Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Nutella tart has a crisp, buttery toasted hazelnut crust filled with a silky, spreadable chocolate hazelnut ganache that sets into a sliceable, bakery-worthy dessert. Rich, nutty, and surprisingly easy, it is topped with whipped cream and crunchy toasted hazelnuts for an elegant finish.

Ingredients

  • 1 cup (130 g) toasted, skinned hazelnuts, plus 1/4 cup chopped for garnish
  • 1 cup all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (about 300 g) Nutella or chocolate hazelnut spread
  • 3/4 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon flaky sea salt, for sprinkling
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings or extra Nutella, for garnish (optional)

Instructions

  1. Toast the hazelnuts: Spread 1 1/4 cups hazelnuts on a baking sheet and toast at 350°F (175°C) for 10 to 12 minutes until fragrant and golden. Rub them in a clean kitchen towel to remove most of the skins and let cool completely.
  2. Make the crust: In a food processor, pulse 1 cup of the hazelnuts until finely ground. Add the flour, 1/3 cup powdered sugar, and 1/4 teaspoon salt and pulse to combine.
  3. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 teaspoon vanilla and pulse until the dough just comes together.
  4. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the base with a fork and freeze for 20 minutes.
  5. Preheat the oven to 350°F (175°C). Bake the crust for 20 to 25 minutes, until deep golden brown and set. If the crust puffs, gently press it down with the back of a spoon. Cool completely.
  6. Make the filling: Heat 3/4 cup heavy cream in a small saucepan over medium heat until steaming and just below a simmer.
  7. Place the Nutella, chocolate chips, and 1 tablespoon butter in a heatproof bowl. Pour the hot cream over the top and let sit for 2 minutes.
  8. Whisk from the center outward until smooth and glossy, then stir in 1 teaspoon vanilla.
  9. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 3 hours, until completely set.
  10. Let the tart sit at room temperature for 10 minutes before serving. Whip the cold cream with 2 tablespoons powdered sugar to medium-stiff peaks.
  11. Pipe or dollop the whipped cream around the edge, then sprinkle with chopped toasted hazelnuts, chocolate shavings, and flaky sea salt. Slice with a hot, dry knife.

Notes

  • Toasting the hazelnuts deepens their flavor and is the key to a rich, nutty crust.
  • Let the crust cool completely before pouring in the filling so the ganache sets smoothly.
  • Do not boil the cream, as overheating can make the ganache grainy or oily.
  • Use a hot, dry knife and wipe it between slices for clean cuts.
  • Let the tart sit at room temperature for about 10 minutes before slicing so the filling softens slightly.
  • Store covered in the refrigerator for up to 5 days. Add the whipped cream just before serving.
  • To freeze, freeze the tart without toppings, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator.
  • For a quicker crust, use crushed chocolate cookies or graham crackers mixed with melted butter and ground hazelnuts.
  • Add a tablespoon of Frangelico to the filling for a more grown-up flavor.

Nutrition

Find it online: https://thefamilycooking.com/nutella-tart-with-toasted-hazelnut-crust/