Chocolate Hazelnut Tart

4 Reviews Add a Pic
Recipe by  Gypsy

“I just can't get enough of that smooth chocolate hazelnut spread. If you can't find chocolate hazelnut spread, or if for some inexplicable reason don't like it, you can substitute creamy peanut butter.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch pie plate.
  2. In a large mixing bowl cream together butter or margarine, brown sugar, and honey. Add egg and blend until mixture is smooth.
  3. In a separate bowl combine all-purpose flour, whole wheat flour, baking powder, and baking soda. Mix thoroughly, then add to sugar mixture. Stir until well combined. Divide dough in half.
  4. With floured fingers press one half of dough into bottom of greased pie plate. Place pie plate in freezer and place other half of dough in refrigerator.
  5. After 20 minutes, remove pie plate from freezer. Spread chocolate hazelnut spread over frozen dough.
  6. Roll out remaining dough between 2 sheets of waxed paper. Fit dough on top of chocolate hazelnut layer and press firmly on edges to seal.
  7. Bake in preheated oven for 20 to 25 minutes until lightly browned. Cool 5 minutes, then cut into 8 slices. Allow tart to cool completely in pie plate before serving.

Share It

Reviews (4)

Rate This Recipe


I'm not so much criticing the filling... it's the crust! I have always hated tarts because of the crust. They always remind me of sawdust held together with elmers glue. Not this one. It has flavor, texture... style! I use it for all of my tarts. Thank you for showing me they don't all have to be awful... that they can actually be really, really good.

Grace's Kitchen

Grace's Kitchen

I needed a recipe to use up chocolate hazelnut spread, this was it. Kids gobbled it up. I was afraid of using a glass pie dish from freezer to oven, so I used the foil pie plates instead. I also didn't have any whole wheat flour on hand, I just used all purpose. Thanks for sharing Gypsy



Although I baked it for 20 minutes at 350, it was dry.

More Reviews

Similar Recipes

Hazelnut Chocolate Chip Scones

Hazelnut Chocolate Chip Scones

Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

Heavenly Chipped Chocolate and Hazelnut Cheesecake

Heavenly Chipped Chocolate and Hazelnut Cheesecake

Chocolate Hazelnut Mocha Cappuccino Pie

Chocolate Hazelnut Mocha Cappuccino Pie

Chocolate Hazelnut Cigars

Chocolate Hazelnut Cigars

Chocolate Hazelnut Cupcakes

Chocolate Hazelnut Cupcakes


Amount Per Serving (8 total)

  • Calories
  • 483 cal
  • 24%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 69.7 g
  • 22%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 175 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Heavenly Chipped Chocolate and Hazelnut Cheesecake


next recipe:

Chocolate Hazelnut Cupcakes