Chocolate Hazelnut Tart with Sea Salt
This Chocolate Hazelnut Tart with Sea Salt is the ultimate indulgent dessert, featuring a buttery hazelnut crust, creamy dark chocolate filling, and a hint of sea salt for a perfect sweet-salty balance. Ideal for holiday gatherings, special occasions, or a luxurious treat, this easy recipe will impress guests and satisfy any chocolate lover’s craving. Visit our blog for step-by-step instructions, tips, and customizable options to make this tart your new go-to dessert!
Equipment
- 9-inch Tart Pan: with removable bottom for easy removal and a beautiful presentation.
- Food Processor or Blender: to finely grind the hazelnuts and graham crackers for the crust.
- Mixing Bowls: one for the crust ingredients and another heatproof bowl for the chocolate filling.
- Small Saucepan: to heat the cream for the chocolate filling.
- Spatula: for spreading and smoothing the chocolate filling evenly in the crust.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Knife and Cutting Board: if you need to chop the chocolate and hazelnuts for topping.
- Refrigerator Space: to chill the tart until it sets.
Ingredients
For the Crust:
- 1 1/2 Cups Crushed graham crackers (about 10-12 crackers)
- 1 Cup Toasted hazelnuts, finely ground
- 2 Tbsp Granulated sugar
- 8 Tbsp Unsalted butter, melted
- Pinch of salt
For the Filling:
- 1 1/2 Cups Heavy cream
- 12 Oz High-quality dark chocolate, finely chopped
- 1 Tbsp Unsalted butter, softened
- 2 Tbsp Hazelnut spread (optional, for extra richness)
For the Topping:
- 1/4 Cup Toasted hazelnuts, roughly chopped
- 1/2 Tsp Flaky sea salt (such as Maldon)
- 1 Tbsp Chocolate shavings for garnish (optional)
Instructions
- Step 1: Prepare the CrustPreheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.In a large mixing bowl, combine the crushed graham crackers, finely ground hazelnuts, granulated sugar, melted butter, and salt. Stir until the mixture resembles wet sand.Press the mixture firmly into the bottom and up the sides of the prepared tart pan, creating an even layer.Bake the crust for 10 minutes, until golden and fragrant. Remove from the oven and allow it to cool completely.
- Step 2: Make the Chocolate FillingIn a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Avoid boiling, as overheating can cause the cream to separate.Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 5 minutes, then gently whisk until the chocolate is melted and the mixture is smooth.Stir in the butter and hazelnut spread (if using) until fully incorporated, creating a glossy, rich filling.
- Step 3: Assemble the TartPour the chocolate filling into the cooled crust, smoothing it with a spatula for an even surface.Sprinkle the chopped hazelnuts and sea salt over the top. For an elegant touch, add chocolate shavings if desired.
- Step 4: Chill and ServeRefrigerate the tart for at least 2 hours, or until the filling is firm and set.Before serving, let the tart sit at room temperature for 10-15 minutes to soften slightly. Slice with a warm knife for clean cuts, wiping the knife between slices.Tip: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tart's richness.
