Chocolate Hazelnut Tart
This Silky Chocolate Hazelnut Tart is an easy, quick and super delicious dessert for chocolate and hazelnut lovers!
- Prep time
- 30 min
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60 g Unsalted butter (melted)
- 200 g Biscuit crumb (eg. Digestive, Graham cracker)
- 60 g Hazelnut (ground) (can be made in food processor)
- Pinch of salt
- 300 g Heavy Cream (36% fat, very cold)
- 250 g Callebaut Dark Chocolate (callets)
- 120 g Hazelnut butter
- Hazelnut
Instructions
- 1
For the crust
- 2
Start with the melting butter in the microwave, then let it cool slightly
- 3
Make biscuit & hazelnut crumbs. Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin.
- 4
Mix crumbs with warm but not hot butter and a pinch of salt until it comes together
- 5
Line a 20 cm / 8 inch loose base pie tin with the mixture and press it flat evenly and tightly. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed, place it into the freezer while preparing the filling
- 6
Chocolate hazelnut ganache filling
- 7
Heat cream until simmering and pour onto chocolate & hazelnut paste mixture. Stir throughout or hand blend
- 8
Pour chocolate hazelnut ganache into the crust and smooth the top with an Offset spatula. Place it into the fridge and let it set for 4 hours
- 9
Once tart sets, carefully remove it from the tin and decorate with roasted hazelnut