This gluten free chocolate hazelnut tart is one of my favorite desserts to make. It looks fancy, tastes incredible, and it’s honestly not hard to put together at all.
The crust is made with almond flour and cocoa powder, so it’s naturally gluten free. No weird substitutes or complicated tricks needed here.
The filling is rich, smooth, and loaded with chocolate hazelnut flavor. Think of it as a chocolate ganache with a hazelnut twist, topped with crunchy chopped hazelnuts.
Whether you eat gluten free by choice or because you have to, this tart is something you can feel great about serving. It tastes just as good as any regular dessert, if not better.
It works perfectly for dinner parties, holidays, or just a regular weekend when you want something special. Let me show you how to make it.
Why You’ll Love This Recipe
No Baking Required for the Filling – The chocolate ganache filling comes together just by warming up cream and mixing it with chocolate chips and hazelnut spread. You don’t need to worry about oven timing or anything complicated to get a perfectly silky, rich filling.
Naturally Gluten Free – This tart uses almond flour instead of regular wheat flour, so it’s naturally gluten free without needing any weird substitutes. You’d never guess it’s gluten free because the taste and texture are just that good.
The Chocolate and Hazelnut Combo Is Unbeatable – If you love the classic pairing of chocolate and hazelnut, this tart takes it to the next level. Between the hazelnut spread in the filling and the chopped hazelnuts on top, every bite is loaded with that irresistible flavor combo.
The Crust Is Incredible on Its Own – Made with almond flour, cocoa powder, maple syrup, and coconut oil, this chocolatey crust is honestly delicious enough to eat by itself. It adds a nutty, slightly sweet base that pairs perfectly with the creamy filling.
Ingredients
For the Crust
- 1 1/2 cups Almond Flour
- 1/4 cup Cocoa Powder
- 1/4 cup Maple Syrup
- 1/4 cup Melted Coconut Oil
- 1/4 tsp Salt
For the Filling
- 1 cup Heavy Cream
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Chocolate Hazelnut Spread
- 1/2 cup Chopped Hazelnuts
How to Make
Step 1
Preheat oven to 350F. Grease a 9-inch tart pan with a removable bottom.
Step 2
Mix the almond flour, cocoa powder, maple syrup, coconut oil, and salt until a dough forms. Press it evenly into the bottom and up the sides of the tart pan.
Step 3
Bake the crust for 12 minutes, then let it cool completely.
Step 4
Heat the heavy cream in a saucepan until gently simmering. Pour it over the chocolate chips in a heatproof bowl, let sit for 2 minutes, then whisk until smooth.
Step 5
Whisk the chocolate hazelnut spread into the warm chocolate ganache until fully combined, then pour it into the cooled crust.
Step 6
Top with chopped hazelnuts and refrigerate for at least 2 hours until set.
Helpful Tips
Press the Crust Evenly
When you press the dough into the tart pan, take your time and make sure it’s the same thickness everywhere. If some spots are thinner than others, those areas will overbake and taste dry or crumbly.
Use the flat bottom of a measuring cup or a glass to press the bottom nice and even. For the sides, use your fingers and try to keep the thickness about the same as the bottom.
Pay extra attention to where the bottom meets the sides. That corner tends to end up too thick, which means it won’t bake through properly and will feel doughy.
Use a Tart Pan with a Removable Bottom
This recipe specifically calls for a tart pan with a removable bottom, and there’s a good reason for that. Gluten free crusts made with almond flour are more delicate than regular crusts, so trying to flip or scoop this tart out of a regular pan will break it apart.
With a removable bottom, you just push the base up from underneath and the outer ring slides right off. It keeps the tart looking clean and perfect with no cracking or crumbling.
If you don’t have one, you can use a springform pan instead. It won’t look exactly the same, but it gives you that same easy release.
Let the Crust Cool Completely
After baking, the crust needs to cool all the way down before you pour the ganache in. If the crust is still warm, the filling won’t set properly and can turn greasy as the coconut oil in the crust starts to melt again.
Give it at least 30 minutes on the counter, or if you’re in a rush, pop it in the fridge for about 15 minutes. You want it to feel completely cool to the touch before moving on.
You Might Also Like
- Gluten Free Nutella Cheesecake Bites
- Gluten Free Nutella Mug Cake
- Gluten Free Chocolate Souffle
- Gluten Free Molten Lava Cakes
- Gluten Free Chocolate Mousse
Frequently Asked Questions
Can I make this chocolate hazelnut tart ahead of time?
Yes, this tart actually tastes better when it has time to set, so making it ahead is a great idea. You can prepare it up to 2 days in advance and store it in the fridge covered with plastic wrap or in an airtight container.
Just pull it out of the fridge about 15-20 minutes before serving so the filling softens up slightly and the flavors really come through.
Gluten Free Chocolate Hazelnut Tart
Equipment
- 9-inch tart pan with removable bottom
Ingredients
For the Crust
- 1 1/2 cups Almond Flour
- 1/4 cup Cocoa Powder
- 1/4 cup Maple Syrup
- 1/4 cup Melted Coconut Oil
- 1/4 tsp Salt
For the Filling
- 1 cup Heavy Cream
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Chocolate Hazelnut Spread
- 1/2 cup Chopped Hazelnuts
Instructions
- Preheat oven to 350F. Grease a 9-inch tart pan with a removable bottom.
- Mix the almond flour, cocoa powder, maple syrup, coconut oil, and salt until a dough forms. Press it evenly into the bottom and up the sides of the tart pan.
- Bake the crust for 12 minutes, then let it cool completely.
- Heat the heavy cream in a saucepan until gently simmering. Pour it over the chocolate chips in a heatproof bowl, let sit for 2 minutes, then whisk until smooth.
- Whisk the chocolate hazelnut spread into the warm chocolate ganache until fully combined, then pour it into the cooled crust.
- Top with chopped hazelnuts and refrigerate for at least 2 hours until set.