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Chocolate-Hazelnut Tart Recipe

Chocolate-Hazelnut Tart

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (178)

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Average Rating:

Total Reviews: 178

Showing 161-170 of 178

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  • on May 04, 2006

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    Super easy recipe, loaded with rich flavor. Could NOT just have one bite!!! Loved it!!!

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  • on May 02, 2006

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    After reading some reviews, I adjusted the recipe and it turned out great!
    Here are the adjustments:
    1melted the chocolate chips instead of simply adding the chips to the batter
    2baked at 275 degrees for 1 hour 20 minutes

    It turned out chewy & moist.

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  • on April 25, 2006

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    I enjoyed this dessert, but was a little disappointed overall. It was very very sweet, and kind of hard to swallow, and a little dry. However, I did wind up with a little extra filling which I put in little ramekins and baked sans crust...to me, this was a big improvement. I served it slightly warm so that it was gooey, and then drizzled some cream over it, which made it more palatable. The chocolate-hazelnut combination is really killer, I just didn't think it worked as well in a tart format.

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  • on April 23, 2006

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    I think this would have been absolutly
    delicious if the chips would have been
    omitted!

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  • on April 19, 2006

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    Decadent and delicious. I substituted walnuts for the hazelnuts because that's all I had at home, but it turned out really great as well. Can't wait to try it with the hazelnuts. My chocolate-loving girlfriends fell in love with it.

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  • on April 17, 2006

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    Made this for Easter. Very easy to put together. I was completely out of vanilla extract so I substituted Kahlua. Tasted fine. If you can find the filberts already peeled, then the prep time is accurate. Otherwise, you have to toast them at 400 degrees for about 10-12 minutes and do watch them the last 5-6 minutes as they will burn fast. Then wrap them in a dish towel and rub furiously. Most of the skins will come off in the towel. Then I just put them in a ziploc bag and 'chopped' them with a rolling pin. After that, the rest is easy enough. I might try this again but melt the chocolate first. We did enjoy having nice chunks of nut and chocolate to bite into, but I think it would taste just as well with the chocolate melted and then added to the mixture. Vanilla ice cream on top is all you need. Big flavors from simple ingredients. Another winner for Giada.

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  • on April 17, 2006

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    My contribution for Easter dinner was this dessert. It did not let me down!!! Everyone had a piece, and gave it thumbs up all around. So easy to prepare too!

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  • on April 16, 2006

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    WOW! These were so good! I used a combo. of walnuts and pecans (all toasted with Nestle chocolate chips. They were all eaten! These were so delicious. I would recommend cutting them with a sharp-edge knife to make sure they cut evenly for a nice presentation. Definitely try these..you won't regret them!

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  • on April 15, 2006

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    Quite possibly one of the most delectable desserts I have ever eaten! I couldn't sleep because I knew it was sitting on my counter. First thing in the morning, I warmed it back up and had it for breakfast!

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  • on April 11, 2006

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    Made this last night after watching the show- super easy- and I elected to use chopped pecans instead of the hazelnuts (that's what the pantry god offered up! A a rich, yummy, divine littlev recipe! My sister is making it tomight for dinner guests. Tip on roasting nuts- place them in a single layer on a baking sheet in an 400 degree oven, after 5 minutes WATCH LIKE A HAWK- ( I went 9 minutes...or you'll get to do TWO rounds like I did!

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