No-Bake Chocolate Hazelnut Tart with Sea Salt

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smooth, rich chocolate and hazelnut tart with a crunchy cookie crust, finished with a sprinkle of flaky sea salt. This French-inspired recipe, ready in about 30 minutes, layers hazelnuts, graham crackers, unsalted butter 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 450 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.

Prep: 20 min Cook: 10 min Serves 8 French cuisine 450 cal/serving

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Ingredients

1 cup, toasted hazelnuts
1 1/2 cups, crushed graham crackers
6 tbsp, melted unsalted butter
8 oz semi-sweet chocolate chips
3/4 cup heavy cream
1/3 cup hazelnut spread (e.g., Nutella)
1/2 tsp for garnish flaky sea salt

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Instructions

Step 1: Place 1 cup toasted hazelnuts into a food processor and pulse until finely chopped, then mix with 1 1/2 cups crushed graham crackers and 6 tbsp melted unsalted butter until evenly combined.
Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9-inch tart pan; chill in the refrigerator for 15 minutes to set.
Step 3: In a small saucepan, heat 3/4 cup heavy cream over medium heat until it just begins to simmer, then remove from heat and stir in 8 oz semi-sweet chocolate chips and 1/3 cup hazelnut spread until smooth and glossy.
Step 4: Pour the chocolate filling into the chilled crust, smoothing the top with a spatula.
Step 5: Refrigerate the tart for at least 2 hours until firm.
Step 6: Just before serving, sprinkle 1/2 tsp flaky sea salt evenly over the tart to enhance the chocolate flavor.