This no-bake chocolate hazelnut tart is a decadent dessert that pairs a crunchy hazelnut crust with a luscious chocolate ganache filling.
It requires no oven, making it perfect for warm days or when you want a quick, impressive treat without baking.
Using toasted hazelnuts in the crust adds deep flavor and texture, while the rich ganache is smooth and creamy.
Why You’ll Love This Recipe
- The crust combines toasted hazelnuts and cookies for a flavorful, sturdy base without baking.
- A simple ganache made from quality chocolate and cream creates a silky filling that sets in the fridge.
- No baking means the full hazelnut flavor shines through without the risk of overcooking the chocolate.
- Chilling the tart allows the ganache to firm up properly, making it easy to slice and serve.
No-Bake Chocolate Hazelnut Tart
This no-bake chocolate hazelnut tart features a crunchy hazelnut crust and a silky chocolate ganache filling, perfect for an easy and elegant dessert.
- Prep time
- 20 minutes
- Cook time
- 0 minutes
- Servings
- 8
- Yield
- 1 9-inch tart (8 slices)
Ingredients
- 1 1/2 cups (150g) toasted hazelnuts, skins removed
- 1 cup (100g) graham cracker crumbs or digestive biscuit crumbs
- 1/3 cup (75g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 8 oz (225g) bittersweet or semisweet chocolate, chopped
- 1 cup (240ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional garnish: chopped toasted hazelnuts, sea salt flakes
Instructions
- Prepare the crust In a food processor, pulse toasted hazelnuts until finely ground but not pasty. Add the graham cracker crumbs, sugar, and salt; pulse to combine. Pour in melted butter and pulse until mixture holds together when pressed.
- Press crust into tart pan Firmly press the hazelnut crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill in the refrigerator for at least 30 minutes to set.
- Make the chocolate ganache Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (about 180°F/82°C), then remove from heat. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in vanilla extract.
- Assemble the tart Pour the ganache into the chilled crust, spreading evenly. Refrigerate for at least 4 hours or overnight until the ganache is firm.
- Serve Before serving, optionally sprinkle chopped toasted hazelnuts and sea salt flakes on top for extra texture and flavor. Slice and serve chilled.
Helpful Tips
- For best results, toast hazelnuts in a 350°F (175°C) oven for 10 minutes until fragrant and the skins loosen – then rub them off with a clean towel before using.
- Use good-quality chocolate for a richer ganache flavor.
- Avoid overheating cream to preserve its smooth texture.
- If your ganache is too soft after chilling, increase refrigeration time to ensure it sets fully.
- To make wedges easier to cut, warm the knife under hot water and dry it before slicing the tart.
Storage and Make-Ahead
Store the tart covered tightly in the refrigerator for up to 3 days.
Do not freeze the tart, as the ganache texture may change and crust can become soggy.
Allow refrigerated tart to sit at room temperature for 10 minutes before serving for best texture.
Frequently Asked Questions
Can I use other nuts instead of hazelnuts for the crust?
Yes, you can substitute toasted almonds, pecans, or walnuts in the crust for a different flavor, but hazelnuts provide the classic pairing with chocolate.
Can I make this tart vegan?
You can try using vegan butter and dairy-free chocolate and cream alternatives, but results may vary since these ingredients affect texture and set time.
How do I remove the skin from hazelnuts?
After toasting, place hazelnuts in a clean kitchen towel and rub vigorously to remove the skins. Some skin remnants are okay but try to remove most for best flavor.
Leave a Reply