Chocolate Hazelnut Tart

I love pastry and tarts are just the best excuse to eat it. The best part with this particular tart recipe is how versatile it is. You can use the pastry for pretty much any tart (savoury or sweet) and you can also adapt the filling by adding other ingredients such as alternative nuts to hazelnuts or orange zest for a more citrus-y kick.

This chocolate and hazelnut tart is perfect for those who like their desserts on the slightly less sweet side, but is still a crowd pleaser overall!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

How can I make this pastry for savoury tarts?
If you wanted to make something savoury, I would recommend leaving out the lemon zest. whilst there is a touch of sugar in the pastry recipe, it's not enough to make it that sweet, so this pastry is suitable for savoury tarts too
My chocolate and cream split, what can I do?
If your chocolate and cream splits, it's usually down to the change of temperature. you can either add more cream, or, add the eggs as they may help bind the chocolate and cream back together
Do I have to egg wash the tart case?
Egg washing isn't a must, but it's a great way to fill in any cracks in the pastry and also protect it from any potential leaking fillings

FAQs and Troubleshooting

Make the tart case up to 2 days in advanced by baking it with the egg wash, wrapping it in clingfilm and leaving it at room temperature
Sprinkle salt over the chocolate filling just before baking if you're a salty/sweet fan
When making the filling, make sure the chocolate and cream isn't too hot before adding the eggs otherwise it can start to cook the eggs

Make the tart case up to 2 days in advanced by baking it with the egg wash, wrapping it in clingfilm and leaving it at room temperature
Sprinkle salt over the chocolate filling just before baking if you're a salty/sweet fan
When making the filling, make sure the chocolate and cream isn't too hot before adding the eggs otherwise it can start to cook the eggs

Make the tart case up to 2 days in advanced by baking it with the egg wash, wrapping it in clingfilm and leaving it at room temperature
Sprinkle salt over the chocolate filling just before baking if you're a salty/sweet fan
When making the filling, make sure the chocolate and cream isn't too hot before adding the eggs otherwise it can start to cook the eggs

Top Tips

Pastry:

In a bowl, combine the flour, sugar, salt and lemon zest if using
Add the butter and start rubbing the butter into the dry ingredients to break it down
Continue to rub the butter into smaller pieces until a sand like consistency forms
Beat the egg in a separate bowl and add to the bowl
Using a D-scraper or spoon, mix in the egg until a dough forms
Use your hands to bring the dough together and knead on the surface until smooth
Wrap in clingfilm (pressed down flat) and refrigerate for 20-30 minutes
Lightly dust your surface and roll out the dough in a circular shape
once it's about 5cm larger than your tart tin, roll the dough onto the rolling pin and unravel it over the tin to line it
Press the dough firmly against the sides and in the corners
Cut away the excess dough with a knife and poke holes on the surface of the dough using a fork
Refrigerate for 20-30 minutes
Preheat the oven to 170°C/338°F with fan or 190°C/390°F
Place baking paper and baking beans over the tart case and blind bake for 15-18 minutes until the sides are golden brown
Remove the paper and beans, egg wash the base of the tart case and bake for a further 5 minutes
Remove the case from the oven and leave to cool completely and turn the oven temperature down 10 degrees to 160°C/320°F with fan or 180°C/355°F no fan

Chocolate Filling:

Heat up the cream in a microwave or on the hob until steaming
Pour the chocolate into the cream and leave for 30 seconds
Use a whisk to mix the melted chocolate into the cream (if there are still lumps, reheat the bowl for 10-20 seconds)
Break up the eggs in a separate bowl and add to the chocolate and mix in
Finally, add in most of the hazelnuts and mix through, leaving some to sprinkle over the top
Pour the chocolate filling into the tart case and sprinkles the left over hazelnuts over the top
Bake for 15-20 minutes until the filling is just set
Leave to cool before serving
This chocolate tart can last up to 5 days in the fridge

Method

Large bowl
D-scraper or spoon
Fork
20cm-24cm tart tin
Rolling pin
Baking paper
Baking or dried beans
Medium sized bowl
Whisk

Large bowl
D-scraper or spoon
Fork
20cm-24cm tart tin
Rolling pin
Baking paper
Baking or dried beans
Medium sized bowl
Whisk

Equipment

Pastry:

200g plain flour
100g cold unsalted butter, cubed
60g egg (1 large egg)
5g sugar
2g salt
1 lemon zest (optional)
Extra flour for dusting
Extra egg for egg washing

Chocolate Filling
300ml double cream
250g dark chocolate, chips or roughly chopped
2 large eggs
100g chopped hazelnuts

Pastry:

200g plain flour
100g cold unsalted butter, cubed
60g egg (1 large egg)
5g sugar
2g salt
1 lemon zest (optional)
Extra flour for dusting
Extra egg for egg washing

Chocolate Filling
300ml double cream
250g dark chocolate, chips or roughly chopped
2 large eggs
100g chopped hazelnuts

Ingredients

How can I make this pastry for savoury tarts?
If you wanted to make something savoury, I would recommend leaving out the lemon zest. whilst there is a touch of sugar in the pastry recipe, it's not enough to make it that sweet, so this pastry is suitable for savoury tarts too
My chocolate and cream split, what can I do?
If your chocolate and cream splits, it's usually down to the change of temperature. you can either add more cream, or, add the eggs as they may help bind the chocolate and cream back together
Do I have to egg wash the tart case?
Egg washing isn't a must, but it's a great way to fill in any cracks in the pastry and also protect it from any potential leaking fillings

This recipe below makes enough to fill a 20-24cm tart tin

This recipe is to fill a 18 cm/7 inch square tin

How can I make this pastry for savoury tarts?
If you wanted to make something savoury, I would recommend leaving out the lemon zest. whilst there is a touch of sugar in the pastry recipe, it's not enough to make it that sweet, so this pastry is suitable for savoury tarts too
My chocolate and cream split, what can I do?
If your chocolate and cream splits, it's usually down to the change of temperature. you can either add more cream, or, add the eggs as they may help bind the chocolate and cream back together
Do I have to egg wash the tart case?
Egg washing isn't a must, but it's a great way to fill in any cracks in the pastry and also protect it from any potential leaking fillings

Pastry:

In a bowl, combine the flour, sugar, salt and lemon zest if using
Add the butter and start rubbing the butter into the dry ingredients to break it down
Continue to rub the butter into smaller pieces until a sand like consistency forms
Beat the egg in a separate bowl and add to the bowl
Using a D-scraper or spoon, mix in the egg until a dough forms
Use your hands to bring the dough together and knead on the surface until smooth
Wrap in clingfilm (pressed down flat) and refrigerate for 20-30 minutes
Lightly dust your surface and roll out the dough in a circular shape
once it's about 5cm larger than your tart tin, roll the dough onto the rolling pin and unravel it over the tin to line it
Press the dough firmly against the sides and in the corners
Cut away the excess dough with a knife and poke holes on the surface of the dough using a fork
Refrigerate for 20-30 minutes
Preheat the oven to 170°C/338°F with fan or 190°C/390°F
Place baking paper and baking beans over the tart case and blind bake for 15-18 minutes until the sides are golden brown
Remove the paper and beans, egg wash the base of the tart case and bake for a further 5 minutes
Remove the case from the oven and leave to cool completely and turn the oven temperature down 10 degrees to 160°C/320°F with fan or 180°C/355°F no fan

Chocolate Filling:

Heat up the cream in a microwave or on the hob until steaming
Pour the chocolate into the cream and leave for 30 seconds
Use a whisk to mix the melted chocolate into the cream (if there are still lumps, reheat the bowl for 10-20 seconds)
Break up the eggs in a separate bowl and add to the chocolate and mix in
Finally, add in most of the hazelnuts and mix through, leaving some to sprinkle over the top
Pour the chocolate filling into the tart case and sprinkles the left over hazelnuts over the top
Bake for 15-20 minutes until the filling is just set
Leave to cool before serving
This chocolate tart can last up to 5 days in the fridge