No-Bake Chocolate-Hazelnut Tart With Sea Salt

Name: No-Bake Chocolate-Hazelnut Tart With Sea Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tart crust:; 5 ounces thin chocolate cookies or biscuits (you can use shortbread, gluten-free cookies, Italian chocolate tea biscuits, or even salty chocolate cookies); 3 ounces toasted, peeled hazelnuts, plus more for garnish; 10-12 pitted medjool dates; 1 pinch sea salt; For the Chocolate Ganache:; 8 ounces milk chocolate, chopped or in chips; 3 ounces semisweet or bittersweet chocolate, chopped or in chips; 5 ounces heavy cream (150 ml); 1 pinch Maldon salt, for serving

Servings: persons

1
Break up the biscuits a bit and place them in a blender or food processor with nuts. Pulse until very well chopped. They should resemble fine crumbs.
2
Add 10 dates and a pinch of sea salt. Pulse well. Blend until the mixture begins to come together about 20-30 seconds. Add the other dates if needed and blend again. The mixture should be wet and should hold together when you test it.
3
Press the dough into the bottom of an 11-inch fluted tart pan with a removable bottom. Freeze for 10 minutes.
4
In a small pot, warm the cream over medium heat until you see little bubbles at edges. Add the chocolate and turn off flame. Wait one minute and stir until glossy.
5
Pour the chocolate directly on top of the crust. Allow it to set in a cool place for an hour before serving. You can also pop it in the fridge for 15 minutes-1/2 hour if you're in a rush. If making ahead and refrigerating for more than 2 hours, the ganache may lose some of its sheen. Remove and allow to temper for 30 min-2 hours before serving (Depending on how long it's been refrigerated) so that the ganache softens. You can also very quickly run a creme brulee torch over the surface of the tart to get the sheen back. Just before serving sprinkle with a few pieces of hazelnut and sea salt crystals. I love the texture and flavor of Maldon, but you could try fleur de sel, too!

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the tart crust:, 5 ounces thin chocolate cookies or biscuits (you can use shortbread, gluten-free cookies, Italian chocolate tea biscuits, or even salty chocolate cookies), 3 ounces toasted, peeled hazelnuts, plus more for garnish, 10-12 pitted medjool dates, and more.

Yes, No-Bake Chocolate-Hazelnut Tart With Sea Salt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!