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Chocolate Hazelnut Tart

Chocolate Cookie Crust, Chocolate Hazelnut Pudding Filling and Chocolate topping. Pure Decadence. from #dietersdownfall.com

Chocolate Hazelnut Tart

I can pass on all the red and pink Valentine 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, 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.

Why have a boring tart? Add some stunning Hazelnut Candy Spikes to bring some WOW to dessert. from #dietersdownfall.com

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!

Chocolate Hazelnut Tart with a cookie crust, chocolate topping and chocolate hazelnut pudding inside. from #dietersdownfall.com

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.

It’s Valentine’s day… what better subliminal tactics do you have in mind?

Chocolate Cookie Crust, Chocolate Hazelnut Pudding Filling and Chocolate topping. Pure Decadence. from #dietersdownfall.com

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.

Chocolate Hazelnut Tart
 
Author:
 
Chocolate cookie crust, chocolate hazelnut filling, with chocolate topping and candy hazelnuts on top.
Ingredients
For the Crust
For the Filling
For the Glaze
  • 3 oz. Dark Chocolate
  • ¼ 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 trust 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 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. Prepare a cold water bath in your sink. Prepare a "drip space" for the candy to drip to and not stick to stuff. Lay out 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.
  2. 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.
  3. 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.
  4. Work quickly to dip the hazelnut and then let it drip off your ledge creating the long spike.
  5. 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.
  6. Slice, serve, and enjoy!

Homemade {better than} Nutella. Roasted Hazelnuts makes all the difference. from @dietersdownfall.com

Find the Chocolate Hazelnut Spread Recipe HERE.

 

 

 

 

 

 

 

Chocolate Sandwich Cookie. Fill them with buttercream filling or eat them sans filling. from #dietersdownfall.comFind the Chocolate Cookie Recipe HERE.

Whoosh! These Rocket Ship Cake Pops from Cake Poppin are so cute! They are the perfect way to tell someone that you love them to the moon and back!
Rocket Ship Cake Pop Tutorial
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Redhead's Kitchen w/ Decadent Chocolate

Friday 3rd of July 2015

[…] Chocolate Hazelnut Tart by Dieter’s Downfall […]

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.