Experience the ultimate dessert treat with this Chocolate-Hazelnut Crumble Tart, a combination of rich chocolate and crunchy hazelnut flavors, topped with a luscious berry compote. The tart’s base is a buttery, crumbly crust that pairs beautifully with the silky chocolate filling.
This dessert is not only visually stunning but also incredibly satisfying, making it perfect for special occasions or a cozy night in. The berry compote adds a delightful tartness that balances the sweetness of the chocolate, creating a harmonious flavor profile that will impress your guests.
Ingredients
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup hazelnuts, finely ground
- 1/4 teaspoon salt
- 1 large egg yolk
- 1/2 cup dark chocolate chips
- 1/2 cup heavy cream
- 1/2 cup hazelnut spread
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour, powdered sugar, ground hazelnuts, and salt. Add the cold butter and mix until crumbly.
- Stir in the egg yolk until the dough comes together. Press the mixture into a tart pan evenly and up the sides.
- Prick the crust with a fork and chill for 15 minutes. Bake for 15-20 minutes or until lightly golden. Let it cool.
- In a saucepan, heat the heavy cream until just simmering. Pour it over the chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth.
- Add the hazelnut spread to the chocolate mixture and stir until fully combined. Pour the filling into the cooled tart crust.
- Refrigerate the tart for at least 2 hours to set.
- While the tart is chilling, make the berry compote: combine mixed berries, sugar, and lemon juice in a saucepan.
- Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool.
- Once the tart is set, top with the berry compote before serving. Enjoy!
Notes
Tip: For an extra crunch, sprinkle some chopped hazelnuts on top of the compote before serving.
To achieve the best texture for your tart crust, make sure to chill it before baking to prevent shrinkage. If hazelnuts aren’t available, you can substitute them with almonds or walnuts for a similar crunchy effect.
Store leftover tart in the refrigerator, covered, for up to 3 days. Reheat slightly in the oven for a warm treat, or enjoy it chilled. Feel free to experiment with different berries in the compote, such as raspberries or blueberries, for varied flavors!
