This hazelnut tart with apricot mousse is a celebration of texture and flavour: crisp hazelnut shortcrust, nutty dacquoise sponge, silky hazelnut mousse, and a whipped apricot white chocolate finish. Each layer is crafted to complement the next, creating a dessert that’s both elegant and indulgent. Whether you’re preparing it for a special occasion or simply to challenge your pastry skills, this tart delivers a professional finish with bold, balanced flavours.
What is this hazelnut tart recipe?
This hazelnut tart is a refined, multi‑layered dessert built on classic French technique. It combines a crisp hazelnut shortcrust, a nutty dacquoise sponge, a silky hazelnut mousse, and a whipped apricot white chocolate finish. Each layer is designed to complement the next, giving you an elegant, patisserie‑style result.
Why this hazelnut tart recipe works
It is quick to prepare because the workflow is efficient. You bake the tart shell and the dacquoise sponge, then assemble using two mousses that pipe cleanly and set in the fridge. No freezing is needed, which keeps the process fast and smooth while still delivering a professional finish.
Texture and flavour
Crisp shortcrust for structure, soft nutty dacquoise for contrast, creamy hazelnut mousse for richness, and a light apricot white chocolate topping for brightness. The combination gives you balanced sweetness, layered textures, and a clean, elegant flavour profile.
Hazelnut Tart
Equipment
- Digital kitchen scales
- Saucepan
- Mixing bowls
- Immersion blender
- Mixer
- 2 Tart shell 18cm
- Oven
Ingredients
Apricot White Chocolate Mousse
- 3.5 g gelatine powder
- 17 g cold water
- 125 g apricot purée
- 230 g white chocolate chopped
- 250 g cold heavy cream 35% fat
Hazelnut Dacquoise
- 130 g toasted hazelnuts
- 15 g icing sugar
- 25 g cornstarch
- 1.5 g salt
- 100 g egg whites
- Pinch cream of tartar
- 60 g caster sugar
Hazelnut Mousse
- 200 g full-cream milk
- 20 g honey
- 9 g gelatine powder
- 45 g cold water for bloom
- 30 g 100% hazelnut paste
- 130 g milk chocolate chopped
- 190 g dark chocolate chopped
- 380 g heavy cream 35% fat
Instructions
Apricot White Chocolate Mousse
- Bloom gelatine in cold water until softened.
- Bring apricot purée to a simmer.
- Dissolve gelatine in hot purée until fully incorporated.
- Pour purée over chopped white chocolate and whisk to emulsify.
- Blend with a stick blender until smooth.
- Add cold cream and blend until homogenized.
- Cover and refrigerate for at least 6 hours or overnight.
Hazelnut Dacquoise
- In a food processor, pulse hazelnuts, icing sugar, cornstarch, and salt until sandy.
- Beat egg whites with cream of tartar to soft peaks. Gradually add caster sugar and whip to stiff peaks.
- Gently fold meringue into the hazelnut mixture until uniform.
- Line a baking tray with parchment. Pipe two 18 cm discs. Bake at 160 °C (320 °F) for 15 minutes, until set and lightly golden. Cool completely.
Hazelnut Mousse
- Sprinkle gelatine powder over cold water. Let sit for 5 minutes.
- Semi-whip heavy cream to soft peaks. Chill.
- Warm milk and honey in a saucepan to 80°C (176 °F). Remove from heat and stir in the gelatine mass until melted.
- Pour the hot mixture over both chocolates and hazelnut paste. Let sit for 1 minute, then blend with a stick blender until smooth.
- Let the mixture cool to 28-29 °C (82–84 °F).
- Gently fold in the semi-whipped cream in two additions until uniform.
- Use immediately to assemble the tart.
Video
Modern Hazelnut Tart Recipe. Base – The Perfect Foundation
Every great tart starts with a crisp, flavourful shell. For this modern hazelnut tart recipe, I used my Hazelnut Shortcrust Pastry – a dough enriched with finely ground hazelnuts that delivers a deep, toasted aroma and a satisfying crunch. It’s sturdy enough to hold layered mousses and sponges, and its nutty profile enhances the overall balance of the tart. If you’re serious about mastering hazelnut tart techniques, this shortcrust is a must-try.
Tart with Apricot Mousse – A Refined Balance of Bright Fruit and Roasted Nut Depth
The Tart with Apricot Mousse is built on a clear and deliberate contrast between fruit freshness and nut richness. Apricot is a particularly strong addition here because it contributes both natural acidity and a soft, almost juicy texture, which prevents the dessert from feeling heavy or one-dimensional. When paired with hazelnut, the effect is immediate – the fruit lifts and sharpens the overall profile, while the nut brings warmth, depth, and structure.
This pairing works especially well because hazelnut alone can feel dense and oily on the palate, whereas apricot introduces lightness and a clean aromatic finish that resets the bite. The combination is widely used in modern pastry because it delivers balance without relying on excessive sugar or complexity. A similar approach can be seen in refined inspirations such as this apricot and hazelnut tart, where layered fruit and nut components are structured to highlight clarity of flavour and textural contrast: https://andbonbons.com/apricot-and-hazelnut-tart-recipe-009/
NUTTY TART IDEAS
If you enjoy building flavour around nuts, these nutty tart ideas offer a mix of rich, fruity, creamy and nostalgic profiles. Each recipe uses a different nut base or pairing, giving you plenty of inspiration for future tarts with structure, contrast and strong flavour identity.
- Peanut caramel tart – bold, sweet‑salty peanut flavour with a glossy caramel finish https://andbonbons.com/peanut-caramel-tart-recipe-25/
- Irish coffee tart – nutty coffee notes with a warm, boozy depth and smooth cream layers https://andbonbons.com/irish-coffee-tart-recipe-024/
- Raspberry frangipane tart – almond‑based sponge with bright raspberry acidity for a lighter, fruit‑forward balance https://andbonbons.com/raspberry-frangipane-tart-recipe-023/
- Blueberry and almond tart – soft almond frangipane paired with juicy blueberries for a classic, comforting profile https://andbonbons.com/blueberry-and-almond-tart-recipe-019/
- Peanut butter and jelly tart – nostalgic PB&J flavours reworked into a structured, modern tart build https://andbonbons.com/peanut-butter-and-jelly-tart-recipe-015/
Chocolate and Confectionery Basics
Looking to expand your sweet treat creations beyond cakes, 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.
