If you’re looking to impress with a show-stopping dessert that’s rich, elegant, and surprisingly doable at home, Hazelnut Chocolate Tart with Candied Hazelnuts is it. Smooth, luxurious chocolate filling nestled in a buttery hazelnut crust and topped with golden, glossy candied hazelnuts — this tart delivers pure indulgence in every bite.
Perfect for special occasions, holiday tables, or when you simply want to treat yourself, this dessert is as beautiful as it is delicious.
1. Why You’ll Love Hazelnut Chocolate Tart with Candied Hazelnuts
This tart offers everything you could want in a special dessert:
- Luxurious Texture: Silky chocolate ganache contrasted with a nutty, crumbly crust.
- Elegant Presentation: Glossy candied hazelnuts make it stunning enough for any event.
- Rich, Deep Flavor: Toasted hazelnuts and dark chocolate are a classic, irresistible pairing.
- Surprisingly Simple: Each component is easy to make with clear, straightforward steps.
- Make-Ahead Friendly: Perfect for prepping ahead of time for stress-free entertaining.
2. Ingredients You’ll Need for Hazelnut Chocolate Tart with Candied Hazelnuts
This dessert uses rich, high-quality ingredients for unforgettable flavor:
For the Hazelnut Crust:
- All-Purpose Flour: 1 cup
- Ground Hazelnuts: 1/2 cup (or finely processed whole hazelnuts)
- Powdered Sugar: 1/4 cup
- Salt: 1/4 teaspoon
- Butter: 1/2 cup (unsalted, cold and cubed)
- Egg Yolk: 1 large
- Ice Water: 1–2 tablespoons (if needed)
For the Chocolate Filling:
- Dark Chocolate: 8 oz (70% cacao recommended, finely chopped)
- Heavy Cream: 1 cup
- Butter: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Pinch of Salt
For the Candied Hazelnuts:
- Whole Hazelnuts: 1/2 cup
- Granulated Sugar: 1/2 cup
- Water: 2 tablespoons
3. Step-by-Step Instructions for Making Hazelnut Chocolate Tart with Candied Hazelnuts
1. Make the Hazelnut Crust:
Preheat the oven to 350°F (175°C).
In a bowl, whisk together the flour, ground hazelnuts, powdered sugar, and salt.
Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Mix in the egg yolk until the dough just comes together. Add a splash of ice water if needed.
Press the dough into a 9-inch tart pan with a removable bottom.
Prick the bottom with a fork and bake for 15–18 minutes until lightly golden. Let cool completely.
2. Prepare the Chocolate Filling:
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes, then stir gently until smooth.
Stir in the butter, vanilla extract, and a pinch of salt.
Pour the chocolate ganache into the cooled crust. Smooth the top with a spatula.
Refrigerate for at least 2 hours, or until set.
3. Make the Candied Hazelnuts:
Toast the hazelnuts in a dry pan over medium heat until fragrant. Remove the skins by rubbing them in a towel.
In a small saucepan, combine sugar and water over medium heat. Stir until dissolved, then stop stirring and cook until the syrup turns a golden caramel color.
Carefully add the hazelnuts and stir quickly to coat.
Transfer candied hazelnuts to a parchment-lined sheet to cool.
4. Assemble the Tart:
Once the tart is set, decorate the top with the candied hazelnuts. Arrange them artfully in clusters or scattered across the surface.
5. Serve:
Slice with a warm knife for clean cuts. Serve chilled or at room temperature for the ultimate melt-in-your-mouth experience.
4. Tips for the Best Hazelnut Chocolate Tart
- Use High-Quality Chocolate: The better the chocolate, the better the tart.
- Don’t Overwork the Dough: Mix just until the crust comes together for a tender texture.
- Let the Tart Set Properly: Refrigerate long enough so the ganache firms up completely.
- Handle Caramel Carefully: It’s very hot — use caution when making and working with candied hazelnuts.
- Slice with a Warm Knife: Run your knife under hot water, wipe dry, and slice for neat, clean pieces.
5. Serving Ideas for Hazelnut Chocolate Tart
This decadent tart pairs wonderfully with:
- Espresso or Coffee: The bitterness of coffee complements the rich chocolate.
- Whipped Cream: Lightly sweetened whipped cream adds a lovely contrast.
- Fresh Berries: A few raspberries or strawberries add brightness.
- Ice Cream: A scoop of vanilla or hazelnut ice cream makes it extra luxurious.
- Port or Dessert Wine: A little sip of something sweet enhances the chocolatey experience.
6. Nutritional Benefits (and Pure Indulgence)
While indulgent, this tart also offers some real ingredients:
- Heart-Healthy Fats: Dark chocolate and hazelnuts are rich in good-for-you fats.
- Antioxidants: Dark chocolate is packed with antioxidants that support heart health.
- Energy Boost: A small slice is deeply satisfying thanks to its richness.
- Gluten-Free Option: Substitute gluten-free flour to make the tart gluten-free without sacrificing taste.
- Homemade Goodness: No additives or preservatives — just real, delicious ingredients.
FAQs
- Can I make the crust ahead of time?
Yes! Bake the crust a day ahead and store at room temperature tightly wrapped. - Can I use milk chocolate instead of dark chocolate?
You can, but the tart will be sweeter and less intense. Adjust the sugar in the candied hazelnuts if needed. - How do I store the tart?
Keep it in the fridge, covered, for up to 4 days. Let it sit at room temperature for 10 minutes before serving. - Can I freeze Hazelnut Chocolate Tart?
Yes! Freeze slices individually for up to 1 month. Thaw in the fridge before eating. - What if I don’t have a tart pan?
A regular pie dish works, but a tart pan with a removable bottom gives the best presentation. - Do I have to candy the hazelnuts?
No. You can simply toast the hazelnuts and sprinkle them on top if you prefer. - Can I add other flavors to the ganache?
Definitely. A splash of hazelnut liqueur or a pinch of espresso powder would be delicious. - How thin should the crust be?
About 1/4 inch thick — not too thin, but not too thick that it overwhelms the filling. - What’s the best way to toast hazelnuts?
Roast them at 350°F (175°C) for about 8–10 minutes until fragrant, then rub off the skins with a towel. - Is this tart very sweet?
No — it’s balanced. The dark chocolate keeps it rich without being cloyingly sweet, especially with the nutty crust.
Hazelnut Chocolate Tart with Candied Hazelnuts is rich, elegant, and absolutely unforgettable. With its creamy filling, nutty crust, and sweet, crunchy topping, it’s a dessert that tastes just as impressive as it looks — a perfect centerpiece for any celebration or cozy gathering!