1. What is Hazelnut Chocolate Tart with Candied Hazelnuts?

Hazelnut Chocolate Tart with Candied Hazelnuts is an absolutely stunning dessert that’s as decadent as it sounds.
It features:

A buttery, crisp tart crust
A silky, rich chocolate ganache filling
A crunchy topping of caramelized candied hazelnuts

It’s:

Elegant and impressive
Perfect for special occasions
Surprisingly easier to make than it looks

Imagine silky chocolate melting in your mouth, the buttery crunch of hazelnuts, and the slight snap of caramelized sugar — pure heaven in every bite!

2. Ingredients You’ll Need

You don’t need a ton of fancy stuff — just a few quality ingredients. <ul> <li>Hazelnuts: Toasted and peeled</li> <li>Dark chocolate: Good quality (at least 60–70% cocoa)</li> <li>Heavy cream: For a smooth ganache</li> <li>Butter: Unsalted, for the crust and the ganache</li> <li>Flour: For the tart crust</li> <li>Powdered sugar: To sweeten the crust</li> <li>Egg yolk: For richness in the crust</li> <li>Granulated sugar: For candying the hazelnuts</li> <li>Salt: Just a pinch to balance the sweetness</li> <li>Vanilla extract: Optional, for extra flavor</li> </ul>

Optional extras:

A sprinkle of flaky sea salt on top
A little espresso powder in the ganache for depth

3. How to Make It (Step-by-Step Guide)

This tart looks fancy but breaks down into easy, manageable steps.

Step 1: Make the Tart Crust

Mix flour, powdered sugar, and a pinch of salt.
Cut in cold butter until crumbly.
Add egg yolk and a splash of cold water.
Press dough into a tart pan and chill for 30 minutes.
Bake at 375°F (190°C) until golden, about 15–18 minutes.

Tip: Use pie weights or dry beans to prevent puffing up!

Step 2: Make the Chocolate Ganache Filling

Heat heavy cream until just simmering.
Pour over chopped dark chocolate and let sit 1–2 minutes.
Stir gently until smooth and glossy.
Mix in a pat of butter and a splash of vanilla if desired.

Step 3: Make the Candied Hazelnuts

Toast hazelnuts at 350°F (175°C) for about 10 minutes.
Rub off skins in a towel.
Heat sugar in a dry pan until melted and golden.
Toss hazelnuts in caramel quickly and spread on parchment paper.

Be careful — melted sugar is super hot!

Step 4: Assemble the Tart

Pour the ganache into the cooled tart shell.
Scatter candied hazelnuts on top while the ganache is still soft.

Step 5: Chill

Refrigerate for at least 2 hours until set.

Slice, serve, and prepare for applause.

4. Tips and Tricks for the Best Tart

Want your tart to turn out picture-perfect? Here’s how:

Use high-quality chocolate. It makes a huge difference in flavor.
Don’t overmix the ganache. Stir gently to keep it silky smooth.
Toast the hazelnuts. It brings out their deep, nutty flavor.
Chill thoroughly. Give the tart time to set completely before slicing.
Use a tart pan with a removable bottom. It makes removing the tart much easier.

Pro tip: A warm knife (run it under hot water and dry it) slices through the chilled ganache beautifully!

5. Fun Variations to Try

You can totally riff on this tart based on your mood: <ul> <li>Milk chocolate version: Use milk chocolate for a sweeter, lighter flavor.</li> <li>Espresso twist: Add 1 teaspoon of espresso powder to the ganache for a mocha vibe.</li> <li>Orange hazelnut: Stir some orange zest into the chocolate for a fruity twist.</li> <li>Nutella-inspired: Swirl a little Nutella into the ganache before chilling.</li> <li>Mini tarts: Make individual tartlets for easy serving at parties!</li> </ul>

Each version brings a whole new flavor party.

6. Serving and Storing Suggestions

How to Serve

Serve the tart:

Chilled or at cool room temperature
With a dollop of whipped cream
With fresh berries on the side
With a sprinkle of flaky sea salt on top for extra flavor pop

How to Store

Fridge: Store covered in the fridge for up to 5 days.
Freezer: Freeze the tart whole or in slices for up to 2 months. Thaw overnight in the fridge.
Best tip: If freezing, wait to add candied hazelnuts until serving to keep them crisp!

FAQs

1. Can I use store-bought crust instead of homemade?

Absolutely! A good quality store-bought pastry shell saves time and still tastes great, especially with a rich filling like this.

2. What’s the best chocolate to use?

Use high-quality dark chocolate with at least 60–70% cocoa. Brands like Ghirardelli, Lindt, or Valrhona work wonderfully for a smooth, deep flavor.

3. Can I make the tart ahead of time?

Yes! You can fully assemble the tart a day or two ahead. Store it in the fridge, then garnish with candied hazelnuts just before serving for the best crunch.

4. How do I candy the hazelnuts without burning the sugar?

Melt the sugar slowly over medium-low heat, and stir only when it’s almost fully melted. Once it turns golden, move quickly — caramel burns fast!

5. Can I use milk chocolate instead of dark?

Of course! Just know it’ll be sweeter and less intense. You might want to reduce the amount of cream slightly so it sets firmly.

6. Is it possible to make this tart vegan?

Yes! Use a vegan butter for the crust, coconut cream instead of heavy cream, and a good quality vegan chocolate for the ganache.

7. How do I keep the ganache from cracking?

Don’t refrigerate the tart too quickly — let it cool to room temperature first, then chill. And stir the ganache gently without whipping in too much air.

8. What’s the easiest way to skin hazelnuts?

After toasting, wrap the hazelnuts in a clean kitchen towel and rub them together. Most of the skins will come right off!

9. Can I use other nuts besides hazelnuts?

Sure! Almonds, pecans, or pistachios work great too. Just toast and candy them the same way.

10. Should I slice the tart cold or at room temperature?

It’s best to slice when chilled for neat, clean cuts. Use a warm, sharp knife and wipe it clean between slices for the prettiest pieces.

Hazelnut Chocolate Tart with Candied Hazelnuts