Chocolate and Nut Tart

Ingredients

• 200 g All-purpose flour (type 45) (Sift before use)
• 120 g Unsalted butter (Cold, diced)
• 80 g Roasted hazelnuts (Finely ground)
• 80 g Powdered sugar
• 30 g Unsweetened cocoa powder (Sift)
• 1 Egg (At room temperature)
• 200 ml Heavy cream (Portion to bring to a boil)
• 200 g 70% dark chocolate (High quality, coarsely chopped)
• 100 g Unsalted butter (for the nut cream) (Softened)
• 2 Eggs (At room temperature)
• 100 g Granulated sugar
• 30 g Flour (for the nut cream)
• 100 g Ground walnuts (Fine)
• 1/2 orange Orange zest (Finely grated zest)
• 30 ml Fresh orange juice (To brush the tart after baking)
• 50 g Mixed dried fruit (nuts, cashews, hazelnuts, pistachios) (Coarsely chopped)
• 30 g Candied orange peel, diced

Instructions

1. Prepare the chocolate and hazelnut shortcrust pastry

   In a mixing bowl, combine the flour, cold diced butter, ground hazelnuts, powdered sugar and cocoa. Work with your fingertips until a sandy texture forms, then add the egg and bring the mixture together into a homogeneous dough.

   Time: PT10M

2. Dough resting

   Shape into a ball, wrap in cling film and refrigerate for 2 hours.

   Time: PT2H

3. Roll out the dough and form the tart shell

   On a lightly floured surface, roll the dough to a thickness of 3 mm. Place the dough in the 22 cm ring, gently press the edges, trim the excess and prick the base with a fork. Refrigerate for 1 h 30 to firm up.

   Time: PT15M

4. Prepare the chocolate ganache

   Bring the cream to a boil, pour it over the chopped chocolate in a bain‑marie, stir until a smooth ganache forms. Pipe the ganache into the silicone mold in a spiral, let it cool to room temperature then place in the freezer until set.

   Time: PT5M

5. Blind bake the tart shell

   Preheat the oven to 180 °C (fan‑forced). Lay parchment paper on the base, add the baking weights and bake for 10 minutes.

   Time: PT10M

   Temperature: 180°C

6. Prepare the nut cream

   Melt the dark chocolate with the unsalted butter in a bain‑marie. Off the heat, incorporate the eggs and sugar, then add the flour, ground nuts and orange zest. Whisk until a homogeneous mixture is achieved.

   Time: PT10M

7. Fill and bake the tart

   Pour the nut cream over the pre‑baked shell, smooth with a spatula and bake for 25 minutes at 180 °C. The surface should be lightly golden and the centre still soft.

   Time: PT25M

   Temperature: 180°C

8. Finishing and decoration

   Allow the tart to cool on a rack, brush the top with the orange juice. Unmold the ganache spiral from the freezer and place it in the centre of the tart. Arrange the dried fruit and candied orange peel around it.

   Time: PT10M

9. Final resting

   Leave the tart at room temperature for 2 hours so the ganache regains its creamy texture before serving.

   Time: PT2H

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-purpose flour (type 45): Whole wheat flour
• Instead of Unsalted butter: Vegetable margarine (for lactose‑free version)
• Instead of Roasted hazelnuts: Roasted almonds, Pistachios
• Instead of Powdered sugar: Sifted granulated sugar
• Instead of Unsweetened cocoa powder: Instant cocoa powder
• Instead of Egg: Flax egg (vegan version)
• Instead of Heavy cream: Soy cream (for lactose‑free version)
• Instead of 70% dark chocolate: Milk chocolate, White chocolate
• Instead of Unsalted butter (for the nut cream): Vegetable margarine
• Instead of Eggs: Flax egg
• Instead of Granulated sugar: Cane sugar
• Instead of Flour (for the nut cream): Cornstarch
• Instead of Ground walnuts: Pecans, Almonds
• Instead of Orange zest: Lemon zest
• Instead of Fresh orange juice: Lemon juice
• Instead of Mixed dried fruit (nuts, cashews, hazelnuts, pistachios): Mixed dried fruit without nuts
• Instead of Candied orange peel, diced: Candied orange zest

Equipment Needed

• Medium mixing bowl
• Rolling pin
• Cling film
• 22 cm tart pan (removable ring)
• Parchment paper
• Baking weights (beans or dried peas)
• Oven
• Saucepan
• Bain‑marie (heat‑proof bowl)
• Silicone spatula
• Whisk
• Kitchen brush
• Cooling rack
• Spiral silicone mold

Critical Steps — Do Not Skip

• Dough resting in the refrigerator (2 h)
• Roll out the dough without stretching
• Blind bake the base to prevent sogginess
• Ganache solidification in the freezer

Chef Tips from the Video

• Use high‑quality butter for a more flavorful crust.
• Lightly toast the hazelnuts before grinding to intensify the flavor.
• Sift the cocoa and powdered sugar to avoid lumps.
• Cool the tart shell on a rack before adding the filling.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 3 to 4 days.

Freezer: Wrap the tart individually in cling film and freeze for up to 1 month.

Room temperature: Do not leave out for more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the dough the day before and keep it chilled.
• The ganache can be made 24 h in advance and kept frozen.
• The nut cream can be prepared ahead, refrigerated, then poured just before the final bake.