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  • Writer's pictureMarjorie Durand

Chocolate and Hazelnut Tart

Updated: May 4, 2021

Today, let’s bake a chocolate tart topped with roasted hazelnuts that is perfect for everyday baking and occasions.

Who’s up for a slice?

To avoid it from drying out, I will recommend eating it all in one sitting!



Ingredients for a 27 cm tart tin/pan:

Shortcrust pastry:

  • 300 g plain/all-purpose flour

  • 150 g unsalted butter

  • 40 g brown sugar

  • 50 ml water

  • 1 teaspoon salt

Chocolate filling:

  • 200 g dark chocolate (70%)

  • 200 ml double/heavy cream (30%)

  • 80 ml hazelnut milk (or any other plant milk)

  • 1 egg

Garnish:

  • Hazelnuts



Before starting the recipe, take out the butter and leave it at room temperature.

Instructions:

Shortcrust pastry:

  1. In a large bowl, combine the flour, sugar, and salt.

  2. Add the butter cut into pieces. Using your hands, gently toss to coat the butter into the flour mixture.

  3. Pour in the water bit by bit, and knead a few times until it comes together into a cohesive ball. The dough should be homogeneous and not sticky. If it sticks too much, add a little more flour.

  4. Wrap the dough in cling film/plastic wrap and place it in the fridge for at least 30 minutes. You can also make this dough the day before.


Blind baking:

  1. Preheat the oven to 180°C/356°F.

  2. After the 30-minute wait, flour your work surface and dust the dough with flour, as well.

  3. Using a rolling pin, roll out the dough and transfer it to a buttered and floured tin/pan (or use baking paper).

  4. Prick the base of the pastry case with a fork, cover with baking paper, then add kidney beans for blind baking.

  5. Bake at 180°C/356°F between 20 and 25 minutes.

Chocolate filling:

  1. In a saucepan, heat the milk and cream and bring to a boil.

  2. Chop the dark chocolate and transfer it to a large bowl.

  3. Pour the cream on it and mix to get a smooth and shining mixture.

  4. Add the egg to the mixture and pour the mixture into the dough.

  5. Bake at 180°C/356°F for 10 more minutes, and let it cool.

Garnish:

  1. Preheat the oven to 130°C/266°F.

  2. Line a baking sheet (use a drip tray if you can) with parchment paper.

  3. Place the hazelnuts on it, then roast them at 130°C/266°F for about 30 minutes stirring once or twice while baking.

  4. Let it cool, then decorate the tart with it.


Notes:

If you are in a hurry, you can roast the hazelnuts during blind cooking by placing them instead of the kidney beans to create the weight. Make sure that they do not burn by keeping an eye on it regularly!
This tart can also be made by replacing hazelnut milk with coconut milk and roasted hazelnuts with shredded coconut. Bon appétit!

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