This post is sponsored by Pan di Stelle. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that make Browned Butter Blondie possible.
Made with a toasted hazelnut crust and a simple, light and creamy cloud like filling, this chocolate hazelnut tart is unbelievably delicious. The perfect make-ahead dessert for all occasions!
We are just T minus THREE!!! days until Thanksgiving which pretty much means one of two things. You are either totally and completely, 1000% ready for the big day or you are absolutely, positively freaking out and haven´t done a single thing to prep for the biggest foodie day of the year. Either way, I think we can all agree that Thanksgiving is a feast we all look forward to all year long. Tons of food, plenty of great company and lots to be thankful for make for the very best holiday!
I love all the classic turkey day favorites like roasted turkey, creamy mashed potatoes, sautéed green beans and homemade butter rolls. But my favorite thing about the biggest meal of the year is always the dessert! And you better believe I always save room for a slice of chocolate something or other.
Okay, okay. I know everyone who is anyone is thinking all about pumpkin pie when Thanksgiving rolls around. But I´m here to convince you that this chocolate hazelnut tart deserves a spot front and center at your holiday table. I´m literally obsessed with this tart! Not only is it a piece of cake to make but it´s a creamy, dreamy, delicious dessert that will have your dinner guests swooning!
No Thanksgiving feast is complete without a stellar dessert and this is ittttttt!! I tested this recipe twice before bringing it to the blog and both times it was literally inhaled by my in house taste testers. We are all big hazelnut fans and this tart did not disappoint!
It´s rich, ultra smooth and deliciously sweet. And it gets major bonus points for being an almost no bake dessert which means it won´t compete for oven time on Thanksgiving day. Easy AND delicious?? That´s my kind of dessert.
HOW TO MAKE A DREAMY CHOCOLATE HAZELNUT TART
This dessert is an irresistible trifecta of hazelnut, cocoa and a hint of espresso that only looks fancy. To make the very best version of this chocolate hazelnut tart worthy of your holiday table, follow these tips…
1. Make your own crust. To make this tart we start with a simple, easy to bake hazelnut graham cracker crust. You could skip this step and go straight for the store bought version but it´s so easy to whip up so I say, why bother with a trip to the store? Just blend the ingredients in a food processor, add melted butter, and bake for 10 minutes. Tah dah, your crust is ready!
2. Use the very best quality ingredients. This hazelnut tart requires so few ingredients so be sure to splurge on the good stuff. I use high quality Dutch process cocoa, real whipped cream and my new favorite find, Pan di Stelle Hazelnut Cream. Their hazelnut spread is made from the very best high quality ingredients such as eggs, cocoa, milk and 100% Italian hazelnuts. It´s made without palm oil and contains no hydrogenated fats which means it´s a product I can feel good about. Pan di Stelle is only available in the U.S. during the holiday season so be sure to pick up a jar [or five!!] to tide you over until next year.
3. Let it chill. This chocolate hazelnut tart is a cinch to whip up but it does require a few hours of chill time before it´s ready to serve. For best results, make it the day before and chill the tart in the refrigerator overnight. You´ll be glad to have dessert checked off the list in advance!
The cloud like, fluffy whipped hazelnut filling pairs perfectly with the crunchy, toasted hazelnut crust. It´s seriously heaven in a tart pan and I can guarantee you´ll go back for a second slice come Thanksgiving!
Stay tuned for one more delicious turkey day dessert tomorrow bakers!
If you love this Chocolate Hazelnut Tart, you may also like:
- 16 whole graham crackers (about 2 cups crushed)
- ⅓ cup chopped hazelnuts, toasted
- ½ cup (1 stick) unsalted butter, melted
- 2 TBSP sugar
- ⅛ tsp salt
- 6 ounces cream cheese, softened to room temperature
- ½ cup Pan di Stelle Hazelnut Cream Spread
- ¼ cup unsweetened cocoa powder
- ¾ cup confectioner's sugar
- 1¼ cups heavy whipping cream
- 1 tsp espresso powder
- 1 tsp vanilla
- 2 TBSP granulated sugar
- Preheat oven to 350 degrees.
- Place chopped hazelnuts on a large skillet over low heat for 3-4 minutes to lightly toast.
- Combine graham crackers, hazelnuts, sugar and salt in a food processor, pulsing until well combined and no large pieces of graham crackers or nuts remain.
- Add melted butter and pulse to combine. Be sure all crumbs are evenly coated in butter.
- Transfer crust into a 9 inch tart pan, using your hands to press it evenly on the bottom and up the sides of the pan.
- Use the bottom of a measuring cup to press the crust firmly into the pan.
- Bake for 8-10 minutes or until golden brown and fragrant.
- Remove from oven and set aside to cool while you make the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, hazelnut spread, unsweetened cocoa powder and confectioner's sugar on medium speed until light and smooth, about 2-3 minutes.
- In a separate bowl, combine the heavy whipping cream, espresso powder and vanilla. Let the mixture sit for 2-3 minutes while the espresso powder dissolves.
- Next, beat the heavy cream and espresso mixture low speed for 1 minute.
- The mixture should begin to froth.
- Increase the speed to medium high and add the granulated sugar. Mix just until firm peaks form.
- Gently fold one third of the whipped cream mixture into the hazelnut cream cheese mixture and combine fully.
- Then add the remaining whipped cream and fold until completely combined and mixture is fluffy and smooth.
- Spread the chocolate hazelnut mixture into the into the cooled tart shell and smooth evenly with an offset spatula.
- Chill three hours and serve cold or at room temperature.
Pan di Stelle Hazelnut Cream can be found online here.