Chocolate Hazelnut Tart 🍫🌰✨
For the Crust:
- 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
- 1/2 cup toasted hazelnuts, finely chopped
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Chocolate Hazelnut Filling:
- 1 1/2 cups heavy cream
- 10 oz semi-sweet or dark chocolate, chopped
- 1/4 cup chocolate hazelnut spread (such as Nutella)
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Topping (Optional):
- 1/4 cup toasted hazelnuts, chopped
- Sea salt flakes
- Whipped cream (for serving)
### Directions:
For the Crust:
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, finely chopped hazelnuts, granulated sugar, and melted butter. Mix until evenly combined.
3. Press the crumb mixture into the bottom and up the sides of a 9-inch tart pan, forming an even crust.
4. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
For the Chocolate Hazelnut Filling:
1. In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
2. Remove from heat and pour the hot cream over the chopped chocolate and chocolate hazelnut spread in a heatproof bowl. Let sit for 2-3 minutes to melt the chocolate.
3. Stir the mixture until smooth and glossy. Add the vanilla extract and salt, and mix well.
4. Pour the chocolate filling into the cooled tart crust and smooth the top with a spatula.
Chill:
1. Place the tart in the refrigerator for at least 3-4 hours, or until the filling is fully set.
For the Topping (Optional):
1. Once the tart is set, sprinkle the top with chopped toasted hazelnuts and a pinch of sea salt flakes for added flavor and texture.
Serve:
Slice the rich and indulgent chocolate hazelnut tart and serve it with a dollop of whipped cream if desired.
Chef’s Tip: For an extra touch of decadence, drizzle melted chocolate or caramel sauce over the tart before serving.
#ChocolateHazelnutTart