Three words: chocolate hazelnut tart. If you’re a fan of all things Nutella like I am, trust me when I say that you need this tart in your life. It’s also the ultimate make-you-feel-better dessert (unless you have a nut allergy, in which case it might instead land you in the hospital). Tired? This tart will give you the extra oomph that only a sugar high can. Got dumped? It will catch your tears while you sob (warning: tears may over salt the tart, so adjust recipe accordingly). Over worked? It will provide a delicious break and pro tip: if you share with coworkers, no one will care that you’re slacking. Seriously amigos, try this chocolate hazelnut tart. I found the original recipe on the Food Network and adjusted it to make it slightly easier so no excuses!
Scroll below for this Chocolate Hazelnut Tart recipe and don’t forget to subscribe! 😉
Here’s what you’ll need:
For the Crust:
- 1 cup all-purpose flour
- ½ cup hazelnuts
- 2 Tbsp. sugar
- Pinch of salt (unless it a break-up tart – then salt with tears)
- 1/3 cup butter, cold and cut into small cubes
- 1 egg, beaten
- ½ tsp. pure vanilla extract
For the Filling:
- 2 cups whipping cream
- 1 cup chocolate-hazelnut spread
- ½ tsp. pure vanilla extract
- 2 Tbsp. cornstarch
- Pinch of salt
Here’s what you’ll do:
- In a skillet, toast the hazelnuts over medium heat for about 5 minutes. Transfer 1/3 cup of hazelnuts to a food processor and set aside the remaining hazelnuts (you’ll need them for garnish later). Add flour, sugar and salt and pulse until the nuts have become a flour-like consistency. Add the cold butter and pulse until the mixture is well combined. Add beaten egg and vanilla and pulse until the dough comes together.
- In a 9 inch tart pan with a removable bottom, press the dough into the bottom and sides evenly. Prick the bottom all over with a fork. Refrigerate about 30 minutes.
- Preheat oven to 350°F. Bake the dough until edges are golden, about 20 minutes. Set aside.
- Whisk cornstarch into ¼ cup of whipping cream. Set aside. Combine the remaining 1 ¾ cups whipping cream, chocolate-hazelnut spread, vanilla and salt in a small saucepan. Whisk in cornstarch mixture. Bring to a boil over medium heat, stirring occasionally. Once mixture starts to boil, stir constantly until thickened. Pour into the crust evenly. Refrigerate until set and top with reserved hazelnuts. Enjoy!
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