Chocolate and Hazelnut Tart

Chocolate and Hazelnut Tart recipe

¬†When you want indulgence and decadence in your dessert but you don’t want sickly, this Chocolate and Hazelnut Tart is the one for you.

For my luxury dinner party I wanted a dessert that was easy to make ahead of the night, that screamed luxurious but was not too fussy.

This tart is chocolate-y but not sweet. It’s nutty, but not overpowering. It has the slightest hint of booziness from the Amaretto. It’s incredibly more-ish. So much so that I insisted on having a slice for breakfast!
Chocolate Tart

Chocolate and Hazelnut Praline Tart

The best recipes are the ones you make your own! So switch the hazelnuts for your favourite nut. I used Amaretto as it’s easy to get hold of, but to be true to the hazelnut try to use Frangelico.

The could be lovely with a splash of Baileys or even a sprinkling of popping candy!

Switch the pastry base for chocolate or perhaps add a shot of espresso to the mix.

There’s so much you can make your own with this tart.

Chocolate and Hazelnut Tart

Chocolate and Hazelnut Tart (approx. 12 slices)

(inspired by this recipe)

  • 1 pastry case (or make your own)
  • 80g hazelnuts
  • 50g caster sugar
  • 200g dark chocolate (min. 70% cocoa solids)
  • 100g unsalted butter
  • good splash of amarettto
  • 1 egg
  • 3 egg yolks
  1. Over a medium heat toast the hazelnuts in a frying pan. Keep shaking the pan to get a good all-over golden colour.
  2. Sprinkle the hazelnuts with 4 tbsp of sugar. Keep shaking the pan and allow the sugar to caramelise over the nuts.
  3. Tip the caramelised nuts onto a baking sheet lined with baking paper and allow to cool.
  4. Over a pan of simmering water in a heatproof bowl melt the chocolate, butter and amaretto together. Avoid stirring too much. Remove from heat to cool slightly.
  5. In another bowl over simmering water whisk together the egg, egg yolks and sugar until light and fluffy.
  6. Fold the sugar-egg mixture into the slightly cooled chocolate mixture.
  7. Now roughly chop the hazelnuts and scatter most of them across the base of the pastry case.
  8. Tip the chocolate mixture into the case and push gently to the edges. Sprinkle with the remaining hazelnuts.
  9. Bake in a preheated oven at 160C for about 15 minutes and the chocolate has set. Remove and allow to cool before serving.