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Chocolate Hazelnut Tart

A white plate with 2 slices of chocoalte tart topped with strawberries

Chocolate Hazelnut tart is my son’s favorite dessert.  In fact when he was asked what cake he wanted for his 21st, he asked for this.  

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I have to say I’m pretty fond of it too.  This is a recipe I learnt from my patisserie training days, and with just a few minor adjustments, and it’s now easy to reproduce in a home kitchen. It’s not a hard recipe, but great for learning about pastry.  If you want to impress your friends, this is one they’ll remember.  The best part is you can make it a couple of days in advance.

Can you make a chocolate hazelnut tart without nuts?

Yes you can. Simply make it without. It will still be delicious and decadent.

A table of sweet desserts, showcasing  the chocolate hazelnut tart.
Chocolate tart
A white plate with a slice of chocolate hazelnut tart

Chocolate Hazelnut Tart

5 from 2 votes

5 stars tells us you love the recipe

This is a rich chocolate dessert for all those chocolate lovers out there. Most welcome at a dinner party, or simply brunch with friends.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Difficulty Easy
Course Dessert
Cuisine French
Servings 6
Method Conventional


  • 1 Food Processor or Stand mixer


  • 250 g plain flour
  • 125 g icing sugar
  • 125 g butter chilled
  • 1 egg plus one yolk
  • 1/2 vanilla pot split and seeds scraped
  • Pinch of salt
  • 21 cm tart dish
  • 100 g milk chocolate
  • 200 g dark chocolate
  • 100 ml milk
  • 200 ml double cream
  • 2 eggs
  • 2 tbsp golden caster sugar
  • hand full of toasted hazelnuts
  • snow to dust Optional
  • tempered chocolate curls for decoration Optional


  • To make the pastry
  • Sift the flour, salt and icing sugar into a large bowl. Rub in the butter until breadcrumbs form. Or if you have warm hands use a food processor, I do.
  • Beat the egg add the vanilla seeds and pour into the flour/pastry mix. Mix into a dough by hand or if using the processor give it a quick whirl. without working too much.
  • Tip the pastry mix onto a sheet of cling film and square up as best as you can folding the sheet over the top to wrap up. chill for at least an hour in the fridge.
  • Heat the oven to 170°c fan or 190°c convection.
  • Roll the pastry so its no thicker than a 50°c piece and line the (greased or non stick) tart tin. (wrap any left over pastry and freeze till you need it, you've got 3 months with this one)
  • Blind bake for 10 to 20 mins depending on the tins you've chosen. Remove the beans and bake for a further 6 or 7 mins, the surface should no longer look raw. Then set aside to cool slightly.
  • Turn the oven down to 150°c or 130°c fan.
  • Put the chocolate in a large bowl. Bring the milk and cream to the boil in a thick bottom pan then immediately take off the heat. Slowly add to the chocolate, mixing slowly with a spatula. Once everything is mixed, whisk in the eggs and caster sugar. Pour through a sieve into a large jug.
  • Fill the pastry case almost to the top. drop in the hazelnuts pushing them down if needed, pop it in the oven and then top up the filling to just below the top.
  • Bake for 30 to 40 mins, or until the mix is set but still wobbly. Cool on a wire. Dust with snow, cocoa or incing sugar and pile high with chocolate curls. Best served cooled in my opinion. 😉
5 from 2 votes (2 ratings without comment)

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