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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. 
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.
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!
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.
Chocolate filling ingredients
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.
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.
Storage and leftovers
It will keep up to 3-5 day refrigerated. Make sure to keep it covered in a sealed container or under plastic wrap so it doesn’t absorb smells from other items in the fridge.
More favourite holiday chocolate sweets
Chocolate Orange Hazelnut Tart inspired by Hotel Chocolat
Ingredients
For the chocolate hazelnut tart
- 85g / 1/3 cup butter, chilled and cubed
- 150g / 1¼ cup flour
- 35g / 1/3 cup finely ground hazelnuts
- 3 tbsp cocoa
- 65g / 1/3 cup brown sugar
For the chocolate orange filling
- 200ml / 3/4 cup double cream/whipping cream
- 250g / 8oz good quality dark chocolate, chopped (not chocolate chips)
- 65g / 1/4 cup mascarpone
- 6 tbsp chocolate hazelnut spread, like Nutella
- 2 tbsp Cointreau or orange flavouring
For the chocolate hazelnut cream rosettes
- 250ml / 1 cup double cream/whipping cream
- 65g / 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 pan 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this missing an egg from the pastry?
There is no egg in this pasty, Katherine.
The dough for the tart ended up being way too crumbly. Is it missing liquid?
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.
I did use cups. I’ll try adding some water next time. Thanks!
You are very welcome, Hannah!