Ingredients
Scale
1 ½ cups All-purpose flour
¼ cup Granulated sugar
½ teaspoon Salt
½ cup Unsalted butter, cold and cubed
3–5 tablespoons Ice water
1 ¼ cups Heavy cream
8 ounces Semi-sweet chocolate, finely chopped
2 tablespoons Unsalted butter
1 teaspoon Vanilla extract
¾ cup Roasted hazelnuts, roughly chopped
Pinch of sea salt
Chopped hazelnuts (for garnish)
Cocoa powder (for dusting)
Instructions
- In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Chill for at least 30 minutes
- Preheat oven to 375°F (190°C). Roll out the dough and fit into a 9-inch tart pan. Prick and blind bake for 15 minutes, then continue baking until lightly golden. Let cool
- In a heatproof bowl, combine chopped chocolate, butter, and sea salt. Heat cream until simmering, pour over chocolate, and let sit for 5 minutes. Whisk until smooth, then stir in hazelnuts
- Pour filling into cooled tart crust and refrigerate for 3-4 hours until set
- Garnish with additional hazelnuts and cocoa powder before serving
Notes
Use high-quality chocolate for the best flavor.
Tart can be made ahead and stored in the refrigerator for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 75 mg