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Chocolate Hazelnut Tart

All homemade, nothing from a package – this Chocolate Hazelnut Tart is topped with candied hazelnuts to make the presentation over-the-top.

All homemade, nothing from a package - this Chocolate Hazelnut Tart is topped with candied hazelnuts to make the presentation over-the-top.

Chocolate Hazelnut Tart

I can pass on all sweet fruity treats out there in favor of something rich and chocolaty!

My husband won’t eat any strawberry treats anyway. Nor would my husband make any of those fancy swirled cheesecakes with the fun little hearts in it for me.

Nope, for a romantic dinner, I think that most husbands are happy providing flowers and a card, maybe cooking dinner or taking you out to a nice dinner, but making a fancy dessert…? I think that’s still up to the ladies.

A cross-section of the tart showing the chocolate cookie crust, the chocolate hazelnut filling, the ganache topping, and the spiked hazelnuts on top.

Now, don’t get me wrong. I’d love to make a fruity dessert that is dripping with a fruit sauce. Have you not seen my last three weeks of posts?

But this super rich and chocolaty dessert is just as romantic and just as sinful. I think any chocolate loving husband would be totally thrilled with this dessert. My husband was.

I made my own chocolate hazelnut filling, but if you’d like, you can use peanut butter, almond butter, or Nutella instead. Those would be just as good I’m sure.  What filling will make your man’s toes curl up in delight? Use that one!

A slice of the tart showing the inside of the hazelnut filling and chocolate ganache on top.

Candy Hazelnut Spikes

Are you digging on those candy hazelnuts?? They are very easy to make and take this simple tart to another realm. I loved the dramatic effect of them! They are so beautiful and stunning! If you’re going to make this tart, go BIG and go BOLD! Seriously.

You will need to prepare a space ahead of time to make these. I opened a cupboard and placed a sheet of parchment paper on the counter below it.

Attach a toothpick to the hazelnut to use as a handle. Dip the hazelnut into the melted sugar and then place the toothpick on the edge of the cupboard with the hazelnut dripping off the edge. You will need to place a small cup to keep the toothpick from falling off the ledge.

Leave them there to cool for a few minutes and then carefully remove the toothpick and decorate your tart.

Long candy spikes used to make the tart extra fancy when serving.

I loved everything about this tart.

From the homemade cookie crust to tips of the candy spikes. This wasn’t a boring Oreo or graham cracker crust and I don’t think you can really compare the roasted hazelnut flavor in the spread to the mass-produced stuff in the store.

Impress your husband/ boyfriend/ lover/ dinner guests/ best  friend (it’s a multipurpose dessert) with this tart that is just beyond amazing.

collage image showing all the recipes I used to create this Chocolate Hazelnut Tart.

This recipe is part three of a three-part recipe including Homemade Chocolate Hazelnut Spread and Chocolate Sandwich Cookies.

All homemade, nothing from a package - this Chocolate Hazelnut Tart is topped with candied hazelnuts to make the presentation over-the-top.
Yield: 1 Tart

Chocolate Hazelnut Tart

Chocolate Hazelnut Tart

All homemade, nothing from a package - this Chocolate Hazelnut Tart is topped with candied hazelnuts to make the presentation over-the-top.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 3 hours
Total Time 3 hours 50 minutes

Ingredients

For the Crust

For the Filling

For the Glaze

  • 3 oz. Dark Chocolate
  • 1/4 cup butter
  • 1 Tbls light corn syrup

For the Candy Hazelnuts

  • Hazelnuts
  • 1 cup sugar
  • 1 tsp lemon juice

Instructions

    Prepare the Crust

    1. Pulverize the cookies in a food processor. Add in the melted butter and mix together with a fork or spoon. Press the cookies into a 9″round or rectangle tart pan. Bake the crust at 350℉ for 10 minutes. Remove and cool.

    Prepare the Filling

    1. Place the milk and salt into a medium pot and heat over medium heat.
    2. Place the egg yolks, brown sugar, and flour in a separate bowl and whisk together. When the milk starts to simmer, pour a half cup into the egg mixture while whisking it. Temper the eggs and add them to the pot with the milk.
    3. Cook over medium heat, whisking constantly until the mixture thickens and comes to a full boil. Boil for 1 minute.
    4. Remove the pot from the stove and add in the Chocolate Hazelnut spread, stirring until combined.
    5. Pour the hot pudding into the crust and spread evenly with an offset spatula.
    6. Place a large piece of plastic wrap over the tart to prevent a skin from forming. Refrigerate the tart for at least 2 hours to overnight to set.

    For the Glaze

    1. Melt the chocolate, butter, and corn syrup together and stir until smooth. Remove the plastic wrap from the tart and pour over the chocolate glaze. Place the tart back in the fridge for at least 30 minutes to firm up.

    For the Candy Hazelnuts

    1. Set aside 10 – 12 hazelnuts and poke each one with a toothpick to use as a handle. Set them aside.
    2. Prepare a cold water bath in your sink. Prepare a “drip space” for the candy to drip to and not stick to stuff. Layout a large piece of parchment paper for the drip to fall to. This can be from your cabinet to the counter or from the counter to the floor.
    3. Place the sugar and lemon juice into a small skillet. Stir until the sugar starts to melt and resembles wet sand. Cook over medium heat without stirring until the sugar melts and becomes transparent and amber in color. Now stir again making sure it is all liquid.
    4. Quickly transfer the skillet to the water bath to stop the cooking. Dip the hazelnuts into the sugar and test for fluidity. You’ll know it’s cooled enough when you can pull a long string from the skillet.
    5. Work quickly to dip the hazelnut and then let it drip off your ledge creating the long spike.
    6. Before serving the tart, remove the toothpicks from the hazelnuts and melt a few chocolate chips. Dip the bottoms of the hazelnuts in the chocolate and then stand them up at an angle on the tart. Hold it in place until it attaches. If the tart is cold, this should just take a few seconds.
    7. Slice, serve, and enjoy!

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    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 271Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 121mgCarbohydrates: 31gFiber: 1gSugar: 28gProtein: 3g

    Nutrition information isn’t always accurate.

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    Wendy

    Sunday 9th of November 2014

    Hi Karyn,

    I'm baking the cookies for crust and have a question. When pulverizing the cookies for the crust, do you add the cookie filling too?

    Karyn Granrud

    Sunday 9th of November 2014

    No. Do not use the filling. Just make the cookies alone. You don't need the entire batch for the crust, just a heaping cups worth of crumbs. Enjoy!

    charchar

    Thursday 9th of October 2014

    hi , how to prevent the caramel hazelnut from melting if i already put on top the tart and keep in the fridge? thanks.

    Karyn Granrud

    Saturday 11th of October 2014

    Try to keep it as dry as possible. It won't melt right away unless it's very wet. I refrigerated it for a few hours uncovered before serving.

    Suzanne

    Monday 29th of September 2014

    This is quite the show stopper, it looks fantastic! I would love to have a bite of this.

    Karyn Granrud

    Tuesday 30th of September 2014

    Thanks so much! I strive to have all my desserts be show stoppers :)

    Tamara

    Monday 29th of September 2014

    The tart is beautiful!!! I love the candied nuts and wondered how you store them. If they are on the tart in the fridge,, will they hold their shape? Its for a party at work so I have to make the day before and not eat until lunch the following day.

    Karyn Granrud

    Monday 29th of September 2014

    Thank you so much. If you are making the candied hazelnuts, I'd leave them off the cake until you are ready to serve. They are pure sugar so if there is any moisture it will start to get sticky. I think once I had it made and completed, I just stored everything in the fridge and they were fine the next day. If you want to make the long spikes, plan to make extra hazelnuts due to breakage, then pick out the prettiest ones. Otherwise, just make some sugar coated hazelnuts and toss them on top.

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