Best Chocolate Hazelnut Tart Recipes

CHOCOLATE-HAZELNUT TART

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
• Cool the tart for at least 30 minutes before serving.

CHOCOLATE & HAZELNUT PRALINE TART

Steps:

• Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
• Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
• When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

CHOCOLATE PEAR HAZELNUT TART

Steps:

• In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Wrap and refrigerate 30 minutes or overnight., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim crust even with edge. Prick bottom of crust with a fork. Refrigerate while preparing filling., In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of crust. Arrange pears over top., Bake on a lower oven rack 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

CHOCOLATE, HAZELNUT & SALTED CARAMEL TART

Steps:

• To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
• Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
• For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

CHOCOLATE TART WITH HAZELNUT SHORTBREAD CRUST

Steps:

• A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.;
• Preheat oven to 400F. 2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. 3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack. 4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling. 5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly. 6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth. 7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
• NUTRITION INFORMATION: Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrate; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium. 2 Carbohydrate Servings Exchanges: 2 carbohydrates (other), 3 fat
• TIP: Ingredient Note: Dried egg whites are pasteurized-a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
• MAKE AHEAD TIP: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

HAZELNUT CHOCOLATE MOUSSE TART

Steps:

• 1. Preheat oven to 350°. Make crust: Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins. Reduce oven temperature to 325°. 2. Whirl cookies and hazelnuts in a food processor until finely ground. Add butter and whirl until crumbs start to clump together. Press crumbs over bottom and up sides of a 9 1/2-in. tart pan with a removable rim. 3. Bake until crust is set, about 10 minutes. Let cool completely. Spread chocolate-hazelnut spread over crust. Chill until spread is firm, about 30 minutes. 4. Make mousse: Melt chocolate, sugar, and 2 tbsp. water in a small saucepan over low heat until smooth, stirring frequently, about 10 minutes. Set aside. 5. Beat eggs whites in a medium bowl using a mixer until they hold stiff peaks. Beat cream in another bowl until stiff. Stir yolks and liqueur into chocolate mixture. 6. Fold chocolate mixture gently into egg whites, then fold in cream until no streaks remain. Pour mousse into crust and spread evenly (if using pasteurized egg whites, chill 20 minutes at this point). Sprinkle with chopped hazelnuts and chill until mousse is firm at least 3 hours and up to 2 days. Remove rim from pan and cut into wedges. *Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com. This dessert contains raw eggs. You can substitute pasteurized egg whites for both the fresh yolks and whites if you are concerned about eating raw eggs; follow the manufacturer's conversion amounts. Note: Nutritional analysis is per slice. Stephanie Spencer, Sunset NOVEMBER 2012

CHOCOLATE HAZELNUT TART

Steps:

• In a small bowl, beat the butter, cream cheese, confectioners' sugar and lemon zest until creamy. Beat in flour just until combined. , Shape dough into a disk. Wrap in plastic; refrigerate for 30 minutes or until easy to handle. , Roll dough into an 11-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack., In a small bowl, combine the eggs, sugar, chocolate syrup and corn syrup. Pour into crust. Combine hazelnuts and chocolate chips; sprinkle over filling. Place pan on a baking sheet. , Bake for 25-30 minutes or until center is almost set (center will set when cool). Cool on a wire rack. , Garnish with whipped cream and chocolate shavings if desired. Refrigerate leftovers.

CHOCOLATE PEAR HAZELNUT TART

Steps:

• 1. Mix the first four ingredients; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes.
• 2. Place the egg whites in a bowl and let stand at room temperature for 30 minutes. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. fluted tart pan. Trim pastry even with edge; prick bottom with a fork. Refrigerate.
• 3. In a large bowl, beat hazelnuts, butter, brown sugar and cocoa. Beat in yolks and amaretto.
• 4. With clean beaters, beat egg whites on medium speed until they are stiff. Gradually fold into hazelnut mixture; spread onto bottom of pastry. Top with pears.
• 5. Bake on a lower rack in a preheated 400º oven for 30-35 minutes. Brush pears with warm honey. Cool on a wire rack.

CHOCOLATE-HAZELNUT-PUMPKIN TART

Steps:

• Heat oven to 400°F (if using dark or nonstick pan, heat oven to 375°F). In food processor, place 1/4 cup hazelnuts and 1 tablespoon sugar; cover and process 45 seconds or until finely ground. Add flour and 1/2 teaspoon salt; cover and process 5 seconds or until mixed. Add butter; cover and process, pulsing on and off 5 to 10 times, until mixture looks like coarse crumbs. Add water, 1 tablespoon at a time, pulsing on and off, until mixture starts to hold together.
• Press dough in bottom and 1 1/2 inches up side of 10-inch springform pan. Spread hazelnut spread over dough on bottom of pan.
• In large bowl, beat eggs with wire whisk. Add pumpkin, 3/4 cup sugar, the cinnamon, salt and vanilla. Beat until well mixed. Stir in evaporated milk. Pour over hazelnut spread.
• Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool completely, about 2 hours. If necessary, use tip of knife to loosen tart from pan. Remove side of pan. Pipe or spoon whipped cream around edge of tart. Sprinkle with grated chocolate and 2 tablespoons hazelnuts.

CHOCOLATE HAZELNUT TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch pie plate.
• In a large mixing bowl cream together butter or margarine, brown sugar, and honey. Add egg and blend until mixture is smooth.
• In a separate bowl combine all-purpose flour, whole wheat flour, baking powder, and baking soda. Mix thoroughly, then add to sugar mixture. Stir until well combined. Divide dough in half.
• With floured fingers press one half of dough into bottom of greased pie plate. Place pie plate in freezer and place other half of dough in refrigerator.
• After 20 minutes, remove pie plate from freezer. Spread chocolate hazelnut spread over frozen dough.
• Roll out remaining dough between 2 sheets of waxed paper. Fit dough on top of chocolate hazelnut layer and press firmly on edges to seal.
• Bake in preheated oven for 20 to 25 minutes until lightly browned. Cool 5 minutes, then cut into 8 slices. Allow tart to cool completely in pie plate before serving.

CHOCOLATE HAZELNUT TART (VEGAN, RAW)

Steps:

• Crust: In a medium bowl, add all crust ingredients and stir with a fork until evenly combined. Press into the bottom and sides of a tart pan/mold. Filling: Warm coconut oil, coconut milk, and maple syrup in a saucepan over medium-low heat until just melted. Remove from heat and whisk in the cocoa powder until smooth and glossy. Whisk in the vanilla just until combined. Pour the filling over the tart crust. Chill for 6 hours. Garnish with strawberries, sifted cocoa powder, etc.

CHOCOLATE HAZELNUT TART

Steps:

• Make tart shell:
• Preheat oven to 350°F.
• Pulse hazelnuts with flour, sugar, and salt in a food processor until finely ground (be careful not to grind to a paste), then add butter and pulse until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Add egg and vanilla and pulse just until mixture begins to clump.
• Press dough evenly over bottom and up side of tart pan and chill 10 minutes. Line tart shell with foil and fill with pie weights. Bake in middle of oven until pale golden along rim, about 15 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool in pan on a rack 10 minutes.
• Reduce oven temperature to 325°F.
• Make filling while shell cools:
• Put chopped chocolate in a bowl. Bring milk, sugar, and salt to a boil in a 1-quart saucepan over moderate heat, stirring, then pour milk over chocolate in bowl and let stand until chocolate is melted, about 1 minute. Whisk until smooth, then whisk in yolks and vanilla. Whisk in crème fraîche and pour into crust.
• Bake tart in middle of oven until just set, 20 to 25 minutes. Cool completely in pan on rack. Chill until firm, at least 1 hour, then bring to room temperature before serving.

CHOCOLATE HAZELNUT TART - VEGAN RAW

Steps:

• Crust: In a medium bowl, add all crust ingredients and stir with a fork until evenly combined. Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges. Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling. Filling: Heat coconut oil, coconut milk, and maple syrup in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil. Remove from heat and whisk in the cocoa powder until smooth and glossy. Whisk in the vanilla just until combined. Option 1: Pour the filling mixture evenly between the 4 prepared tart crusts. Place tarts in the refrigerator to chill for 6 hours or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced. I can get away with 1 hour chill time sometimes. Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.

BANANA CHOCOLATE HAZELNUT TART

Steps:

• Make the pastry:.
• In a food processor, combine the cold butter, flour and salt. Pulse together until you get a fine crumb with a few pea-sized lumps of butter. Drizzle in 2 tbsp of the cold water and pulse again. Pinch some of the mixture between your fingertips, if it holds together it's done. If it doesn't drizzle in another tablespoon or two of water and pulse again.
• Tip out onto a piece of plastic wrap, press together into a ball and press down into a disk. Wrap in the plastic wrap and chill for 1 hour.
• Make the filling:.
• Meanwhile wipe out the food processor. Place the 2/3 cup of hazelnuts into the food processor with half of the sugar and blend until very fine in texture. Add the butter and blend again until smooth. Add the egg whites, flour, baking powder and salt. Blend again until smooth.
• Mix the mashed banana with the sugar and lemon juice in a small bowl. Set aside.
• Blind bake the pastry:.
• Preheat the oven to 350oF.
• Roll the chilled pastry out between two pieces of baking paper to just slightly larger than an 8-inch tart tin. Peel off the top layer of baking paper, flip the pastry into the tin and remove the other layer of baking paper. Gently press the pastry down into the tin and cut off any excess around the edges.
• Crumple up one of the pieces of baking paper you were using, un crumple it and lay it into the lined tart tin. Fill with baking beans and bake for 10 minutes with the baking paper inside. Lift out the baking paper and baking beans and cook the pastry for a further 5 minutes.
• Fill and bake:.
• Remove the tart tin from the oven, spread with the mashed banana then cover with the hazelnut mixture you made earlier and top with chocolate chips and the extra hazelnuts. Bake for 25-30 minutes until golden and a toothpick inserted into the centre of the tart comes out clean. Let cool for 10 minutes before slicing and serving.

HAZELNUT-CHOCOLATE MINI TART

Steps:

• Heat oven to 400ºF.
• Process flour, butter and cream cheese in food processor 30 sec. or until mixture is well blended and starts to form ball. Shape dough into 24 small balls; press onto bottoms and up sides of 24 mini muffin pan cups.
• Bake 10 to 12 min. or until lightly browned. Run knife around sides of cups to loosen crusts; cool completely.
• Meanwhile, microwave COOL WHIP, chocolates and chocolate-hazelnut spread in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolates are completely melted and mixture is well blended, stirring every 30 sec. Spoon into pastry bag fitted with star tip. Refrigerate 1 hour.
• Remove crusts from pan; fill with chocolate mixture. Top with nuts.

RASPBERRY CHOCOLATE HAZELNUT TART

Steps:

• Preheat the oven to 325°.
• In a food processor, finely grind the nuts, then add the sugar and cinnamon.
• Add the butter and process until moist clumps form.
• Press into a tart pan with a removable bottom.
• Bake until golden brown and firm to touch, 5-10 minutes (watch closely).
• Transfer to a rack and allow to cool completely.
• Bring the cream to a simmer in a heavy saucepan.
• Remove from the heat.
• Add the chocolate and stir until melted and smooth.
• Pour the mixture into the crust. Chill until set, about 1 hour.
• Arrange the raspberries on top.
• Stir the jam in a heavy small saucepan over low heat until melted.
• Brush the melted jam over the raspberries.
• Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you would like.

CHOCOLATE-HAZELNUT TART

Steps:

• Make the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes. Let cool. Transfer 1/3 cup nuts to a food processor. Add the flour, sugar and salt; pulse until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in the egg and vanilla; pulse until the dough starts to come together.
• Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely chop the remaining hazelnuts and reserve.
• Roll out the dough on a lightly floured surface into a 12-inch round. Press into the bottom and sides of a 9-inch tart pan with a removable bottom, then trim the excess dough. Prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until golden brown all over, 15 to 20 minutes. Cool completely on a rack.
• Meanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream, the chocolate-hazelnut spread, vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes. Pour into the crust and swirl the top. Refrigerate until set, about 1 hour. Top with the reserved hazelnuts.