If you are looking for a delicious dessert that’s easy to make and perfect for any occasion, the cocoa tart with hazelnut cream is the ideal choice. This delicious variation of the classic tart combines the crumbliness of cocoa shortcrust pastry with the creaminess and intensity of hazelnut spread, creating a perfect balance of flavors and textures.
Ideal for a delicious breakfast, a tasty snack, or an irresistible dessert, this tart wins hearts at the first bite thanks to its soft and chocolaty core. It is a quick and easy recipe, perfect even for those who are not kitchen experts but want to impress friends and family with a homemade dessert.
The peculiarity of this recipe lies in the cocoa shortcrust without blind baking, which remains soft and crumbly without needing to prick the base. Additionally, for even cooking and no risk of burning, you just need to cover the surface with aluminum foil during the first part of the baking.
If the hazelnut cream is too dense, no problem: with a few seconds in the microwave, it will become perfectly spreadable. By following the right steps, you’ll achieve a perfect tart, ideal for all special occasions, such as birthdays, parties, or simply to indulge in a moment of sweetness.
Try it today and bring to the table a dessert that everyone agrees on!
If you love tarts, take a look at these recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar
- 2/3 cup butter
- 2 eggs
- 2 1/2 tsp baking powder
- 1 1/3 tbsp milk
- 1 pinch salt
- 1 packet vanillin
- 12 1/3 oz hazelnut spread
Tools
- Stand Mixer
- Baking Pan
Steps
In a large bowl (or in the stand mixer), combine the softened butter and sugar, mix until you get a creamy texture. Add one egg at a time, the salt, sifted flour with cocoa, vanillin, baking powder, milk, and quickly knead everything to form a smooth and homogeneous dough.
This dough does not need to rest, but if you find it hard to work with, let it rest in the fridge wrapped in plastic wrap for 30 minutes.
Preheat the oven to 356°F (180°C). Roll out the shortcrust pastry on a floured surface to a thickness of about 1/8 inch (4 mm). Transfer it to a greased and floured tart mold (11 inches in diameter), removing the excess from the edges.
If the hazelnut cream is too dense, heat it for a few seconds in the microwave to make it more fluid, then pour it directly onto the pastry and level with a spatula. Place the pastry strips on top.
Cover the tart with a sheet of aluminum foil and bake on the second-to-last rack of the static oven at 356°F (180°C) for 22 minutes.
Then move it to the middle rack, remove the foil, and continue baking for another 13 minutes, until the pastry is well cooked.
Remove the tart from the oven and let it cool completely before removing it from the mold.
Advice
Make sure to sift the flour and cocoa before mixing them with the other ingredients to avoid lumps. The shortcrust should be worked as little as possible to prevent it from becoming too hard.
Use a good quality hazelnut cream.
Storage
Store the tart in an airtight container at room temperature for 2-3 days.
FAQ (Frequently Asked Questions)
Can I make the cocoa shortcrust in advance?
Yes, you can prepare it even 24 hours before and store it in the refrigerator well wrapped in plastic wrap.
