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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

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!
5 from 1 vote
Prep Time: 30 mins
Cook Time: 30 mins
Refrigeration Time 6 hrs
Total Time: 7 hrs
Author: Traci


  • 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.