This hazelnut shortcrust pastry is a variation of my classic recipe — made with finely ground roasted hazelnuts for a rich, nutty flavour that complements chocolate, caramel, berries, or coffee-based desserts. The texture stays crisp after baking, making it perfect for tarts, tartlets, or mousse-based builds where flavour and structure both matter.
For the full method and base dough technique, refer to my step-by-step tutorial:
Classic Shortcrust Pastry Recipe
Video Tutorial – Hazelnut Shortcrust Pastry Technique
In the video below, you’ll see how I prepare my hazelnut shortcrust pastry step by step. The dough comes together using the same base technique as my classic shortcrust, but with finely ground hazelnuts added for extra depth and a nutty aroma. This variation pairs beautifully with rich fillings and adds a refined touch to any tart.
Hazelnut Shortcrust Pastry
Equipment
- Food processor
- Rolling Pin
- Parchment paper
- Tart ring or tart tin
- Baking tray
- Perforated silicone mat
Ingredients
- 300 g plain flour
- 120 g icing sugar
- 45 g hazelnut meal toasted
- 165 g cold butter 82%
- 60 g whole egg
- 3 g sea salt omit if using salted butter
Instructions
- Add flour, icing sugar, hazelnut meal, and salt to a food processor. Pulse for 5–10 seconds until fully combined.
- Add cold, diced butter and process for 30–60 seconds, or until the mixture resembles wet sand.
- Add the whole egg and blitz just until the dough comes together into a single lump. Do not over-mix.
- Roll the dough between two sheets of parchment paper to 2–3 mm thickness.
- Transfer to a tray and refrigerate until firm, about 15 minutes.
- Line a tart ring or tin with the chilled dough and trim the edges.
- Place the tart ring on a perforated silicone mat set over a tray.
- Bake at 170°C fan for 15–20 minutes, or until golden. No baking weights needed.
Video
Best Tart Ring for Your Tart Shell – Testing and Comparison
In this video, I compare and test different tart rings to show how each one performs when working with tart shells. You’ll see how various designs behave during baking, how they affect shape, and how cleanly they release after baking. This helps you understand whether upgrading your equipment actually improves your results or if your current setup is already sufficient. Watch the full breakdown here:
Hazelnut Shortcrust Recipe – sweet tart ideas
Hazelnut shortcrust recipe brings deep roasted nut flavour, adding intensity and warmth to tarts and entremets. It enhances chocolate, caramel, coffee, and even fruit-based combinations by layering in a rich hazelnut profile that holds its own against stronger fillings. If you love hazelnuts the same way I do, explore more ideas below to see how this flavour is pushed across different textures and applications:
• A smooth caramel tart combining buttery sweetness with roasted hazelnut depth for a balanced, elegant dessert profile
https://andbonbons.com/hazelnut-caramel-tart-recipe/
• A bold, intense tart focused entirely on hazelnut, showcasing pure roasted flavour and natural richness
https://andbonbons.com/100-hazelnut-tart-recipe/
• A homemade hazelnut praline used as a base for creams, fillings, and crunchy layers with deep nutty flavour
https://andbonbons.com/easy-homemade-hazelnut-praline-recipe/
• A festive chocolate bûche de Noël enhanced with hazelnut notes that deepen the overall chocolate profile
https://andbonbons.com/chocolate-buche-de-noel-07/
• A coffee and hazelnut tart combining roasted bitterness with nutty sweetness for a deeper flavour experience
https://andbonbons.com/hazelnut-and-coffee-tart-recipe-012/
• A hazelnut dacquoise made from nut meringue, adding light structure and crunch to layered desserts
https://andbonbons.com/hazelnut-dacquoise/
• A classic hazelnut tart with crisp pastry and creamy filling for a balanced nut-forward dessert
https://andbonbons.com/hazelnut-tart/
Quick and Easy Hazelnut Tart Shell Method
Hazelnut tart shell is a crisp, nutty pastry base that adds depth and texture to modern tart work while still being simple to execute. The method for a quick and efficient shortcrust foundation is covered here: https://andbonbons.com/shortcrust-pastry-recipe/
For other flavour variations of shortcrust pastry, you can explore different profiles to suit your tart design:
A spiced speculaas shortcrust inspired by traditional biscuit spices, adding warmth and aromatic depth to tart shells – https://andbonbons.com/speculaas-shortcrust-pastry/
A rich chocolate shortcrust that adds deep cocoa flavour and works well with creamy or fruit-based fillings – https://andbonbons.com/chocolate-shortcrust-pastry-recipe/
Expanding Beyond Tarts – Chocolate and Confectionery Basics
Looking to expand your sweet treat creations beyond tarts, explore the chocolate and confectionery basics here: https://andbonbons.com/category/confectionery/ This section covers essential techniques and building blocks that let you move beyond entremets into more playful, hand-held desserts. From layered chocolate bars to filled confections, you can apply the same principles of balance and texture on a smaller scale. It also opens the door to creating your own versions of classics like wagon wheels, Snickers-style bars, gianduja-based treats, and other structured chocolate confections with professional-level control and consistency.
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.
