Hazelnut Tart filled with Chocolate & Hazelnuts spread

A crunchy hazelnut and vanilla pastry filled with delicious chocolate and hazelnut spread.

  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Rest time1 Hour
  • Cooking time25 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian


For the pastry

  • 250 gwhite spelt flour (or white flour type 0)
  • 180 gbutter (or 125ml cold pressed sunflower oil)
  • 170 glight muscovado brown sugar
  • 100 gshelled roasted hazelnuts
  • 50 grice flour (or cornstarch)
  • 2eggs
  • 1/3 teaspoonground vanilla powder

For the filling

  • 350 gchocolate and hazelnut spread


  1. – put the hazelnut and the vanilla seeds into a food processor, and pulse till ground;

    – sift the flour and the rice flour onto a large bowl;

    – add the grounded hazelnuts, the sugar the butter and the 2 eggs;

    – mix everything together and knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);

    –  wrap the dough in some cling film and keep refrigerated for at least 1 hour;

    – work the short pastry with a rolling pin to form a disc with a 24 centimeters diameter and half centimeter thickness;

    – grease and dust with flour a 24cm round baking tray and fold it with the  pastry;

    – pour the chocolate and hazelnut spread onto the pastry;

    – use the remaining pastry to obtain strips that you will use to cover the tart;

    – bake at 180 degrees for about 25 minutes;

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