No-Bake Chocolate Hazelnut Tart with Whipped Vanilla Cream

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A rich, no-bake chocolate hazelnut tart featuring a crunchy nutty crust and topped with light whipped vanilla cream. This American-inspired recipe, ready in about 35 minutes, layers hazelnuts, graham cracker crumbs, 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 380 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
• 2 tbsp unsweetened cocoa powder
• 6 tbsp unsalted butter, melted
• 8 oz semisweet chocolate chips
• 1 1/4 cups heavy cream
• 1 tsp vanilla extract
• 2 tbsp powdered sugar
• 1/4 tsp salt

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Instructions

1. Step 1: Preheat oven to 350°F. Spread 1 cup hazelnuts on a baking sheet and toast for 10 minutes until fragrant and slightly darkened. Let cool, then pulse in a food processor until finely chopped but not pasty.
2. Step 2: In a medium bowl, combine the 1 cup finely chopped hazelnuts, 1 cup graham cracker crumbs, 2 tbsp unsweetened cocoa powder, 1/4 tsp salt, and 6 tbsp melted unsalted butter. Stir until the mixture holds together when pressed.
3. Step 3: Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan. Bake crust for 10 minutes, then remove and let cool completely.
4. Step 4: In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over 8 oz semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
5. Step 5: Pour the chocolate filling into the cooled crust and refrigerate for at least 2 hours until set.
6. Step 6: Meanwhile, whip 1/4 cup heavy cream with 1 tsp vanilla extract and 2 tbsp powdered sugar using an electric mixer until soft peaks form.
7. Step 7: Before serving, spread or pipe the whipped vanilla cream over the chilled tart. Slice and serve chilled.