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Fresh strawberries, chopped hazelnut, and a delicious chocolatey filling in a sweet shortcrust pastry case – DELICIOUS.

Tart recipes

I have made a few tart and dessert recipes in my time doing this blog such as my white chocolate and strawberry tart and my super indulgent After Eight tart!

I really need to do many more as they are super easy, super adaptable and super yummy! I have made so many cheesecakes which are lovely and all, but I realise that some people do actually want something different!

Strawberry hazelnut chocolate tart!

The combination of strawberries and chocolate has always been my utter downfall, I would eat some fresh strawberries with a bowl of melted chocolate every time I needed an uplift – it is heaven!

This led me to create this beauty. I realise that Nutella is a hazelnut chocolate spread, but after the success of my Ferrero Rocher & Nutella chocolate tart I didn’t want to do the same – I wanted to try it with fresh nuts instead!


The combination of the chopped nuts inside the thick chocolatey ganache is sooo tempting and moreish I won’t be surprised that you will want more than one slice.

The fresh strawberries are the perfect match, especially as they’re at their peak right now, and the crispy sweetness of the pastry makes this the ideal summer dessert – have a go!

Adaptable recipe

You can use a pack of readymade sweet shortcrust pastry with this recipe but I personally prefer my homemade pastry recipe and have included it below!

You can also use just milk chocolate bread if you prefer, it doesn’t have to be Nutella if the chopped hazelnuts will be enough for you. And if you are really feeling crazy, you can swap the strawberries for another berry. I love an adaptable recipe! Enjoy!

Strawberry Chocolate Hazelnut Tart!

Fresh strawberries, chopped hazelnut,and a delicious chocolatey filling in a sweet shortcrust pastry case - deeeeelicious.
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Category: Dessert
Type: Tart
Keyword: Chocolate, hazelnut, Strawberry
Prep Time: 20 minutes
Cook Time: 20 minutes
Setting Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 slices
Author: Jane's Patisserie



  • 175 g plain flour
  • 100 g unsalted butter cold and diced
  • 1 tbsp icing sugar
  • 1 egg yolk


  • 300 g milk chocolate chopped
  • 100 g dark chocolate chopped
  • 300 ml double cream
  • 1 punnet strawberries
  • Chopped hazelnuts



  • Rub the plain flour and unsalted butter together until breadcrumbs are formed - slightly time consuming but worth it. You don't want the butter to be warm as the pastry won't work!
  • Add the icing sugar and mix in
  • Add the egg yolk and 1 tablespoon cold water and mix with your hands until combined and the egg is distributed well - the pastry should be smooth and a solid colour.
  • Grease a 23cm pie/tart tin with butter and lightly flour it
  • Roll the dough out on a lightly floured surface so its about 1-2 £1 coins in thickness.
  • Line the tart tin with the pastry as neatly as you can - it doesn't matter if it cracks slightly as you can plug the gaps with other pastry.
  • Chill in the fridge for 1 hour.
  • Preheat the oven to 200ºC/180ºC fan - If using pre-made pastry then simply grease & flour the tin like above, then line with the pastry.
  • Line the pastry case with some greaseproof paper and fill with baking beans/rice - you NEED to line it with paper first otherwise the weight will bake into the case and obviously be uneatable.
  • Bake the case in the oven for 15 minutes - once done, remove the paper and beans and bake for a further 5 minutes until it is cooked completely.
  • Remove from the oven and leave to cool in the tin.


  • Melt the milk and dark chocolate in a glass bowl over a pan of simmering water - don't let the water touch the bowl as it'll be too hot, you want the steam of the water to melt the chocolate through the bowl.
  • Once melted, remove from the heat and stir in the cream! Add some of the chopped hazelnuts now if you like, or just use to decorate.
  • Pour the chocolate mix into the case and place the washed & chopped strawberries into it
  • Sprinkle over the chopped hazelnuts and refrigerate until set!
  • ENJOY!


  • This tart will last covered in the fridge for 2-3 days - but it never lasts this long in my house.
  • You can used all milk chocolate, or all dark chocolate - but I think the mixture of both gives the perfect taste, otherwise its too heavy!
  • You can obviously use other nuts or fruit too - but I loooove this combination!
  • I recommend this tart tin!


You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sarah Doyle on January 18, 2024 at 11:17 pm

    Please can you tell me what size tin you require? Many thanks

  2. Colleen on April 22, 2023 at 3:51 pm

    Which milk chocolate do you use Jane please

  3. Jordan on July 6, 2020 at 12:10 am

    How many calories is this cx

  4. cornishbaker on April 11, 2019 at 4:04 pm

    Can you make this a day or 2 advance or is it better fresh?

  5. TJ on July 15, 2016 at 11:47 pm

    thank you I made these yesterday and got big hugs and mmmmmmmmmmmwa’s from my family
    thank you once again great tasting recipe

  6. ferina yurichan on July 24, 2015 at 7:48 am

    * mouthwatering…….

  7. Clare turner on July 17, 2015 at 10:16 pm

    Made this
    Add weekend , delicious x

  8. Seema on July 17, 2015 at 2:05 pm

    This dish is truly amazing. As nowadays I am in a lot of baking and making muffins and cakes. I think this will be a nice start for tomorrow. I will opt for pre-made biscuit base and will use frozen strawberries. Hope it comes out great. Thanks for sharing Jane.

  9. Rae on July 10, 2015 at 5:05 pm

    I am literally in heaven this strawberry season, fresh pallets everyday so I’m always on the look out for new recipes I may just have to try this! Beautiful work as always!

    • Jane's Patisserie on July 10, 2015 at 5:31 pm

      Thank you!! I’m the same, they’re so good this year! And please do!!

  10. thecakearchitect on July 10, 2015 at 3:42 pm

    Looks so yummy! ? 🙂

  11. postdot on July 10, 2015 at 3:29 pm

    Reblogged this on PostDot.

  12. Natascha's Palace on July 10, 2015 at 11:41 am

    I will have to try this. Maybe this weekend

    • Jane's Patisserie on July 10, 2015 at 11:52 am

      Please do!!

    • Natascha's Palace on July 10, 2015 at 11:54 am

      Seriously…my eyes are bulging haha

    • Natascha's Palace on July 12, 2015 at 10:50 am

      Ok…I decided to make your chocolate bark instead. Made a few changes and nearly died and went to chocolate heaven. I posted the recipe. Thank you so much ?????

    • Jane's Patisserie on July 12, 2015 at 10:53 am

      Awwh haha yay! I shall have a look later ☺️

    • Natascha's Palace on July 12, 2015 at 10:55 am


  13. Natascha's Palace on July 10, 2015 at 11:37 am

    As always ..Fantastic!!!!!!!!!!

    • Jane's Patisserie on July 10, 2015 at 11:52 am

      Hahah thank you so much!! ❤️❤️

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