Chocolate-Hazelnut Tart

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Yummy, wife loved it.

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I'm a HUGE Chocolate and Hazelnut person but this was not good to me or my family. It was very sweet and very dense. A bit dry too. We topped it with some whipped cream and that did help a bit.

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I was happy I did a trial run before making a tart for Thanksgiving.

The recipe itself is good, but definitely melt the chocolate chips for better incorporation otherwise you might be left with a not so chocolatey layer at the bottom of your tart. Also, like so many people have said, cut the corn syrup back to three quarters of a cup.

Turned out good on the second run ^_^

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This is a very quick and easy recipe and it looks impressive, but its just not all that.

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The tart was very rich and chewy in a good way. My only problems were that the top got a little hard and crunchy, not all of the chocolate chips melted. I also cut down the corn syrup to 3/4 cup and added 3 tablespoons of Nutella , which probably added to the richness.

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Love this recipe! After reading reviews I made a few adjustments as well. Instead of Corn Syrup I used Maple syrup and only 3/4 of a cup. Then the other 1/4 cup of Nutella. I also saw that other people were having a hard time getting the chocolate to melt so when I was picking up my chocolate chips I picked up Tollhouse Mini chocolate chips and they did great. Deep dish is a must otherwise it'll pile over! A little less sugar next time but overall a great holiday recipe! Thanks Giada!

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There is sooo much potential!! I would suggest (as do the others: less corn syrup, less hazelnuts--waaaaay too many. MUST MELT CHOCOLATE CHIPS FIRST! I checked the pie after 15 min in oven and it was golden, chips had settled to bottom. Gave it a nice stir and finally started looking like a CHOCOLATE tart! As someone had mentioned...It did resemble a brownie loaded with nuts. If that's what I wanted I would have used a pre-packaged mix! I think there is potential here..i will try it again without the hazelnuts inside...going to add nutella and maybe sprinkle a FEW nuts on top for decoration.

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I love chocolate and hazelnuts, so was anxious to make this tart for friends. Everyone loved it! I made a few adjustments based on other reviews. Since I wanted the chocolate well incorporated, I melted the chocolate chips with the butter before adding to everything else. I also used 3/4 C corn syrup, but added 3 T of Nutella (this was probably not necessary, but I love Nutella! The video and recipe show a pie shell, but since I wanted my tart to look like the photo on the website, I used an 11" tart pan. Two frozen pie crusts pieced together fit the tart pan nicely; and the amount of filling was absolutely perfect. The thickness of the filling in the tart pan was shallow compared to a pie pan, so I reduced the baking time to 50 minutes. I cooled the tart overnight, and served it the next day with mascarpone (whipped with a couple of tablespoons of cream, and fresh raspberries (mashed and mixed with a little powdered sugar. Wow! I will definitely be making this tart again!

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I have made this at least a dozen times. In fact, my family begs for it. I follow the recipe to a "T" I have never used anything other than bittersweet chocolate chips and they melt just fine. When buying a store bought pie shell, go for the little bit larger brand. It will fill up to the brim but I have never had one overflow and I don't use a cookie sheet, although it's not a bad idea. Is it sweet? Yes, but no one whose ever had it has complained of it being too sweet. I get raves and inquiries for the recipe.

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This was a great dessert--a huge hit by everyone who tasted it. However, place the pie tin on a baking sheet before putting in the oven. The mixture goes right to the top of the crust and the filling spilled over during making, leaving a mess of burnt corn syrup on the bottom of my oven.