Chocolate and Hazelnut Tart (Crostata di Cioccolato e Nocciole)

A marriage of a rich, moist filling with a crisp, sweet pastry shell. Sheer perfection!

Recipe author: Rosa Mitchell
My Cousin Rosa
Photography by Alan Benson
Reproduced courtesy of  Murdoch Books, Ltd.

Publisher's Copyrighted Material
Category:  Desserts Baking  - 


For 8 Serving(s)


  • 200g plain (all-purpose) flour
  • 140g unsalted butter, chilled, cut into small cubes
  • 1/2 teaspoon baking powder
  • zest of 1/2 orange
  • 4 tablespoons sugar
  • 1 egg, lightly beaten
  • 280g roasted hazelnuts
  • 2 tablespoons Marsala
  • 125g dark chocolate
  • 90g unsalted butter
  • 150g sugar
  • zest of 1/2 orange
  • 2 eggs, lightly beaten
  • 1 tablespoon plain (all-purpose) flour
  • 3 tablespoons Marsala

Chocolate and Hazelnut Tart (Crostata di Cioccolato e Nocciole) Directions

  1. Pastry:
    In an electric mixer with a paddle attachment, beat the flour, butter, baking powder, sugar and orange zest for about 3 minutes. Add the egg and Marsala and beat until it just comes together. Tip out onto a floured work surface and gently knead until smooth.

    Roll the dough out quickly (as the dough softens it becomes harder to work with). Grease a deep 25cm (10inch) tart tin and line with the dough, pricking the base all over with a fork. Chill for 30 minutes.
  2. Preheat the oven to 200C (400F / Gas 6).

    Grind the hazelnuts in the food processor until they look like coarse breadcrumbs. Transfer to a bowl, then chop the chocolate in the food processor to the same consistency and add to the bowl.

    Beat the butter, sugar and orange zest until light and creamy. Add the eggs and flour and beat for a further couple of minutes. Add this to the hazelnuts and chocolate mixture followed by the Marsala and mix gently with a wooden spoon.

    Spoon into the chilled pastry base and bake for 30 minutes or until the filling feels firm in the center. Cool a little before serving.