Chocolate Hazelnut Tart with Mascarpone Whipped Cream
A rich, restaurant-quality dessert featuring a golden pastry crust filled with silky chocolate-hazelnut ganache studded with toasted nuts. The filling combines melted semisweet chocolate with mascarpone and chocolate hazelnut spread, creating layers of indulgent flavor. Topped with pillowy mascarpone whipped cream and chopped hazelnuts, this impressive tart balances creamy textures with nutty crunch. Perfect for special occasions, dinner parties, or when you want to treat chocolate lovers to something extraordinary. The make-ahead friendly dessert requires chilling time but rewards patience with professional-level results.
Ingredients
Instructions
- 1
Heat oven to 450°F and unroll pie crust into 10-inch tart pan with removable bottom
- 2
Press crust firmly against bottom and sides, trim edges, then bake until light golden brown
- 3
Remove from oven and flatten any puffed center with wooden spoon, then cool
- 4
Heat cream in saucepan over medium heat until bubbles form around sides without boiling
- 5
Remove from heat and stir in chopped chocolate until melted
- 6
Stir in mascarpone cheese and chocolate hazelnut spread until well blended
- 7
Beat egg yolks in small bowl, then gradually add chocolate mixture while stirring constantly
- 8
Return egg mixture to pan and cook over medium-low heat while stirring until thickened
- 9
Spread half the chocolate mixture in cooled crust and press toasted hazelnuts into filling
- 10
Spoon remaining chocolate filling over nuts and refrigerate until completely cooled
- 11
Beat remaining cream until slightly thickened, then add mascarpone and hazelnut spread
- 12
Continue beating until stiff peaks form, then pipe over cooled tart
- 13
Sprinkle finely chopped hazelnuts over whipped cream and store covered in refrigerator
Tips
Temper the egg yolks slowly by adding hot chocolate mixture gradually while stirring to prevent scrambling
Press hazelnuts firmly into the first chocolate layer while still warm for better adhesion
Chill the tart completely before adding whipped cream topping for clean, stable layers
Good to Know
covered in refrigerator up to 3 days
can be made 1 day ahead through chocolate filling step
chilled, cut with sharp knife wiped between slices
Common Mistakes
avoid boiling cream to prevent curdling
temper eggs slowly to avoid scrambling
cool crust completely before adding filling to prevent melting
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
similar texture and flavor
FAQ
Can I make this without the tart pan?
Yes, use a 9-inch pie pan but adjust baking time slightly and expect a different presentation style.
How long does this tart keep?
Store covered in refrigerator up to 3 days. The texture stays best within first 2 days.
Can I freeze this tart?
Freeze without whipped cream topping up to 1 month. Thaw overnight and add fresh topping before serving.