A rich and silky dark chocolate ganache nestled in a crisp chocolate cookie crust, topped with caramel-coated roasted hazelnuts and a delicate sprinkle of flaky sea salt—this tart is a decadent dessert that delivers elegance, texture, and deep cocoa flavor in every bite. Perfect for entertaining or a special occasion, it’s a chocolate lover’s dream.
Why You’ll Love This Recipe
This tart combines a luxurious chocolate ganache with the satisfying crunch of caramelized hazelnuts and a buttery cookie crust. It’s sophisticated yet simple to make, with make-ahead potential and minimal baking involved. The contrast of sweet, bitter, and salty makes this dessert complex, balanced, and utterly indulgent.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
- 1/4 cup unsalted butter, melted
- 1 tablespoon brown sugar
- Pinch of salt
For the ganache filling:
- 8 oz (225g) dark chocolate, chopped
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
For topping:
- 1/2 cup roasted hazelnuts
- 2 tablespoons sugar
- 1 tablespoon water
- Flaky sea salt (for garnish)
Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chocolate cookie crumbs, melted butter, brown sugar, and a pinch of salt. Mix until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for 10 minutes. Remove from the oven and allow it to cool completely.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2 minutes.
- Gently stir the mixture until smooth. Add the butter, vanilla extract, and a pinch of salt, stirring until fully incorporated.
- Pour the ganache into the cooled crust and smooth the surface with a spatula.
- Refrigerate the tart for at least 2 hours, or until fully set.
- For the hazelnut topping, combine sugar and water in a small pan over medium heat. Cook without stirring until the sugar turns golden.
- Add the roasted hazelnuts and quickly stir to coat in the caramel. Transfer to parchment paper to cool completely.
- Once the tart is set, top with the caramelized hazelnuts and finish with a sprinkle of flaky sea salt before serving.
Servings and timing
Servings: 10–12
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 30 minutes
Variations
- Nut-free: Replace hazelnuts with a swirl of raspberry coulis or shaved chocolate for a garnish.
- Flavored ganache: Infuse the cream with orange zest, espresso, or a splash of liqueur before pouring it over the chocolate.
- Different crust: Use graham crackers, digestive biscuits, or gluten-free chocolate cookies for alternative bases.
- Dairy-free version: Use coconut cream and vegan butter for a plant-based ganache.
- Mini tarts: Divide the crust and filling among mini tart pans for individual servings.
storage/reheating
Store the tart in the refrigerator, covered, for up to 4 days. For best texture, bring it to room temperature 15–20 minutes before serving. The tart does not require reheating and is not suitable for freezing, as the texture of the ganache may be compromised after thawing.
FAQs
Can I make this tart in advance?
Yes, this tart is ideal for making ahead. Prepare and refrigerate it up to a day before serving.
What type of chocolate should I use?
Use high-quality dark chocolate, ideally between 60% and 70% cocoa for a rich but smooth ganache.
Can I use milk chocolate instead?
Yes, but reduce the amount of cream slightly, as milk chocolate is softer and sweeter.
How do I prevent the crust from crumbling?
Ensure the crust mixture is well-packed in the pan. Chilling the crust before baking can also help it hold together better.
What if I don’t have a tart pan?
A pie dish with a removable bottom or springform pan can work, though the sides may not be as defined.
Are caramelized hazelnuts hard to make?
They’re simple if you monitor the sugar closely—avoid stirring the sugar and water until it begins to color.
Can I toast raw hazelnuts myself?
Yes. Bake at 350°F (175°C) for 8–10 minutes, then rub in a towel to remove the skins before caramelizing.
Is this tart very sweet?
It’s balanced—the bittersweet ganache and flaky sea salt contrast with the sweet caramelized nuts.
Can I use a food processor for the crust?
Yes, pulse the cookies into fine crumbs and mix with butter and sugar to form the base.
What’s the best way to slice the tart cleanly?
Use a warm, sharp knife and wipe it clean between cuts for neat slices.
Conclusion
The Chocolate Ganache Tart with Caramelized Hazelnuts is a decadent and polished dessert perfect for any special gathering or celebration. With its crisp chocolate crust, smooth ganache filling, and crunchy caramel nut topping, it offers a sophisticated treat that’s as pleasing to the eye as it is to the palate. Rich yet refined, this tart is sure to become a favorite for chocolate enthusiasts.
Print
Chocolate Ganache Tart with Caramelized Hazelnuts
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including chilling)
- Yield: 1 9-inch tart (8–10 servings)
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French
- Diet: Vegetarian
Description
Une riche tarte à la ganache au chocolat posée dans une croûte de biscuits au chocolat au beurre, garnie de noisettes caramélisées et d’une pincée de sel de mer – un dessert élégant et gourmand pour tout amateur de chocolat.
Ingredients
- 1 1/2 tasse de miettes de biscuits au chocolat (comme des Oreos, sans garniture)
- 1/4 tasse de beurre non salé, fondu
- 1 cuillère à soupe de sucre brun
- Une pincée de sel
- 225 g (8 oz) de chocolat noir haché
- 3/4 tasse de crème épaisse
- 2 cuillères à soupe de beurre non salé
- 1/2 cuillère à café d’extrait de vanille
- Une pincée de sel
- 1/2 tasse de noisettes grillées
- 2 cuillères à soupe de sucre
- 1 cuillère à soupe d’eau
- Sel de mer en flocons (pour la garniture)
Instructions
- Préchauffer le four à 175 °C. Dans un bol, mélanger les miettes de biscuits, le beurre fondu, la cassonade et une pincée de sel jusqu’à obtenir un mélange homogène.
- Presser fermement la préparation au fond et sur les côtés d’un moule à tarte de 23 cm. Enfourner 10 minutes. Laisser refroidir complètement.
- Dans une petite casserole, faites chauffer la crème épaisse jusqu’à ce qu’elle frémisse. Versez-la sur le chocolat haché et laissez reposer 2 minutes.
- Remuer délicatement jusqu’à obtenir une consistance lisse, puis ajouter le beurre, la vanille et le sel. Remuer jusqu’à ce que le mélange soit bien homogène.
- Verser la ganache sur la croûte refroidie et lisser le dessus. Réfrigérer au moins 2 heures ou jusqu’à ce que la ganache soit prise.
- Dans une casserole, faire chauffer le sucre et l’eau à feu moyen jusqu’à ce que le mélange soit doré et bouillonnant. Ajouter les noisettes et les enrober de caramel. Étaler sur du papier sulfurisé pour laisser refroidir.
- Une fois la tarte prise, garnissez-la de noisettes caramélisées et saupoudrez de fleur de sel.
Notes
- Utilisez du chocolat de haute qualité pour une meilleure saveur et texture de ganache.
- La tarte peut être préparée la veille et conservée au réfrigérateur.
- Les noisettes caramélisées peuvent être préparées à l’avance et conservées dans un récipient hermétique.
- Pour faciliter la découpe, réchauffez un couteau sous l’eau chaude avant de couper.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 20g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
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