Chocolate Hazelnut Tart

This Chocolate Hazelnut Tart is a rich and decadent dessert that is sure to satisfy any sweet tooth. The chocolate hazelnut filling is sandwiched between two layers of flaky puff pastry, and the whole thing is topped with a chocolate ganache. This tart can be made ahead of time and stored in the fridge until you’re ready to serve it.


  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup hazelnut spread
  • 1/4 cup chocolate chips
  • 1 egg, beaten
  • 1/4 cup heavy cream
  • 1/4 cup chocolate hazelnut spread
  • 1/2 cup chocolate chips
  • 1 tablespoon butter


  1. Preheat oven to 200C/400F. Line a baking sheet with parchment paper.
  2. Roll out the puff pastry to a 12-inch square. Trim the edges to make a neat rectangle. Spread the hazelnut spread over the pastry, leaving a 1-inch border. Sprinkle the chocolate chips over the hazelnut spread.
  3. Roll up the pastry, starting from one long side. Pinch the seams together to seal. Brush the beaten egg over the pastry. Cut the pastry into 12 even slices. Place the slices, cut side up, on the prepared baking sheet. Bake for 20 minutes, or until the pastry is golden brown and puffed up.
  4. Meanwhile, make the ganache. In a small saucepan, heat the cream over medium heat until it just comes to a boil. Remove from the heat and stir in the chocolate hazelnut spread and chocolate chips until smooth. Stir in the butter until melted. Set aside to cool slightly.
  5. When the tart is baked, let it cool for 5 minutes. Drizzle the ganache over the tart and serve.

Potential changes & improvements

If you want to make this tart ahead of time, you can store it in the fridge for up to 3 days. Just reheat it in a 350F oven for 10 minutes before serving.

You could also switch up the fillings and use a different nut butter or jam. Raspberry jam would be a delicious option.

What other food it works well with

This tart goes well with a cup of coffee or tea. It would also be delicious with a scoop of vanilla ice cream.

Common Mistakes

One common mistake when making this tart is not sealing the edges of the pastry well enough. Make sure to pinch the seams together firmly so that the filling doesn’t leak out during baking.

Another mistake is not letting the ganache cool enough before drizzling it over the tart. If the ganache is too hot, it will melt the chocolate chips on top of the tart.

Nutritional Information

Serving size: 1 slice

Calories: 400

Fat: 22g

Saturated fat: 8g

Cholesterol: 20mg

Sodium: 140mg

Carbohydrates: 44g

Fiber: 2g

Sugar: 19g

Protein: 5g


This recipe contains eggs, hazelnuts, and dairy.

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