Description
This sophisticated hazelnut chocolate tart features a crisp, cocoa-infused crust filled with a silky, decadent ganache and topped with crunchy toasted hazelnuts. Designed for the home kitchen, this recipe balances elegant flavors with ease of preparation. It is the perfect restaurant-quality dessert to impress guests at any special occasion, offering a deep, complex flavor profile that holds its shape beautifully while remaining smooth and indulgent in every bite.
Ingredients
200 g all-purpose flour
30 g unsweetened cocoa powder
75 g powdered sugar
2 g fine salt
115 g cold unsalted butter, cubed
1 large egg yolk
250 g semisweet chocolate, finely chopped
240 ml heavy cream
100 g chocolate hazelnut spread
80 g toasted hazelnuts, roughly chopped
Instructions
Preheat your oven to 175°C (350°F) and grease a 23 cm tart pan.
Whisk flour, cocoa powder, powdered sugar, and salt in a bowl.
Rub the cold butter into the dry mixture until it resembles coarse crumbs.
Add the egg yolk and 15 ml of cold water, mixing until a dough forms.
Wrap the dough and refrigerate for 20 to 30 minutes.
Roll out the dough and press into the tart pan, trimming the edges.
Blind-bake the crust for 15-20 minutes until crisp.
Heat the heavy cream until just simmering, then pour over the chopped chocolate and hazelnut spread.
Whisk the ganache until smooth and glossy.
Pour the filling into the cooled crust and sprinkle with toasted hazelnuts.
Refrigerate for at least 2 hours until the ganache is set before serving.
Notes
Use Dutch-processed cocoa for a richer color. Ensure the crust is completely cool before adding the warm ganache to prevent it from becoming soggy. Store in the refrigerator for up to 3 days.
- Prep Time: 45
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 110mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg