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Home » Recipes » Dessert

December 13, 2019

Chocolate Orange Hazelnut Tart

Published December 13, 2019 | Julia Frey (Vikalinka)

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This Chocolate Orange Hazelnut Tart is the most indulgent bit of chocolate heaven that could easily crown your holiday table. No professional pastry chef skills required! 

For another holiday chocolate dessert, take a look at my Chocolate Truffle Cake. 
Chocolate Orange and Hazelnut Tart

Everyone has their special childhood memories of Christmas. For some it’s all about presents, for others the memories are firmly attached to Christmas pudding. But for me Christmas time is synonymous with a good quality assorted chocolate box.

That is why I created this chocolate tart. It’s inspired by one of my favourite treats. A mix of chocolate and hazelnut with just a whisper of orange. 

Chocolate Orange Hazelnut Tart

What goes into Chocolate Tart?

This chocolate orange hazelnut tart is not for the faint-hearted. It’s rich and dreamy. Chocolate and hazelnut pastry holds a creamy chocolate filling with hazelnut spread and generous lashings of orange liqueur.

It is then decorated with chocolate hazelnut cream rosettes. I lack the words to describe this beauty. You will have to make it and see for yourself!

Chocolate Orange Hazelnut Tart

How do you make Chocolate Tart Crust?

The recipe I am using for this tart is very easy to make. Simply combine flour, ground hazelnuts or ground almonds, cocoa and brown sugar in a large bowl, then cut cold butter into the mixture until it resembles coarse oatmeal. 

If you are looking to make the pastry making task even easier, mix all ingredients in a food processor and pulse until mixed. Done. 

I highly recommend baking this tart crust in a tart pan with removable bottom. It’s also quite important to blind bake this pastry, which will prevent it from puffing up. 

What ingredients are in the chocolate filling?

The base of the filling is chocolate ganache with mascarpone, nutella and flavourings added to it. 

You will need double/whipping cream and good quality chocolate. I recommend using the chocolate you would actually eat rather than baking chocolate. The taste of your entire tart will depend on the quality of ingredients used. 

Chocolate Orange Hazelnut Tart

Can I make it ahead?

Yes, in fact I recommend making this chocolate hazelnut tart one or even two days ahead for the filling to set. They should be stored in a refrigerator and taken out at least 30 minutes before serving for the ingredients to come to room temperature for best flavour. 

One of the best things about tarts is that they don’t have to be eaten on the day they are made unlike cakes that are best eaten as fresh as possible.

How long will the tart keep?

It will keep up to 3-5 day refrigerated. 

More favourite holiday chocolate sweets:

  • Chocolate Cake Truffles
  • Chocolate Madeleines 
  • Chocolate Almond Rolls

This recipe was originally published in 12/2017. Updated with new text and republished in 12/2019

Chocolate Orange and Hazelnut Tart

Chocolate Orange Hazelnut Tart inspired by Hotel Chocolat

Julia Frey of Vikalinka
Chocolate and hazelnut pastry holds a creamy chocolate filling with hazelnut spread and generous lashings of orange liqueur.
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine European
Servings 8 -10

Ingredients
  

For the chocolate hazelnut tart

  • 85 g/ ⅓ cup butter chilled and cubed
  • 150 g/1 ¼ cup flour
  • 35 g⅓ cup finely ground hazelnuts
  • 3 tbsp cocoa
  • 65 g/1/3 cup brown sugar

For the chocolate orange filling

  • 200 ml/3/4 cup double cream/whipping cream
  • 250 g/8oz good quality dark chocolate chopped (not chocolate chips)
  • 65 g/1/4 cup mascarpone
  • 6 tbsp chocolate hazelnut spread like Nutella
  • 2 tbsp Cointreau or orange flavouring

For the chocolate hazelnut cream rosettes

  • 250 ml/1 cup double cream/whipping cream
  • 65 g/1/4 cup mascarpone
  • 2 tbsp chocolate hazelnut spread
  • 1 tbsp chopped hazelnuts for decoration optional

Instructions
 

For the chocolate hazelnut tart

  • Preheat the oven to 180C/350F. In the food processor combine all tart ingredients and pulse until a pastry ball forms around the blade. Alternatively you can make it by hand in a large bowl but cutting the butter into the dry ingredients until the mixture resembles crumbs. Then form the pastry on a floured surface and roll it out to fit an 8 inch tart tin with a removable bottom. Chill the pastry in the fridge for 30 minutes.
  • Then line the inside of the tart with parchment paper and fill with baking beans. Bake blind for 20 minutes, then remove the baking beans and parchment paper and check for doneness. Bake for 5 minutes longer if necessary. Remove from the oven and cool completely.

For the chocolate orange filling

  • Heat the double/whipping cream until it bubbles around the edges but not boils yet. Pour over chopped chocolate, cover with a lid for a minute, then uncover and stir with a whisk until smooth, add mascarpone, chocolate hazelnut spread and orange liqueur, stir until well combined.
  • Pour into the chilled tart and put in the fridge to set for at least one hour.
  • When the tart is set, whip the double/whipping cream until soft peaks form, then add mascarpone and chocolate hazelnut spread and whip for another minute until it's pipeable consistency.
  • Load a piping bag fitted with a star tip and pipe rosettes around the edge of the tart or spread it and swirl with a spatula. Sprinkle with chopped hazelnuts.
  • Keep in the fridge but remove at least 30-40 minutes before serving to allow the chocolate come to a room temperature for maximum flavour.
Keyword chocolate tart
Tried this recipe?Let us know how it was!

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About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Katherine Ostrich says

    at

    Is this missing an egg from the pastry?

    Reply
    • vikalinka says

      at

      There is no egg in this pasty, Katherine.

      Reply
    • Hannah says

      at

      The dough for the tart ended up being way too crumbly. Is it missing liquid?

      Reply
      • vikalinka says

        at

        Hi Hannah, there is no liquid in this recipe. Have you used grams or cups when you measured your ingredients? If you used the imperial system, which is not as accurate for baking, that might be why the dough was too crumbly. In this case, add a tablespoon or two of butter to adjust the proportions.

        Reply
        • Hannah says

          at

          I did use cups. I’ll try adding some water next time. Thanks!

          Reply
          • vikalinka says

            at

            You are very welcome, Hannah!

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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