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Chocolate Hazelnut Tart

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  • Difficulty: Intermediate
  • Yield: 8 servings
  • Prep Time: 0:15
  • Bake Time: 20 to 22 minutes
  • Chill Time: 4 hours

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

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate for 4 hours or until set. Serve with a dollop of whipped cream.
  6. Recipe Note: This was tested with Nutella® brand sweetened hazelnut cocoa spread.

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Corn Syrup

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print image

Chocolate Hazelnut Tart

  • Difficulty: Intermediate
  • Yield: 8 servings
  • Prep Time:  15 minutes
  • Bake Time: 20 to 22 minutes
  • Chill Time: 4 hours

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.