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Chocolate Hazelnut Tart

March 18, 2012

Chocolate Hazelnut Tart

Chocolate Hazelnut Tart inspired by The Help. That was my contribution to my sister-in-law’s annual Academy Awards viewing party and potluck.

This post is about 3 weeks late and irrelevant now. Blame it on a last minute Vegas trip and a wild work schedule as of late.

Heather, my sister-in-law, throws an Oscars party every year where each guests bring a completed ballot together with a $5 bill for a little fun and tease and a dish inspired by the best picture nominated movies for our bellies.

Chocolate Hazelnut Tart

As daring as I was before Oscars weekend to make something inspired by The Tree Of Life, I found myself stuck and uninspired because let’s face it, it was my least favorite movie of the year. Fast-forward to February 25th, Saturday, day before the party. I woke up with memorable scenes of Minny’s infamous Chocolate Pie from the movie. And that was it, forget The Tree of Life, we are doing some sort of Chocolate Pie minus the “duty” of course – if you saw the movie, you know what I am referring to.

Chocolate Hazelnut Tart

Tartine Bakery in San Francisco, has a great Chocolate Hazelnut Tart recipe in their self-named baking book. I thought this would be a good version/twist of Minny’s pie. I made the pie with a very slight change… skipped the brandy and just reduced the amount of orange zest. Because ½ teaspoon of zest as the recipe called for just slightly overpowered the chocolate. About ¼ teaspoon is enough to give it another depth of flavor without distracting you from the chocolate goodness. But feel free to use more if you prefer that stronger orange flavor like Tartine’s original.

Chocolate Hazelnut Tart

Slightly adapted from Tartine’s book, Tartine. Here is a  Sweet Tart Dough or Pâte Sucrée recipe  from a previous post (not Tartine’s tart dough recipe). For the hazelnuts, place them in a baking sheet and toast in a 350°F oven for about 8 to 10 minutes. Grab a small kitchen towel and rub off the skins while still warm. It’s okay if some of the skin hasn’t been fully rubbed off.


1 fully baked and cooled Sweet Tart Dough

6 ounces bittersweet chocolate, chopped

4 ounces unsalted butter

4 3/4 ounces or 2/3 cup of granulated sugar

3 large eggs

Pinch of salt

1/4 teaspoon orange zest

1 cup hazelnuts, lightly toasted and skins removed


1. Preheat the oven to 325°F. Have your fully-baked and cooled tart shell ready for filling.

2. Put the chocolate in a heatproof mixing bowl. In a saucepan, combine the butter and half the sugar (1/3 cup). Place over medium-low heat and stir until the butter melts and the sugar dissolves. Pour the butter mixture over the chocolate and stir with a rubber spatula until the chocolate melts.

3. In a large mixing bowl, combine the remaining 1/3 cup sugar, eggs, salt, and orange zest. Using a mixer fitted with the whisk attachment, beat the mixture on medium speed until pale yellow and light (ribbon stage), about 3 minutes.

4. Pour 1/3 of the egg mixture into the melted chocolate and whisk to lighten mixture. Then fold in the remaining egg mixture with a spatula. Pour the filling into the pastry shell and smooth surface with a small offset spatula. Top the tart with the toasted and skinned hazelnuts.

5. Bake the tart until the surface of the filling loses some of its shine but hasn’t puffed up, about 8 to 10 minutes. Remove from the oven and cool completely. Serve at room temperature. The tart will keep in the refrigerator for up to a 5 days well-wrapped.

2 Comments leave one →
  1. Rebecca B permalink
    January 14, 2013 7:52 pm

    I made this and it tastes delicious. Except, seriously 8-10 minutes is not enough time in the oven. I kept checking and checking and finally increased the oven temp. I’m not sure if my pan was smaller than yours, but the middle was goo (raw egg goo and tempered chocolate mind you) even after I went 20 minutes at 325. I refrigerated it hoping to fix the problem, but no. I just put it back in the oven to cook it for a little longer and firm it up. The taste of orange and chocolate though? Out of this world.

    • January 18, 2013 10:53 pm

      Maybe your tart pan was a bit larger and deeper that’s why it needed more time. Usually, more than 10 minutes and the custard would be overcooked. The original Tartine recipe actually only called for 7 to 9 minutes in the oven. I’m still glad you liked the flavors even though it took longer to bake.

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