Preheat oven to 350°F (175°C).
Make the Hazelnut Crust: In a food processor, combine toasted hazelnuts, gluten-free flour, cocoa powder, powdered sugar, and salt. Pulse until the hazelnuts are finely ground.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse until just combined. Gradually add ice water, one tablespoon at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
Dock the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is golden brown and set.
Let the crust cool completely on a wire rack.
Make the Chocolate Hazelnut Filling: In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the dark chocolate, stirring occasionally until smooth.
Remove from heat and stir in the heavy cream, hazelnut spread, butter, and salt until smooth and glossy.
Pour the chocolate filling into the cooled tart crust. Spread evenly.
Refrigerate the tart for at least 2-3 hours, or until the filling is firm.
Before serving, garnish with chopped toasted hazelnuts and a dusting of cocoa powder, if desired.
For a more intense hazelnut flavor, use hazelnut flour instead of gluten-free all-purpose flour in the crust.
Make sure all ingredients are gluten-free to ensure the tart is safe for those with gluten sensitivities.
The tart can be made a day ahead and stored in the refrigerator.
• Dessert (French-inspired)
• Approximately 450-550 kcal
• 35-45 minutes (Medium)
• 3 hours 30 minutes (includes chilling time)
• 15-20
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