Chocolate-Hazelnut Peach Tart

A sublime silky chocolate-hazelnut cream fills this simple cocoa-hazelnut shortcrust crust. Serve garnished with peaches and chocolate for a special touch. 

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine

Preparation: 40 min

Baking Time: 45 min

Serves: 8


For the Crust:

  • 280g (2 1/5 cups ) all purpose flour

  • 100g (2/3 cup) ground hazelnuts

  • 150g (5.3 oz) butter, straight from refrigerator

  • 120g (1 cup) sugar

  • 2 Tbsp cocoa powder, unsweetened

  • 2 yolks

  • 1 pinch salt

For the Filling:

  • 200g (2/3 cup) chocolate-hazelnut spread (Nutella)

  • 2 Tbsp peaches syrup

  • 50 ml (1/5 cup) whipping cream

  • 800g peaches in syrup, drained, sliced

For the Glaze:

  • 100g (3.5 oz) dark chocolate, chopped

  • 50 ml (1/5 cup) whipping cream​



1. Preheat the oven to 180°C (350°F).

2. In a medium bowl, mix the flour, cocoa, ground hazelnut and salt.  Make a well in the middle. Cut in butter and mix until mixture resembles coarse crumbs.

3. In a bowl, cream yolks and sugar. Pour over flour mixture, tossing until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour.

4. Lay the dough inside a pie plate. Press the edges into the sides of the pan. Cover top of tart with wax paper. Bake for 10 minutes. Remove foil and bake 10-15 minutes longer. Cool on a wire rack.


5. I​n a saucepan, place the chocolate-hazelnut spread. Sit over a pan of barely simmering water (a bain-marie) and allow it to melt, stirring occasionally. Stir in whipping cream and 2 tablespoons peaches syrup. Spread the hazelnut-cream over pastry shell and arrange the peaches (drained and sliced) on top.


6. In a small saucepan over medium high heat, bring cream to a boil. Remove from heat.

7. Add dark chocolate. Stir until all chocolate is melted and the glaze is glossy. Let cool completely. Using a teaspoon drizzle it over peaches on top.

Chocolate-Hazelnut Peach Tart
"If music be the food of love, play on" - William Shakespeare

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