A rich, indulgent chocolate tart made with a homemade chocolate shortcrust pastry, a smooth and decadent chocolate pastry cream, and finished with chopped hazelnuts. This is the ultimate dessert for chocolate lovers.
Intensely chocolatey, rich, and silky, this tart is one of my favourites. The base is an Italian-style chocolate pasta frolla (shortcrust pastry) that’s buttery and crumbly with deep chocolate flavour. It can also be used to make cookies.
The filling is a thick chocolate pastry cream (crema al cioccolato). This custard is firmer than regular pastry cream, so it sets well in the fridge and creates a no-bake filling that still slices neatly.
The tart shell does need to be blind-baked first, but the process is simple. Below you’ll find step-by-step instructions with photos and tips to help you get it right. Buon appetito!
Ingredients – what you need
The photo below shows the ingredients and highlights a few helpful tips.
- Flour – Use Italian 00 (double zero) flour for an authentic texture, or all-purpose flour as an alternative.
- Cocoa powder – Choose a good-quality cocoa for the best chocolate flavour.
- Egg – Use a large egg (free-range if possible).
- Butter – Cold, unsalted butter gives the best crumbly texture.
- Baking powder – A small amount helps the pastry puff slightly.
- Sugar – Caster or granulated sugar; light brown can also be used.
- Salt – A pinch enhances and balances the sweetness.
- Chocolate pastry cream – Follow the steps below for a thick, stable filling.
Step-by-step photos and recipe instructions
Sift the flour and cocoa into a large bowl, add the dry ingredients and stir to combine.
Add the egg and cold butter, then cut them into the dry mix with a spatula or pastry scraper until you have coarse crumbs.
Bring the mixture together with your hands and knead gently until it forms a smooth ball. It may feel dry at first but will come together.
Wrap the dough in plastic and chill in the fridge for 1 hour.
On a lightly floured surface, roll the dough to about ¼ inch (½ cm) thick. You can mix a little cocoa into the dusting flour to avoid bright white marks, but plain flour works fine.
Fit the pastry into a tart tin, pressing the sides so the dough sits evenly. Use the rolling pin to trim the excess, or trim with a knife. Prick the base with a fork and chill for 30 minutes.
How to blind-bake
Line the pastry-lined tart pan with baking parchment and fill with baking beads or uncooked rice to weigh it down. Bake in a preheated oven at 350°F / 180°C for 30 minutes. Remove the weights and parchment, then cool.
How to make the filling
Warm the milk in a saucepan but do not let it boil. Chop the dark chocolate into small pieces and set aside.
Whisk the egg yolks and sugar in a bowl until combined, then add the cornstarch and mix thoroughly.
Slowly pour the warm milk into the yolk mixture while whisking constantly to temper the eggs and prevent lumps. Return the mixture to the saucepan and heat gently.
Stir continuously with a wooden spoon over low heat until the custard thickens, about 10 minutes. If the cream shows any lumps, remove from heat, whisk to smooth, then return to a low heat.
When thickened, remove from the heat and add the chopped chocolate. Stir until the chocolate is fully melted and the cream is glossy and smooth.
While still warm, pour the chocolate pastry cream into the blind-baked crust and smooth the surface. Scatter roughly chopped hazelnuts over the top.
Allow the tart to cool, then chill in the refrigerator for at least 6 hours or overnight to set fully.
Recipe tips and FAQs
- If your pastry cracks or splits – shortcrust can be fragile when fitted into a tin. Press any cracks together; it’s normal and easy to repair.
- Blind baking – use a weight (baking beads or rice) to keep the pastry flat while baking.
- Chilling time – the filling firms fairly quickly, but chilling longer improves slicing. Aim for at least 6 hours or overnight.
Use dark chocolate with at least 70% cocoa for a rich, balanced flavour. The pastry cream adds sweetness, so a higher cocoa percentage works best.
Store covered in the refrigerator for 4–5 days.
Yes. The tart benefits from chilling, so making it the day before or earlier the same day is ideal.
Freezing is not recommended; custard-based fillings can separate when frozen and thawed.
Variations
Try adding orange zest or a splash of orange extract to the pastry cream for a chocolate-orange tart, or use a few drops of mint extract for a mint-chocolate version. For a salty contrast, top with salted peanuts instead of hazelnuts.
Fresh fruit like strawberries or raspberries can be added on top once the tart has set, and a light dusting of powdered sugar adds a pretty finish.
If you prefer a non-chocolate crust, use a classic sweet pasta frolla shortcrust pastry instead.
More chocolate desserts you might like
- Triple Chocolate Biscotti (Cantucci al Cioccolato)
- Italian Nutella Cookies (Nutellotti)
- Chocolate Salami (Salame di Cioccolato)
- Homemade Nutella – Hazelnut Chocolate Spread
- Chocolate Semifreddo
- Chocolate Panna Cotta
If you try this Hazelnut Chocolate Tart, please rate it and share your feedback in the comments. I love hearing how your baking turns out!
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips and sometimes video to help you succeed.
Chocolate Tart with Hazelnuts
By Emily
Equipment
- 9 inch (23cm) loose bottom tart dish
Ingredients
For the chocolate pastry
- 2 cups Italian 00 flour or all-purpose flour (250g)
- 3 tbsp cocoa powder (30g)
- ½ cup caster sugar, golden or white (80g)
- 8.5 tbsp cold butter, cubed (120g)
- 1 large egg
- ¼ tsp baking powder
- 1 pinch of salt
For the filling
- 5 large egg yolks
- ⅓ cup sugar (70g)
- ¼ cup cornstarch (30g)
- 2.5 cups full-fat milk (590ml)
- 5.5 oz dark chocolate 70%+ (150g)
- ½ cup hazelnuts, roughly chopped
Instructions
To make the pastry
- Sift flour and cocoa into a bowl, add the remaining dry ingredients and stir to combine.
- Add the egg and cold butter, cut into the flour until rough crumbs form.
- Bring together by hand and knead until smooth. Wrap and chill for 1 hour.
- Roll to ¼ inch (½ cm) thick on a lightly floured surface and line a tart tin. Trim the edges, prick the base and chill for 30 minutes.
To blind-bake
- Line the tart with parchment, fill with baking beads or rice and bake at 350°F / 180°C for 30 minutes.
- Remove the weights and parchment, then cool.
To make the filling
- Warm the milk without boiling. Chop the dark chocolate and set aside.
- Whisk egg yolks and sugar, add cornstarch and mix well.
- Slowly whisk warm milk into the egg mixture to temper, then return to the pan and heat on low.
- Stir constantly until very thick, about 10 minutes. If lumps form, remove from heat and whisk smooth, then continue on low heat.
- Turn off the heat, add chopped chocolate and stir until melted and smooth.
Assemble
- Pour the warm chocolate pastry cream into the tart shell and smooth the top.
- Scatter roughly chopped hazelnuts, cool to room temperature, then chill for at least 6 hours or overnight to set.
Video
Notes
- Size of tart dish – 9 inch (23cm) loose bottom tart dish recommended.
- If your pastry cracks – shortcrust can be crumbly; press pieces together to repair.
- Blind baking – use a weight like baking beads or uncooked rice to keep the crust flat.
- Chilling time – chilling improves texture and makes cleaner slices; 6 hours to overnight is best.
- Storage and freezing – keep covered in the fridge for 4–5 days. Freezing is not advised as custard can split.
Helpful Info for All Recipes
- Most recipes are tested using a fan (convection) oven.
- Measurements and nutrition are approximate and meant as a guide.
Nutrition
| Carbohydrates: 41g
| Protein: 8g
| Fat: 21g
Nutrition information is automatically calculated and should be used as an approximation.
Did you try this recipe?Leave a comment below!