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Hazelnut Tort

  • Yield: 12 servings


  • 1/2 pound whole roasted hazelnuts
  • 1/2 cup flour
  • 1 stick of butter, softened, plus 1 tablespoon for filling
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup cream
  • 1/2 pound finely chopped hazelnuts
  • 12 ounces semi-sweet dark chocolate, cut into small pieces
  • 1/2 cup caramel sauce in squeeze bottle
  • Whipped cream in pastry bag with star tip
  • Fresh mint sprigs
  • Powdered sugar in shaker


  • Preheat the oven to 350 degrees. In a food processor, puree the hazelnuts. Add the flour, soft butter, sugar and salt. Mix until a ball forms. Remove and turn onto a floured surface. Roll the dough out 14 inches and 1-inch thick. Wrap the pastry around a rolling pin. Unroll the dough onto a tart pan. Press the dough into the tart pan and trim away any excess. Bake for 10 to15 minutes or until the crust is done. In a sauce pot, heat the cream and butter. Bring the cream up to a boil and remove from the heat. Combine the chocolate and hazelnuts together in a mixing bowl. Whisk the hot cream into the chocolate. Mix until all the chocolate is melted. Pour the mixture into the prepared pie shell. Allow the tart to set up in refrigerator, about 1 hour. Remove from the refrigerator and allow to come to room temperature. Slice into 12 slices.