Back to Recipe Search
Print Recipe
Chocolate Hazelnut Tart
A shortbread crust and rich hazelnut chocolate filling come together to create this beautiful, rich tart.
Quick Facts
Prep Time: 15 minutes
Bake Time: 20 to 22 minutes
Chill Time: 4 hours
Yield: 8 servings
Ingredients
Crust
- 1/2 cup (2 ounces) hazelnuts
- 1 cup all-purpose flour
- 1/3 cup butter, chilled
- 1 tablespoon sugar
Filling
- 1/2 cup heavy cream
- 1/3 cup Karo® Light OR Dark Corn Syrup
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup butter
- 1 cup sweetened hazelnut cocoa spread
- Whipped cream, for serving
Directions
- Preheat oven to 350°F.
- Spread the hazelnuts onto a rimmed baking pan and bake for 10 minutes until hazelnuts are lightly toasted. Remove from the oven and let cool.
- Transfer cooled hazelnuts to a food processor and process until finely ground. Remove 1 tablespoon of the ground hazelnuts and set aside. Add the flour, 1/3 cup butter and sugar to the food processor and pulse 10 to 15 times until well mixed. Press into the bottom and sides of a 9-inch tart pan. Bake for 10 to 12 minutes or until golden brown. Cool.
- Combine cream, corn syrup, chocolate chips and 1/4 cup butter in a medium saucepan. Heat on medium, stirring continuously until smooth. Remove from the heat and stir in hazelnut cocoa spread. Pour into the baked crust and sprinkle with the reserved hazelnuts.
- Refrigerate for 4 hours or until set. Serve with a dollop of whipped cream.
- Recipe Note: This was tested with Nutella® brand sweetened hazelnut cocoa spread.
|