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Chocolate Hazelnut Tart Recipe – Rich, Creamy, and Irresistibly Delicious

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A rich and creamy Chocolate Hazelnut Tart featuring a buttery biscuit and hazelnut crust filled with silky dark chocolate hazelnut ganache. This elegant no-bake dessert is finished with roasted hazelnuts for extra crunch.

Ingredients

  • 60 g unsalted butter, melted
  • 200 g biscuit crumbs (Digestive biscuits or Graham crackers)
  • 60 g ground hazelnuts
  • Pinch of salt
  • 300 g heavy cream (36% fat), very cold
  • 250 g Callebaut dark chocolate callets
  • 120 g hazelnut butter
  • Roasted hazelnuts, for decoration

Instructions

  1. Melt the unsalted butter in the microwave and allow it to cool slightly.
  2. Prepare the biscuit crumbs using a food processor or by crushing the biscuits in a zip-top bag with a rolling pin. Grind the hazelnuts finely if necessary.
  3. Combine the biscuit crumbs, ground hazelnuts, melted butter, and salt in a mixing bowl. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
  4. Press the mixture firmly and evenly into the base and sides of a 20 cm (8-inch) loose-bottom tart tin. If the mixture is too soft, refrigerate it for a few minutes before continuing.
  5. Place the prepared crust in the freezer while making the filling.
  6. Place the dark chocolate callets and hazelnut butter in a heatproof bowl.
  7. Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Do not boil vigorously.
  8. Pour the hot cream over the chocolate and hazelnut butter. Allow it to stand briefly, then stir until completely melted, smooth, and glossy. Alternatively, blend carefully with a hand blender.
  9. Remove the crust from the freezer and pour the chocolate hazelnut ganache into it. Smooth the surface with an offset spatula.
  10. Refrigerate the tart for at least 4 hours, or until the ganache is completely set.
  11. Carefully remove the tart from the tin, decorate with roasted hazelnuts, slice, and serve chilled.

Notes

  • Use a 20 cm (8-inch) loose-bottom tart tin for easy removal.
  • Digestive biscuits or Graham crackers are suitable for the crust.
  • Use pure hazelnut butter or hazelnut paste rather than sweetened chocolate hazelnut spread.
  • High-quality dark chocolate produces the best flavor and ganache texture.
  • Make sure the cream is hot enough to melt the chocolate without boiling vigorously.
  • Refrigerate for at least 4 hours to ensure the filling sets properly.
  • For clean slices, warm a sharp knife in hot water and wipe it dry between cuts.
  • Store covered in the refrigerator for up to 4 days.
  • Decorate with chopped roasted hazelnuts or chocolate shavings before serving.
  • Nutrition values are estimates and may vary depending on the biscuits, chocolate, and hazelnut butter used.

Nutrition

Find it online: https://yumfamilyrecipes.com/chocolate-hazelnut-tart-recipe-rich-creamy-and-irresistibly-delicious/