Chocolate hazelnut tart

Chocolate hazelnut tart

Difficulty: Easy


Prep time


Cooking time



This is a really indulgent recipe with a soft crunch of pastry, smooth chocolate filling with a crunchy and nutty bite of hazelnut.


  • Store bought shortcrust pastry (375 gm)

  • 400 ml double cream

  • 200 gm dark chocolate(70% cocoa)

  • 1/4 cup toasted roughly chopped hazelnut

  • 70 gm caster sugar

  • 15 gm honey

  • 25 gm cacao or cocoa powder

  • 2 tbsp full fat milk

  • 1 tsp instant coffee

  • 1 tsp vanilla paste/essence

  • 1 tbsp cornflour

  • 2 tbsp butter


  • Roll the pastry sheet on a lightly floured surface. Lay the sheet over a large 24 cm tart case and gently press into the edges.
  • Line inside of the tart case with baking parchment papered fill with baking beans or raw chickpeas.
  • Preheat the oven to 180 degrees/356 F/Gas mark 4 and bake the tart for 15 mins, then remove the beans and parchment paper. Cook the tart for another 5 mins. Leave it to cool.
  • For the filling
  • Mix the cornflour and milk together until smooth
  • Finely chop the chocolate and keep aside.
  • Pour the cream into a heavy based saucepan, then add the finely chopped chocolate, cacao powder or cocoa powder, instant coffee and butter.
  • Place the saucepan on a medium flame and whisk gently. Do not over-mix as there might be air bubbles. Just whisk the mixture to remove any lumps. Once everything is mixed together and chocolate melts then switch off the flame.
  • Whisk in the cornflour and milk mixture smoothly.
  • Put the pan back on a low flame. Keep stirring until the mixture thickens, which should be about 7-10 mins. But it could be less or more time too.
  • Take pan off the flame and mix in the honey.
  • Now let mixture cool down a bit then place it into the fridge for 10-15 mins.
  • Pour the filling mixture into the baked shortcrust pastry tart. Decorate it with toasted chopped hazelnut. Put it back into the fridge for at least 4 hours. Leave in the fridge overnight for best result.


  • Serve this tart with a little whipped cream and fresh summer berries

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