Chocolate Hazelnut Tart

Chocolate cookie crust, chocolate hazelnut filling, with chocolate topping and candy hazelnuts on top.

Preparation 30 mins
Cook Time 5 mins
Total Time 0:35


    For the Crust

    • 7 - 10 Chocolate Cookies (+ 1 cup ground)
    • 3 Tablespoons butter

    For the Filling

    • 1 1/2 cup whole milk
    • 1/4 tsp salt
    • 3 egg yolks
    • 1/3 cup brown sugar
    • 4 tsp flour
    • 1/2 cup chocolate hazelnut spread

    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


    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!


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