This cocoa tart with hazelnut cream decorated with sugar roses and paste is the perfect recipe to prepare for Mother’s Day: easy to make, yet impressive thanks to the sugar roses and royal icing that make it elegant and romantic.
The perfect dessert to give for Mother’s Day or a special occasion!
Want to surprise your mom with a heartfelt homemade dessert?
The cocoa base is soft yet firm, with no blind baking or docking, filled with a generous layer of hazelnut spread that wins everyone over at the first bite.
The decoration is made with red and green sugar paste, shaped into delicate roses and stems, and finished with royal icing details: a real joy for the eyes, ideal for gifting or serving to celebrate a special person.
It’s also a great idea if you’re looking for:
• a scenic dessert for spring,
• a striking tart for a party,
• a homemade cake to gift to mom,
• a hazelnut cream and cocoa recipe that everyone will love.
Here’s the full recipe, suitable even for those with little time but who still want to impress!
Check out these other tarts too:
- Difficulty: Easy
- Cost: Moderate
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Mother's Day, All seasons
Ingredients
- 3 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sugar
- 2/3 cup butter
- 2 eggs
- 1 tbsp baking powder
- 1 1/3 tbsp milk
- 1 pinch salt
- 2 1/2 cups hazelnut spread
- to taste sugar paste
- royal icing
Tools
- Stand Mixer
- Molds
Steps
How to Prepare the Cocoa Tart with Hazelnut Cream
In a bowl, work the softened butter with the sugar until a smooth and homogeneous cream is obtained.
Add the eggs one at a time, mixing well before adding the next.
Add the pinch of salt, the milk, and the baking powder for a softer consistency.
Sift the flour and unsweetened cocoa, then add them slowly to the wet mixture.
Work the dough until you get a compact yet soft shortcrust. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.Roll out 2/3 of the dough in a 12-inch mold, without docking the base.
Pour the hazelnut spread (warm it a few seconds if hard) and level it.
With the remaining dough, create roses using an appropriate cutter and stems by cutting strips with a knife.
Place the roses and stems directly over the cream as floral decoration.
Cover the tart with foil, resting it on top without pressing.
Bake at 356°F (180°C) static on the second-to-last rack for 22 minutes.
Remove the foil and continue baking for another 13 minutes.
Remove from oven and let cool completely before decorating with sugar paste.Once the tart is completely cooled, finish the decorative details.
Cover the roses and stems with red and green sugar paste, using a drop of water to make it adhere perfectly.
For an even more elegant and precise effect, trace the outlines or details of the roses and stems with colored royal icing, using a brush.
Storage
Store the tart in a cool, dry place for 2-3 days. You can also keep it in the fridge if it’s very hot, but bring it to room temperature before enjoying.
FAQ (Frequently Asked Questions)
How do I prevent the roses from sinking into the cream?
Place them gently and keep the cream well leveled.
