Chocolate Hazelnut Tart

Name: Chocolate Hazelnut Tart
Cook time: 25 min
Yield: 12 servings
Ingredients: 180 g hazelnuts toasted, skinned if desired, and finely ground; 50 g all-purpose flour none; 30 g granulated sugar none; 2 g fine salt none; 75 g unsalted butter cold, cubed; 1 unit egg yolk lightly beaten; 15 ml ice water cold; 250 ml heavy cream none; 100 ml whole milk none; 35 g granulated sugar none; 1 g fine salt none; 300 g dark chocolate finely chopped; 25 g unsalted butter cut into pieces; 5 ml vanilla extract none; 15 g hazelnuts roughly chopped and toasted; 1 g flaky salt for garnish

An approachable, bakery-style tart with a press-in hazelnut crust and a glossy chocolate filling. It is designed for clean slicing, with a brief chill helping the texture set neatly for serving.

By Julienne

Cook time: 25 minutes

Servings: 12

Ingredients

180 g hazelnuts toasted, skinned if desired, and finely ground
50 g all-purpose flour none
30 g granulated sugar none
2 g fine salt none
75 g unsalted butter cold, cubed
1 unit egg yolk lightly beaten
15 ml ice water cold
250 ml heavy cream none
100 ml whole milk none
35 g granulated sugar none
1 g fine salt none
300 g dark chocolate finely chopped
25 g unsalted butter cut into pieces
5 ml vanilla extract none
15 g hazelnuts roughly chopped and toasted
1 g flaky salt for garnish

Instructions

Heat the oven to 175°C. Spread the 180 g hazelnuts for the crust on a baking sheet and toast until fragrant and lightly browned, 8 to 10 minutes. Cool slightly, then rub off as much skin as you can. Hazelnuts smell nutty and look lightly browned.
Reduce the oven to 165°C. In a food processor, pulse the toasted hazelnuts with the flour, granulated sugar, and salt until finely sandy. Add the cold butter and pulse until the mixture looks like damp crumbs. Add the egg yolk and ice water, then pulse just until the dough holds together when pinched. Mixture clumps when squeezed and no dry flour remains.
Press the crust evenly into the bottom and up the sides of a 24 cm tart pan. Dock the base with a fork and chill for 10 minutes, then bake on a rimmed sheet until set and lightly browned, 18 to 20 minutes. Cool while you make the filling. Crust is set, dry to the touch, and lightly browned at the edges.
Put the chopped chocolate in a heatproof bowl. In a saucepan, warm the cream, milk, sugar, and salt over medium heat until steaming and the sugar dissolves; do not boil. Liquid is steaming with no visible simmering bubbles.
Pour the hot cream mixture over the chocolate and let sit 1 minute. Add the butter and vanilla, then whisk from the center outward until glossy and smooth. If needed, use a spatula to fully emulsify any remaining streaks. Filling is shiny, smooth, and fully combined.
Pour the filling into the cooled crust and tap the pan gently to release air bubbles. If using, scatter the chopped toasted hazelnuts and a light pinch of flaky salt over the top. Surface is level and the garnish is evenly distributed.
Chill until the filling is set at the edges and still slightly soft in the center, about 1 hour. For cleaner slices, chill longer before serving at cool room temperature. Edges are firm and the center gives only slightly when nudged.