A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.

Ellen Ecker Ogden
Source: EatingWell Magazine, November/December 2008


Recipe Summary

1 hr 45 mins
Nutrition Profile:




Instructions Checklist
  • Preheat oven to 400F.

  • To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.

  • Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack.

  • To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.

  • Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly.

  • Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth.

  • Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.


Make Ahead Tip: Loosely cover and refrigerate the tart for up to 1 day.

Equipment: 9-inch tart pan (with or without removable bottom)

Ingredient Note: Dried egg whites are pasteurized--a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

Nutrition Facts

276 calories; protein 5.7g 11% DV; carbohydrates 28.9g 9% DV; dietary fiber 2.9g 12% DV; sugars 14.5g; fat 15.7g 24% DV; saturated fat 5.7g 29% DV; cholesterol 50.1mg 17% DV; vitamin a iu 228.3IU 5% DV; vitamin c 0.4mg 1% DV; folate 26.9mcg 7% DV; calcium 43.7mg 4% DV; iron 1.6mg 9% DV; magnesium 33.6mg 12% DV; potassium 146.2mg 4% DV; sodium 140.3mg 6% DV; thiamin 0.1mg 9% DV; added sugar 13g.

Reviews (14)

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14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe is not the exact same one that Giada uses because her recipe calls for a store-bought pie shell. I imagine making this rich hazelnut-shortbread crust adds a lot of exquisite flavor and texture to this dessert. I cannot wait to try it but not for Thanksgiving... Christmas!:) Read More
Rating: 5 stars
I adore this creamy tart! This creamy chocolate and hazelnut tart may be my favorite EatingWell chocolate recipe. I adore the crust that is made rich and buttery with ground hazelnuts mixed into the dough. Read More
Rating: 5 stars
Sounds Yummy! I think I may make it for Christmas as well. If someone HAS tried it please let us know how it was. Read More
Rating: 5 stars
Where does a person get the dried egg whites? Read More
Rating: 5 stars
Better than pie! This creates a very impressive dessert; I brought it to a Thanksgiving dinner and it was a big hit. The crust is so much better than a typical pie crust and the filling is devine. I might add a bit more chocolate to it next time to add a deeper chocolate taste or garnish with chocolate curls. Pros: Delicious crust relatively easy make-ahead dessert Cons: mulitple steps Read More
Rating: 5 stars
I struggled to find the dried egg whites but eventually found at JoAnn Fabrics in their baking section. I imagine any big craft store would have it. Was able to find the hazelnut oil at a local grocery store but due to the expense went with almond oil insted. I will also be using filbert hazelnuts for the crust since the traditional ones were elusive as well... Fingers crossed it all turns out! Read More
Rating: 4 stars
Don't need to use dried egg whites This tart is in the refrigerator chilling right now so this review may be a tad premature. I couldn't find dried egg whites so I used pasteurized egg whites from Whole Foods and they seemed to work fine (they come in a carton). The only reason it calls for dried egg whites is because the whites aren't heated so as long as you have pasteurized egg whites you should be fine. I tasted the filling before putting it in the refrigerator and it was amazing. I also tasted the crust before baking it and it also was fantastic. Can't wait to serve this tonight. Pros: deep chocolate flavor Cons: Requires several steps Read More
Rating: 4 stars
recipe clarification I think there is an error in the recipe. Where it says "4 dried egg whites reconstituted according to package directions (equivalent to 2 egg whites)" I think it should say "4 tsp. dried egg whites...". I found it very confusing that it asked for 4 egg whites equivalent to 2 egg whites. However my dried egg white container said that 4 tsp = 2 egg whites so it must be the case that the recipe is missing the word "tsp." It worked very well when I used 4 tsp. This was delicious and worth the work. I'm going to try adding hazelnut liqueur to the crust instead of the water and I may try dissolving the the gelatin over hazelnut liqueur. Don't know if it's going to work but it sure would be delicious! Read More
Rating: 5 stars
wasn't this the same exact recipe Giada DiLaurentiis just gave on her Thanksgiving cooking special on Food Network (7 PM PST)? Read More