Milk Chocolate Nutmeg Tart with Hazelnut Crust

By • February 9, 2012 • 21 Comments

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Author Notes: Ok, so maybe nutmeg and chocolate is boring to others, but it was new to me. Particularly nutmeg and milk chocolate. I don't normally go for milk chocolate, but this tart managed to change my opinion. It was delicious enough that I'm just going to share it, whether or not nutmeg and chocolate is a snooze fest! The idea comes from reading the Flavor Thesaurus by Niki Segnit, which is currently one of my favorite books. The tart crust is based off of Kate Zuckerman's hazelnut crust in The Sweet Life.fiveandspice

Food52 Review: Silky milk chocolate slowly melted with heavy cream and spiced with plenty of nutmeg makes for a rich and decadent tart. Allow at least a day to make this dessert since there's a lot of wait time with making the crust, freezing it, baking it, and letting it set in the fridge. If you have trouble rolling out the hazelnut crust you can always press it in pieces into the pan.broccolirose

Makes one 9-inch tart

Milk chocolate nutmeg tart

  • 1 pre-baked hazelnut tart crust (see below)
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon (about) freshly ground nutmeg
  • 7 ounces really good quality milk chocolate, at least 30% cacao solids
  • 2 tablespoons butter
  • Barely sweetened whipped cream, for serving
  1. Finely chop your chocolate, and cut your butter into several smaller pieces.
  2. In a saucepan, bring the cream and 1/4 teaspoon of the ground nutmeg just to a boil around the edges. Remove it from the heat and immediately dump in the chocolate and the butter. Let it sit undisturbed for a minute. Then gently, starting from the center of the pot and stirring in small circles, begin to stir the melted chocolate into the cream. Stir in progressively larger circles (but still gently because you don’t want extra air to get in there and ruin the silky consistency), until it is completely mixed and is a uniform color.
  3. Set aside and allow to cool for just a bit, around 10 minutes, then taste and add up to another 1/4 teaspoon of nutmeg to get a nice spicy flavor in the chocolate. Next, pour the chocolate mixture into the pre-baked tart crust. Set it in the fridge and let it chill for a couple of hours before serving.
  4. Serve chilled in thin slices with soft pillows of whipped cream mounded on top.

Hazelnut tart crust

  • 2 1/2 ounces hazelnuts
  • 3/4 cup plus 1 tablespoon all purpose flour
  • 1 pinch each, salt and baking powder
  • 6 tablespoons salted butter, at room temperature
  • 1/4 cup sugar
  • 1 large egg yolk, at room temperature
  1. In a food processor, grind the hazelnuts and the flour together until you have a pretty fine powder. Transfer this to a small bowl and whisk in the baking powder and salt.
  2. In a stand mixer, using the paddle attachment, beat the butter at medium speed for a minute. Then, beat in the sugar on medium-high speed until the butter and sugar are light and fluffy and fully creamed together, about 6 minutes. Stop on occasion during this process to scrape down the sides.
  3. Beat in the egg yolk until fully incorporated, a couple minutes.
  4. Use a spatula to fold the dry ingredients into the wet. Then, mix it with the mixer on slow speed for a couple of minutes, until completely combined. Stop and scrape down the edges now and then to make sure everything gets mixed in. Gather the dough into a ball and pat it into a thick disc, then wrap it in plastic wrap and chill in the fridge for at least 2 hours or up to 24.
  5. On a lightly floured surface, roll out the crust and carefully transfer it to a 9-inch tart pan. Press it into the tart pan, using your fingers to press together and fix any cracks (my dough cracked quite a bit, but it was really malleable and easy to press back together, making it quite nice to work with). Freeze the tart shell for 30 minutes.
  6. Preheat your oven to 350° F. Line the frozen tart shell with parchment paper or aluminum foil and fill it with dry beans or pie weights. Put it in the oven and bake for 30 minutes. Take it out of the oven, remove the weights and lining, then pop it back into the oven to bake for another 10 to 15 minutes, until golden brown.
  7. Transfer to a cooling rack, and allow to cool before filling with the chocolate filling.
Jump to Comments (21)

Comments (21) Questions (3)

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3 days ago ejm

Nice recipient but I too did not get a set filling. I added a bit extra chocolate but after 10 hours in fridge no luck. Freezing was only a temporary solution. Will probably try again

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4 days ago sexyLAMBCHOPx

I'm not a baker, but need to try this for T-Day- wish me luck! Any novice advice appreciated!

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10 days ago Isola747

I followed the recipe to the dot. Nonetheless, albeit having chilled the tart in the fridge for more than six hours, the milk chocolate filling is still somewhat fluid and has yet not set. Would it be advisable to add gelatine to the mixture?

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10 days ago blanchette

I had the same issue Isola, it took ages to set up but eventually did. Just took it's time going about it. Not sure how to go remedy this....

Sausage2

10 days ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That is really interesting. I've never had trouble with it setting up. I wonder if it has something to do with cacao solids/fat content in the chocolate or something? Or fridge temp? The easiest fix for that is to make the recipe with a higher amount of chocolate and less cream. Like 7.5-8 oz chocolate and 2tbs less cream.

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10 days ago Isola747

Thank you both for replying. Desperate to get my chocolate fix, I placed the tart in the freezer for about one hour, which alleviated the problem somewhat. It still made one yuck-looking mess on the plate, but nevertheless a delightful gustatory experience. I used a high-quality milk chocolate containing 35% cocoa. I am contemplating melting the chocolate and butter in a water bath, and whipping the heavy cream to a semi-whipped state before gently folding in the melted chocolate/butter-mixture (akin to a mousse). After all, this is a "death by chocolate"-tart, and adding some fluffiness to the chocolate, it won't feel so heavy.

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over 1 year ago Valhalla

Is the Macy's ad, or any ad crawling across the bottom of the page, going to be a permanent feature?

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's one for the editors. I have no idea!

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over 1 year ago blanchette

I just finished making this beauty for 3 reasons. The first reason is I just bought the most fragrant nutmeg I've ever had the pleasure of meeting (from MountainRoseHerbs), secondly is your photo of this tart is so delicious to look upon, and thirdly, I came across some gorgeous organic hazelnuts just last week! I was anxious to try out my new nutmeg spice when I found this recipe! I love your website and the instructions helped me overcome a snafu or two in the preparations. I tasted it before adding the final dose of nutmeg -- it was all I could do to NOT get a straw and drink it all! So yummy!!!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I'm glad some of it lasted long enough to make it into the tart. ;)

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about 2 years ago Tarragon

I made this for Thanksgiving. This recipe was a perfect showcase for good milk chocolate (I have about 3 lbs of Valrhona left over from a project). The nutmeg and the hazelnut crust were perfect. I made the crust, lined the tart pan and froze it on Sunday, and then baked the crust, made the filling, and filled and chilled it on Thursday. I would not change a thing in the recipe! It was wonderful and enjoyed by all. I especially appreciated the detailed directions on the crust - I am not a baker and but for the warnings in the recipe I would have panicked when the dough started to tear! It worked out great though, and I will make it again (as long as I have good chocolate: this is a must).

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about 2 years ago JadeTree

What a great review! Thanks to your timeline, I think I can make this the day ahead for Christmas dinner since I really don't need an all-day project for that particular day :) I was puzzling over how to do this since I think it would be perfect for our menu, so thanks for putting in your experience.

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almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad it worked out so well for you and that you found the instructions clear!

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over 2 years ago Kitchen Butterfly

Hmmmm, delicious looking. I love the nutty crust (hazelnut and chocolate are a marriage made in .....) and the filling too. And like you, nutmeg is growing on me.....it would be great with an almond crust and a pinch of cardamom!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmmmm, love the almond and cardamom idea!

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over 2 years ago EmilyC

Congrats on your EP! This dessert is right up my alley -- unfussy and delicious! I love hazelnut tart crusts, too -- so can't wait to try one filled with chocolate and nutmeg! Yum!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much EmilyC! I was so surprised and thrilled by the EP! FYI, your hot chocolate cakes are on the menu for a friend's birthday next week, though I'll have to change up the spice because this particular friend hates anything licoricy. But, as you say yourself, infinitely change-up-able!

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over 2 years ago EmilyC

That's great to hear! FYI, I recently made a few edits to the instructions -- in case you printed or saved it in Evernote. Your tart is definitely on my "must make soon" list! Actually, I've got several recipes of yours on that list! : )

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Big ditto on that to you, my dear! :)

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almost 3 years ago Midge

Wow, milk chocolate, nutmeg, and hazelnuts sound great together. Yum!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hi Midge! I don't know how I missed this comment before, but thank you! All the flavors are really lovely together! I'm glad you approve. :)