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Hazelnut Chocolate Tart with Candied Hazelnuts

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A show-stopping dessert for chocolate lovers, this Hazelnut Chocolate Tart is made with a toasted hazelnut-Oreo crust, filled with a rich dark chocolate ganache blended with hazelnut butter, and topped with crunchy candied hazelnuts and sea salt flakes. Each bite is a luscious balance of texture and flavor.

  • Total Time: 10 hours 20 minutes
  • Yield: 12 servings

Ingredients

  • For the Oreo Crust:
  • 22 Oreo cookies
  • 1/3 cup toasted hazelnuts
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • For the Ganache Filling:
  • 12 ounces 60% dark chocolate
  • 1 1/4 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, cut into small pieces
  • 2 teaspoons vanilla extract
  • 1/4 cup hazelnut butter
  • For the Candied Hazelnuts:
  • 1 tablespoon unsalted butter
  • 1 tablespoon light brown sugar
  • 1 cup hazelnuts, finely chopped
  • Sea salt flakes, for garnish

Instructions

  1. Prepare the Crust: Preheat oven to 325°F (163°C). In a food processor, pulse Oreos and hazelnuts until finely ground. Add melted butter and salt; pulse until mixture is moist. Press into a 9-inch tart pan and bake for 6–8 minutes. Set aside to cool.
  2. Prepare the Filling: Place chocolate in a medium heatproof bowl. In a saucepan, heat heavy cream, sugar, and butter over medium heat until just boiling. Pour over the chocolate and let sit for 1 minute. Stir until smooth. Add vanilla and hazelnut butter, mixing until fully combined. Pour the filling into the crust. Refrigerate at least 4 hours or overnight.
  3. Prepare the Candied Hazelnuts: In a small saucepan, melt butter over medium heat. Stir in brown sugar and a pinch of sea salt. Add chopped hazelnuts and cook for 2–3 minutes until fragrant. Spread on parchment or a silicone mat to cool completely.
  4. Assemble and Serve: Sprinkle candied hazelnuts and a few sea salt flakes over the tart. Slice and serve chilled.

Notes

  • Use high-quality chocolate for the best flavor and texture.
  • The tart can be made up to 2 days ahead and kept refrigerated until ready to serve.
  • Hazelnut butter can be substituted with almond butter or Nutella for variation.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake / Chilled
  • Cuisine: French-American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 510
  • Sugar: 24g
  • Sodium: 160mg
  • Fat: 38g
  • Saturated Fat: 18g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 55mg

Find it online: https://iamstarved.com/hazelnut-chocolate-tart-with-candied-hazelnuts/