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Hazelnut Chocolate Truffle Oil Tart

Hazelnut Chocolate Truffle Oil Tart

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Serves: One 8-10" tart Cooking Time: 30 minutes


  • For the base:
  • 2 cups of flour
  • 7 TBsps butter (at room temperature)
  • 1/2 cup castor sugar
  • 1/4th cup milk
  • 1 egg
  • Additional 1/4th cup of sugar mixed with 1/4th cup of water (the sugar needs to be melted with the water to create a sugar syrup)
  • 1/2 teaspoon vanilla extract
  • Orange zest
  • For the filling:
  • 1/2 cup of hazelnuts
  • 2 TBsps cocoa powder
  • 1/2 cup nutella
  • 1/3rd cup chopped chocolate or chocolate chips
  • 1 TBsp truffle oil
  • 3 TBsps butter at room temperature
  • 1/2 teaspoon vanilla extract
  • A pinch of salt (if using unsalted butter)
  • Fresh fruit and sea salt for garnish (optional)



For the base:


Start by melting the additional 1/4th cup of sugar with 1/4th cup of water on a low heat, stirring continuously. Once the sugar dissolves, cool this mixture down and set aside


Using a hand blender or whisk, cream the 1/2 cup sugar and butter till it forms a nice pale yellow colour. Add the cooled down sugar+water syrup and mix it in well


Add the egg, whisk again till fully incorporated


Add the milk along with vanilla and orange zest and blend well


Add the flour and mix till a dough is formed


Wrap/cover the dough and refrigerate for at least 30 minutes


Preheat the oven to 180 degrees C


Remove the dough and roll it out on a lightly floured surface (the thickness should be approx 1/8th of an inch)


Carefully transfer the dough to a well greased tart tin, push it gently till it forms the shape, trim the edges to fit the tart tin and using a fork make holes in it


Put a sheet of parchment paper on top of the tart and using a heavy weight dry ingredient like beans/legumes/grains cover the top so that the beans are evenly spread out on the tart top+parchment cover (Blind baking process)


Bake the base with the grains on it for 15 minutes


Take it out of the oven, carefully remove the beans+parchment from the top and put it back in the oven for 10-15 minutes or until golden brown


Cool at room temperature


For the filling:


Toast the hazelnuts on the stove top for 20 minutes on a low heat, continuously shaking them around


Melt the chopped chocolate/chocolate chips in the microwave until smooth


In a food processor start by blending the hazelnuts


Blend for a minute till the pieces are still chunky


Add the melted chocolate, nutella, vanilla, cocoa, truffle oil, butter and salt


Blend till everything comes together (you can choose to blend the hazelnuts all the way through or leave them chunky, I'd recommend the latter!)


Top up your tart base with this mixture. Refrigerate for at least an hour


Top it up with some fresh fruit and sea salt and enjoy!

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