Lindt Excellence Roasted Hazelnut Chocolate Tart
Serves 8
Lindt Excellence Roasted Hazelnut
15-30 minutes

End your next dinner party on a sophisticated note with this rich tart featuring Lindt Excellence Roasted Hazelnut. With chilling time in between steps it’s easy to make ahead, so perfect for entertaining

85g unsalted butter, softened

55g icing sugar

40g ground almonds

1 large egg yolk

155g plain flour

Pinch of salt

1 tbsp milk

250ml whipping cream

3 bars (300g) Lindt Excellence Roasted Hazelnut, chopped

135g toasted hazelnuts, peeled and chopped


Duration -Prep time: 30 minutes

              (plus 5 hours chilling)

             -Cook time: 40 minutes


For the pastry case

cream together butter, icing sugar and ground almonds. Add the egg yolk and mix.



flour and salt, and mix together until a crumbly dough forms, then add enough milk to bring the dough together. Next press the dough together into a disk, wrap with cling film and chill for 2 hours.



a 23cm (9”) loose-bottomed tart tin. On a lightly floured surface, roll out the dough into a large circle about 30cm (12-inches) in diameter. Transfer rolled dough to prepared tart tin and gently press it into the tin, and chill for 1 hour before trimming any excess dough.



oven to 180°C (350°F). Blind bake the tart case by placing on a baking tray, lining with a sheet of baking parchment, and filling with baking beans. First bake for 30 minutes, then remove baking beans and bake for another 10 minutes, or until edges are golden brown and pastry case looks dry. NOTE: While tart is baking, watch to see if the pastry has puffed or bubbled up in the centre. If it has, immediately prick with a toothpick and press down carefully.



baked pastry case cool completely, then remove from the tin and slide carefully onto a serving plate.


When the pastry case has cooled completely

prepare the ganache filling. Heat whipping cream in a small saucepan over medium-high heat until just steaming. Place chopped Lindt Excellence Roasted Hazelnut chocolate in a large heatproof bowl and pour over the hot cream. Let the mixture stand for 1 minute, then stir to melt the chocolate and form a fluid ganache. 


Let the ganache

thicken for 10 to 15 minutes, stirring every so often, then pour into baked and cooled tart shell. Allow to set for at least 2 hours in the refrigerator then, for the finishing touch, serve topped with whole or chopped roasted hazelnuts.