Chocolate might just be the most universally craved flavor in existence. No matter where you go, who you talk to, what the person’s age is, everyone loves chocolate! Supposedly dogs even like it but that’s a big no-no from what I hear.
We were just visiting friends in Virginia recently… they have an 18-month old who is talking in one-word sentences but you’d better believe he knows how to say “M&M!” And he knows exactly where they’re being stored so you better keep your eye on him ’cause he’ll scale those kitchen cabinets quicker than Curious George climbing a banana tree. True story.
Then there’s FIL (father in law) who likes to think of chocolate as a vegetable. He’s been saying this for years, in fact he even has it embroidered on a pillow or two. The food guide pyramid neglects to reflect this important truth… apparently the USDA hasn’t gotten the memo.
Then there are those other flavors that go hand-in-glove with chocolate. I especially like chilis paired with my chocolate; almonds and mint are good too; and caramel is right up there at the top of the list. Another ridiculous chocolate pairing would most definitely be hazelnut. Ahh yes – I love me some hazelnut, so naturally the most incredible, life-changing dessert on the planet would include both of these flavors. Dadadahhh…For the first time ever…See the breath-taking! Hair-raising! Death-defying! Chocolate Hazelnut Tart!!!!✨✨
It is sweet, creamy, chocolatey, nutty and oh so divine! You make the crust out of graham cracker crumbs and butter. And apparently store-bought graham cracker crumbs are now a thing. Who knew? If you think it’s worth it and could save you some time, by all means, make that happen. If you prefer to make your own, use a food processor to grind them up. You’ll need 13 crackers, each about 4 3/4 by 2 1/4 inches.
Next, you’ll need to heat some heavy cream until it starts to simmer. Add in the bittersweet chocolate and stir until the chocolate becomes liquefied nectar of the gods. Stir in the Nutella and roasted hazelnuts and pour into your Graham crack crust. I like to hold back a few tablespoons of hazelnuts so I can sprinkle them on top – ’cause you eat with your eyes first! The only thing left to do is to refrigerate and then eat!
It is truly a gorgeous dessert. But it is not just some pretty face – oh no – it is unimaginably delectable! This would be a show stopper for any special occasion or holiday celebration. Plus you will reach SHS (super hero status) with everyone lucky enough to sample a bite! Run, don’t walk (or fly) and get those Chocolate Hazelnut Tart ingredients!!
Chocolate Hazelnut Tart
Perfect decadent dense chocolate goodness!
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons salted butter, melted (3/4 of a stick)
- 1/4 teaspoon salt
- 1 cup hazelnuts plus 2 tablespoons, coarsely chopped
- 1 cup heavy cream
- 10 1/2 oz fine-quality bittersweet chocolate chips, not unsweetened
- 1/2 cup chocolate-hazelnut spread such as Nutella
- Special equipment: a 9-inch tart pan
Make crust and toast nuts:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of a tart pan. Bake crust in lower third of oven 7 minutes, then cool crust on a rack.
While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 6-7 minutes. Transfer to a plate and cool to room temperature.
Make filling while crust cools:
Bring cream to a boil in a 1-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts (holding back 2 tablespoons) and the remaining 1/8 teaspoon salt.
Pour filling onto cooled crust and sprinkle the remaining hazelnuts over the top. Put the tart in the freezer until just set, about 25 minutes. (Tart should not be frozen.)
Tart can be made 4 days ahead and chilled in a pan, covered.
Freezing the tart helps to chill it quickly. If you're not in a rush, simply chill the tart in the refrigerator until you're ready to serve it.
Here's another version of the tart if you're feeling adventurous: Make a gingersnap crust (2 c. gingersnaps crushed, 5 tbls. butter). Add toasted unsweetened coconut to the filling. Serve with Trader Joe's uncrystallized candied ginger. Yum!
January is National Sunday Supper Month. Decide to eat #SundaySupper together at least once a month & use these recipes to get you started!
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.