Summary of key points Spring's bounty offers a plethora of fresh produce, and our selected recipes are designed to highlight the best of what this season has to offer. From crisp salads featuring tender greens and juicy berries to light, flavorful dishes starring...
Chocolate Hazelnut Tart

This Chocolate Hazelnut Tart is a decadent and indulgent dessert that combines rich, creamy chocolate with the nutty crunch of hazelnuts. The tart features a buttery crust filled with a luscious chocolate ganache and topped with toasted hazelnuts for added texture and flavor. Perfect for special occasions or a luxurious treat, this dessert will impress anyone with its delightful blend of flavors and elegant presentation.

Ingredients
- FOR THE TART CRUST
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tbsp cold water (as needed)
- FOR THE CHOCOLATE HAZELNUT FILLING
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1/2 cup toasted hazelnuts, roughly chopped
- 2 tbsp honey or maple syrup (optional, for extra sweetness)

Instructions
Preheat your oven to 350°F (175°C).
In a food processor, combine the flour and sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Gradually add cold water, 1 tbsp at a time, until the dough comes together.
Press the dough evenly into the bottom and sides of a tart pan with a removable bottom. Chill in the refrigerator for 15 minutes. Bake the crust for 15-20 minutes or until lightly golden. Let it cool completely.
Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and fully combined. If desired, mix in honey or maple syrup for added sweetness.
Pour the chocolate ganache into the cooled tart crust and spread evenly. Sprinkle the toasted hazelnuts over the top of the ganache.
Refrigerate the tart for at least 2 hours, or until the ganache is set.
Carefully remove the tart from the pan and slice into wedges. Serve chilled or at room temperature.
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