Chocolate Hazelnut Tart

There are few desserts that command attention quite like a perfectly crafted chocolate tart. This Chocolate Hazelnut Tart is a showstopper that combines the rich depth of dark chocolate with the nutty warmth of toasted hazelnuts. It's surprisingly straightforward to prepare, yet the results are absolutely magnificent—a silky smooth ganache nestled in a buttery biscuit base that will have your guests thinking you've spent hours in the kitchen. Perfect for dinner parties, special occasions, or simply when you fancy treating yourself to something utterly divine.

What Makes These Special

What sets this chocolate hazelnut tart apart from other desserts is its perfect balance of textures and flavours. The contrast between the crisp, buttery biscuit base and the velvety smooth chocolate ganache creates a sensory experience that's simply irresistible. The addition of hazelnuts brings a wonderful nutty dimension that elevates the chocolate rather than competing with it. Unlike many elaborate desserts that require specialist skills, this tart delivers professional patisserie quality results with surprisingly minimal effort. It's also incredibly versatile—you can prepare it ahead of time, making it perfect for entertaining without the last-minute fuss.

Ingredients

For the Crust:

• digestive biscuits or graham crackers: Digestives provide that classic crumbly, slightly sweet base. For a more refined flavour, try using speculoos or amaretti biscuits.
• ground hazelnuts: This optional addition brings a nutty depth to the base. If you can't find pre-ground, simply blitz whole hazelnuts in a food processor.
• unsalted butter, melted: European-style butter with higher fat content will give you the richest result.
• soft brown sugar: This adds moisture and a subtle caramel note to the crust. Light or dark brown sugar works equally well.

For the Chocolate Ganache Filling:

• dark chocolate: Opt for chocolate with 70% cocoa solids for a sophisticated, not-too-sweet filling. The better the quality of your chocolate, the better your tart will taste.
• double cream: The high fat content is essential for a silky ganache texture. Don't substitute with single cream.
• unsalted butter: Adds richness and helps create that melt-in-the-mouth texture.
• honey or maple syrup (optional): If your chocolate is particularly bitter, this will take the edge off without making the tart too sweet.
• vanilla extract: Use pure extract rather than essence for the best flavour.

For Topping:

• Chopped toasted hazelnuts: Toasting the nuts is non-negotiable—it intensifies their flavour tremendously.
• Flaky sea salt (optional): Maldon or Fleur de sel brings out the chocolate flavour and creates a sophisticated sweet-savoury balance.

Equipment Needed

• 23cm (9-inch) tart tin with removable bottom
• Food processor (or a plastic bag and rolling pin for crushing biscuits)
• Mixing bowls
• Small saucepan
• Spatula
• Measuring scales
• Measuring spoons
• Heatproof bowl
• Refrigerator space

Step-by-Step Instructions

Preparing the Crust

1. Preheat your oven to 175°C (Fan 160°C), or 350°F.
2. Place digestive biscuits in a food processor and pulse until they form fine crumbs.
3. Add the ground hazelnuts and brown sugar, pulsing briefly to combine.
4. Pour in the melted butter and pulse until the mixture resembles wet sand and clumps together when pressed.
5. Transfer the mixture to your tart tin and press firmly against the bottom and sides, creating an even layer.
6. Use the back of a measuring cup or spoon to compact the crust firmly.
7. Bake for 8–10 minutes until lightly golden and fragrant.
8. Remove from the oven and place on a wire rack to cool completely.

Creating the Ganache Filling

1. Chop the dark chocolate into small pieces (if not using chips) and place in a heatproof bowl.
2. In a small saucepan, combine the double cream and butter.
3. Heat gently over medium heat, stirring occasionally, until the butter melts completely and the cream just begins to simmer. Watch carefully to ensure it doesn't boil over.
4. Once tiny bubbles appear around the edges, remove from heat immediately.
5. Pour the hot cream mixture over the chopped chocolate.
6. Allow it to stand undisturbed for 2 minutes to melt the chocolate.
7. Add the vanilla extract and honey or maple syrup (if using).
8. Gently stir with a spatula using slow, consistent motions from the centre outward until completely smooth and glossy.

Assembling and Finishing

1. Pour the ganache into the cooled tart crust, ensuring it's level.
2. Gently tap the tin on the counter to remove any air bubbles.
3. Refrigerate for at least 2 hours, or ideally 4 hours for the perfect set.
4. Just before serving, sprinkle the toasted chopped hazelnuts around the perimeter or across the entire surface.
5. If desired, add a light sprinkle of flaky sea salt to enhance the chocolate flavour.

Tips and Variations

• For the perfect crust: Ensure your biscuit crumbs are very fine for a cohesive base that doesn't crumble when sliced.
• To avoid a soggy bottom: Allow the crust to cool completely before adding the ganache.
• For the smoothest ganache: Make sure your chocolate is finely chopped to ensure it melts evenly when the hot cream is added.
• Temperature matters: Let the tart sit at room temperature for 15-20 minutes before serving to allow the flavours to fully develop.
• Decorative touch: Use a paper stencil when dusting cocoa powder for an elegant finish, or try gold leaf for special occasions.

Cooking Methods

While the classic method outlined above produces reliable results, there are alternative approaches:

• No-bake crust: If you prefer not to use the oven, you can chill the pressed crust in the refrigerator for 30 minutes until firm.
• Microwave ganache: You can melt the chocolate, cream and butter together in 30-second intervals in the microwave, stirring between each interval, until smooth.
• Water bath method: For an even more foolproof ganache, place your bowl of chocolate over a pan of barely simmering water (ensuring the bowl doesn't touch the water) and slowly add warmed cream.

Flavour Variations

• Mocha tart: Add 1 tablespoon of espresso powder to the ganache for a coffee undertone.
• Orange chocolate: Incorporate the zest of one orange into the ganache and a splash of orange liqueur.
• Spiced chocolate: Add a pinch of cinnamon, cardamom, and a tiny dash of cayenne for a warming, complex flavour.
• Coconut chocolate: Replace some of the cream with coconut cream and sprinkle toasted coconut flakes on top.
• Baileys infusion: Substitute 2 tablespoons of the cream with Baileys Irish Cream.

Serving Suggestions

• A dollop of lightly whipped cream or crème fraîche cuts through the richness beautifully.
• Serve with fresh raspberries or a raspberry coulis for a fruity contrast.
• A scoop of hazelnut gelato or vanilla ice cream makes this an even more decadent dessert.
• For afternoon tea, serve small slices with a shot of espresso or a hazelnut latte.
• Pair with a glass of dessert wine such as Sauternes or a ruby port for an elegant dinner party finale.

Storage Advice

• The tart will keep in the refrigerator for up to 5 days when stored in an airtight container.
• For the best flavour and texture, consume within 3 days.
• You can freeze the tart (without toppings) for up to 1 month. Wrap it tightly in cling film and then foil.
• To defrost, transfer to the refrigerator for 24 hours, then add fresh toppings before serving.
• Allow the tart to come to room temperature for about 15-20 minutes before serving for the best flavour experience.

Dietary Variations

• Gluten-free: Use gluten-free digestive biscuits or a mixture of gluten-free oats and ground nuts for the base.
• Dairy-free: Substitute coconut cream for double cream and use a dairy-free butter alternative.
• Vegan: Use plant-based butter, dairy-free chocolate, and coconut cream. Replace honey with maple syrup.
• Lower sugar: Use 85% dark chocolate and omit the additional sweetener in the ganache.
• Nut-free: Omit the hazelnuts and use extra biscuits for the base. Top with chocolate shavings or seeds instead.

Common Mistakes to Avoid

• Overheating the cream: Bringing the cream to a rolling boil can cause the ganache to split or become grainy.
• Not cooling the crust: Adding ganache to a warm crust will prevent it from setting properly.
• Using cold ingredients: Make sure butter is at room temperature for optimal incorporation.
• Rushing the chilling: The tart needs sufficient time to set for clean slices.
• Using low-quality chocolate: Since chocolate is the star ingredient, using cheap chocolate will significantly impact the final taste.

Troubleshooting

• Crumbly crust: Add a bit more melted butter to help it hold together.
• Grainy ganache: If your ganache looks separated or grainy, gently whisk in 1-2 teaspoons of warm cream to bring it back together.
• Tart sticking to the tin: Run a thin knife around the edge while the tart is still slightly chilled.
• Soft ganache that won't set: Your cream-to-chocolate ratio may be off. Refrigerate longer or add a bit more chocolate.
• Cracks in the ganache: Your refrigerator may be too cold. Let the ganache set at a more moderate temperature.

FAQ

Q: Can I make this tart in advance for a dinner party?
A: Absolutely! It's actually better made 1-2 days ahead, allowing the flavours to develop.

Q: Which type of tart tin works best?
A: A metal tin with a removable bottom is ideal as it conducts heat well for the crust and makes serving easier.

Q: My ganache isn't thickening. What went wrong?
A: You might have used too much cream or not enough chocolate. Try adding more melted chocolate to adjust the ratio.

Q: Can I use milk chocolate instead of dark?
A: Yes, though you'll want to reduce the added sweetener as milk chocolate is already sweeter. The texture may also be slightly softer.

Q: How do I know when the ganache is properly set?
A: It should be firm to the touch but still have a slight give—similar to a soft cheese.

Key Takeaways

• Quality ingredients, especially the chocolate, make all the difference in this simple yet sophisticated dessert.
• Taking time with each step—particularly cooling the crust completely and allowing sufficient setting time—ensures perfect results.
• The contrast of textures between the crisp base, silky ganache, and crunchy topping creates a truly memorable dessert experience.
• This tart is versatile enough to adapt to different dietary needs and flavour preferences.
• Preparation ahead of time makes this an ideal entertaining dessert that never fails to impress.

📖 Recipe

Enjoy your sumptuous chocolate hazelnut creation!