Raspberry Chocolate Hazelnut Tart – a delicious recipe with hazelnuts, brown sugar, cinnamon, unsalted butter, whipping cream, bittersweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0.
2
In a food processor, finely grind the nuts, then add the sugar and cinnamon.
3
Add the butter and process until moist clumps form.
4
Press into a tart pan with a removable bottom.
5
Bake until golden brown and firm to touch, 5-10 minutes (watch closely).
6
Transfer to a rack and allow to cool completely.
7
Bring the cream to a simmer in a heavy saucepan.
8
Remove from the heat.
9
Add the chocolate and stir until melted and smooth.
10
Pour the mixture into the crust. Chill until set, about 1 hour.
11
Arrange the raspberries on top.
12
Stir the jam in a heavy small saucepan over low heat until melted.
13
Brush the melted jam over the raspberries.
14
Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you would like.
574
kcal
Calories
41
g
Fat
49
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups hazelnuts (toasted and skins rubbed off), 6 tablespoons brown sugar, packed, 1/4 teaspoon cinnamon, 1/4 cup unsalted butter, melted, and more.
Yes, Raspberry Chocolate Hazelnut Tart 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.
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