Toasty-Nutty Chocolate Hazelnut Tart

Sunday Dinner

Stuffed Brie
Cranberry Hazelnut Crisps

Roast Chicken 
Spinach Madeleine
Pomme de Terre Macaire

Toasty-Nutty Chocolate Hazelnut Tart

This is what I call a “Triple C” Sunday dinner– Cheese-Chicken-Chocolate. It’s a combination of my three favorite food groups.

I have another Chocolate Hazelnut Tart that I have shared in the past, but this one gets a little nutty with the addition of chopped hazelnuts and some hazelnut liqueur. Once baked, the hazelnuts rise to the top and the egg whites form a meringue-like crust. It’s wonderful warm and gooey or cold straight from the refrigerator. Whichever way you serve it, I highly recommend a nice dollop of whipped cream. This tart is creamy, crunchy, and crazy good. Maybe I should call it the Triple C Tart☺.

Sunday Dinner one year ago
Sunday Dinner two year ago
Sunday Dinner three years ago

Toasty-Nutty Chocolate Hazelnut Tart

Prep: 20 minsCook: 40 minsCool and Refrigeration Time: 15 minsTotal: 1 hr 15 mins Servings: 10 This tart is creamy, crunchy and crazy GOOD!

Equipment

• 9 x 1-inch fluted tart pan with removable bottom

Ingredients 

• 1 recipe Sweet Tart Dough, unbaked
• 1 cup Nutella
• 4 tablespoons (2 ounces) unsalted butter, cut into small cubes
• ½ cup half-and-half
• ½ cup light corn syrup
• 1 teaspoon vanilla
• 2 teaspoons Frangelico, optional
• ¼ teaspoon kosher salt
• 3 extra-large eggs, lightly beaten
• 1 cup finely chopped hazelnuts

Accompaniment

• Lightly sweetened whipped cream

Instructions 

1. Preheat the oven to 375ºF. Roll out and line a 9-inch tart pan with the tart dough according to the Sweet Tart Dough recipe. Chill the prepared tart pan for at least 30 minutes.
2. Meanwhile, combine the Nutella and butter in a medium saucepan and heat over medium-low heat, stirring occasionally, until the butter is melted and the mixture is smooth. Remove from the heat and stir in the half-and-half. Let stand to cool slightly.
3. In a large bowl, whisk together the corn syrup, vanilla, Frangelico (if using), salt, and eggs. When fluffy and light, whisk in the Nutella mixture until smooth and combined. Using a rubber spatula, fold in the hazelnuts. Pour the mixture into the chilled tart shell and bake until puffed and set, about 40 minutes. Transfer to a wire rack and let cool for at least 45 minutes before cutting and serving. Once cooled to room temperature, the tart can be refrigerated overnight. Serve warm or cold with a dollop of whipped cream. Enjoy!

Nutrition

Calories: 439kcal, Carbohydrates: 43g, Protein: 7g, Fat: 28g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 65mg, Sodium: 177mg, Potassium: 256mg, Fiber: 3g, Sugar: 30g, Vitamin A: 258IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.