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Chocolate Hazelnut Tart Recipe

4.42 from 34 votes
prep 25 minutes
cook 45 minutes
Additional Time 1 hour 30 minutes
total 2 hours 40 minutes
Serves 10
Chocolate hazelnut filling baked over a crisp hazelnut crust.
Author: Bernice Baran
Servings 10

Ingredients

Crust

  • 10 Tbsp (5oz) butter, room temperature
  • 1 cup powdered sugar, spooned and leveled
  • 3/4 cup ground hazelnuts
  • 1 large egg, room temperature
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • pinch of salt

Filling

  • 1 cup chocolate hazelnut spread
  • 1/4 cup (2oz) butter, melted
  • 2 large eggs, room temperature
  • 1/4 cup light brown sugar, lightly packed
  • 1 tsp vanilla
  • 1/4 cup ground hazelnuts

Method

Crust

  1. Beat the butter and sugar until it is smooth. Add in the ground hazelnuts and egg and beat with a mixer until everything is fully incorporated. Add in the flour and salt, beating just until combined.
    10 Tbsp (5oz) butter room temperature, 1 cup powdered sugar spooned and leveled, 3/4 cup ground hazelnuts, 1 large egg room temperature, 1 3/4 cups all-purpose flour spooned and leveled, pinch of salt
  2. Refrigerate the dough for 10-20 minutes until it is firm enough to work with.
  3. Press the dough onto the bottom of a greased 9" or 10" tart pan with a removable bottom (or a shallow pie pan or springform pan) and freeze for 20-30 minutes, until solid (if you don't have time to freeze, use pie weights).

Filling

  1. Melt together the chocolate hazelnut spread and butter and mix until smooth.
    1 cup chocolate hazelnut spread, 1/4 cup (2oz) butter melted
  2. In a large bowl, beat together the eggs and sugar for 2-3 minutes. Add in the chocolate butter mixture and vanilla and mix until everything is fully combined.
    2 large eggs room temperature, 1/4 cup light brown sugar lightly packed, 1 tsp vanilla
  3. Mix in the ground hazelnuts.
    1/4 cup ground hazelnuts

Bake

  1. Preheat the oven to 350F/177C convection (or 325F/162C conventional) and dock the dough (poke holes with a fork) and bake tart for 15 minutes.
  2. Removethe crust from the oven and pour the filling over the crust and bake for another 30 minutes.
  3. Remove the pie from the oven and allow it to cool completely before slicing.
  4. Top with extra Pan Di Stella Chocolate Hazelnut Crema and toasted hazelnuts!

Nutrition

Serving: 1gCalories: 482kcalCarbohydrates: 48gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 98mgSodium: 173mgFiber: 3gSugar: 28g
Course: Pies & Tarts
Cuisine: American
Keyword: chocolate hazelnut pie, chocolate hazelnut tart, hazelnut crust, hazelnut pie, hazelnut pie filling