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+ servings
close up of tart with slice on white plate on white cheese cloth with hazelnuts scatter around and cake knife beside tart

Chocolate Tart with Hazelnut Crust

5 from 1 vote
Prep Time: 30 minutes
Cook Time: 30 minutes
Refrigeration Time 6 hours
Total Time: 7 hours
Rich, silky smooth, and extra chocolate-y! That's the perfect way to describe this simple, yet delicious Chocolate Tart with Hazelnut Crust. Perfect for Valentine's Day, celebrations, or just weekend baking!



  • ½ cup unsalted butter, room temperature
  • cup granulated sugar
  • ¼ teaspoon salt
  • ¼ cup hazelnut flour
  • 1 large egg, room temperature
  • teaspoon vanilla extract
  • 1 ¼ cups all purpose flour, sifted




  • Spray a 9-inch tart pan with baking spray. Set aside.
  • In the bowl of an electric mixer. beat butter, sugar, and salt just until smooth.
  • Mix in hazelnut flour.
  • Add eggs and vanilla, mixing just until blended.
  • Stir in flour.
  • Turn into prepared pan.
  • Press evenly along bottom and up sides, being sure to press out any air pockets.
  • Cover with plastic wrap.
  • Refrigerate for at least 6 hours.
  • When ready to bake, heat oven to 375 degrees F.
  • Remove tart from refrigerator.
  • Remove plastic wrap and immediately place in oven.
  • Bake for about 15 minutes, until light golden brown.
  • Leave oven at 375 degrees F.


  • Combine cream, milk, and chocolate in a microwave safe bowl.
  • Microwave on high in 30 second intervals, stirring after each, until chocolate is melted.
  • Stir until smooth and completely combined with milk.
  • Using a fine mesh sieve strain egg yolks into chocolate mixture.
  • Mix gently until combined.
  • Strain chocolate filling into prepared crust.
  • Bake until set, about 15 minutes.


  • Do not over work the dough for the tart.
  • Don't skip greasing and flouring the tart pan!
  • When pressing the dough into the pan, use a greased metal cup measure to help level the dough and get the sides straight.
  • Be careful not to over bake the crust!
  • If tart crust puffs during baking, gently prick with a fork and lightly press down.
  • With the filling, do not whip or beat it. You don't want to incorporate air bubbles.
  • Straining the filling is a great way to get rid of air bubbles.
  • When pouring the filling into the crust, keep the bowl as close to the tart as possible! The further the filling has to fall, the more air bubbles will form.
  • You can use your finger or a toothpick to pop air bubbles.


Serving: 1sliceCalories: 386kcalCarbohydrates: 31gProtein: 6gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 126mgSodium: 84mgPotassium: 178mgFiber: 2gSugar: 15gVitamin A: 658IUVitamin C: 1mgCalcium: 60mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.