A rich and decadent tart with a chocolate cookie crust, filled with fudgy brownie, silky caramel, and roasted hazelnuts—this indulgent French-inspired dessert is a true showstopper for any chocolate lover. Whether served at a dinner party, holiday gathering, or as a luxurious weekend treat, this tart never fails to impress.
Why You’ll Love This Recipe
This tart combines three layers of pure indulgence: a crisp chocolate cookie base, a dense and moist brownie filling, and a glossy caramel topping loaded with toasted hazelnuts. The contrast of textures and deep, complex flavors make it a dessert worth savoring. Plus, it’s surprisingly simple to assemble with results that look and taste like a bakery-quality masterpiece.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Tart Crust:
- 1¼ cups chocolate cookie crumbs
- ¼ cup melted butter
- 2 tbsp sugar
For the Brownie Layer:
- ½ cup unsalted butter
- ¾ cup dark chocolate chips
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- 2 tbsp cocoa powder
- ¼ tsp salt
For the Caramel Topping:
- ½ cup heavy cream
- ½ cup sugar
- 2 tbsp butter
- ¼ tsp salt
- ½ cup toasted hazelnuts (whole or halved)
- Extra chocolate curls or chips for garnish
Directions
- Prepare the crust: Preheat oven to 350°F (175°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press firmly into the base and sides of a 9-inch tart pan. Bake for 8 minutes, then let cool completely.
- Make the brownie filling: Melt the butter and chocolate chips together in a heatproof bowl set over a saucepan of simmering water, or in the microwave in short bursts. Stir until smooth. Mix in the sugar, then beat in the eggs and vanilla extract. Gently fold in the flour, cocoa powder, and salt until just combined.
- Bake the brownie layer: Pour the brownie batter into the cooled crust. Smooth the top and bake for 18–20 minutes, or until just set in the center. Remove from the oven and let cool fully before adding the caramel layer.
- Prepare the caramel: In a clean saucepan over medium heat, melt the sugar until it turns amber in color, swirling the pan occasionally to ensure even melting. Carefully whisk in the heavy cream, butter, and salt. Stir until the mixture is smooth and creamy. Let it cool slightly.
- Assemble the tart: Pour the slightly cooled caramel over the brownie layer. Sprinkle the toasted hazelnuts evenly over the caramel and add optional chocolate curls or chips for garnish.
- Chill and serve: Place the tart in the refrigerator until set, about 1–2 hours. Slice and serve at room temperature or slightly warmed for the best flavor and texture.
Servings and timing
This recipe yields 8–10 servings.
Prep time: 30 minutes
Bake time: 30 minutes
Cooling/chilling time: 2 hours
Total time: Approximately 3 hours
Variations
- Nut swap: Substitute hazelnuts with pecans, almonds, or walnuts based on preference or availability.
- Salted caramel: Increase the salt in the caramel to ½ tsp for a more pronounced salted caramel flavor.
- Espresso brownie: Add 1 tsp of instant espresso powder to the brownie batter for a richer chocolate taste.
- No-bake crust: Use a no-bake Oreo crust if preferred and skip the initial baking step.
- Gluten-free version: Use gluten-free cookies for the crust and substitute flour with a 1:1 gluten-free blend in the brownie batter.
storage/reheating
Store the tart in an airtight container in the refrigerator for up to 5 days.
To serve, bring to room temperature or warm slightly in the microwave or oven to soften the caramel and brownie layers.
FAQs
Can I make this tart in advance?
Yes, this tart can be made 1–2 days ahead and stored in the refrigerator until ready to serve.
How do I toast hazelnuts?
Spread them on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes, stirring once. Let cool and rub off skins if desired.
What can I use instead of chocolate cookie crumbs?
Crushed Oreos (without the filling) or any plain chocolate biscuit can be used.
Do I need to refrigerate the tart?
Yes, refrigeration helps the caramel set properly, but allow the tart to come to room temperature before serving for the best texture.
Can I use store-bought caramel?
Yes, store-bought caramel sauce can be used in a pinch, but homemade caramel adds a richer flavor and texture.
What kind of chocolate is best for the brownie?
Dark or semi-sweet chocolate chips or chopped chocolate bars provide the best depth of flavor.
Why is my caramel grainy?
Grainy caramel usually results from undissolved sugar crystals. Stirring too early or uneven heating can also cause crystallization.
Can I freeze this tart?
Yes, wrap slices tightly and freeze for up to 1 month. Thaw in the refrigerator overnight and bring to room temperature before serving.
How do I prevent the brownie from overbaking?
Check for doneness at 18 minutes. The center should be just set, as it will continue to firm up while cooling.
Can I add a ganache layer on top?
Absolutely. A thin layer of chocolate ganache between the brownie and caramel layers adds another level of richness.
Conclusion
Tarte Brownie Caramel Noisette is the ultimate dessert for those who crave a layered, indulgent treat. With its buttery cookie crust, dense brownie base, and smooth caramel topped with crunchy hazelnuts, each bite delivers intense flavor and texture. It’s a dessert that looks luxurious yet remains surprisingly approachable to make—perfect for elevating any celebration or satisfying a serious chocolate craving.
Print
Tarte Brownie Caramel Noisette (Brownie Caramel Hazelnut Tart)
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 1 9-inch tart (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A rich and decadent tart with a chocolate cookie crust, filled with fudgy brownie, silky caramel, and roasted hazelnuts—this indulgent French-inspired dessert is a true showstopper for any chocolate lover.
Ingredients
- For the Chocolate Tart Crust:
- 1 1/4 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- For the Brownie Layer:
- 1/2 cup unsalted butter
- 3/4 cup dark chocolate chips
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- For the Caramel Topping:
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 tbsp butter
- 1/4 tsp salt
- 1/2 cup toasted hazelnuts (whole or halved)
- Extra chocolate curls or chips for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Mix cookie crumbs, melted butter, and sugar. Press into a 9-inch tart pan. Bake for 8 minutes. Let cool.
- For the brownie layer, melt butter and chocolate together until smooth. Stir in sugar, eggs, and vanilla. Fold in flour, cocoa powder, and salt.
- Pour brownie batter into the cooled crust. Bake for 18–20 minutes, until just set. Cool completely.
- In a saucepan, heat sugar over medium heat until melted and amber in color. Carefully whisk in cream, butter, and salt until smooth. Let cool slightly.
- Pour caramel over the cooled brownie layer. Top with toasted hazelnuts and chocolate garnish.
- Chill tart until caramel is set.
- Slice and serve at room temperature or slightly warmed.
Notes
- Use high-quality chocolate for best flavor.
- Toasting the hazelnuts enhances their flavor and crunch.
- Caramel can be made ahead and gently reheated if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
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