Chocolate Hazelnut Tart Recipe
Chocolate Hazelnut Tart Recipe photo by Taste of Home

Chocolate Hazelnut Tart Recipe

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This dessert looks like it takes a lot of time to prepare but it is actually very easy! I like to serve it with vanilla or coffee ice cream.—Gilda Lester, Millsboro, Delaware
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES: 12 servings


  • 6 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1 cup all-purpose flour
  • 4 large eggs
  • 3/4 cup sugar
  • 1/2 cup chocolate syrup
  • 1/4 cup dark corn syrup
  • 1 cup chopped hazelnuts, toasted
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • Whipped cream and chocolate shavings, optional

Nutritional Facts

1 piece (calculated without whipped cream and chocolate shavings) equals 363 calories, 18 g fat (8 g saturated fat), 88 mg cholesterol, 92 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a small bowl, beat the butter, cream cheese, confectioners' sugar and lemon peel until creamy. Beat in flour just until combined.
  2. Shape dough into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
  3. Roll dough into an 11-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack.
  4. In a small bowl, combine the eggs, sugar, chocolate syrup and corn syrup. Pour into crust. Combine hazelnuts and chocolate chips; sprinkle over filling. Place pan on a baking sheet.
  5. Bake for 25-30 minutes or until center is almost set (center will set when cool). Cool on a wire rack.
  6. Garnish with whipped cream and chocolate shavings if desired. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Hazelnut Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p135

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Reviewed Feb. 4, 2011

"Didn't have a tart pan so used a 9" Springform pan, running crust up the sides. Also used pecans, not toasted, instead of hazelnuts. Turned out FANTASTIC!! A HUGE hit with all guests!!"

Reviewed Nov. 26, 2010

"This is a great and easy recipe. I did not have a tart pan and ended up making it a pie, of which the bake time was longer. If you make a pie be sure to spray you pie plate with Bakers Secret or something comparable. Excellent pie for even the fussiest choco-holic!!!"

Reviewed Nov. 21, 2010

"This is a lovely finish to a meal. The crust dough needs to rest a little longer than 30 mins, mine was still way to soft. But all up, very nice and I will make again."

Reviewed Nov. 18, 2010


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