Chocolate Hazelnut Tart

Perfect decadent dense chocolate goodness!

Course Dessert
Cuisine American
Keyword Chocolate, Tart
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 10
Calories 400 kcal
Author Holly Sander


  • 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:

  1. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  2. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
  3. 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.
  4. 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:

  1. 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.
  2. 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.)

Recipe Notes

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!