Decadent Chocolate Hazelnut Tart
Oh my dear, this tart. I have made this Decadent Chocolate Hazelnut Tart for birthdays, quiet Sunday afternoons, and for the children when they came home with skinned knees and tired hearts. The very first time I baked it I remember my little ones gathered on the kitchen chairs, noses pressed to the counter, waiting for the first slice. It became our small celebration whenever life needed a little brightening. This recipe has the kind of warmth that comes from years of making it, then making it again and changing nothing but the joy around the table. The crust is tender and buttery, the filling is silky and rich, and the hazelnut rounds everything out with a toast that makes you close your eyes. When you serve it, people slow down. They breathe. They remember. That is why I always turn to it when I want to feed both body and soul. You do not have to be perfect to make something perfect for the people you love. I will walk you through each step like I am right beside you, with a cup of tea and a damp dish towel over my arm. There will be little bits of flour on your fingers and that is all right. Those are the marks of a kitchen that has been used with love. So roll up your sleeves, my dear. This tart takes a little patience, but it gives a lifetime of smiles. Keep your heart light and your hands steady. You can do this. I know you can.
Ingredients
- 1 1/4 cups All-purpose flour
- 3 tbsp Powdered sugar
- 8 tbsp Unsalted butter, cold and cut into small cubes
- 1 large Large egg yolk, if you can let it rest on the counter for a bit that is always best
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 3 tbsp Whole hazelnuts, toasted and skins rubbed off, finely chopped
- 8 oz Bittersweet chocolate, roughly chopped (60 70% cacao)
- 3/4 cup Heavy cream
- 1/3 cup Hazelnut spread or hazelnut paste for a deeper flavor
- 2 large Large eggs, room temperature if you can
- 2 tbsp Granulated sugar
- 2 tbsp Unsalted butter, melted and slightly cooled
- 1 tsp Vanilla extract
- 1/4 tsp Coarse sea salt or flaky salt for sprinkling
- 2 tbsp Toasted hazelnuts, chopped, for garnish
- 1 tsp Unsweetened cocoa powder, for dusting
Instructions
First, preheat your oven to 350°F (175°C). Find a 9 inch tart pan with a removable bottom and lightly butter the sides. That helps later when we want the tart to look proud on the plate.
Now let us make the crust. Into a medium bowl put the flour, powdered sugar, and salt. Take the cold cubes of butter and, using your fingertips, press them into the flour. Imagine you are playing a quiet little piano. Keep going until the mixture looks like small peas and tiny crumbs. There is no rush my dear. Some butter bits can remain, that is perfectly fine.
Stir in the chopped toasted hazelnuts. Make a well in the center and add the egg yolk and vanilla. Bring the dough together with a fork, then use your hands to gently press it into a ball. If it feels too dry, add a teaspoon of cold water at a time. If it is sticky, dust a little flour on your hands. Wrap the dough in plastic and chill in the refrigerator for 20 minutes. This resting helps the butter relax and keeps the crust tender.
Once chilled, roll the dough between two sheets of parchment paper into a circle a little larger than your tart pan. Flip it into the pan, pressing gently into the edges and trimming the excess. Prick the base a few times with a fork. Put a piece of parchment on top and fill with pie weights or dried beans.
Blind bake the crust for 15 minutes with the weights, then remove the parchment and weights and bake another 8 10 minutes until the crust is lightly golden. Your kitchen will smell like buttery heaven. Let the crust cool slightly while you make the filling.
To make the filling, place the chopped chocolate in a heatproof bowl. In a small saucepan warm the heavy cream until it is steaming and small bubbles form around the edge. Pour the hot cream over the chocolate and let it sit for a minute. Then stir gently until the chocolate is melted and silky smooth. Add the hazelnut spread and stir until combined.
In a separate bowl whisk the eggs and sugar together until just combined and slightly lightened. Slowly whisk a few tablespoons of the warm chocolate mixture into the eggs to temper them, then whisk the egg mixture into the rest of the chocolate. Stir in the melted butter and vanilla. The filling should be glossy and smooth.
Pour the filling into the warm crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any tiny air bubbles. Sprinkle the chopped toasted hazelnuts over the top and a light pinch of flaky sea salt. Bake in the oven at 325°F (160°C) for 18 22 minutes. The center should still have a little wobble like a soft custard. Oh my goodness, your kitchen will smell simply heavenly right about now.
Allow the tart to cool completely on a rack, then chill in the refrigerator for at least 2 hours so the filling sets to that beautiful sliceable texture. Dust with a little cocoa powder before serving if you like. When you slice it, wipe the knife between cuts for neat pieces. Serve with a dollop of whipped cream or a scoop of vanilla ice cream if you wish.
If you have any leftovers they keep nicely in the refrigerator for 3 days, though truth be told this rarely lasts that long in my house. When you serve it, tell the people you love that you made it for them. That is the secret ingredient.
Cooking Tips
- 💡Nana's Little Notes: If your dough is sticky, pop it back in the fridge for 10 minutes. Cold dough is far easier to handle and it will make a flakier crust.
- 💡Nana's Little Notes: Toast your hazelnuts in a 350°F oven for 8 10 minutes until fragrant. Rub them in a clean towel to remove the skins. That toasty smell is pure magic.
- 💡Nana's Little Notes: When melting chocolate, use a warm bowl and pour hot cream over the chocolate rather than heating chocolate directly. That keeps it silky and smooth.
- 💡Nana's Little Notes: Do not overbake the filling. It should wobble like a gentle custard in the center when it comes out. It will set as it cools.
- 💡Nana's Little Notes: For a nuttier bite use hazelnut paste instead of hazelnut spread and add an extra tablespoon of chopped toasted hazelnuts to the filling.
Nutritional Information
Per serving
May this tart do for your table what it has done for mine. May it bring a pause in a busy day, a shared smile, and a sense of comfort that wraps everyone up warm. When you pass a slice across the table remember you are handing down a small piece of sweetness and care. Be kind to yourself as you learn. Take your time. Enjoy every moment. Wrap your family in love and know that I am cheering you on from my little kitchen.
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