Chocolate Hazelnut Tarts
Nothing beats chocolate and hazelnut. It’s the best flavor combination out there. It’s like they were made for each other. These Chocolate Hazelnut Tarts are a decadent and fun treat to make, especially for the holidays, but that’s not to say that these are solely a holiday bake. They can be made all year long.
These are quite decadent as is, and so you might not be able to polish off one whole tart in one sitting. Any leftovers can be wrapped in plastic or stored in an airtight container and kept in the fridge for up to 4 days. You can allow to come to room temperature before eating or eat them cold. Give them a try and let me know what you think below!
Chocolate Hazelnut Tarts
These Chocolate Hazelnut Tarts are not only super easy to make, but they're a delicious make ahead holiday treat that everyone will love!
Servings: 6
Equipment
- Mini tart pans
- Food processor
- Saucepan
- Baking sheet
Ingredients
Shortbread Crust:
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter diced
- 1 egg white whisked with a splash of water
Chocolate Filling:
- 1 ½ cups heavy cream
- 1 tablespoon hazelnut liqueur optional
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chips
- 2 tablespoons unsalted butter
- ½ teaspoon espresso powder
- 1 ½ cups toasted and skinned hazelnuts roughly chopped
- 2 teaspoons flaky sea salt
Instructions
- Preheat the oven to 425°F. Lightly grease six 4-inch tart pans (with removable bottoms) with cooking spray and place on a large baking sheet, set aside.
- To make the crust, place the flour, powdered sugar and salt in a food processor; pulse a few times to evenly combine. Add the butter and process until the dough comes together in clumps. Divide evenly among the prepared tart pans and then press the dough evenly on the bottom and up the sides of each pan. Freeze for 15 minutes. This will prevent the crusts from shrinking. Prick holes on the bottom of each tart and then bake until lightly golden brown around the edges, about 15 to 18 minutes. Remove from the oven and immediately brush each tart with the egg wash. Set aside to cool completely.
- To make the filling, combine the cream, hazelnut liqueur (if using) and the vanilla extract in a medium saucepan. Set over moderate heat and bring to a slight simmer. In a large bowl, combine the chocolate, butter and espresso powder. Pour the hot cream into the bowl, over the chocolate and allow to sit for 5 minutes before whisking until smooth and glossy.
- Carefully spoon the chocolate filling to the cooled crusts, filling up to the top of each. Sprinkle each tart with the chopped hazelnuts and a pinch of salt. Chill in the fridge for at least 1 hour and a half before serving. Enjoy!
