# Chocolate-Hazelnut Tart

French Pastry recipe from Chef Jason McKinney, about 3½ hours, serves about 10.

A dark chocolate tart shell filled with hazelnut praline ganache, glazed with a thin dark chocolate glaze, and served with vibrant pistachio purée.

- Total time: about 3½ hours (estimated)
- Hands-on: about an hour
- Serves: about 10
- Level: Hard
- Cuisine: French Pastry
- Note: Includes about two hours of chilling

## Ingredients


### Chocolate Tart Shell

- 150g all-purpose flour
- 40g cocoa powder
- 80g cold butter, cubed
- 40g powdered sugar
- 1 large egg yolk
- 3g sea salt
- 10g ice water

### Hazelnut Praline Ganache

- 200g dark chocolate (65%), finely chopped
- 150g hazelnut praline paste
- 120g heavy cream
- 40g butter
- 10g hazelnut oil
- 3g sea salt

### Dark Chocolate Glaze

- 150g dark chocolate (70%), finely chopped
- 100g heavy cream
- 20g butter
- 5g light corn syrup

### Pistachio Purée

- 250g raw pistachios, shelled
- 20g pistachio oil
- 10g light honey
- 5g sea salt
- 2g lemon juice

## Method

1. **Make tart shell dough.** Whisk flour, cocoa powder, powdered sugar, and sea salt. Rub in cold butter until mixture resembles coarse breadcrumbs. Mix in egg yolk and ice water until dough just comes together. Wrap and refrigerate 30 minutes.
2. **Blind bake shell.** Roll dough to fit a 10-inch tart pan. Line with parchment and pie weights. Bake at 175°C (350°F) for 15 minutes. Remove weights and bake another 5 minutes.
3. **Make ganache.** Warm heavy cream until steaming. Pour over chopped dark chocolate and let sit 2 minutes. Whisk smooth. Add hazelnut praline paste, butter, and hazelnut oil. Season with sea salt.
4. **Fill tart.** Cool ganache to about 35°C. Pour into pre-baked tart shell. Smooth with offset spatula. Refrigerate 30 minutes until set.
5. **Make glaze.** Warm cream and pour over chopped dark chocolate. Whisk smooth. Add butter and corn syrup. Cool to about 32°C.
6. **Glaze the tart.** Pour glaze over hazelnut layer and spread to edges. Refrigerate at least 1 hour until fully set.
7. **Make pistachio purée.** Process raw pistachios in a food processor 5–7 minutes until smooth. Drizzle in pistachio oil. Season with honey, sea salt, and lemon juice.
8. **Serve.** Slice tart and plate with a spoonful of pistachio purée alongside.

## Tools

- 10-inch tart pan
- Food processor
- Offset spatula
- Pie weights

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/chocolate-hazelnut-tart
By Chef Jason McKinney. Free to cook; please link the page when you share it.