Chocolate Hazelnut Tart

Recently updated on March 30th, 2021

Chocolate Hazelnut Tart

Yields8 Servings

Cook Time55 mins

Ingredients

 1 cup coarsely chopped hazelnuts
 2 tbsp flour
 ½ cup sugar
 1 stick unsalted butter, room temperature
 2 eggs
 1 tsp vanilla extract
  cup chocolate hazelnut spread, (such as Nutella®)
Crust
 15 oz chocolate sandwich cookies (such as OREOS®), crumbed
 3 tbsp butter, melted

Directions

1

In a food processor, pulse hazelnuts with flour until finely ground. Add sugar, butter, extract, and eggs. Process until smooth. Transfer filling to a bowl, cover, and refrigerate for 3 hours.

2

Preheat oven to 350 degrees. In a small bowl, combine crumbled chocolate sandwich cookies with melted butter. In a 9-inch tart pan with a removable bottom, spread the mixture evenly on the bottom and up the sides. Bake for 10 minutes.

3

Allow the crust to cool slightly then lightly spread hazelnut spread over the base of chocolate crust. Dollop the refrigerated hazelnut filling all over and spread it carefully with an offset spatula. Bake until golden and toothpick comes out clean, about 45 minutes. Allow to cool completely.

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Ingredients

 1 cup coarsely chopped hazelnuts
 2 tbsp flour
 ½ cup sugar
 1 stick unsalted butter, room temperature
 2 eggs
 1 tsp vanilla extract
  cup chocolate hazelnut spread, (such as Nutella®)
Crust
 15 oz chocolate sandwich cookies (such as OREOS®), crumbed
 3 tbsp butter, melted

Directions

1

In a food processor, pulse hazelnuts with flour until finely ground. Add sugar, butter, extract, and eggs. Process until smooth. Transfer filling to a bowl, cover, and refrigerate for 3 hours.

2

Preheat oven to 350 degrees. In a small bowl, combine crumbled chocolate sandwich cookies with melted butter. In a 9-inch tart pan with a removable bottom, spread the mixture evenly on the bottom and up the sides. Bake for 10 minutes.

3

Allow the crust to cool slightly then lightly spread hazelnut spread over the base of chocolate crust. Dollop the refrigerated hazelnut filling all over and spread it carefully with an offset spatula. Bake until golden and toothpick comes out clean, about 45 minutes. Allow to cool completely.

Chocolate Hazelnut Tart

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