Chocolate Hazelnut Tart. A chocolate crumb tart shell filled with dark ganache, hazelnut spread and chopped toasted hazelnuts. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A slim slice for a dessert table
A crisp chocolate-wafer base supports dark chocolate ganache flavored with a measured spoonful of hazelnut spread. Toasted chopped nuts on top make the flavor visible. Ten slender slices are proposed because the filling is rich, not because the recipe has been portion-tested.
The crust is baked and fully cooled before filling, then the tart chills for three hours. This is not a quick no-bake Nutella pie. A kitchen trial must confirm the crumb shell holds together and the ganache sets cleanly.
Chocolate and hazelnut choices
Choose a real bittersweet chocolate that melts smoothly when chopped small. A quarter cup smooth chocolate-hazelnut spread is folded into the ganache; adding a large unmeasured jar would change texture and setting. Toast the half-cup nuts first and let them cool before sprinkling.
Plain chocolate wafer crumbs are the base. Different packaged cookies vary in sugar and fat, so the five tablespoons melted butter are a proposed binding amount. Check all labels for tree nuts, milk, wheat and possible soy.
Ingredients for 10 slices
| Ingredient | Amount | Use |
|---|---|---|
| Finely crushed plain chocolate wafer cookies | 1.75 cups | Crust; inspect brand ingredients. |
| Unsalted butter, melted | 5 tablespoons | Crust. |
| Fine salt, for crust | 1/8 teaspoon | Crust. |
| Bittersweet chocolate, finely chopped | 10 ounces | Ganache. |
| Heavy cream | 3/4 cup | Heat until steaming. |
| Smooth chocolate-hazelnut spread | 1/4 cup | Read label; stir into ganache. |
| Fine salt, for ganache | 1/8 teaspoon | Ganache. |
| Toasted hazelnuts, chopped | 1/2 cup | Finish after filling. |
Step-by-step method
- Heat oven to 350°F. Mix 1 3/4 cups finely crushed plain chocolate wafers, 5 tbsp melted butter and 1/8 tsp salt. Press evenly across the bottom and up the sides of a 9-inch removable-bottom tart pan. Bake 10 minutes and cool completely on a rack, approximately 45 minutes.
- Place 10 oz finely chopped bittersweet chocolate in a dry heatproof bowl. Warm 3/4 cup heavy cream just until steaming; pour over the chocolate, rest 2 minutes and stir slowly until smooth. Stir in 1/4 cup smooth chocolate-hazelnut spread and 1/8 tsp salt.
- Pour the ganache into the cooled crust and spread level. Sprinkle 1/2 cup chopped toasted hazelnuts evenly over the top. Refrigerate at least 3 hours until firm enough to cut; a different chocolate brand or spread can change the set.
- Lift from the tart pan carefully, slice into ten slender portions with a warmed, wiped knife and keep chilled for service. Record crust stability, filling thickness, clean slice and actual chilling time in a kitchen trial.
Bake, cool and fill
Press crumbs firmly across the base and into the tart pan's flutes, then bake just to set. Warm cream should steam but need not boil. After a brief rest over the chopped chocolate, stir gently from the center until the filling is smooth.
Do not pour into a hot crust: butter-softened crumbs can shift under a warm ganache. Taste of France provides a related fully baked pastry-shell and ganache reference, but the crumb shell, hazelnut spread and quantities here are independently proposed.
What to check if it does not set
If the filling is still soft after three hours, note the chocolate percentage, spread brand and exact cream quantity. Chilling longer may change texture, but it does not prove this ratio works in every brand combination.
If the crust crumbles, record the wafer brand and how firmly it was pressed; simply adding more butter could make the bottom greasy. A warm, wiped knife may help make cleaner slices without forcing a soft filling.
Serving and storage
Keep the cream-based tart chilled until shortly before slicing and return leftovers to refrigeration promptly. Specific shelf life and travel stability belong to a tested batch and current handling guidance, not an assumption from the dry cookie crust.
This tart is distinct from Chefly's existing Dubai-chocolate explainer pages and from the separate peanut brittle slot. Its dominant format is a chilled ganache tart in a baked crumb shell.
Tart questions
Is the crust baked?
Yes, for ten minutes at 350°F before it cools and receives ganache.
Can I omit the spread?
That changes hazelnut flavor and the measured filling ratio; test a new formulation.
Why a removable-bottom pan?
It lets a set tart lift without trying to invert a soft ganache filling.
Further reading and related Chefly recipes: Taste of France's chocolate hazelnut tart. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Chocolate Hazelnut Tart. Category: Desserts. 10 slices. Prep approximately 25 minutes; cooking approximately 10 minutes; additional cooling/chilling approximately 225 minutes; total approximately 260 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1.75 cups Finely crushed plain chocolate wafer cookies; 5 tablespoons Unsalted butter, melted; 1/8 teaspoon Fine salt, for crust; 10 ounces Bittersweet chocolate, finely chopped; 3/4 cup Heavy cream; 1/4 cup Smooth chocolate-hazelnut spread; 1/8 teaspoon Fine salt, for ganache; 1/2 cup Toasted hazelnuts, chopped.
Instructions: Heat oven to 350°F. Mix 1 3/4 cups finely crushed plain chocolate wafers, 5 tbsp melted butter and 1/8 tsp salt. Press evenly across the bottom and up the sides of a 9-inch removable-bottom tart pan. Bake 10 minutes and cool completely on a rack, approximately 45 minutes. Place 10 oz finely chopped bittersweet chocolate in a dry heatproof bowl. Warm 3/4 cup heavy cream just until steaming; pour over the chocolate, rest 2 minutes and stir slowly until smooth. Stir in 1/4 cup smooth chocolate-hazelnut spread and 1/8 tsp salt. Pour the ganache into the cooled crust and spread level. Sprinkle 1/2 cup chopped toasted hazelnuts evenly over the top. Refrigerate at least 3 hours until firm enough to cut; a different chocolate brand or spread can change the set. Lift from the tart pan carefully, slice into ten slender portions with a warmed, wiped knife and keep chilled for service. Record crust stability, filling thickness, clean slice and actual chilling time in a kitchen trial.
Allergens: Hazelnut tree nuts; Milk; Wheat in wafers; Check chocolate, spread and wafer labels for soy and cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Chocolate Hazelnut Tart
- Total Time: 260 minutes
- Yield: 10 servings 1x
Description
One 9-inch crumb-crust tart with chocolate-hazelnut ganache.
Ingredients
- 1 3/4 cups Finely crushed plain chocolate wafer cookies
- 5 tablespoons Unsalted butter, melted
- 1/8 teaspoon Fine salt, for crust
- 10 ounces Bittersweet chocolate, finely chopped
- 3/4 cup Heavy cream
- 1/4 cup Smooth chocolate-hazelnut spread
- 1/8 teaspoon Fine salt, for ganache
- 1/2 cup Toasted hazelnuts, chopped
Instructions
- Heat oven to 350°F. Mix 1 3/4 cups finely crushed plain chocolate wafers, 5 tbsp melted butter and 1/8 tsp salt. Press evenly across the bottom and up the sides of a 9-inch removable-bottom tart pan. Bake 10 minutes and cool completely on a rack, approximately 45 minutes.
- Place 10 oz finely chopped bittersweet chocolate in a dry heatproof bowl. Warm 3/4 cup heavy cream just until steaming; pour over the chocolate, rest 2 minutes and stir slowly until smooth. Stir in 1/4 cup smooth chocolate-hazelnut spread and 1/8 tsp salt.
- Pour the ganache into the cooled crust and spread level. Sprinkle 1/2 cup chopped toasted hazelnuts evenly over the top. Refrigerate at least 3 hours until firm enough to cut; a different chocolate brand or spread can change the set.
- Lift from the tart pan carefully, slice into ten slender portions with a warmed, wiped knife and keep chilled for service. Record crust stability, filling thickness, clean slice and actual chilling time in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 225 minutes, included in the total.
Untested estimate: 10-minute crust bake, about 45-minute crust cooling and 3-hour filling chill; excludes preheat.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 225 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Serving Size: One of ten slender slices