If you love the combination of chocolate and hazelnuts, these Chocolate Hazelnut Tartlets are the kind of dessert that feels elegant enough for a special occasion but is surprisingly simple to make at home.

Each tartlet has a crisp, buttery pastry shell filled with a smooth, rich chocolate-hazelnut filling. The chocolate provides deep cocoa flavor, while toasted hazelnuts add a delicate nutty crunch. A small sprinkle of chopped hazelnuts on top gives every bite a beautiful contrast between creamy and crunchy.

These individual tartlets are perfect for dinner parties, afternoon tea, birthdays, holidays, or simply when you want a bakery-style dessert without making a large cake.

Why You’ll Love These Chocolate Hazelnut Tartlets

Rich chocolate and roasted hazelnut flavor
Buttery, crisp pastry shells
Creamy and indulgent filling
Easy to serve as individual desserts
Perfect for entertaining
Can be prepared ahead of time
Beautiful enough for holidays and celebrations
Easy to customize with different toppings

Ingredients

For the Tartlet Shells

1½ cups all-purpose flour
¼ cup powdered sugar
¼ teaspoon salt
½ cup cold unsalted butter, cubed
1 large egg yolk
2–3 tablespoons cold water
½ teaspoon vanilla extract

For the Chocolate Hazelnut Filling

1 cup chocolate hazelnut spread
½ cup heavy cream
4 ounces semi-sweet or dark chocolate, finely chopped
2 tablespoons unsalted butter
½ teaspoon vanilla extract
¼ teaspoon salt

For the Topping

½ cup toasted hazelnuts, roughly chopped
2 tablespoons chocolate shavings
Powdered sugar, optional
Extra chocolate hazelnut spread, optional

How to Make Chocolate Hazelnut Tartlets

Step 1: Prepare the Pastry Dough

In a large bowl, whisk together the flour, powdered sugar, and salt.

Add the cold cubed butter and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

Try not to overwork the dough. Small pieces of butter throughout the mixture help create a tender, flaky pastry.

Add the egg yolk and vanilla extract.

Mix gently, adding cold water one tablespoon at a time until the dough begins to come together.

You don’t want the dough to be wet. It should simply hold together when pressed.

Step 2: Chill the Dough

Shape the dough into a disk and wrap it tightly.

Refrigerate for approximately 30–45 minutes.

Chilling allows the butter to firm up and makes the dough easier to roll. It also helps prevent the tart shells from shrinking too much during baking.

Step 3: Roll Out the Dough

Lightly flour your work surface.

Roll the chilled dough to approximately ⅛ inch thick.

Cut circles slightly larger than your tartlet molds.

Carefully place each pastry circle into the molds, pressing gently against the bottom and sides.

Trim away excess dough from the edges.

If the dough becomes soft while you’re working, place the prepared shells in the refrigerator for another 10–15 minutes.

Step 4: Blind Bake the Tartlet Shells

Preheat your oven to 350°F (175°C).

Prick the bottom of each tart shell several times with a fork.

Place a small piece of parchment paper inside each shell and fill with pie weights or dried beans.

Bake for approximately 12–15 minutes.

Remove the parchment and weights, then continue baking for another 5–8 minutes, or until the pastry is lightly golden.

Allow the shells to cool completely.

Making the Chocolate Hazelnut Filling

Step 5: Heat the Cream

Pour the heavy cream into a small saucepan.

Heat gently over medium-low heat until it is hot and steaming. Do not bring it to a vigorous boil.

Remove from the heat.

Step 6: Add the Chocolate

Place the chopped chocolate in a heatproof bowl.

Pour the hot cream over the chocolate and let it sit for approximately 1–2 minutes.

Add the butter and stir gently until the chocolate has completely melted and the mixture becomes smooth.

Step 7: Add the Hazelnut Spread

Stir in the chocolate hazelnut spread, vanilla extract, and salt.

Continue stirring until the filling is glossy and completely smooth.

The result should be thick, creamy, and intensely chocolatey with a noticeable roasted-hazelnut flavor.

Step 8: Fill the Tartlets

Place the cooled tartlet shells on a tray.

Carefully spoon or pipe the chocolate hazelnut filling into each shell.

Smooth the tops with the back of a small spoon or leave them slightly swirled for a more homemade appearance.

Step 9: Add the Toppings

While the filling is still soft, sprinkle the chopped toasted hazelnuts over the top.

Add a few chocolate shavings if desired.

For an elegant finish, lightly dust the tartlets with powdered sugar immediately before serving.

Step 10: Chill

Refrigerate the tartlets for approximately 1–2 hours, or until the filling has set.

For the best texture, allow them to sit at room temperature for about 10–15 minutes before serving.

This gives the filling a softer, creamier consistency.

How to Toast Hazelnuts

Toasting hazelnuts brings out their natural oils and makes their flavor much more pronounced.

Spread the hazelnuts on a baking sheet and toast them at 350°F (175°C) for approximately 8–10 minutes.

Allow them to cool.

Rub them gently between a clean kitchen towel to remove some of the loose skins.

Don’t worry if some skin remains. The hazelnuts will still taste delicious.

Let them cool completely before chopping.

Tips for Perfect Tartlets

Keep the Butter Cold

Cold butter is essential for a tender pastry shell. If the butter becomes soft while preparing the dough, refrigerate the dough before continuing.

Don’t Overwork the Pastry

Overmixing can develop too much gluten and make the tart shells tough instead of tender.

Chill Before Baking

A short chilling period helps the pastry maintain its shape.

Use Good-Quality Chocolate

Since chocolate is one of the main flavors, using good-quality chocolate can make a noticeable difference.

Dark chocolate creates a deeper, less sweet filling, while semi-sweet chocolate produces a softer, sweeter flavor.

Cool the Shells Completely

Don’t add the filling while the pastry shells are hot. Heat can soften the filling and affect the final texture.

Don’t Overheat the Cream

The cream only needs to become hot enough to melt the chocolate. Vigorous boiling isn’t necessary.

Easy Decoration Ideas

These tartlets can be decorated in many different ways.

Try:

Chopped toasted hazelnuts
Chocolate curls
Cocoa powder
Powdered sugar
A drizzle of melted chocolate
Whole roasted hazelnuts
Whipped cream
Small chocolate-hazelnut spread swirls
A pinch of flaky sea salt

For a sophisticated dessert, add a small dollop of lightly sweetened whipped cream and one whole toasted hazelnut to each tartlet.

Chocolate Hazelnut Tartlet Variations

Salted Chocolate Hazelnut Tartlets

Add a tiny pinch of flaky sea salt over the finished tartlets.

The salt enhances the chocolate flavor and creates a delicious sweet-and-salty contrast.

Dark Chocolate Hazelnut Tartlets

Use dark chocolate with a higher cocoa percentage for a richer and more intense dessert.

Mini Tartlets

Use smaller molds and reduce the baking time slightly.

Mini versions are perfect for parties and dessert buffets.

Chocolate Cookie Crust

For an easier version, replace the pastry shells with a chocolate cookie crust made from crushed chocolate cookies and melted butter.

Press the mixture into small tartlet molds and chill until firm before adding the filling.

Hazelnut Crunch Topping

Mix chopped toasted hazelnuts with finely chopped chocolate and sprinkle the mixture over the tartlets before chilling.

This creates extra texture in every bite.

What to Serve With Chocolate Hazelnut Tartlets

These tartlets pair beautifully with:

Fresh strawberries
Raspberries
Whipped cream
Vanilla ice cream
Fresh berries
Coffee
Espresso
Black tea
A dusting of cocoa powder

The slight acidity of fresh berries is particularly good with the rich chocolate filling.

Make-Ahead Instructions

These tartlets are excellent for preparing ahead of time.

You can prepare the pastry shells a day in advance and store them in an airtight container once completely cooled.

The filling can also be prepared several hours ahead.

For entertaining, assemble the tartlets and refrigerate them until ready to serve.

Add delicate toppings such as powdered sugar or whipped cream shortly before serving.

Storage

Store finished tartlets in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, allow them to sit at room temperature for approximately 10–15 minutes before serving.

Because the filling contains dairy, keep the finished tartlets refrigerated rather than leaving them at room temperature for extended periods.

Frequently Asked Questions

Can I use store-bought pastry?

Yes. Store-bought shortcrust pastry can save time and works well for this recipe.

Can I make these without tartlet molds?

Yes. A muffin pan can be used for smaller tartlets. Grease the pan lightly and carefully shape the pastry into the cups.

Can I use milk chocolate?

Absolutely. Milk chocolate will create a sweeter, creamier filling. If using milk chocolate, you may want to reduce the amount of chocolate hazelnut spread slightly if you prefer a less sweet dessert.

Why did my tart shells shrink?

This can happen if the dough was overworked or if it wasn’t chilled sufficiently before baking. Chilling the shaped shells before baking can help.

Can I freeze Chocolate Hazelnut Tartlets?

The pastry shells can be frozen successfully. Fully assembled tartlets are less ideal for freezing because the creamy filling may change texture after thawing.

Can I make the tartlets smaller?

Yes. Mini tartlets are an excellent option for parties. Keep an eye on the pastry while baking because smaller shells will cook faster.

Recipe at a Glance

Prep Time: 30 minutes
Chilling Time: 1½–2 hours
Bake Time: 20–23 minutes
Total Time: About 2½ hours
Servings: 8 tartlets
Course: Dessert
Cuisine: European-inspired
Texture: Crisp, creamy, rich, and crunchy

Final Thoughts

These Chocolate Hazelnut Tartlets are a beautiful combination of crisp pastry, silky chocolate, and toasted hazelnuts. They’re rich enough to feel luxurious but simple enough to make for an ordinary weekend dessert.

The key to getting the best result is to keep the pastry cold, avoid overworking the dough, use good-quality chocolate, and give the finished tartlets enough time to chill and set.

For an extra-special presentation, top each tartlet with toasted hazelnuts, chocolate curls, and a tiny dusting of powdered sugar. Serve them with coffee, tea, fresh berries, or a scoop of vanilla ice cream for an unforgettable dessert.

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