CakeChristmas
CakeChristmas
Whole round dark chocolate pie, edge of golden shortbread paste, low smooth ganache with a small area of crushed hazelnuts on one side; a detached part.
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Retro & Traditional / Tarts & crisps

Family Chocolate and Hazelnut Tart

A recipe by CakeChristmas / Updated on 30 October 2026.

A low round pie topped with smooth ganache, with a single area of crushed hazelnuts on the edge. The shortbread dough remains clearly visible.

Pie circle of 24 cm, height 2 to 2.5 cm; 8 parts / A low round pie topped with smooth ganache, with a single area of crushed hazelnuts on the edge. The shortbread dough remains clearly visible.

8Indicative portions
35 minPreparation
33 minBaking
3 h 30Rest & Cooling
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A low round pie topped with smooth ganache, with a single area of crushed hazelnuts on the edge. The shortbread dough remains clearly visible.

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Original quantity: 8 servings.

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Preparation

  1. Rub the flour, cold butter, icing sugar and salt together to a fine breadcrumb texture. Add the egg, collect and refrigerate for 30 minutes. Spread on 3 mm and Line the circle; cook the offcuts separately in shortbread.
  2. Prick the bottom, cover with paper and weight. Cook for 15 minutes at 175°C and then remove paper and weight and extend for 8-10 minutes, until golden brown. Cool completely.
  3. Roast the hazelnuts for 8 minutes at 160 °C, then cool and crush. Pour the simmering cream three times over the chopped chocolate; mix and then add the 30 g of butter when the ganache is warm.
  4. Pour the ganache into the cold bottom, without going over the edge. Smooth slightly and then refrigerate for 2 hours.
  5. Spread the hazelnuts on one side, without covering the entire surface. Leave for 15 minutes before serving the whole pie with a loose portion.

Preserve and Serve

3 days in the refrigerator.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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