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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 31-40 of 178

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  • on November 21, 2009

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    Came out so sticky, it could pull a tooth out. Not sure what I did wrong :(

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  • on November 18, 2009

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    When I poured the mixture into the pie shell it overflowed and fortunately it was on a cookie sheet. Next time I'll use a deep dish pie crust. Mine is still in the oven, but so far the chips aren't melting and looks nothing like Giada's...hopefully things will change soon :

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  • on November 15, 2009

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    I don't know how to bake but I wanted to try this one that seemed so easy, and voila! it was easy AND tasty!! I couldn't find hazelnuts so my second favorite nut is walnuts and... wonderful! So nutty and chocolaty! I agree, chocolate needs to be melted first to bake evenly. I'm tweaking your recipe a little and use nutella next time.. hazelnut and chocolate already melted! YUMMMMM!

    Grazie Giada!

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  • on October 06, 2009

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    it was the first time to ever make this and it was sooo easy. i did modify it just a little i used a 1/4 cup of slenda because my boyfriends mom is diabetic and i also used dark chocolate chips instead of bittersweet and i would only used maybe a cup of nuts the next time but everything turned out amazing and everyone loved it!!!

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  • on October 02, 2009

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    I just ate a piece of this pie and thought it was great. I dont really like traditional pecan pie, so I was trying out some alternatives for this holiday season. This pie is rich and chocolatey! I used chopped pecans instead of hazlenuts because I couldnt find them either. Dark chocolate is decedant and not too sweet which i loved :-. Thanks Giada.

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  • on September 27, 2009

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    Saw this on TV the other day and thought I'd try it this weekend - 'cos it looked so YUMMY. Substituted walnuts for hazlenuts (local grocery store did not have them!, with all other things the same. Baked it at night and left it overnight to stand....when it was time to cut it in the morning, there was just a lot of LIQUID that was still there...the whole tart looked like wet mush...i was very disappointed and a little embarassed :( Can someone pls tell me why there was liquid after letting it sit overnight....i really would like to give this a second chance!! Thanks so much in advance!!

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  • on September 24, 2009

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    I just made this recipe this morning and I love it!!! I made a couple of changes though. Reading all of the review it appeared that it may be too sweet. Instead of putting 1 cup of corn syrup I used 3/4 of a cup. I used the dark chocolate chips and threw in a few extra (the semi-sweet chips would definately have made this way too sweet. I tried a small bit of it before serving to make sure it was okay and I ended up throwing in back in the oven for a little longer. The sugar/flour/egg mixture didn't seem to cook all the way. I didn't think there were too many nuts like some of the other reviews. I also want to thank C from Bloomington, IN in her review for giving the hint on how to peel the hazelnuts. I worked beautifully and I had no trouble with getting the skin off. Overall a wonderful recipe.

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  • on August 26, 2009

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    This is an excellent and easy recipe!! I did though use semi-sweet choc chips and went about 3/4 cup corn syrup. I also had to use walnuts because Publix did not have hazelnuts (go figure. It came down to be so delicious any nut you use or any choc chip you use. MUST TRY. Almost tastes like a choc pecan pie.

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  • on April 13, 2009

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    I doubled the recipe and followed lightening up the corn syrup in the recipe. I also added Frangelico Liquor. It was the best!!! I bought roasted hazelnuts that were partially peeled and did not have to waste time peeling. Simple and delicious!!!

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  • on April 11, 2009

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    Love this tart! Very simple to make and great with a cup of tea or coffee!

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