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Triple Hazelnut Tart
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5 from 24 votes

Triple Hazelnut Tart with Gold Chocolate decoration

This Triple hazelnut tart recipe is a dream for hazelnut lovers but what makes it even more special is the gold chocolate disk decoration melted on top!
Prep Time1 hour
Cook Time1 hour
Waiting Time1 hour
Total Time3 hours
Course: Dessert
Cuisine: French
Servings: 8
Calories: 645kcal
Author: Katalin Nagy


Shortcrust pastry tart shell

Hazelnut ganache



Hazelnut sweet shortcrust pastry

  • Sift together dry ingredients; flour, icing sugar, hazelnut, salt
  • Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency
  • Add egg into the mixture and mix with your hands just until the dough comes together
  • Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
  • If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat.
  • Place the dough into the freezer for 15 min in between the two Silicone baking mat.. Do not remove the mat at this point
  • Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
  • Take the dough out from the freezer, remove the top of the silicone mat and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
  • If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer many times depending on the temp of your kitchen. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
  • Cut 8 long stripes out of the dough, this will be the side of the tart
  • Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
  • Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour
  • Pre-heat oven to 160C / 320F
  • After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
  • Bake for 20 min then carefully remove the rings and bake for another 5 -10 min until golden brown. Let them cool on the Perforated "air" baking mat before filling

Hazelnut ganache

  • Place finely chopped high quality white chocolate (eg. Callebaut WhiteChocolate (callets) and 100% hazelnut paste into a bowl
  • Semi-melt white chocolate & hazelnut paste in the microwave stirring every 30 sec
  • Heat cream until just simmering. Pour warm cream over the chocolate & hazelnut paste. Add a good pinch of salt. Let the mixture sit for a minute then stir together or use a blender to emulsify

Chocolate disk

  • Melt and temper chocolate, pour it onto a silicone baking mat and smooth with an offset spatula until about 1mm thickness
  • Wait until chocolate starts to set then with the help of cookie cutter cut out 8 circles
  • Let chocolate fully set on room temp (or quicker in the fridge) then paint with edible gold dust


  • Once tart shells are cooled and hazelnut ganache is ready, fill each tart shell with runny but not hot ganache up until the edge of the tart
  • Refrigerate the tarts for 4-6h for the ganache to set
  • Roast hazelnuts then arrange them tightly on top of the ganache
  • Place one chocolate disk on top of each tart then gently melt with the help of a hair dryer
  • Store the tarts in fridge


Calories: 645kcal | Carbohydrates: 39g | Protein: 12g | Fat: 53g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 25mg | Potassium: 391mg | Fiber: 7g | Sugar: 13g | Vitamin A: 938IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 3mg