No-Bake Chocolate Espresso Tart with Hazelnut Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich chocolate and espresso filling set in a nutty hazelnut crust, chilled to perfection for a no-bake dinner party dessert. This french-inspired desserts ready in about 20 minutes layers hazelnuts, pitted Medjool dates, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (10 ratings) Prep: 20 min Serves 8 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, pulse 1 1/2 cups hazelnuts until finely ground but not oily, about 30 seconds. Add 1 cup pitted Medjool dates and 1/4 cup unsweetened cocoa powder. Process until mixture sticks together when pressed.
  2. Step 2: Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the fridge to chill.
  3. Step 3: In a small bowl, whisk 1 tbsp instant espresso powder into 3/4 cup heavy cream until dissolved.
  4. Step 4: Heat 6 oz dark chocolate chips in a heatproof bowl over simmering water until melted and smooth. Remove from heat and stir in the espresso cream, 3 tbsp maple syrup, 1 tsp vanilla extract, and 1/4 tsp sea salt until glossy.
  5. Step 5: Pour the chocolate filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours or until firm.
  6. Step 6: Remove from tart pan before serving. Optionally, garnish with chopped toasted hazelnuts or a dusting of cocoa powder.

Frequently asked questions

How long does No-Bake Chocolate Espresso Tart with Hazelnut Crust take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Bake Chocolate Espresso Tart with Hazelnut Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Bake Chocolate Espresso Tart with Hazelnut Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Chocolate Espresso Tart with Hazelnut Crust for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Bake Chocolate Espresso Tart with Hazelnut Crust?

French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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