Chocolate Hazelnut Tarts

Jonathan, The Candid Appetite

These tarts are made with a classic quick shortbread crust, and what makes it so effortless is the fact that it is all done in a food processor. The trick is to work with cold butter and pulse it in short bursts until the dough comes together. Cold butter allows for a flakier, more tender crust. Chilling the lined tart pans before baking prevents the crust from shrinking, and brushing them with an egg white wash immediately after they come out of the oven prevents a soggy crust when you fill them with the delicious chocolate an hazelnut ganache.
25 min Prep Time
20 min Cook Time
  • Prep Time: 25 min
  • Cook Time: 20 min


  • Shortbread Crust:

  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • ½ teaspoon salt
  • 1 cup cold unsalted butter, diced
  • 1 egg white, whisked with a splash of water
  • Chocolate Filling:

  • 1 ½ cups heavy cream
  • 1 tablespoon hazelnut liqueur (optional)
  • 2 teaspoons vanilla extract
  • 12 ounces dark chocolate chips
  • 2 tablespoons unsalted butter
  • ½ teaspoon espresso powder
  • 1 ½ cups toasted and skinned hazelnuts, roughly chopped
  • 2 teaspoons flaky sea salt


Step 1

Preheat the oven to 425°F. Lightly grease size 4-inch tart pans (with removable bottoms) with cooking spray and place on a large baking sheet, set aside.

Step 2

To make the crust, place the flour, powdered sugar and salt in a food processor; pulse a few times to evenly combine. Add the butter and process until the dough comes together in clumps. Divide evenly among the prepared tart pans and then press the dough evenly on the bottom and up the sides of each pan. Freeze for 15 minutes. This will prevent the crusts from shrinking. Prick holes on the bottom of each tart and then bake until lightly golden brown around the edges, about 15 to 18 minutes. Remove from the oven and immediately brush each tart with the egg wash. Set aside to cool completely.

Step 3

To make the filling, combine the cream, hazelnut liqueur (if using) and the vanilla extract in a medium saucepan. Set over moderate heat and bring to a slight simmer. In a large bowl, combine the chocolate, butter and espresso powder. Pour the hot cream into the bowl, over the chocolate and allow to sit for 5 minutes before whisking until smooth and glossy.

Step 4

Carefully spoon the chocolate filling to the cooled crusts, filling up to the top of each. Sprinkle each tart with the chopped hazelnuts and a pinch of salt. Chill in the fridge for at least 1 hour and a half before serving.