Rich And Creamy, Easy Chocolate Hazelnut Tart

Last Updated on November 5, 2025 by Sabrina Currie

My favorite, most luxurious dessert, is this rich and creamy, easy chocolate hazelnut tart. It is truly decadent. Made with just a few ingredients, including real chocolate, a delicious hazelnut crust and a sweet-tart raspberry sauce, this is the ultimate melt in your mouth dessert and it's only 7 ingredients!!! (GF option below)

Why You'll Love This Recipe

This easy chocolate hazelnut tart is easy (like the title says), quick to make, totally delicious and perfect for romantic occasions and celebratory ones, too.

Quick + Easy Chocolate Hazelnut Tart

This cake is inspired by my favourite flourless chocolate cake from my local bakery but in a faster, simpler form. With just a few ingredients and a simple pressed crumb crust, it takes less than an hour, start to finish.

For the perfect fruit sauce, make Easy Homemade Strawberry Coulis or Raspberry Coulis. If you're looking for an easy traditional chocolate cake, try my small size Chocolate Cake Recipe or my Chocolate Almond Brownies and for something ultra easy and a little lighter, you might like these Chocolate Puff Pastries aka pain au chocolat.

For pure hazelnut bliss, you've gotta try my super easy Hazelnut Butter!

Gluten Free, Spicy or Fruity?

This cake is easily made gluten-free by substituting extra hazelnuts for the flour if you have gluten sensitive people at your table. Dress it up with whipped cream or the 3 ingredient Raspberry Coulis below.

I have also added a variation, if you like it spicy, add the chili flakes! Spicy chocolate is a Mexican classic and if you've ever tried chili with your chocolate, you'll know how delicious and mouth-watering this can be. The fruitiness of the pepper goes nicely with the raspberry coulis. This may not be for most kids but try it if you like a little grown up zip with your chocolate.

Step By Step Instructions

Step 1. Place nuts in a food processor and chop until they are a fine, sandy texture.

Step 2. Line the bottom of a tart pan or dish with parchment for easy removal after.

Step 3. Mix the flour, sugar, ground hazelnuts and melted butter together, then pat it evenly into a tart pan. Be sure to press it an inch up the sides as well as the bottom.

Step 4. Bake the tart shell and let cool a bit before filling with chocolate mixture.

Step 5. Heat the chocolate filling ingredients gently over a double boiler or heavy bottomed pot, stirring frequently to prevent scorching.

Step 4. Pour the melted chocolate mixture into the hazelnut crust. Let cool a bit, then refrigerate until firm, about 1-2 hours. (Wait until firm before garnishing with berries.)

Serve with raspberries or raspberry coulis.

Chocolate and Wine Pairing

If you want to make a luscious dessert even better, pair it with a special drink. My ultimate favourite pairing for a chocolate dessert is a sweet Oloroso Sherry. With it's nutty, toasty flavours and sweetness, it goes really well with the bittersweet chocolate and hazelnuts.

Of course a deep dark red wine is always welcome in the winter. A rich and peppery Syrah, a deep and dark Amarone or the less expensive ripasso are also great wine pairings.

I have a weakness for chocolate and nuts, can you relate? For a quick chocolate cookie fix, try these easy, no bake Chocolate Almond Cookies.

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More Great Dessert Recipes

Cheers, Friends!

Sabrina

📖 Recipe

Chocolate Hazelnut Tart With Raspberry Coulis

Rich and delicious, the filling is quick and easy with just chocolate and 3 other ingredients (4 if you add the chilies!) The hazelnut crust is easily made gluten free by switching out the small amount of flour for more hazelnuts. This makes 8-10 servings.

5 from 17 votes

Print Pin Rate

Course: Baking, Dessert, Holiday

Cuisine: canadian

Keyword: Cake, chocolate, Coulis, Dessert, Easy, Gluten Free, Hazelnuts, Raspberry, Tart, Torte, Valentines

45 minutes minutes

Servings: 10 people

Calories: 499kcal

Author: Sabrina Currie

Ingredients

Hazelnut Crust

• ▢ 1 c Hazelnuts (2 cups if you omit the flour)
• ▢ 2 tablespoon Coconut Sugar (or regular granulated sugar)
• ▢ 1 c All purpose Flour (use the extra hazelnuts to make this gluten free)
• ▢ ¼ c Salted Butter, melted If using unsalted butter, add ¼ teaspoon salt.

Chocolate Filling

• ▢ 2 c Whipping Cream
• ▢ 2 tbsp Coconut Sugar (or regular granulated sugar)
• ▢ 1 teaspoon Vanilla
• ▢ 2 c Bittersweet or Semisweet Chocolate (chips or chopped) (about 4 oz)
• ▢ ¼ c Salted Butter, room temperature If using unsalted butter, add ¼ teaspoon salt
• ▢ ¾ teaspoon *Optional*Hot Pepper Flakes* If you want a Mexican spin on this cake, add in some hot pepper flakes for a spicy and delicious twist.

Instructions

Hazelnut Crust

• Preheat oven to 350'F. Lightly grease or line a 9" tart pan or pie plate with parchment paper. If planning to remove from pan before serving, line bottom of baking dish with a round of parchment paper. (Alternately you can use a 9" pie plate, square baking dish or a tart pan with removable sides. This tart comes out of a removable sided tart pan easily for an elegant presentation.)
• In a food processor, pulse nuts, sugar and salt until finely ground. Add flour and pulse until blended then add melted butter and pulse until crumbly and combined. Pour into tart pan or pie plate and press mixture evenly over bottom and about 1 inch up sides.
• Bake on middle rack 20 min or until golden brown and let cool.

Chocolate Filling

• In a small saucepan, add cream, sugar, vanilla, salt and chili flakes if using and bring just to a simmer and then turn off heat.
• Pour chocolate into hot cream and let sit 5 min. Stir gently until fully incorporated and smooth.
• Add butter in tablespoon sized chunks and stir gently until glossy and well combined.
• Immediately pour into crust while chocolate filling is still warm. Refrigerate uncovered at least 1 hour or overnight. (If leaving overnight, cover once cool to prevent drying out.) Serve in wedges with raspberry coulis (recipe below).

Nutrition

Calories: 499kcal | Carbohydrates: 32g | Protein: 5g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 104mg | Potassium: 144mg | Fiber: 2g | Sugar: 19g | Vitamin A: 986IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!

📖 Recipe

Raspberry Coulis (Raw, Vegan, Delicious!)

Freshest, raspberriest flavour ever!

5 from 13 votes

Print Pin Rate

Course: Dessert, Syrup

Total Time: 5 minutes minutes

Servings: 8

Author: Sabrina Currie

Ingredients

• ▢ 2 c Raspberries
• ▢ ⅓ c Sugar
• ▢ 1 tablespoon Lemon Juice (Fresh)

Instructions

• Add all ingredients to food processor or blender and puree just until blended.  Don't puree too long or the seeds will start to break up and make your sauce granular. 
• *Optional: You can strain the seeds out of the sauce with a fine mesh strainer.

Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!