Chocolate Hazelnut Tarts

Chocolate Hazelnut Tarts | Butter Baking

The end of the year is almost here.

Chocolate Hazelnut Tarts | Butter Baking

Hold on. What?

Chocolate Hazelnut Tarts | Butter Baking

Yep. The year’s almost over.

Where did it go? Seriously though.

Chocolate Hazelnut Tarts | Butter Baking

It feels like yesterday that it was 2012. That I was still at pastry school. That I was sitting my final university exams. That I was single. That my blog was still a (gosh, remember that?!).

Chocolate Hazelnut Tarts | Butter Baking

How things have changed. I’ve graduated from both pastry school and university. I have myself my Mr Man. And I self host this little blog (what does that mean again? Sometimes I’m not even sure. The rest of the time, I’m just terrified this site will crash/that I’ll break it somehow).

Chocolate Hazelnut Tarts | Butter Baking

Now I work full time as a pastry chef. Full time, people. No more student life for me. That’s something that’s taken some getting used to. It kind of means that I’m an adult now. Well, almost. 

It also means that hardly have time to bake at home anymore, and when I do, it’s gotta be pretty quick and simple.

Chocolate Hazelnut Tarts | Butter Baking

I made these for my best friend’s birthday recently, and they’re a new favourite of mine. I love chocolate and hazelnuts together, and these bake up like little chocolate fondants in a tart shell.

And the recipe leaves you with a little extra filling, so just bake them up in little ramekins and enjoy! X

Chocolate Hazelnut Tarts | Butter Baking

  • 90g unsalted butter (3 oz)
  • 3 tbsp water
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • Pinch of salt
  • 1 cup flour (150g)
  • 170g dark chocolate, chopped (6 oz)
  • 115g unsalted butter (1/2 cup)
  • ¼ cup Frangelico, or freshly brewed coffee
  • ⅔ cup sugar (135g)
  • 3 eggs
  • ¼ tsp sea salt
  • 1 cup lightly toasted hazelnuts (with skins rubbed off)
  1. To make the tart pastry, preheat the oven to 200 C (400 F) and get out a muffin pan.
  2. Place the butter, water, oil, sugar and salt in an overproof bowl.
  3. Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
  4. Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
  5. Put a tablespoon of dough into one muffin hole, and press it into the base and up the sides using your fingers. Repeat until all the dough has been used.
  6. Prick the dough with a fork once or twice.
  7. Bake for 8 - 12 minutes, until the pastry is golden brown all over.
  8. Remove from the oven and set aside to cool.
  9. Meanwhile, reduce the oven temperature to 160 C (325 F) and make the filling.
  10. Place chocolate in a heatproof bowl and set aside.
  11. Put the butter, hazelnut liquor (or coffee) and half the sugar (1/3 cup) in a small saucepan over a medium heat. Stir until the butter melts and the sugar dissolves, then pour over the chocolate. Stir until the chocolate melts.
  12. Using an electric mixer, whip the eggs, half the sugar (1/3 cup) and salt until the mixture is thick, pale, and falls off the whisk in a ribbon.
  13. Whisk a third of the egg mixture into the chocolate mixture to lighten it, then fold the rest in gently, until combined.
  14. Pour the filling into the tart shells until it almost reaches the top.
  15. Scatter the hazelnuts over the tarts.
  16. Bake for 7 - 10 minutes, until the filling loses its shine. The original recipe states the filling should not soufflé.
  17. Allow to cool completely before serving. Makes 12 tarts.
  18. Happy baking!
  19. NOTE: When making the tart at work, I bake with a cold filling from the fridge and the tarts turn out differently - covered in hazelnuts. At home I baked these with fresh, runny filling, and found that the hazelnuts sunk. You may want to refrigerate your filled tarts for an hour or so before topping with hazelnuts and baking.

Tart dough adapted from David Leibovitz.
Tart filling adapted from Tartine.

26 Thoughts on “Chocolate Hazelnut Tarts

  1. These are the cutest things ever!


  2. Love your method for the pastry – new to me – will have to try. Beautiful pics as always. Question. Do you need to grease the muffin tray?

  3. I nominated you for a Sunshine Award! Click here for more information:

  4. I can actually remember that the first post I read was about you in pastry school :) Wow, is it really that long ago? You know what is funny, I still write 2012 when I have to write the date 😛 haha, somehow I got stuck in time 😛 And I thought now it is too late anyway to learn it, better wait for 2014 😛
    But to be more serious now, I love your post, it is really nice! Happy to hear that you found Mr Perfect and you have a full time job that you love! Sometimes I also do wonder when is the moment that you call yourself adult? Not so sure to be honest 😛 I am still at, so I guess I am still in my late teenager phase? 😮 oh gosh, I hope not 😉
    Love your tarts and way of writing, keep on going like this in the next year, too please 😀
    Take care!

    • Hi Rebecca, I love this comment! Thank you so much for leaving it 😀 I appreciate all your comments but this one really made me laugh – particularly the bit about 2012, and when to call yourself an adult!
      Time certainly does fly! And 2014 is much closer than 2012. But I don’t know when you ever begin to consider yourself an adult. Maybe when you’re drowning in bills? Or when you have your first baby? No idea. I certainly don’t feel like one, but when I was a teenager, I thought 24-year-olds were super OLD.
      So happy you enjoy reading, hope you keep following :-)

  5. These look beautiful Natasha! It is crazy how fast time goes…I’m hoping to turn 2014 into the year where I do something career wise with my love of baking :-)

  6. I can’t believe it’s the end of the year either, it’s flown by! Meanwhile, I might just fly into my kitchen and try these bad boys out…

  7. Kaitlin Weiler on December 3, 2013 at 4:54 am said:

    These look heavenly! There’s nothing better than the combination of chocolate and hazelnut.

  8. I can’t wait to make these. They will make great Christmas gifts. Thank you. Your blog and recipes are wonderful!

  9. Lenore on January 8, 2014 at 9:12 pm said:

    Hi Natasha, it is lovely that you share your recipes and comments. You must enjoy your job so much, you are very lucky.

  10. Lenore on January 8, 2014 at 9:13 pm said:

    oops, I forgot to ask you the question. I do not and will not use vegetable oil. In your beautiful hazelnut tart you list vegetable oil as an ingredient. Can I just put extra butter in and omit the oil?

    • Hi Lenore,
      Is there a reason you won’t use vegetable oil? I don’t think you should replace it with extra butter – try another oil instead. Olive, canola, peanut – choice is yours :-)

  11. Pingback: Chocolate Hazelnut Tarts

  12. Oh god this sounds delicious. Thank you for sharing this recipe.


  13. Ruqaya on July 2, 2015 at 11:17 pm said:

    Hi! I just recently discovered your blog (and by recently I mean two days ago) and have been crazily rummaging through all of your fabulous recipes. Sadly, some of the images do not show up (like the chocolate mousse and chocolate pecan pie images) for me, I’m not sure if this is a problem on my end or a problem in general. I did however try this recipe today and absolutely loved it! This was my first time ever making tarts and I’m quite pleased with how they turned out, thank you for the recipe! :) One problem though is that I ended up making way too much filling (I doubled the both the pastry and filling recipe to make a larger batch but ended up only needing half the filling). Is there anything you can suggest I do with this extra filling? I’m up for making another batch of these lovely tarts but would enjoy trying something new.

    • Hi! Thanks for your comment, happy to hear you like the blog! I’ve written a post about an issue I’ve had with the photos on old posts, and I’m working through them post-by-post to resolve the problem! :-)
      As for your leftover batter, what about baking them in little ramekins and enjoying them as chocolate pots? Good luck!

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