Hazelnut Tart
A rich and indulgent hazelnut tart with bittersweet chocolate, caramel notes from molasses, and a crunchy hazelnut crust, perfect for special occasions or teatime treats.
Ingredients
- 1 3/4 cups hazelnuts, toasted
- 5 ounces bittersweet chocolate bars, cut in 1/2-inch chunks ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 3/4 cup brown sugar, firmly packed ⓘ
- 1/2 cup butter, softened ⓘ
- 3 large eggs ⓘ
- 2/3 cup dark corn syrup
- 3 tablespoons dark molasses
- 2 tablespoons hazelnut liqueur ⓘ
- 2 teaspoons vanilla
- 1 baked pastry pie crust ⓘ
Instructions
- Toss the toasted hazelnuts with bittersweet chocolate chunks and all-purpose flour; set aside.
- In the bowl of an electric mixer, beat the brown sugar and softened butter until very smooth.
- Add the eggs one at a time, beating until combined after each addition.
- Beat in the dark corn syrup, dark molasses, hazelnut liqueur, and vanilla until the mixture is smooth.
- Stir in the hazelnut and chocolate mixture.
- Pour the filling into the baked pastry pie crust.
- Bake in a 325°F (160°C) oven until deep golden, about 20 minutes.
- Tent the tart with foil, supporting the foil on either side of the dish with an empty tin can.
- Bake until the edges are set but the center still jiggles when shaken, about 40 minutes more.
- Let cool on a rack, then chill for at least four hours to firm before serving.
Nutrition & Diet Analysis (per serving)
813
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).