Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cut into small pieces
- 1 large egg, beaten
- 1 cup chocolate-hazelnut spread
- 1/2 cup chopped hazelnuts
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine the flour, cocoa powder, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the beaten egg and pulse until the dough comes together.
- Press the dough into a 9-inch tart pan, covering the bottom and sides evenly. Prick the bottom of the crust with a fork.
- Bake the crust for 15 minutes, then remove from the oven and let it cool slightly.
- Spread the chocolate-hazelnut spread over the bottom of the tart crust. Sprinkle the chopped hazelnuts on top.
- Return the tart to the oven and bake for an additional 10 minutes, or until the filling is set.
- Allow the tart to cool completely before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 25 minutes
- Total time:
- 55 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 28g
Supplies
9-inch tart pan Food processor Baking sheet Mixing bowl
Tools
Oven Knife Spatula Cooling rack
Serving suggestions
Serve the Chocolate and Hazelnut Tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips & tricks
For a beautiful presentation, garnish the tart with a dusting of cocoa powder and a few whole hazelnuts before serving.
Cost
$15