*This post may contain affiliate links. Please see my disclosure for more details!*
Fresh strawberries, chopped hazelnut, and a delicious chocolatey filling in a sweet shortcrust pastry case – DELICIOUS.
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!
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!
- 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 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!
- 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!
© 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.