Decadent Chocolate Tart with Hazelnut Crust Recipe Video

This is a dessert to die for: Silky Chocolate tart with hazelnut crust and chocolate glaze on top. Rustic and fancy, oh yeah! Super creamy chocolaty.


Preparation Time1 Hr 30 MinCooking Time35 Min
Ready In2 Hr 5 MinDifficulty LevelMedium
Health IndexJust EnjoyCuisine
Main Ingredient


For the crust:
 Graham cracker1 Cup (16 tbs), ground
 Hazelnuts3⁄4 Cup (12 tbs), toasted and ground
 Cocoa powder1⁄4 Cup (4 tbs)
 Icing sugar4 Tablespoon
 Unsalted butter5 Tablespoon, melt
For the filling:
 Heavy cream1 1⁄4 Cup (20 tbs)
 Bittersweet chocolate250 Gram, chop (no more than 65% cacao)
 Eggs2 Large
 Vanilla extract1 Tablespoon
 Salt1⁄4 Teaspoon
For the glaze:
 Heavy cream2 Tablespoon
 Bittersweet chocolate55 Gram
 Honey/Light corn syrup1 Tablespoon
 Warm water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5382 Calories from Fat 3262

% Daily Value*

Total Fat 378 g582.3%

Saturated Fat 185.1 g925.3%

Trans Fat 0 g

Cholesterol 1036.4 mg

Sodium 2259.7 mg94.2%

Total Carbohydrates 512 g170.6%

Dietary Fiber 55.6 g222.5%

Sugars 299.4 g

Protein 75 g150.7%

Vitamin A 144.7% Vitamin C 14.3%

Calcium 73.5% Iron 180.1%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350 degrees Fahrenheit.
2. Roast the hazelnuts and remove the skin. Then, grind them in a food processor.

3. For the crust: In a bowl, add the ground graham cracker mix, ground hazelnut, confectionery sugar, cocoa powder and melted butter and combine. To test if the consistency is right, take some of the mix and shape with your hand. If the shape stays, your mix is right.
4. Spread the mix over a springfoam and press down. Pop into the oven for 10 minutes.
5. For the filling: Bring the heavy cream to a boil and pour over a bowl of the chopped chocolate. Let it rest for 5 minutes and then mix.
6. Add the eggs and whisk until smooth.
7. Add the vanilla extract and salt and combine.
8. Pour the mix over the baked crust and bake for 20-25 minutes.
9. Once done, let it cool for an hour.
10. For the glaze: Bring the heavy cream to a boil and pour into a bowl of the chopped chocolate and let it rest for 5 minutes.
11. Then, stir until smooth. Add the honey and warm water and mix well.
12. Pour the glaze over the cooled tart and rotate the vessel to coat the top evenly. Don't use a spoon.

13. Slice, plate and serve.