Chocolate Hazelnut Tart

Chocolate hazelnut tart 2

Some recipes have humble beginnings and this is certainly one of them. Here’s the back story: Lollie and her friends are masters of make your own sundae bars. One of the best combinations of the many I have witnessed was crumbled Oreo cookies and Nutella mixed into vanilla ice cream. Seriously, Ben and Jerry’s has nothing on these ladies.

This tart recipe has a crunchy, chocolatey, toasted hazelnut crust. It has a decadent, creamy, Nutella(ish) filling. Frangelico whipped cream finishes the tart, you could also try creme de cocoa liqueur. I love this recipe for entertaining because it can be made well ahead of time with great success, it was featured in the November/December issue of Hannaford fresh magazine.

Would you like to make homemade chocolate hazelnut spread? Give Barr’s recipe a try.

chocolate hazelnut tart

Chocolate Hazelnut Tart (original recipe, Hannaford fresh)

3/4 cup sour cream (light or regular), at room temperature
3/4 cup chocolate hazelnut Spread, at room temperature
1 tsp. vanilla extract
3/4 cup chopped hazelnuts, divided
4 Tbsp. butter, melted
2 Tbsp. sugar
1 1/2 cups semisweet chocolate chips
1 1/4 cups whipping cream
3 Tbsp. confectioners’ sugar
2 tsp. cornstarch
2 Tbsp. Frangelico liqueur


Whisk together sour cream, chocolate hazelnut spread, and vanilla until evenly blended. Set aside. It’s important that these ingredients be at room temperature and not cold. Preheat oven to 350 degrees F. Spray a 9-inch tart pan with a removable bottom with vegetable cooking spray.

Toast hazelnuts in a skillet and over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes. Watch carefully to make sure they don’t burn. Transfer to a small bowl.

Reserve 1/4 cup nuts to use as a topping and add remaining 1/2 cup to a food processor. Crumble cookies into food processor. Add butter and sugar and process until evenly blended. The mixture should look like wet sand.

Firmly press crumb mixture into the bottom and up the sides of the tart pan. Bake for 10 minutes. Cool on a wire rack for 5 minutes, then refrigerate or freeze for faster cooling while you prepare filling.

Microwave the chocolate in a large microwave- safe bowl on high for 30 seconds. Stir, then heat for 20 seconds at a time, stirring between each interval, until chocolate is evenly melted. Stir until smooth. Add hazelnut spread-sour cream mixture to chocolate in three installments, whisking until smooth after each addition.

Pour filling into cooled tart shell. Spread it in an even layer. Sprinkle reserved hazelnuts over top and refrigerate for at least 6 hours and up to overnight.

Just before serving, prepare flavored whipped cream. In a large bowl, use an electric mixer on medium-high speed to whip cream, confectioners’ sugar, and cornstarch until soft peaks form. Add liqueur and continue to whip until stiff peaks form. Cut tart into wedges and serve with flavored whipped cream in a bowl on the side.

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