Quick Recipe Version (TL;DR)

Yield: 10 servings (9-inch / 23 cm tart)
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 2 hours 10 minutes (includes cooling)

Quick Ingredients

1 1/4 cups (160 g) all-purpose flour
1/4 cup (25 g) unsweetened cocoa powder
1/2 cup (65 g) powdered sugar
1/4 tsp fine sea salt
9 tbsp (125 g) cold unsalted butter, cubed
2 large egg yolks (1 for crust, 1 for filling) + 2 large whole eggs
1–2 tbsp cold milk or cream
1 cup (240 ml) heavy cream
1/2 cup (120 ml) whole milk
6 oz (170 g) bittersweet chocolate (60–70%), finely chopped
1/2 cup (150 g) chocolate–hazelnut spread (e.g., Nutella)
1/4 cup (30 g) finely ground toasted hazelnuts
1/4 cup (50 g) granulated sugar
1 tsp vanilla extract + 1/4 tsp fine sea salt
1/3 cup (40 g) toasted hazelnuts, chopped, plus chocolate shavings for topping

Do This

1. Butter a 9-inch (23 cm) tart pan. Preheat oven to 375°F (190°C). Toast hazelnuts 6–8 minutes until fragrant, then rub off loose skins and cool.
2. Make crust: combine flour, cocoa, powdered sugar, and salt; cut in cold butter. Mix in 1 egg yolk and just enough cold milk/cream to form clumpy crumbs. Press into tart pan and up sides. Freeze 15–20 minutes.
3. Blind-bake crust: line with parchment and pie weights. Bake 15 minutes, remove weights, bake 8–10 minutes more until dry and set. Cool slightly and reduce oven to 325°F (165°C).
4. Heat cream and milk until steaming. Off heat, add chopped chocolate; rest 1 minute, then whisk smooth. Whisk in hazelnut spread and ground hazelnuts.
5. In a bowl, whisk 2 eggs, 1 yolk, sugar, vanilla, and salt. Slowly whisk in warm chocolate mixture. Strain into a jug to remove any bits and bubbles.
6. Place tart shell on a baking sheet, pour in custard, and bake 18–24 minutes at 325°F (165°C), until edges are set but center still wobbles and glossy.
7. Cool to room temperature, then garnish with chopped toasted hazelnuts and chocolate shavings. Serve at cool room temperature, optionally with whipped cream or berries.

Why You’ll Love This Recipe

Buttery, cocoa-rich crust that stays crisp under a silky, custardy filling.
Deep chocolate flavor layered with toasted hazelnut for a Ferrero-style vibe in tart form.
Softly set, glossy custard that looks bakery-level but is very doable at home.
Perfect make-ahead dessert for dinner parties, holidays, or any special chocolate craving.

Grocery List

Produce: Fresh berries for serving (optional)
Dairy: Unsalted butter, heavy cream, whole milk, eggs
Pantry: All-purpose flour, unsweetened cocoa powder, powdered sugar, granulated sugar, bittersweet chocolate, chocolate–hazelnut spread, hazelnuts, vanilla extract, fine sea salt

Full Ingredients

Cocoa Tart Crust

1 1/4 cups (160 g) all-purpose flour
1/4 cup (25 g) unsweetened cocoa powder (Dutch-process preferred for deeper color)
1/2 cup (65 g) powdered sugar
1/4 tsp fine sea salt
9 tbsp (125 g) unsalted butter, very cold, cut into small cubes
1 large egg yolk
1–2 tbsp (15–30 ml) cold milk or heavy cream, as needed
Butter, for greasing the tart pan
Parchment paper and pie weights, dried beans, or rice for blind baking

Chocolate–Hazelnut Custard Filling

1 cup (240 ml) heavy cream
1/2 cup (120 ml) whole milk
6 oz (170 g) bittersweet chocolate (60–70% cacao), finely chopped
1/2 cup (150 g) chocolate–hazelnut spread (such as Nutella)
1/4 cup (30 g) finely ground toasted hazelnuts (hazelnut meal; see instructions)
1/4 cup (50 g) granulated sugar
2 large eggs
1 large egg yolk
1 tsp pure vanilla extract
1/4 tsp fine sea salt

To Finish & Serve

1/3 cup (40 g) whole hazelnuts, toasted and roughly chopped
1–2 tbsp dark chocolate shavings or cocoa nibs
Lightly sweetened whipped cream (optional)
Fresh berries (optional)

Step-by-Step Instructions

Step 1: Prep the pan and toast the hazelnuts

Lightly butter a 9-inch (23 cm) tart pan with a removable bottom and set it on a baking sheet (this makes it easier to move later).

Preheat your oven to 375°F (190°C). Spread about 3/4 cup hazelnuts (you will use some for the filling and some for topping) in a single layer on a small baking sheet. Toast for 6–8 minutes, shaking the pan once, until the nuts are fragrant and the skins are blistered in spots.

Transfer the hot hazelnuts to a clean kitchen towel. Rub them together inside the towel to loosen and remove most of the skins. It is fine if some skins remain. Let the hazelnuts cool completely. Once cool, finely grind about 1/4 cup (30 g) of them in a food processor or with a mortar and pestle to make hazelnut meal for the filling. Roughly chop another 1/3 cup (40 g) and set aside for garnish.

Step 2: Make the cocoa tart crust

In a mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and salt until no streaks remain. Add the cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut or rub the butter into the dry ingredients until the mixture looks like coarse, sandy crumbs with a few pea-sized bits of butter remaining.

In a small bowl, whisk the egg yolk with 1 tablespoon of the cold milk or cream. Drizzle this over the flour mixture and toss with a fork until it starts to clump. If there are still lots of dry patches, add up to 1 more tablespoon milk/cream, a teaspoon at a time, just until the mixture holds together when you squeeze it in your hand. It should be moist and clumpy, not sticky or wet.

Tip the mixture into the prepared tart pan. Press it evenly over the bottom and up the sides with your fingers or the flat bottom of a measuring cup. Aim for an even thickness all over, and press firmly into the corners for sharp edges. Use a knife to level the top edge if needed.

Prick the base of the crust all over with a fork (this helps prevent bubbles), then place the pan in the freezer for 15–20 minutes, until the crust is very firm. Chilling helps the crust keep its shape in the oven.

Step 3: Blind-bake the cocoa crust

While the crust chills, make sure your oven is still at 375°F (190°C). Cut a circle of parchment paper slightly larger than your tart pan. Press the parchment gently into the chilled crust, making sure it covers the bottom and sides, then fill it with pie weights, dried beans, or uncooked rice, mounding them up the sides to support the edge.

Bake the crust for 15 minutes. Carefully lift out the parchment and weights (use the corners of the parchment to remove them). Return the crust to the oven and bake for another 8–10 minutes, until it looks dry, matte, and set all over. If any areas puff up, gently press them down with the back of a spoon while still hot.

Transfer the baking sheet with the tart pan to a wire rack and let the crust cool while you prepare the filling. Reduce the oven temperature to 325°F (165°C) for the custard bake.

Step 4: Make the silky chocolate–hazelnut custard

Place the finely chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is steaming and small bubbles appear around the edges, but do not let it boil.

Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 1 minute to soften the chocolate, then whisk gently from the center outward until you have a completely smooth ganache. Whisk in the chocolate–hazelnut spread and the finely ground hazelnuts until fully incorporated.

In a separate medium bowl, whisk together the 2 eggs, 1 egg yolk, granulated sugar, vanilla, and salt until the mixture is smooth and slightly lightened, about 30–45 seconds. Slowly pour the warm chocolate mixture into the egg mixture in a thin stream, whisking constantly to prevent scrambling the eggs.

For an ultra-smooth, restaurant-style texture, pour the custard through a fine-mesh sieve into a jug or large measuring cup, pressing gently to catch any tiny bits of hazelnut or cooked egg. Skim off any large bubbles on the surface with a spoon.

Step 5: Fill and gently bake the tart

Make sure your oven is at 325°F (165°C). Place the baking sheet holding the cooled tart shell on the middle oven rack, pulling it out slightly so you can reach it safely.

Carefully pour the chocolate–hazelnut custard into the crust, filling nearly to the top but leaving a couple of millimeters of space. Gently push the rack back in.

Bake for 18–24 minutes, rotating the pan halfway through, until the edges of the custard are softly set but the center still has a gentle wobble when you nudge the pan. The surface should remain glossy, not dry or cracked. If you use an instant-read thermometer, the center should register around 150–155°F (65–68°C).

A slightly underbaked center is better than overbaked here; the custard will continue to firm up as it cools, giving you that luscious, silky texture.

Step 6: Cool, garnish, and serve

Remove the tart from the oven and cool on a wire rack until it reaches room temperature, about 1 hour. The custard will set further as it cools but should remain tender and smooth.

Once cool, carefully remove the ring of the tart pan by setting it on a can or small bowl and letting the sides drop away. Slide a thin spatula between the crust and the base if needed and transfer the tart to a serving plate.

Scatter the reserved chopped toasted hazelnuts over the top, concentrating them slightly around the outer edge or in an off-center crescent for a pretty look. Add chocolate shavings or cocoa nibs for extra texture and shine.

You can serve the tart at cool room temperature for the silkiest texture, or chill it for 30–60 minutes for cleaner slices. For neat slices, use a sharp knife dipped in hot water and wiped dry between cuts. Serve plain or with lightly sweetened whipped cream and fresh berries.

Pro Tips

Chill that crust well: Freezing the pressed-in crust before baking helps it keep its shape and prevents shrinking. Do not skip this step.
Use good chocolate: The flavor of the filling depends heavily on the chocolate you choose. A smooth, 60–70% bittersweet bar (not chips) gives the best melt and flavor.
Do not overbake the custard: Take the tart out while the center still has a gentle wobble. An overbaked custard will be dry and may crack instead of staying glossy.
Strain for ultra-silkiness: Passing the custard through a fine sieve removes any tiny bits of cooked egg or nut and gives you that seamless, luxurious texture.
Toast the hazelnuts properly: Toasting deepens the nutty flavor. Stop when they are fragrant and lightly golden; too dark and they will taste bitter.

Variations

Salted caramel layer: Spread 1/2–3/4 cup of thick salted caramel sauce in the cooled crust before adding the custard. Chill briefly to firm the caramel, then pour in the chocolate–hazelnut filling and bake as directed.
Mocha chocolate–hazelnut tart: Stir 1–2 tsp instant espresso powder into the hot cream and milk before adding to the chocolate. Coffee intensifies the chocolate and adds a subtle mocha note.
Orange-scented version: Add 1–2 tsp finely grated orange zest to the custard along with the vanilla, and garnish with candied orange peel for a bright, citrusy twist.

Storage & Make-Ahead

The tart keeps well and is great for making ahead. Once completely cool, cover it loosely with foil or an inverted bowl (to avoid condensation dripping onto the surface) and refrigerate for up to 3 days. For the best texture and flavor, let chilled tart sit at room temperature for about 30 minutes before serving.

You can also prepare components in advance: the crust dough can be pressed into the pan, well wrapped, and frozen for up to 1 month. Bake it straight from frozen, adding 2–3 minutes to the blind-bake time. The fully baked crust can be stored, well wrapped, at room temperature for up to 1 day before filling. Leftover slices can be refrigerated up to 3 days; for longer storage, wrap individual slices tightly and freeze for up to 1 month. Thaw overnight in the fridge, then bring to room temperature before serving.

Nutrition (per serving)

Approximate values per 1 of 10 servings (without whipped cream or berries): about 560 calories, 7 g protein, 46 g carbohydrates, 39 g fat, 21 g saturated fat, 3 g fiber, and 200 mg sodium. These numbers are estimates and will vary based on the specific brands and ingredients you use.

Silky Chocolate Hazelnut Tart With Cocoa Crust