The combination of California dates and hazelnuts in this rich Chocolate Hazelnut Date Tart is so decadent. It is a must for your next dinner party!
So, when you are hosting a dinner party, you absolutely need a killer dessert. And this one is just that! It is honestly so divine. You will want to firstly make one for the guests…and then make a secret one for you to have all to yourself later…!
I love cooking with dates and they really work so well in this tart. They bring a glorious sweet taste in place of using a load of refined sugar. And while I am not going to even begin to pretend that this is a healthy dish, knowing the undertones of toffee come from dates at least makes you feel a little better when eating it. Though after the first mouthful you really won’t care!
A Tip for Making Chocolate Hazelnut Date Tart:
- Use a good chocolate! The better the chocolate, the tastier the tart will be. And you should never cook with a chocolate you wouldn’t eat. The taste will come through. So go for a higher end bar from a brand you love, and you can’t go wrong.
- (If you get really into the whole world of chocolate, check out this book which really goes to town on the subject!
So, ok guys! If you make this Chocolate Hazelnut Date Tart, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Looking for other recipes that include the delicious California dates? Check out my Creamy California Dates and Bacon Dip.
Chocolate Hazelnut Date Tart
The combination of California dates and hazelnuts in this rich Chocolate Hazelnut Date Tart is so decadent. It is a must for your next dinner party!
- Total Time: 40 minutes
- Yield: 8 servings
Ingredients
10 chocolate graham crackers
1/2 stick unsalted butter, melted
1/3 cup sugar
Filling:
1 1/4 cups heavy cream
10 oz bittersweet chocolate 60% cocoa is good
2 eggs
6 Medjool California dates, pitted and chopped
1/2 cup hazelnuts, toasted and chopped
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Sea salt for garnish
Equipment: 9 inch fluted tart pan
Instructions
- Preheat oven to 350°F. In a food processor pulse graham crackers and combine with sugar and butter. Pour crumbs into the pan and flatten using your hands around the edges of the pan. Bake for 12 minutes.
- Bring cream to a boil in a medium-sized saucepan. Shut off heat and stir in chocolate and let sit for 5 minutes. Whisk and stir in eggs into the chocolate filling. Stir in hazelnuts and dates along with the vanilla and kosher salt.
- Pour filling into crust and bake in the oven for 20 -22 minutes. Remove from the oven and let cool completely in the pan.
- Serve with some sea salt and caramel ice cream.
- Prep Time: 15 Minutes
- Cook Time: 25 minutes
