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Hazelnut And Chocolate Tart

Hazelnut and Chocolate Tart

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.

Hazelnut and chocolate tart

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

Hazelnut 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..

Hazelnut and chocolate tart
  • 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.

Hazelnut and Chocolate Tart

Recipe by acmowlai
0.0 from 0 votes
Course: DessertCuisine: GlobalDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes

Silky Melt in your Mouth Chocolate Hazelnut Tart

Ingredients

  • Biscuit Base
  • 200g Plain Biscuits(Nice, Arrowroot or Malt O Milk)

  • 100g Butter,melted

  • Hazelnut Filling
  • 1 cup whole blanched Hazelnuts, skins removed

  • 1/2 cup Hazelnut Spread (Nutella or similar)

  • 1/2 cup Spreadable Cream Cheese(room temperature)

  • 1 cup Heavy Cream

  • 200g Dark Chocolate(at least 40% cocoa), chopped coarsely

Directions

  • Biscuit Base
  • Process the biscuits into crumbs using a food processor. Combine the crumbs with melted butter and mix thoroughly, then press into the bottom of a greased 23cm springform pan (or 35cmx12cm rectangular tart tin) . Use the bottom of a drinking glass to level the base.
  • Chill in the fridge while you prepare the filling.
  • Hazelnut Chocolate Filling
  • Place hazelnuts in a baking pan and bake at 160 for about 10 minutes or until the hazelnuts are golden. Alternatively you can buy pre roasted nuts. Chop the nuts coarsely and set aside.
  • Place cream and cream cheese in a saucepan. Whisk over low heat until smooth, without boiling. Remove from heat, and add the chopped chocolate. Set aside for 2 minutes , then stir until chocolate is melted. Add the hazelnut spread and mix thru until smooth. Fold thru the hazelnuts, reserving a small handful to scatter on the top.
  • Transfer the hazelnut mixture to the prepared biscuit base, smooth the top with a spatula then scatter the reserved chopped hazelnuts on top. Chill until firm about 3 hours.

Notes

  • Will keep in the fridge for a week, bring to room temperature before serving.

2 Comments

  1. Hi, di you have this recipe in grams or even oz? As cup size are not precise measurements? Also could this be halved? If so what size pan would be best?

    • Hi there,cup measurement in this case is okay as it’s not very precious. You can halve this recipe and use a 15cm diameter cake pan with loose bottom. I have used an ordinary cake pan but you have to line with baking paper so it comes off easily. Note this cake is very rich and you only need a skinny slice. I hope this helps. And enjoy making this!