Dark Chocolate and Roasted Hazelnut Tart
Cooking Time
Prep Time
Difficulty
Cuisine
The dark chocolate and roasted hazelnut tart is a refined dessert that will delight all chocolate lovers. With its perfect contrast between the smooth, silky ganache and the crunch of toasted hazelnuts, it combines simplicity and elegance. Ideal for special occasions or as a stunning way to end a meal, this tart proves that the most intense flavors can come from just a few carefully selected ingredients.
Despite its sophisticated appearance, this recipe is surprisingly easy to prepare. The homemade shortcrust pastry comes together in minutes and bakes quickly with a blind bake. While the crust cools, the dark chocolate ganache requires nothing more than a bit of plant-based cream and a few minutes of resting to become perfectly smooth and velvety. Even beginner cooks can successfully create this stunning tart.
To personalize the recipe, don’t hesitate to experiment with spices. A pinch of cinnamon will add a warm note, while a touch of chili powder will subtly enhance the chocolate’s rich flavor. The hazelnuts can also be swapped for almonds or pecans for an equally indulgent variation. Finally, a sprinkle of flaky sea salt provides a delicate contrast that elevates every bite.
This dark chocolate tart is a true celebration of simplicity and indulgence. It keeps well in the refrigerator for a few days, making it a practical dessert to prepare ahead of time. Whether you’re looking to impress your guests or simply treat yourself to a chocolatey moment, this recipe is a must-add to your culinary repertoire. Enjoy!
Dark Chocolate and Roasted Hazelnut Tart
Ingredients
For the shortcrust pastry (for a 22-24 cm tart):
- 200 g flour
- 100 g cold vegan margarine
- 50 g powdered sugar
- 1 pinch of salt
- 3 tablespoons cold water
For the dark chocolate ganache:
- 200 g dark chocolate (minimum 70% cocoa)
- 200 ml plant-based cream (soy, coconut, or almond)
- 2 tablespoons maple syrup or sugar (optional, to taste)
- 1 pinch of salt
For the topping:
- 50 g whole hazelnuts
- 25 g chocolate chips (or other decoration)
- 1 teaspoon flaky sea salt (optional, for a salty contrast)
Instructions
Prepare the shortcrust pastry:
- In a bowl, mix the flour, powdered sugar, and salt.
- Add the cold vegan margarine, cut into pieces, and rub it into the flour with your fingertips until it resembles coarse sand.
- Add the cold water, one tablespoon at a time, and form a ball of dough. Avoid kneading too much to keep the pastry tender.
Resting the dough:
- Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
Blind baking the crust:
- Preheat the oven to 180°C (350°F).
- Roll out the dough on a lightly floured surface and line it into a tart pan. Prick the base with a fork.
- Cover the pastry with parchment paper and baking weights (or dried beans) and bake for 15 minutes.
- Remove the weights and parchment, then bake for an additional 5 to 10 minutes until golden. Let it cool completely.
Prepare the chocolate ganache:
- Break the chocolate into pieces and place it in a heatproof bowl.
- Heat the plant-based cream until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 minutes.
- Stir gently until the mixture is smooth and fully combined. Add the maple syrup (if using) and a pinch of salt.
- Pour the ganache into the cooled tart shell and smooth the surface with a spatula.
Roast the hazelnuts:
- Toast the hazelnuts in a dry pan or in the oven at 180°C (350°F) for 5 to 7 minutes until golden and fragrant.
- Allow them to cool, then rub them between your hands to remove the skins (optional).
Decoration:
- Scatter the roasted hazelnuts over the still-warm ganache, and optionally sprinkle with a pinch of flaky sea salt for a gourmet contrast. Alternatively, add some chocolate chips for extra decoration.
Finishing and serving:
- Place the tart in the refrigerator for at least 2 hours to allow the ganache to set.
- Remove it 15 minutes before serving to fully enjoy its smooth and creamy texture.
Tips
- Variations: Add a touch of spice, such as cinnamon or chili powder, to the ganache for a unique flavor twist.
- Storage: This tart keeps well for 3 to 4 days in an airtight container in the refrigerator.
A recipe proposed by Maison Marmite
