Chocolate Hazelnut Tart

Chocolate Hazelnut Tart Recipe: A Touch of Nutella 

The holidays are right around the corner and it is time to get ready. One of the most important things you need to do is make sure you have a delicious dessert for your family and friends! This Chocolate Hazelnut Tart Recipe: A Touch of Nutella will be perfect for any party or gathering. It tastes like Nutella, but in tart form. What could be better than that? 

How to make Chocolate Hazelnut Tart 

The tart is a delicate balance of hazelnut, chocolate and cream. The crust is made from ground almonds and sugar before being dusted with cocoa powder to give it the perfect aromatic touch.  

Chocolate Hazelnut Tart recipe

When baked until golden brown, this almond-based crust becomes crispy on the edges while remaining chewy in the middle giving way to layers of rich creme patissiere made by whisking egg yolks with sugar before adding milk and pouring over chopped hazelnuts that have been soaked overnight in Frangelico liqueur for that extra kick. Most importantly though are two thin sheets of Nutella stacked between cake layers which melt into gooey pools when left out at room temperature so you’ll want to tell people not to leave it at room temperature for too long. 


  • 1 box of chocolate wafer cookies 
  • 1 heaping Tbsp of instant coffee 
  • 1/4 – 1/3 cup of melted butter 
  • 3 Tbsp of sugar 
  • 1 container of mascarpone cheese 
  • 1 Tbsp of powdered sugar 
  • 1/4 cup of caramel sauce 
  • 1/4 cup of melted milk chocolate (can be chocolate chips or other chocolate that melts well) 
  • 1/4 cup of crushed toffee bits 
  • 1/2 cup raw hazelnuts, toasted 
  • *special equipment: 10 inch tart pan with removable bottom, parchment paper 

Step by step Cooking Instructions 

Best Chocolate Hazelnut Tart recipe

  1. Preheat the oven to 350 degrees. 
  2. In a large bowl, whisk together sugar and butter for about five minutes until light in color and fluffy in texture. Add eggs one at a time, beating well after each addition. In another small bowl, mix together mascarpone cheese with powdered sugar then add it into the egg mixture; beat on low speed just until combined (don’t overbeat). 
  3. Mix flour with salt if using cocoa powder or instant coffee granules otherwise sift them both onto your work surface before adding all of the dry ingredients to the wet ones bit by bit while you stir continuously so that they don’t clump up too much – this will be a very thick mixture.  
  4. Pour the batter into your tart shell and bake for about 30 minutes or until set and dry on top, but slightly wobbly in the center. Allow to cool completely before slicing with a sharp knife that has been cooled under running water; gently wipe it off between slices. Dust with icing sugar before serving if desired. 
  5. Serve at room temperature unless you are using chocolate which needs to come out of the refrigerator 20 minutes before use then let warm up at room temperature too – this is important because when cold overnight its quality can deteriorate so not only does it taste bad, there’s also more fat crystals present making it gritty in texture! Make sure you stir it well before you use it. 
  6. If the tart crust is too dry but the center appears done, add a tablespoon of water and bake for five more minutes before checking again. 
  7. The baked tart should be eaten within two hours or refrigerated to preserve its freshness; if you’re not going to eat it right away, allow it to cool and then place in an airtight container with plastic wrap pressed onto the surface (making sure that there are no gaps). Refrigerate up until three days maximum. 
  8. The tarts can also be frozen at this point – just make sure they have cooled completely first! To take them out of the freezer let thaw on their own overnight in your fridge or defrost by leaving on the counter for an hour or so. 

*When I made it, there was a lot of filling left over because my tart crust wasn’t deep enough (it’s okay if yours doesn’t fill to the top). You can use that extra bit as pastry cream and make some little éclairs with it – just pipe in onto your pate choux dough, bake at 425F/220C for 15 minutes until golden brown on top but still soft inside, let cool before adding frosting. 


How to make Chocolate Hazelnut Tart

I want to end with a recipe for chocolate hazelnut tart. This dessert is perfect if you are looking for something rich and decadent, but also satisfying because it’s fairly simple to make! You can find the other dessert recipes on my blog. Be sure to leave me your comments below about what recipes you would like to see next time or any other questions that may come up as you’re trying this out in your kitchen!

Jennifer Glover