Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (60g) unsweetened cocoa powder
  • 1/3 cup (40g) powdered sugar
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2-3 tablespoons ice water
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) dark chocolate (70% cacao), finely chopped
  • 1 cup (140g) roasted hazelnuts, roughly chopped
  • 2 tablespoons (30g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 pinch of sea salt

Instructions:

  1. In a mixing bowl, combine flour, cocoa powder, and powdered sugar.
  2. Cut in the cold butter until the mixture resembles breadcrumbs.
  3. Add egg yolk and 2 tablespoons of ice water; mix until a dough forms.
  4. Wrap in plastic and chill for 30 minutes.
  5. Preheat the oven to 350°F (175°C).
  6. Roll out the chilled dough on a floured surface to fit the tart pan.
  7. Press the dough into the pan, trimming any excess.
  8. Prick the bottom with a fork and bake for 15 minutes until firm. Let cool.
  9. Heat heavy cream in a saucepan until just boiling.
  10. Remove from heat and pour over chopped chocolate in a heatproof bowl; let sit for 5 minutes.
  11. Stir until smooth; add sugar, vanilla extract, and sea salt. Fold in the hazelnuts.
  12. Pour the chocolate hazelnut filling into the cooled tart shell.
  13. Chill in the refrigerator for at least 2 hours until set.
  14. Slice the tart into wedges and enjoy!