infused with roasted hazelnuts. Topped with crunchy hazelnut pieces and a glossy chocolate glaze, this dessert is perfect for any occasion. The rich, nutty flavor combined with smooth, velvety chocolate makes these tarts an irresistible treat.
Ingredients
For the Tart Shell:
For the Chocolate Hazelnut Filling:
For the Chocolate Glaze & Toppings:
Instructions
Prepare the Tart Shells
- In a mixing bowl, whisk together the flour, powdered sugar, and salt. Add cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs. Mix in the egg yolk and cold water until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes. Roll out the chilled dough and cut into circles to fit tartlet molds. Press the dough into the molds and prick the bottom with a fork. Preheat oven to 180°C (350°F) and blind bake for 15 minutes with pie weights, then another 5 minutes without them until golden. Allow tart shells to cool completely before filling.
Make the Chocolate Hazelnut Filling
- Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Pour over the chopped dark chocolate and let sit for 1 minute. Stir gently until smooth and fully melted. Mix in ground hazelnuts, butter, honey, and vanilla extract until well combined. Pour the ganache into the cooled tart shells and refrigerate for 1 hour until set.
Prepare the Chocolate Glaze
- Heat heavy cream and pour over chopped dark chocolate. Stir until smooth and glossy. Add hazelnut spread for extra flavor (optional). Spread a thin layer of glaze over the chilled tarts and top with chopped hazelnuts. Let set in the refrigerator for another 30 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 771.48kcal
- % Daily Value *
- Total Fat 58.94g91%
- Saturated Fat 30.64g154%
- Trans Fat 0.44g
- Cholesterol 122.29mg41%
- Sodium 215.75mg9%
- Potassium 418.35mg12%
- Total Carbohydrate 57.81g20%
- Dietary Fiber 5.76g24%
- Sugars 29.01g
- Protein 9.42g19%
- Vitamin A 319.82 IU
- Vitamin C 0.98 mg
- Calcium 80.68 mg
- Iron 5.02 mg
- Vitamin D 0.71 IU
- Vitamin E 3.86 IU
- Vitamin K 6.28 mcg
- Thiamin 0.31 mg
- Riboflavin 0.28 mg
- Niacin 2.23 mg
- Vitamin B6 0.15 mg
- Folate 33.66 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 205.86 mg
- Magnesium 106.15 mg
- Zinc 1.77 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Store the tarts in an airtight container in the refrigerator for up to 3 days.
- For a richer flavor, use high-quality dark chocolate (at least 70% cocoa).
- You can substitute hazelnuts with almonds for a different variation.
- Serve with a scoop of vanilla ice cream for an extra indulgent treat.
