Hazelnut Chocolate Tart with Olive Oil Ganache

A buttery hazelnut crust is filled with a decadent chocolate olive oil ganache and topped with orange zest in this sweet tart. Recipe by OSPD food blogger Sonia.

COOK TIME 15 min
PREP TIME 20 min
SERVES 8 servings

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With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.



  • 5.6 ounces / hazelnut flour (or meal)
  • 2 ounces / coconut flour
  • 2 tablespoons / brown sugar
  • 1/3 cup / butter, melted
  • A pinch of / salt
  • 1 / organic orange, zested

Chocolate Olive Oil Ganache

  • 7 ounces / dark chocolate (70% cocoa), chopped
  • 4.5 ounces / fresh cream
  • 2 tablespoons / sugar
  • 2 tablespoons / Zucchi 100% Organic Extra Virgin Olive Oil

For serving

  • 1 / organic orange, zested


For the hazelnut crust:

Preheat the oven to 350°F.

Add all ingredients for the crust into a bowl and stir with a spoon until the mixture resembles wet sand.

Pour the mixture into a standard pie plate and distribute evenly over the base and sides, pressing with your fingers to pack it down.

Cover with a sheet of parchment paper and distribute some dried beans or rice on top.

Bake for approximately 12 minutes, then remove parchment paper with the dried beans/rice and cook for another 5 minutes.

Remove the crust from the oven and allow it to cool completely.

For the chocolate olive oil ganache:

Break the chocolate into small pieces and set aside.

In a non-stick saucepan bring the cream and sugar to a boil, remove from heat, add the chocolate pieces. Mix with a whisk until smooth.

Let the ganache cool for about 10 minutes, then whisk in Zucchi Organic extra virgin olive oil.

Assemble the hazelnut chocolate tart:

Pour the ganache into the crust and distribute evenly. Place in the refrigerator for at least a couple of hours. Garnish with orange zest before serving.

Useful tips: the crust can be prepared a day in advance; you can replace the hazelnut flour with almond flour.

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