Decadent & Easy Chocolate Tart with Toasted Hazelnut Crust and Fresh Berries
Experience pure indulgence with this stunning yet surprisingly simple Chocolate Tart. Featuring a rich, creamy dark chocolate ganache filling nestled within a perfectly crisp, toasted hazelnut pastry, and crowned with a vibrant medley of tart fresh berries, this dessert is an absolute showstopper for any occasion, from intimate dinners to grand holiday gatherings. Its sophisticated appearance belies its effortless preparation, making it an ideal choice for both novice and experienced bakers.
Have you ever heard the word “ganache” and immediately imagined a complicated, chef-level creation? Many people do! For a long time, the term conjured images of intricate pastry work, demanding specialized skills and endless hours in the kitchen. However, this perception couldn’t be further from the truth. Ganache, in its essence, is one of the simplest and most forgiving dessert components you can master. It’s truly as straightforward as warming heavy cream and pouring it over finely chopped chocolate, then whisking until smooth and glossy. This magical mixture forms the heart of our exquisite chocolate tart, proving that elegance in baking doesn’t have to equate to complexity.
This chocolate tart, with its luscious ganache and distinctive hazelnut crust, is destined to be the star of any dessert table this season. Whether you’re planning for Thanksgiving, a festive holiday party, or simply an intimate gathering with loved ones, this tart delivers on both flavor and presentation. Beyond its impressive appearance, one of its greatest advantages is the ability to prepare it largely in advance. Imagine the relief of having a show-stopping dessert ready days before your event, freeing you up to enjoy your guests and the festivities without last-minute stress. The tart can be comfortably stored in the refrigerator for several days, a true lifesaver when navigating the busy holiday period. Entertaining should be a joy, not a burden, and this make-ahead marvel ensures you can create beautiful memories around the dinner table without feeling overwhelmed by an endless to-do list.
Essential Tools for Your Decadent Chocolate Tart
Creating this gourmet chocolate tart is made even simpler with the right kitchen tools. For the flavorful hazelnut crust, you’ll find a stand mixer indispensable for effortlessly bringing the dough together. Along with your stand mixer, a few reliable mixing bowls will be essential for combining ingredients smoothly. The ganache filling requires minimal equipment – just a sturdy saucepan for heating the cream and another heatproof mixing bowl for melting the chocolate. A good whisk will ensure your ganache is perfectly smooth and lump-free.
To achieve that classic tart shape, a 9-inch fluted tart pan with a removable bottom is a must-have. This design ensures easy removal and a beautiful presentation. Finally, for preparing the fresh berry topping, a sharp chef’s knife and a robust cutting board will allow you to quickly and neatly halve or chop your fruits, adding the perfect vibrant finish to your chocolate masterpiece.
Explore More Tart Recipes:
- Easy Butterfinger Caramel Ganache Tart
- Lemon Rosemary Meringue Tart
- Plum Ginger Tart Tatin
- Chocolate Bourbon Caramel Tart
Crafting Your Perfect Chocolate Tart: A Step-by-Step Guide
Creating this stunning chocolate and hazelnut tart is a rewarding process, broken down into three simple stages: making the crust, preparing the ganache, and finally, decorating and chilling. Each step is designed for ease, ensuring a delightful baking experience and an even more delightful dessert.
1. Prepare the Hazelnut Crust
The foundation of this exquisite dessert is its unique hazelnut crust. Similar to making any standard pastry dough, this crust benefits from the convenience of a stand mixer, making the process incredibly straightforward and largely hands-off. There’s no arduous kneading required; instead, the ingredients come together beautifully to form a dough that’s surprisingly easy to roll out. The inclusion of toasted hazelnuts adds a depth of flavor and a delightful nutty aroma that perfectly complements the rich chocolate filling.
After assembling the dough, you’ll partially bake the crust, a technique known as blind baking. This step is crucial for preventing the crust from becoming soggy once the filling is added. By lining the pastry shell with parchment paper and filling it with pie weights or dried beans, you ensure an even bake and prevent the crust from puffing up excessively. Once partially baked, remove the weights and continue baking until the crust achieves a beautiful golden-brown hue. Allow the crust to cool completely within the pan. Patience here is key, as a fully cooled crust is essential for a clean release and a stable base for your ganache. If you’re pressed for time, gently placing the pan (on a trivet if it’s hot) into the refrigerator or freezer can speed up the cooling process, allowing you to proceed more quickly to the next step.
2. Create the Velvety Chocolate Ganache
As mentioned, ganache is remarkably simple to prepare, yet yields incredibly luxurious results. Begin by finely chopping your chosen bittersweet or dark chocolate and placing it into a heatproof mixing bowl. The finer the chop, the faster and more evenly the chocolate will melt, resulting in a smoother ganache. In a separate small saucepan, gently heat the heavy cream over medium heat until it just reaches a simmer. You’ll see small bubbles forming around the edges of the pan. The moment it simmers, remove the cream from the heat. This is crucial to prevent scorching.
Carefully pour the hot cream over the chopped chocolate in the mixing bowl. Resist the urge to stir immediately! Allow the mixture to rest undisturbed for about 5 minutes. This resting period allows the hot cream to gently melt the chocolate, ensuring an even temperature throughout and making it easier to achieve a silky-smooth consistency. After 5 minutes, begin whisking the mixture gently from the center outwards until it transforms into a uniform, glossy, and intensely chocolatey ganache. The transformation is almost magical, turning two simple ingredients into a rich, decadent filling ready for your tart shell.
3. Decorate and Chill for Perfection
Once your ganache is perfectly smooth and still pourable, it’s time to assemble your masterpiece. Carefully pour the ganache into the completely cooled hazelnut tart shell, spreading it evenly with an offset spatula if necessary. The moment the ganache is in the tart shell is the ideal time to add your decorations. The slightly warm, liquid ganache will gently cradle your toppings, ensuring they adhere beautifully as it sets.
Unleash your creativity when decorating! While tart berries are a classic and delicious choice, consider a mix of your favorite fruits, perhaps some additional chopped toasted hazelnuts for extra crunch and visual appeal, or even a dusting of cocoa powder. Once decorated to your liking, carefully transfer the tart to the refrigerator. Chilling is essential for the ganache to firm up to a sliceable consistency, typically taking about 1.5 to 2 hours. This step also allows the flavors to meld beautifully. Once firm, your elegant chocolate tart is ready to be unveiled and enjoyed!
Choosing the Right Chocolate for Your Ganache
The quality and type of chocolate you choose are paramount, as chocolate is the undisputed star of this tart. For a truly rich and balanced flavor, I highly recommend using bittersweet or dark chocolate with a cocoa content ranging from 70% to 85%. This percentage strikes a perfect balance, offering a deep, intense chocolate flavor without being overly sweet. While you can certainly use semi-sweet chocolate, opting for a higher cocoa percentage provides a more sophisticated and less cloying sweetness, which pairs beautifully with the nutty hazelnut crust and the tartness of fresh berries. Always choose a good quality chocolate bar or baking chocolate over chocolate chips, as chips often contain stabilizers that can affect the smoothness and consistency of your ganache.
Creative Decorating Ideas for Your Chocolate Tart
While the recipe suggests beautiful fresh berries, the decoration of your chocolate tart is an opportunity for personal expression and creativity. The vibrant colors and tartness of mixed berries (strawberries, blueberries, blackberries, raspberries) provide a stunning contrast to the deep, dark chocolate, both visually and in taste. If you love a berry in every bite, feel free to generously layer the entire surface of the tart with fruit. A fun approach is to randomly place the berries, starting with one type on one half, then moving to another, and finally filling in gaps with the remaining fruit. Don’t overthink it – sometimes the most organic arrangement is the most charming!
Beyond berries, consider these variations: a sprinkle of additional toasted and chopped hazelnuts for an intensified nutty flavor and texture, a light dusting of cocoa powder or confectioners’ sugar for an elegant finish, or even a drizzle of homemade caramel or a dollop of fresh whipped cream just before serving. For a touch of citrus brightness, thin curls of orange zest would be exquisite. Edible flowers can also add a touch of refined beauty. Remember to decorate immediately after pouring the ganache into the crust, as it will start to set relatively quickly.
Expert Tips for a Flawless Chocolate Tart
- Invest in Quality Chocolate: Since the chocolate ganache is the star of this dessert, its flavor will shine through. Opt for a high-quality bittersweet or dark chocolate (70-85% cocoa) from a brand you trust. This is not the place to skimp; a good chocolate makes all the difference in taste and texture.
- Toast Your Hazelnuts: Whether you buy them pre-toasted or toast them yourself, ensure your hazelnuts are toasted. Toasting brings out their natural oils and deep, nutty flavor, which is crucial for the hazelnut crust. To toast them yourself, spread them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, shaking occasionally, until fragrant and lightly browned. Rub them in a clean kitchen towel while warm to remove most of the skins.
- Precise Chopping for Ganache: Chop your chocolate very finely and uniformly. This allows the hot cream to melt the chocolate evenly and quickly, preventing lumps and ensuring a perfectly smooth ganache.
- Don’t Rush the Chill Time: Allow adequate time for the tart to chill in the refrigerator. This firming process is vital for the ganache to set properly, making the tart easy to slice and serve with clean edges. Rushing this step could result in a gooey, difficult-to-handle dessert.
- Room Temperature Serving: While the tart must be chilled to set, serving it at slightly below room temperature (after letting it sit out for 15-20 minutes) will allow the ganache to soften just enough to be wonderfully creamy and bring out its full flavor profile.
- Storage: This chocolate tart is an excellent make-ahead dessert. Store it covered loosely with plastic wrap in the refrigerator for up to 3 days. The flavors often deepen and improve over time.
Save This Chocolate Tart with Hazelnut Crust Recipe for Later!
Don’t let this incredible recipe slip away! Pin this Chocolate Tart with Hazelnut Crust recipe to your favorite dessert board on Pinterest so you can easily find it whenever you’re ready to bake. It’s perfect for holidays, special occasions, or simply when you crave a truly remarkable chocolate dessert.
Chocolate Tart with Hazelnut Crust
equipment
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French Wire Whisk
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mixing bowls
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Wilton Excelle Elite Non-Stick Tart with Removable Bottom
ingredients
- 1/4 cup plus 2 tablespoons toasted hazelnuts 2 ounces
- 1/4 cup sugar
- 1 cup all-purpose flour
- Pinch of salt
- 1 stick cold unsalted butter cut into 1/2-inch cubes
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 12 ounces bittersweet chocolate at least 80%, chopped
- 1 1/2 cups heavy cream
- 1/2 cup strawberries halved
- 1/2 cup blueberries
- 1/2 cup blackberries halved
- 1/2 cup raspberries
- 1/4 cup chopped toasted hazelnuts
instructions
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For the Pastry: In a food processor, combine the 1/4 cup plus 2 tablespoons toasted hazelnuts with 1 tablespoon of sugar. Process until the hazelnuts are finely ground into a meal.
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Transfer the hazelnut mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the all-purpose flour, a pinch of salt, and the remaining 3 tablespoons of sugar. Mix on low speed until all ingredients are just combined.
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Add the cold unsalted butter cubes (cut into 1/2-inch pieces) to the mixture. Beat on low speed until the butter is fully incorporated and the mixture resembles coarse crumbs. Then, beat in the large egg and pure vanilla extract until just combined and a soft dough forms. Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) to chill thoroughly.
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When you’re ready to bake, preheat your oven to 350˚F (175°C). Lightly spray a 9-inch fluted tart pan with a removable bottom with vegetable oil spray.
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On a lightly floured work surface, roll out the chilled pastry dough into a 12-inch round. Carefully lift the rolled dough and gently ease it into the prepared tart pan, pressing it firmly into the corners and up the fluted sides. Trim any excess pastry from the edges. If any tears occur, simply patch them with excess dough. Refrigerate the lined tart pan for an additional 10 minutes while the oven finishes preheating.
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Line the pastry shell with a sheet of parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. After 20 minutes, carefully remove the parchment paper and pie weights. Return the tart shell to the oven and bake for another 15 minutes, or until the crust is beautifully golden brown and fully cooked. Allow the tart shell to cool completely in the pan on a wire rack before proceeding.
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For the Filling: Place the finely chopped bittersweet chocolate (at least 80% cocoa) into a heatproof mixing bowl.
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In a small saucepan, bring the 1 1/2 cups of heavy cream to a gentle simmer over medium heat. Watch for small bubbles to form around the edges. Once simmering, immediately remove the cream from the heat and pour it evenly over the chopped chocolate in the bowl. Let the mixture stand undisturbed for 5 minutes, allowing the hot cream to melt the chocolate.
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After 5 minutes, use a whisk to gently stir the chocolate and cream mixture, starting from the center and working your way outwards. Continue whisking until the ganache is completely smooth, glossy, and homogeneous.
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Assemble and Chill: Pour the smooth chocolate ganache into the completely cooled hazelnut tart shell. Gently tilt the pan to ensure the ganache spreads evenly. Immediately arrange your chosen fresh fruit (strawberries, blueberries, blackberries, raspberries) and sprinkle the chopped toasted hazelnuts on top as desired, while the ganache is still unset.
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Refrigerate the tart until the ganache is firm and set, which typically takes about 1 hour and 30 minutes to 2 hours.
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Once thoroughly chilled and firm, carefully remove the tart ring. Using a sharp knife, cut the tart into elegant wedges and serve. Enjoy this rich, nutty, and fruity dessert!
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