Triple Chocolate Hazelnut Cream Tart
Triple Chocolate Hazelnut Cream Tart
Ingredients
For the Chocolate Crumb Crust
- 1 1/2 cups chocolate wafer cookies, finely crushed (about 20-25 cookies)
- 1/2 cup unsalted butter, melted
For the Hazelnut Chocolate Cream Layer
- 6 ounces dark chocolate, chopped (60-70% cacao)
- 1/2 cup heavy cream
- 1/2 cup hazelnut chocolate spread, such as Nutella
For the Hazelnut Inclusion
- 1/2 cup whole hazelnuts, toasted and roughly chopped
For the Vanilla Bean Cream Layer
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 1/2 cups heavy cream, cold
For the Chocolate Glaze
- 4 ounces dark chocolate, chopped (60-70% cacao)
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup, optional, for shine
Instructions
- 1
Prepare the Chocolate Crumb Crust: In a food processor, pulse the chocolate wafer cookies until finely crushed. Transfer crumbs to a medium bowl, add the melted butter, and mix until well combined and moist. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch springform pan. Place in the refrigerator to chill while preparing the fillings.
⏱️ 10 min
- 2
Prepare the Hazelnut Chocolate Cream Layer: Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 5 minutes, then whisk until smooth. Stir in the hazelnut chocolate spread until fully incorporated. Let cool slightly until thickened but still spreadable.
⏱️ 10 min
- 3
Assemble the First Layer: Pour the hazelnut chocolate cream over the chilled crust in the springform pan. Spread evenly with an offset spatula. Sprinkle the toasted, chopped hazelnuts generously over this layer. Return to the refrigerator to chill for 15 minutes to allow it to set slightly.
⏱️ 15 min
- 4
Prepare the Vanilla Bean Cream Layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla bean paste with an electric mixer until smooth and creamy. In a separate cold bowl, whip the 1 1/2 cups cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to overmix.
⏱️ 15 min
- 5
Add the Vanilla Cream Layer: Carefully spoon or pour the vanilla bean cream mixture over the hazelnut chocolate layer in the springform pan. Gently spread it evenly to create a smooth top. Return the tart to the refrigerator and chill for at least 2 hours, or until firm.
⏱️ 120 min
- 6
Prepare the Chocolate Glaze: Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream and light corn syrup (if using) over medium heat until it just begins to simmer. Pour the hot cream mixture over the chocolate and let sit for 5 minutes, then whisk until smooth and glossy. Let cool for 5-10 minutes until slightly thickened but still pourable.
⏱️ 10 min
- 7
Glaze and Final Chill: Once the vanilla cream layer is firm, carefully pour the cooled chocolate glaze over the top. Gently tilt the pan or use an offset spatula to spread the glaze evenly to cover the entire surface. Return the tart to the refrigerator and chill for at least another 2 hours, or preferably overnight, until completely set.
⏱️ 120 min
- 8
Serve: Once fully set, carefully remove the sides of the springform pan. Slice the tart into wedges using a sharp knife dipped in hot water for clean cuts. Serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Triple Chocolate Hazelnut Cream Tart
Ingredients
For the Chocolate Crumb Crust
- 1 1/2 cups chocolate wafer cookies, finely crushed (about 20-25 cookies)
- 1/2 cup unsalted butter, melted
For the Hazelnut Chocolate Cream Layer
- 6 ounces dark chocolate, chopped (60-70% cacao)
- 1/2 cup heavy cream
- 1/2 cup hazelnut chocolate spread, such as Nutella
For the Hazelnut Inclusion
- 1/2 cup whole hazelnuts, toasted and roughly chopped
For the Vanilla Bean Cream Layer
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 1/2 cups heavy cream, cold
For the Chocolate Glaze
- 4 ounces dark chocolate, chopped (60-70% cacao)
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup, optional, for shine
Instructions
- 1
Prepare the Chocolate Crumb Crust: In a food processor, pulse the chocolate wafer cookies until finely crushed. Transfer crumbs to a medium bowl, add the melted butter, and mix until well combined and moist. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch springform pan. Place in the refrigerator to chill while preparing the fillings.
⏱️ 10 min - 2
Prepare the Hazelnut Chocolate Cream Layer: Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 5 minutes, then whisk until smooth. Stir in the hazelnut chocolate spread until fully incorporated. Let cool slightly until thickened but still spreadable.
⏱️ 10 min - 3
Assemble the First Layer: Pour the hazelnut chocolate cream over the chilled crust in the springform pan. Spread evenly with an offset spatula. Sprinkle the toasted, chopped hazelnuts generously over this layer. Return to the refrigerator to chill for 15 minutes to allow it to set slightly.
⏱️ 15 min - 4
Prepare the Vanilla Bean Cream Layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla bean paste with an electric mixer until smooth and creamy. In a separate cold bowl, whip the 1 1/2 cups cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to overmix.
⏱️ 15 min - 5
Add the Vanilla Cream Layer: Carefully spoon or pour the vanilla bean cream mixture over the hazelnut chocolate layer in the springform pan. Gently spread it evenly to create a smooth top. Return the tart to the refrigerator and chill for at least 2 hours, or until firm.
⏱️ 120 min - 6
Prepare the Chocolate Glaze: Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream and light corn syrup (if using) over medium heat until it just begins to simmer. Pour the hot cream mixture over the chocolate and let sit for 5 minutes, then whisk until smooth and glossy. Let cool for 5-10 minutes until slightly thickened but still pourable.
⏱️ 10 min - 7
Glaze and Final Chill: Once the vanilla cream layer is firm, carefully pour the cooled chocolate glaze over the top. Gently tilt the pan or use an offset spatula to spread the glaze evenly to cover the entire surface. Return the tart to the refrigerator and chill for at least another 2 hours, or preferably overnight, until completely set.
⏱️ 120 min - 8
Serve: Once fully set, carefully remove the sides of the springform pan. Slice the tart into wedges using a sharp knife dipped in hot water for clean cuts. Serve chilled.
⏱️ 5 min