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.
Tips & Substitutions
For a richer flavor, consider substituting half of the bittersweet chocolate with dark chocolate. Ensure that the hazelnuts are finely chopped for an even distribution in the tart. If you don't have hazelnut liqueur, you can use a splash of vanilla extract instead. Keep an eye on the baking time, as ovens can vary significantly; the tart should be set but still slightly wobbly in the center.
Serving Suggestions
Serve the hazelnut tart with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a drizzle of chocolate sauce or a light dusting of powdered sugar. For a delightful contrast, consider serving it alongside fresh berries or a sauce for fruit or pound cake.
Storage & Reheating
Store any leftover tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to five days. To reheat, place slices in a preheated oven at 300°F (150°C) for about 10 minutes, or until warmed through. This will help maintain the tart's texture without compromising flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Hazelnut Tart contains roughly 351 calories, with 4g protein, 44g carbohydrates, and 15g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the hazelnut tart ahead of time?
Absolutely! The tart can be made a day in advance. After baking, allow it to cool completely at room temperature, then refrigerate. Chilling overnight helps the flavors meld beautifully. Just remember to let it come to room temperature before serving for the best texture.
What can I use instead of hazelnuts?
If you're allergic to hazelnuts or simply prefer another nut, walnuts or pecans can be great substitutes. Toast them just like the hazelnuts to enhance their flavor. Keep in mind that this will slightly alter the taste, but it will still yield a delicious tart!
How do I know when the tart is done baking?
The tart is done when the edges are set and the center still jiggles slightly when shaken. It should be deep golden brown on top. If the edges brown too quickly, tent the tart with foil to prevent burning while the center continues to bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).