This 100% hazelnut tart is built around a single flavour, expressed through multiple layers and textures. It starts with a crisp hazelnut tart shell, followed by a smooth, melt-in-the-mouth hazelnut gianduja. At the centre, a double layer of hazelnut dacquoise and hazelnut cocoa crunch adds both lightness and crisp contrast, balanced by a light chocolate and hazelnut mousse that brings everything together. The tart sits between a classic tart and a mousse cake in structure, finished with a delicate white chocolate and Frangelico namelaka that adds a subtle aromatic note and a clean, elegant finish.
100% Hazelnut Tart – Video Tutorials for Each Element
Before moving on to assembly, make sure all components are fully prepared and ready to use. The tart shell should be baked and cooled, the hazelnut gianduja smooth and spreadable, the dacquoise and cocoa crunch insert frozen, the mousse freshly made at the correct temperature, and the namelaka fully set. Having everything organised at this stage is critical – the assembly process moves quickly, and working with properly prepared components ensures clean layers, sharp edges, and a professional final result. If you’re more of a visual learner, watch the assembly video below.
To streamline the process and maintain consistency, each component of this tart is supported by a dedicated step-by-step video tutorial. You can follow along with the Hazelnut Shortcrust Pastry (https://andbonbons.com/hazelnut-shortcrust-pastry/) for a crisp, flavourful base, then prepare a smooth and balanced Hazelnut Gianduja (https://andbonbons.com/ultimate-gianduja-recipe-guide/).
The core insert combines texture and structure – refer to the Hazelnut Dacquoise tutorial (https://andbonbons.com/hazelnut-dacquoise/), which also covers the hazelnut cocoa crunch layer.
For the main body of the tart, follow the Chocolate and Hazelnut Mousse (https://andbonbons.com/chocolate-and-hazelnut-mousse/) to achieve a light, stable mousse.
Finally, complete the tart with a refined finish using the White Chocolate Namelaka (https://andbonbons.com/namelaka-recipe-white-milk-dark-chocolate-fruit/), adapted here with Frangelico for a subtle hazelnut note. Alternatively, instead of freezing the namelaka, you can let it fully set in the fridge, then whip it to a pipeable consistency and use it as a cream for decoration.
100% Hazelnut Tart
Ingredients
Hazelnut Dacquoise (for 2 x 15 cm / 6 inch discs)
- 110 g toasted hazelnuts
- 12 g icing sugar
- 20 g cornflour
- 1 g salt
- 80 g egg whites
- Pinch cream of tartar
- 47 g caster sugar
Cocoa Crunch (for 2 x 15 cm / 6 inch discs)
- 6 g cocoa butter
- 40 g white chocolate
- 65 g hazelnut praline
- 65 g cocoa nibs
- Zest of 1 lime
Chocolate Hazelnut Mousse (for 1 tart – 18 cm / 7 inch, 3.5 cm / 1.4 inch high)
- 65 g full-cream milk
- 10 g honey
- 3 g gelatine powder
- 15 g cold water for blooming
- 10 g 100% hazelnut paste
- 40 g milk chocolate chopped
- 60 g dark chocolate chopped
- 125 g heavy cream 35% fat
White Chocolate Frangelico Namelaka (~350 g)
- 2 g gelatine powder platinum
- 10 g cold water
- 125 g white chocolate
- 50 g milk
- 25 g hazelnut liqueur Frangelico
- 10 g glucose syrup or honey
- 150 g thickened cream 35% fat, cold
French Soaking Syrup for Hazelnut and glaze (~300 g)
- 172 g sugar
- 78 g water
- 110 g blanched hazelnuts
Clear glaze
- 6 g powdered gelatine
- 35 g cold water
- 280 g French Soaking Syrup from above
Instructions
Hazelnut Dacquoise
- Pulse the hazelnuts (reserve 10 g for garnish), icing sugar, cornflour, and salt in a food processor until finely ground. Do not over-process into a paste.
- Whip the egg whites with the cream of tartar to soft peaks. Gradually add the caster sugar and continue whipping to medium peaks.
- Gently fold the egg whites into the hazelnut mixture until evenly combined.
- Line a tray with parchment paper. Pipe two 15 cm (6 inch) discs using a 10 mm nozzle, or spread evenly into silicone moulds.
- Bake at 160 °C (320 °F) fan-forced for 15 minutes, or until set and lightly golden.
- Cool completely.
Cocoa Crunch
- Melt the cocoa butter and white chocolate together until smooth.
- Stir in the hazelnut praline, cocoa nibs, and lime zest until fully combined.
- Spread a thin, even layer over each dacquoise disc.
- Freeze completely before assembly.
Chocolate Hazelnut Mousse
- Sprinkle the gelatine powder over the cold water and allow to bloom for 5 minutes.
- Semi-whip the cream to soft peaks. Keep chilled.
- Heat the milk and honey to 80 °C (176 °F). Remove from heat and add the bloomed gelatine. Stir until fully dissolved.
- Pour the hot mixture over the milk chocolate, dark chocolate, and hazelnut paste. Let sit for 1 minute.
- Blend with a stick blender until smooth and fully emulsified.
- Cool the mixture to 28-29 °C (82-84 °F).
- Gently fold in the semi-whipped cream in two additions until smooth and uniform.
- Fill the tart.
White Chocolate Frangelico Namelaka
- Combine the gelatine powder with cold water and allow to hydrate for 5 minutes.
- Heat the milk, glucose syrup, and Frangelico to a gentle simmer. Remove from heat and add the bloomed gelatine. Stir until dissolved.
- Pour the hot mixture over the chopped white chocolate.
- Blend with a stick blender for about 1 minute until a smooth emulsion forms.
- Add the cold cream and blend again for 30 seconds until fully incorporated.
- Pour into a silicone mould and freeze for at least 6 hours before use.
French Soaking Syrup for hazelnuts and glaze
- Combine sugar and water in a saucepan.
- Bring to a full boil.
- Add hazelnuts and bring to a boil again. Strain nuts, arrange on a baking tray.
- Bake at 165 °C (330 °F) fan-forced for 15 minutes, until the nuts are dry. Decorate the tart.
Clear glaze
- Bloom the gelatine in the cold water.
- Bring the soaking syrup a simmer. Add the gelatine mass and dissolve fully.
- Blitz with a stick blender for 30 seconds.
- Use at 30 °C (86 °F) on a frozen layer.
Video
French Syrup and Simple Clear Glaze
The French syrup used here is a highly practical base that serves two purposes in one preparation. First, it can be used to coat hazelnuts, giving them a clean, glossy finish without the stickiness of caramel, while still enhancing their natural flavour. At the same time, the syrup becomes infused with hazelnut notes, which makes it ideal for transforming into a simple glaze. By adding gelatine and blending, you create a light, transparent glaze that sets with a smooth shine on frozen elements.
I covered this syrup in more detail in my previous recipe: https://andbonbons.com/white-forest-mousse-cake/, but the method itself is quite straightforward. This approach is efficient and well-suited for home use, as it requires only basic ingredients while delivering a refined, professional result.
Easy Chocolate Mousse Recipe
If you’re looking for an easy chocolate mousse recipe that delivers both stability and flavour, this version is built for precision. The combination of milk, chocolate, and a small amount of gelatine creates a smooth, airy texture that holds its shape when sliced, making it ideal for layered desserts. Balanced with hazelnut paste, the mousse remains light while adding depth, avoiding the heaviness often found in traditional recipes.
You can also prepare this mousse as a standalone dessert – simply portion it into glasses and refrigerate for a few hours until set. It will hold a creamy, delicate texture without the need for additional stabilisers. If you want to adapt the flavour, hazelnut paste can be replaced with other nut pastes, such as peanut butter, to create a different profile while maintaining the same structure.
Hazelnut Tart Recipe
This hazelnut tart recipe focuses on building flavour through every layer rather than relying on a single dominant element. From the crisp hazelnut base to the smooth gianduja and structured inserts, each component reinforces the overall profile. The result is a tart that feels complete and intentional, where texture and flavour are aligned rather than competing. If you want to explore variations, here are two other hazelnut-inspired tart recipes: https://andbonbons.com/apricot-and-hazelnut-tart-recipe-009/ and https://andbonbons.com/hazelnut-tart/
Chocolate Tart Filling
A well-structured chocolate tart filling should be smooth, stable, and not overly dense. In this tart, the filling is based on a chocolate and hazelnut mousse, which creates a lighter alternative to traditional ganache. It slices cleanly while maintaining a soft, creamy mouthfeel, making it more refined and suitable for modern plated desserts or entremet-style tarts. If you prefer a more classic chocolate profile, you can omit the hazelnut paste entirely and focus purely on the chocolate flavour.
Chocolate Tart Recipe
This chocolate tart recipe moves beyond the classic approach by incorporating multiple textures and layers. Instead of a single filling, it combines mousse, crunch, and nut-based components to create contrast in every bite. The result is a more dynamic dessert that feels closer to a mousse cake in structure, while still maintaining the clean presentation of a tart.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.