• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • HOME
  • BLOG
  • Recipe Index
  • Cookbook
  • ABOUT
  • CONTACT
  • PHOTOGRAPHY
  • Show
  • PRESS

The Candid Appetite

Where Cooking Meets Photography

Home » Desserts » Pies & Tarts » Chocolate Hazelnut Tarts

December 3, 2019

Chocolate Hazelnut Tarts

Jump to Recipe

Chocolate Hazelnut TartsNow that Thanksgiving is officially over and we’ve moved on from all talks of turkey and pumpkin, I think it’s the right time to start talking about Christmas desserts. Usually around this time of year it’s the cookies that get all of the spotlight, and while this will inevitably happen here soon, I think it’s a good time to talk about these Chocolate Hazelnut Tarts. I’ve partnered with my friends over at GO BOLD WITH BUTTER, to bring you one of the easiest and tastiest desserts you’ll have all holiday season. If there were ever two ingredients that just belong together until the end of time, it has to be chocolate and hazelnut. I don’t think I even need to say anything more. Just make these tarts soon, you’ll be glad you did. Trust me.

Let’s start by making the quick shortbread crust. I like this because it’s quick, as previously stated, and because the food processor does all the work for you. To make the crust, place the flour, powdered sugar and salt in a food processor; pulse a few times to evenly combine.

**Note: You can also do this by hand, if you don’t have a food processor, or with a stand mixer fitted with the paddle attachment.**

Add the cold diced butter and process until the dough comes together in clumps. It might appear to be sandy, but it should clump together when you grab a handful and press it!

Divide the dough evenly among the greased tart pans and then press down evenly on the bottom and up the sides of each individual tart pan.

**Note: You can make one large 9-inch tart or six 4-inch individual tarts. Either way, I recommend using tart pans with a removable bottom because it makes it easier to remove the tarts later on. I like this set from Amazon the best!**

Prick holes on the bottom of each tart, with a fork, and then bake in a preheated 425°F oven until lightly golden brown around the edges, about 15 to 18 minutes.

**Tip: I highly suggest freezing the tarts before baking for at least 15 minutes because it will prevent the crusts from shrinking during baking!**

Remove the crusts from the oven and immediately brush each tart with the egg wash. Set aside to cool completely.

**Tip: Brushing the crusts with a beaten egg white (with a splash of water) while they’re still hot prevents the crusts from getting soggy, once you add in the filling!**

While the crusts cool, let’s focus on the chocolate filling. To make the filling, combine the cream, hazelnut liqueur (if using) and the vanilla extract in a medium saucepan. Set over moderate heat and bring to a slight simmer.

**Note: Keep a close eye and make sure that it doesn’t boil over or burn, because you’ll have to start over again!**

In a large bowl, combine the chocolate, butter and espresso powder. Pour the hot cream into the bowl, over the chocolate and allow to sit for 5 minutes before whisking until smooth and glossy.

**Tip: The tiny bit of espresso powder in the filling really helps to bring out the flavor of the chocolate and really deepen it. I always recommend adding a bit of coffee or espresso powder or even cinnamon to all chocolate recipes!**


While the ganache cools slightly, you can focus on roughly chopping the hazelnuts. Preferably you’ll want skinned hazelnuts for this, but if you can only find some with skins (they are cheaper) then I recommend toasting them in a skillet or oven on a baking sheet and then rubbing the skins off.

Carefully spoon the chocolate filling to the cooled crusts, filling up to the top of each. Sprinkle each tart with the chopped hazelnuts and a pinch of coarse sea salt.

Chill in the fridge for at least 1 hour and a half, or overnight, to set before serving. It will make the tarts easier to eat as well. You can either serve just as is, or if you’re feeling decadent, try them with a scoop of ice cream or sweetened whipped cream.

If you want to really bring out that chocolate hazelnut flavor, you can also whisk in a few tablespoons of Nutella into the filling as well. It won’t harm anything. 


I love this recipe because aside from the crust, it really doesn’t require much cooking, and the filling sets in the fridge without having to worry about baking it a second time. It’s also a very versatile recipe, in that you can swap out the hazelnuts for cashews, peanuts, pecans, or even macadamia nuts!

These are quite decadent as is, and so you might not be able to polish off one whole tart in one sitting. Any leftovers can be wrapped in plastic or stored in an airtight container and kept in the fridge for up to 4 days. You can allow to come to room temperature before eating or eat them cold. Give them a try and let me know what you think below!


**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**


Chocolate Hazelnut Tarts
 
Print
Prep time
25 mins
Cook time
20 mins
Total time
45 mins
 
These individual Chocolate Hazelnut Tarts are not only super easy to make, but they're the most delicious make ahead holiday treats that everyone will love!
Author: The Candid Appetite
Serves: 6 tarts
Ingredients
Shortbread Crust:
  • 2 cups all-purpose flour
  • ⅔ cup powdered sugar
  • ½ teaspoon salt
  • 1 cup cold unsalted butter, diced
  • 1 egg white, whisked with a splash of water
Chocolate Filling:
  • 1 ½ cups heavy cream
  • 1 tablespoon hazelnut liqueur (optional)
  • 2 teaspoons vanilla extract
  • 12 ounces dark chocolate chips
  • 2 tablespoons unsalted butter
  • ½ teaspoon espresso powder
  • 1 ½ cups toasted and skinned hazelnuts, roughly chopped
  • 2 teaspoons flaky sea salt
Instructions
  1. Preheat the oven to 425°F. Lightly grease six 4-inch tart pans (with removable bottoms) with cooking spray and place on a large baking sheet, set aside.
  2. To make the crust, place the flour, powdered sugar and salt in a food processor; pulse a few times to evenly combine. Add the butter and process until the dough comes together in clumps. Divide evenly among the prepared tart pans and then press the dough evenly on the bottom and up the sides of each pan. Freeze for 15 minutes. This will prevent the crusts from shrinking. Prick holes on the bottom of each tart and then bake until lightly golden brown around the edges, about 15 to 18 minutes. Remove from the oven and immediately brush each tart with the egg wash. Set aside to cool completely.
  3. To make the filling, combine the cream, hazelnut liqueur (if using) and the vanilla extract in a medium saucepan. Set over moderate heat and bring to a slight simmer. In a large bowl, combine the chocolate, butter and espresso powder. Pour the hot cream into the bowl, over the chocolate and allow to sit for 5 minutes before whisking until smooth and glossy.
  4. Carefully spoon the chocolate filling to the cooled crusts, filling up to the top of each. Sprinkle each tart with the chopped hazelnuts and a pinch of salt. Chill in the fridge for at least 1 hour and a half before serving.
3.5.3251

 

Filed Under: Desserts, Pies & Tarts Tagged With: Chocolate, Dessert, Go Bold With Butter, Holiday, Tarts

Reader Interactions

Comments

  1. Avatardoremi says

    December 4, 2019 at 8:51 am

    I know it’s cute with small tarts, but if I want to make it one big one (9 inch tart tin), can I double everything?!

    Reply
    • Jonathan MelendezJonathan Melendez says

      December 4, 2019 at 8:54 am

      You actually wouldn’t have to double it! I’ve tried it and it fits perfectly into a 9-inch tart pan!

      Reply
      • Avatardoremi says

        December 7, 2019 at 7:07 am

        Thank you!!! We’ll make it for Christmas🎄🎅🏻 for sure💖💖

        Reply
  2. AvatarLisa says

    December 5, 2019 at 6:17 am

    I just bought a tart pan to make a pecan tart for Thanksgiving this looks just right to make for Christmas. Thanks

    Reply
  3. Avatardoremi says

    December 7, 2019 at 7:07 am

    Thank you!!! We’ll make it for Christmas🎄🎅🏻 for sure💖💖

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Stay Connected:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Search

Jonathan Melendez is an author, cook, baker, blogger, and food photographer. He lives in Los Angeles, California where he spends most of his time eating doughnuts.

Order My Cookbook!

 

Amazon | Barnes and Noble | Target | Indie Bound | iBooks | Google Books | Andrews McMeel

 

Subscribe To Receive New Recipes!

Latest On Instagram

jonjon33

Instagram post 2198221979350004773_4921597 Turned classic babka into cookies and now there’s no turning back. These Babka Cookies are up on the blog today. Link in profile!
Instagram post 2197655381425789027_4921597 Go to the Huntington Library for your birthday, but make it fashion. #candidlewks
Instagram post 2196776397242649117_4921597 If you’re taking an Italian class and you want the perfect cookie to bring to your final, @smittenkitchen’s bakery style butter cookies are a real winner. (They’re also great for anyone not learning Italian).
Instagram post 2196045658696143626_4921597 Forget about avocado toast, I’m all about these Steak and Potato Toasts (with a horseradish cream sauce) from here on out. New recipe up on the blog! Link in profile!
Instagram post 2195313715545253478_4921597 Last year’s Edible Gingerbread Men Garland is still on my mind this year, and I’m here to remind you of its awesomeness!
Instagram post 2193865043150345423_4921597 Clean the house, but make it fashion. #candidlewks
Load More...

Doughnuts For The Win

Strawberry Rhubarb Doughnut Muffins

Drink Up, You Earned It

Champagne Margaritas
ALL CONTENT INCLUDING IMAGES © 2019 Jonathan Melendez The Candid Appetite. Don't Be Shady.