One of the great mysteries of life is how one of the most delicious tart is also the easiest to make. I’m talking about silky, melt in your mouth creamy deliciousness studded with roasted hazelnuts just barely held together by a buttery biscuit base. A very small slice and everything’s all right. I came across this recipe of Hazelnut and Chocolate Tart a very long time ago, from a packet of cream cheese. Over the years, I have simplified the process, and it will be one of easiest thing you will ever make. Be prepared for the accolades, it’s that good! Best of all, it practically makes itself.

Love the sound of Chocolate and Easy? Here’s another chocolate goodness for you to try. Very easy and very chocolatey in this Kladkaka Swedish Chocolate Cake.

What you need to make this Hazelnut and Chocolate Tart

Hazelnuts – I use blanched skinless hazelnuts for this. If you can find roasted ones, even better as you won’t need an oven. However, I’m one of those who find joy in inhaling cooking smells specially roasted nuts.
Fridge/Pantry – Plain Biscuits such as Nice or Arrowroot ( I prefer Malt O Milk), Butter, Hazelnut Spread like Nutella, Cream Cheese (spreadable is easier to mix but you can use whatever you have), Pure Cream and Dark Chocolate with at least 40% Cocoa. I like my Chocolate bittersweet so I use 70%.
You also need a greased 23cm diameter springform pan or a 35x12cm rectangular tart tin with a removable bottom. Having said that, it is possible to make this in a regular cake pan and I have done so without any problem. All you need to do is line the baking tin with a circle of baking paper, so the tart comes off the pan easily.

Easy does it..

To make the base, process the biscuits into crumbs. Mix with melted butter and press into the bottom of a greased springform pan. Use the bottom of a drinking glass to level it.
Toast the hazelnuts and chop coarsely. Set aside.
To make the filling, combine cream and cream cheese and heat on low. Whisk until smooth. Remove from heat when bubbles appear, just when the cream is just about to boil.
Add the chopped chocolate to the cream. Set aside for 2 minutes then stir until smooth and all the chocolate is melted. Stir in the hazelnut spread and fold thru chopped hazelnuts, reserving a small handful to scatter on the top. Pour the mixture over the prepared biscuit base. Level the top with an angled spatula and sprinkle the reserved chopped hazelnuts.
Chill in the fridge until set about 3 hours. Easy eh?

And while I’ve got your attention, if you have any comments even just to say hello, please do so via the comments section below. I would love to hear from you.