No-Bake Chocolate Hazelnut Tart with Whipped Ganache
A rich, velvety no-bake tart combining a buttery hazelnut crust with a smooth chocolate ganache topped with light whipped cream. This french-inspired desserts ready in about 35 minutes layers hazelnuts, graham cracker crumbs, unsalted butter, melted 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.
Ingredients
- 1 cup hazelnuts
- 1 cup graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 8 oz dark chocolate chips (70% cocoa)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt flakes
Instructions
- Step 1: Preheat the oven to 350°F. Spread 1 cup hazelnuts on a baking sheet and toast for 8 minutes until fragrant. Let cool, then finely pulse the toasted hazelnuts with 1 cup graham cracker crumbs in a food processor until combined but still coarse.
- Step 2: Transfer the nut-crumb mixture to a bowl and stir in 6 tbsp melted unsalted butter and 1/4 tsp sea salt flakes until evenly moistened. Press this mixture firmly into a 9-inch tart pan with removable bottom. Chill in the refrigerator for 20 minutes to set.
- Step 3: Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3 minutes. Pour the hot cream over 8 oz dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy.
- Step 4: Pour the chocolate ganache into the chilled crust and smooth the top with a spatula. Refrigerate for at least 3 hours until the filling is firm.
- Step 5: In a mixing bowl, whip the remaining 1/2 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract on medium-high speed until soft peaks form. Dollop or pipe the whipped cream over the set tart before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Hazelnut Tart with Whipped Ganache take to make?
Total time is about 35 minutes (25 min prep + 10 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 Hazelnut Tart with Whipped Ganache?
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 Hazelnut Tart with Whipped Ganache?
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 Hazelnut Tart with Whipped Ganache 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 Hazelnut Tart with Whipped Ganache?
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.
