Chocolate Hazelnut Tart

You know those desserts that sort of linger in your memory – like you only had them once, maybe at someone’s dinner party years ago, but the taste stayed with you? This chocolate hazelnut tart is exactly that. Rich but not overwhelming, delicate but deeply indulgent… it’s not flashy, just quietly elegant. Imagine the subtle warmth of toasted hazelnuts mingling with smooth dark chocolate, and a crisp, buttery crust holding it all together. It smells like winter evenings somehow – cozy, a little nostalgic – though I’ve made it in every season.

Why You’ll Crave It

• It’s rich and velvety, thanks to the bittersweet chocolate and silky hazelnut cream.
• The crust has that lovely crumbly crunch – almost like a cookie, but better.
• Surprisingly simple to put together, especially if you’re not in the mood for fuss.
• Tastes even better the next day (if it lasts that long…)
• It looks effortlessly impressive on a plate, not too “fancy” – just beautiful.

The first time I made this, I couldn’t stop sneaking into the fridge – one tiny forkful at a time – until it vanished completely before breakfast the next day.

What You’ll Need

• 200g digestive biscuits: crushed into fine crumbs – they add that lightly sweet, sandy crunch to the base
• 100g melted butter: unsalted is best, and not too hot when you mix it in
• 200g dark chocolate: aim for at least 70% cocoa – richer, deeper flavor
• 150g hazelnut cream: something smooth and nutty – like a fancier take on Nutella
• 3 large eggs: room temperature is ideal, makes for a silkier mix
• 100g sugar: regular granulated works fine, nothing too fancy here
• 1 pinch salt: just enough to wake everything up
• 100g crushed hazelnuts (optional): toasted, for a lovely crackly topping – very recommended

Easy How-To

Make the crust

Mix the crushed digestive biscuits and melted butter until everything is evenly damp – like wet sand, sort of. Then press it firmly into a tart tin (a removable bottom one is handy) using the back of a spoon. Try to press it up a little around the sides. Pop it in the fridge to set while you work on the filling.

Melt the chocolate

In a small saucepan, melt the dark chocolate over gentle heat – low and slow, always. Stir often. Once it’s mostly melted, stir in the hazelnut cream and keep stirring until smooth and glossy. Let it cool a bit – not cold, just not steaming hot.

Whisk the eggs and sugar

In a separate bowl, whisk the eggs, sugar, and that pinch of salt until light and a little foamy. It should feel like you’re building some air into it. Then, slowly – slowly – whisk in the cooled chocolate mixture. A little at a time at first, so the eggs don’t scramble. It turns into something thick and quite luxurious.

Fill the tart

Pour the chocolate mixture into the chilled crust and give it a tiny wiggle so the top smooths out. If using, scatter those toasted crushed hazelnuts over the surface. (They don’t have to be perfect – a bit random looks nice.)

Bake until just set

Bake at 180°C (that’s 350°F) for about 20 to 25 minutes. It should look mostly set with a soft jiggle in the center – like custard-y. Don’t overbake or it gets dry (learned that the hard way…).

Cool, then chill

Let it cool completely at room temp. Then, pop it in the fridge for at least two hours. It firms up beautifully and the flavor deepens.

Good to Know

• If you’re impatient like I sometimes am, slicing it before chilling will make a gooey mess. Still delicious, just messy.
• Toasting your hazelnuts before crushing releases more aroma (and honestly smells like heaven).
• The crust might feel a little too buttery as you press it in – that’s okay. It crisps up once chilled and baked.

Serving Ideas

• A dollop of crème fraîche or mascarpone cuts through the richness perfectly – or a few raspberries on the side if you have them.

Top Tricks

• If your crust mixture feels too crumbly and won’t hold, just add a tiny splash more melted butter – at most a teaspoon or two.

Frequently Asked Questions

Can I make it ahead of time?

Yes – it actually improves overnight. Just keep it covered in the fridge and slice cold or let it come to room temp for a bit before serving.

What’s the best substitute if I don’t have hazelnut cream?

You can use a mix of almond butter and a little honey or maple syrup – different, but still lovely and nutty. Or even chocolate spread, though it’s sweeter. Adjust the sugar slightly if you go that route.

Can I freeze the chocolate hazelnut tart?

You can – wrap slices tightly in cling wrap and freeze. Thaw in the fridge overnight. The texture is just slightly firmer but still tastes wonderful.