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Perfect Chocolate Hazelnut Tart with Gianduja Ganache

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A rich and elegant chocolate hazelnut tart featuring a silky gianduja ganache made from dark chocolate and finely ground roasted hazelnuts, topped with delicate edible gold leaf for a special touch.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/3 cup (65g) granulated sugar
  • 1/4 teaspoon salt
  • 7 tablespoons (100g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons cold water
  • 7 ounces (200g) high-quality dark chocolate (60-70% cocoa), chopped
  • 3/4 cup (90g) roasted hazelnuts, finely ground
  • 3/4 cup (180ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 tablespoon light corn syrup or honey (optional)
  • 1 teaspoon vanilla extract
  • Edible gold leaf sheets, a few delicate flakes
  • Toasted whole hazelnuts (optional, for garnish)

Instructions

  1. Make the Tart Crust: In a food processor, combine flour, cocoa powder, sugar, and salt. Pulse a few times to mix.
  2. Add cold, cubed butter and pulse until mixture resembles coarse crumbs (about 10-15 pulses).
  3. Add egg yolk and 2 tablespoons cold water; pulse until dough just starts to come together. Add extra tablespoon water if needed. Avoid over-processing.
  4. Wrap dough in plastic and chill for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Lightly butter tart pan or spray with non-stick spray.
  6. Roll out chilled dough on lightly floured surface to about 1/8 inch (3 mm) thick, large enough to fit tart pan with slight overhang.
  7. Transfer dough to pan, press gently into edges without stretching, trim excess dough, and prick bottom with fork.
  8. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes.
  9. Remove parchment and weights; bake another 10 minutes until crust is firm and slightly crisp. Let cool completely.
  10. Prepare Gianduja Ganache: Chop dark chocolate finely and place in heatproof bowl.
  11. Heat heavy cream in saucepan until just simmering; do not boil.
  12. Pour hot cream over chocolate and let sit 2 minutes to melt.
  13. Stir gently until smooth. Add ground hazelnuts, softened butter, corn syrup (if using), and vanilla extract. Mix until fully combined and glossy.
  14. Pour ganache into cooled tart shell and smooth top with offset spatula. Tap pan gently to release air bubbles.
  15. Refrigerate tart for at least 2 hours or until ganache is firm to touch.
  16. Just before serving, delicately place edible gold leaf flakes on surface and scatter toasted hazelnuts around edges if desired.

Notes

Keep butter cold when making crust to ensure flakiness. Blind bake crust to prevent soggy bottom. Use gentle folding when mixing ganache to keep it silky. Chill ganache fully before slicing for clean cuts. Toast hazelnuts fresh for best flavor. Dough can be made and blind baked up to 2 days ahead. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use coconut cream and plant-based butter.

Nutrition

Keywords: chocolate tart, hazelnut tart, gianduja ganache, chocolate dessert, homemade tart, elegant dessert, easy chocolate tart

Find it online: https://tempotaste.com/perfect-chocolate-hazelnut-tart-recipe-easy-homemade-gianduja-ganache-dessert/