Chocolate-Hazelnut Tart

Some recipes come to you by accident, coincidence or happy misunderstanding.  Take this tart for example: I had no intention of making it for Dave’s birthday.  He was already getting a blueberry-almond tart, which seemed much more up his alley anyway.  But, because I am not always a thorough reader of recipes, it was only when I was rolling out the tart dough for that initial tart that I realized the dough recipe was clearly intended for two tarts.


Did I freeze that extra dough for another day?  Nah.  Two tarts are always better than one.  I stalked down a new quick recipe that I could pull together from the pantry (thanks Pinterest!), and this chocolate-hazelnut tart was born.

IMG_1925This tart was melt-in-your-mouth creamy, dense with chocolate, and crunchy from the little bites of nut.  It came together super quickly – the dough was by far the more time-consuming exercise, and happily I’d already made it with tart #1.  Extra bonus?  The coconut milk means it’s lactose-free (happy birthday Dave!  Ignore the butter in the tart shell). This was a big hit at the belated-birthday/housewarming party, and the leftovers (cough) were a glorious hungover start to the following day.  You should make it and invite me over, because now I want a slice all over again.

IMG_1930Chocolate-Hazelnut Tart

adapted from Good Things Grow


1 1/4 cup coconut milk
9 oz dark and semi-sweet chocolate, chopped
2 eggs, room temperature
1 tsp vanilla
1/4 tsp salt
1/2 to 3/4 cup hazelnuts, ground or finely chopped
1 blind-baked tart shell


1.  In a small saucepan over medium-low heat, bring the coconut milk to a boil.  Meanwhile, place the chocolate in a large bowl and set aside.

2.  When the coconut milk boils, remove it from heat and pour it over the chopped chocolate.  Stir and let sit for 5 minutes or until chocolate is largely melted.  Stir to get rid of any remaining chunks.  Set aside.

3.  In a medium bowl, whisk eggs with the vanilla and salt until combined.  Begin whisking the coconut-chocolate, and slowly pour in the eggs mixture.  Whisk until combined.  Fold in the finely chopped hazelnuts.

4.  Pour the filling into a blink-baked tart shell.  Place in the oven at 350 degrees, and bake for 20-25 minutes, or until a 3-inch outer edge of the filling is set.  Cool completely before slicing and serving.

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