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I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever want to write a book of well-seasoned pork recipes, I’ve got plenty of inspiration.

This one is from Gourmet magazine way back in 2004, a few years before they ceased publishing. I knew people in the test kitchen at Gourmet and they thoroughly tested their recipes, so you know they’re going to work. Gourmet was “modernized” under its last editor, Ruth Reichl, but the test kitchen remained a constant; she knew the value of a solid recipe and good testers. She also knew the appeal of a great photo and Romulo Yanes, who recently passed away, created many of the great images that Gourmet was known for.

Many questioned why Condé Nast killed Gourmet but not Bon Appétit, but the subscription numbers were more favorable for the latter, which didn’t end well, and is now undergoing another revamp. I, for one, am happy that there hasn’t been that much turnover here at the blog, but I should probably shake things up here at some point, too.

During our summer vacation, in between sips of Chablis in Burgundy, while toasting marshmallows over an open fire at a friend’s house, I tried to explain who Sylvester Graham was, and how and why a végétarien presbyterian minister came up with whole-grain Graham crackers. Reverend Graham was on a religious and health crusade, which included curbing, er…lascivious urges that one might do which would cause damage to oneself. (Does that politely explain it in English?) A less confusing answer might simply be that he didn’t want people to keep their hands to themselves.

But let’s move on…shall we?

But we were successful in introducing Romain, and my friend’s French partner, to S’mores, using Graham crackers that she had brought back from the States. Just when I thought I was out of the woods, the word S’mores involved explaining the origin of the word S’more, which is a diminution of the phrase “I was some more.” That was another doozie to explain but it shouldn’t have been such a challenge as the French are no strangers to misplaced apostrophes found around town.

But who wants to discuss grammar when there are toasted marshmallows, chocolate, and Graham crackers (and Chablis)?  I was more focused on getting the gooey, lava-like marshmallows stuffed in between two crackers, with a tablet of quickly melting chocolate oozing out, and a glass of crisp white wine balancing on the lawn. It’s not necessary to understand everything about something. You can just enjoy it.

This tart uses something enjoyable that I discovered back in the 1980s when I was a backpacker traveling through Europe, and landed in the Netherlands: Chocolate-hazelnut spread. (The brand that begins with an “N” and rhymes with “fella.”) As soon as I tasted my first swipe of it, I thought the nutty dark chocolate spread was the best thing I’d ever tasted – and even better…it was for breakfast!

Back in the day, hazelnuts weren’t so well-known in the US (even though there are excellent hazelnuts in Oregon), so the spread was also my introduction to the world of noisettes, or hazelnoten, in Dutch.

Hazelnuts took a hit recently in a recent opinion piece in the Washington Post (an article that was meant to be humorous, but it didn’t quite land some of its punchlines, to say the least…) which singled out nuts as one of the Foods You Can’t Make Me Eat,” which was the title of the article. “It’s like a fake nut, to make other nuts feel better about themselves,” the author wrote about these crunchy little delicacies.

To me, no offense to other nuts, but hazelnuts are the nuts that other nuts aspire to. But honestly, there isn’t a nut that I don’t like and I don’t think we need to pit (or shell?) one nut against the other. But I do have a special fondness for hazelnuts, and nearly fifty years later, I still like to dip into a jar of chocolate-hazelnut spread every once in a while. I know some brands have ingredients you’re probably better off not going overboard with, but I figure a few spoonfuls a year can’t hurt.

The great thing about this swoon-worthy Chocolate Hazelnut Tart, aside from knocking out another recipe from my bulging recipe files, is that the crust couldn’t be easier. Unlike traditional tart crusts that are mixed and rolled, then baked (with trepidation about falling sides, blind baking, etc.) you just press the crumbs into the cake pan and that’s that. You don’t even need a fancy tart mold.

Readers often ask me if they can reduce certain ingredients in recipes (although, fortunately, never the amount of chocolate…) so I thought I was doing a valuable service to the community by presenting a low-fat apple tarte Tatin recipe in a recent newsletter; a crown of well-caramelized apples baked under a crispy crust that’s turned out onto a serving plate, and tastes close to the classic. Served warm, it’s a lovely apple tart and remarkably easy to make.

There were a few howls about my dialing down the butter, which would have had more gravitas if those people had tried it. But getting into brawls over a few ounces or grams of butter isn’t why I got into baking – nor do I want to quibble about which nut is better, although I will defend hazelnuts if duty calls. I bake to make myself, and (hopefully) others, happy. While this tart is on the other end of the richness scale, just a small slice was needed to make me happy, and I didn’t feel at all guilty about making it, or eating it.

Chocolate Hazelnut Tart

Adapted from Gourmet magazine (December 2004)
There are a lot of different types of gianduja out there and I've visited Torino, the home of chocolate-hazelnut spreads, and can attest to the variety, and deliciousness, of many of them. For the blog I try to use ingredients that are the most easily available to all, but feel free to experiment with what brand and type you prefer to use. Some are a little grainy, or nutty I should say, which will change the texture. Which isn't a bad thing. Just a question of personal choice, and taste. Nutella is the most well-known brand, but others are now crowding the shelves worldwide.
I went for it and used a 70% bittersweet chocolate from Callebaut. Since this tart puts the chocolate front and center, this is a place to use good-quality dark chocolate. I'd stick with one in the range of 60-75% cacao. More info and tips can be found in my Chocolate FAQs.
The original recipe said "8 to 10 servings." The recipe formatting tool I use (so the recipes can be printed out) doesn't allow me to offer serving ranges, but realistically I think you'll get 12 servings out of it. It's so chocolatey that a small amount will satisfy.
Course Dessert
Servings 12 servings
  • 1 1/2 cups (150g) Graham cracker crumbs, (from about 13 crackers)
  • 6 tablespoons (85g) melted unsalted butter
  • 1/4 teaspoon kosher or sea salt, divided (preferably flaky sea salt)
  • 1 cup (240g) heavy cream
  • 10 1/2 ounces (300g) bittersweet (not unsweetened) chocolate, chopped
  • 1/2 cup (150g) chocolate-hazelnut spread, (see headnote)
  • 1 cup (140g) hazelnuts, toasted, either left whole (if small), or very coarsely chopped
  • To make the crust, put the oven racks in the top and bottom third of the oven, and preheat the oven to 350ºF (180ºC). Invert the bottom of a 9-inch (24cm) springform pan so that what's usually the concave bottom, is the top, for easier removal of the finished tart. (If you look at mine shown in the post, it's already set up like that which is pretty sweet. You can't turn it over even if you want to, as it has a lip to collect any cake juices that may run out, which isn't a problem with this tart.) As Gourmet says, the "turned up edge" should be underneath. Lightly butter the bottom of the pan, or spray the bottom lightly with nonstick spray.
  • In a medium bowl, mix together the Graham cracker crumbs, butter, and 1/8th teaspoon of the salt. Scrape the moistened crumbs into the springform pan. Spread and shake the pan so they're in an even layer, then press them down with the bottom of a water glass so the buttered crumbs are as even as possible.
  • Bake the crust on the upper rack of the oven for 7 minutes. Cool the crust in the pan completely on a wire rack before filling.
  • To make the filling, bring the heavy cream and salt to a near boil in a medium saucepan. When the edges start to bubble, turn off the heat and add the chopped chocolate. Stir the chocolate with a whisk until it's completely melted and smooth, then whisk in the chocolate-hazelnut spread. Stir in the hazelnuts.
  • Pour the filling over the crust then smooth and/or gently shake the pan so the filling is even. Refrigerate the tart for about 1 1/2 hours (or freeze for 25 minutes) until just set.


To serve: Run a sharp paring knife around the outside of the tart to release it from the pan, then remove the sides of the pan. For neat portions, slice the tart with a knife dipped in very hot water, dipping the knife back in the water and wiping it clean between each slice, or wave the knife over a gas flame to warm it between slices.
Storage: You could store the leftovers in the refrigerator (for up to three days), then remove it a few minutes before slicing and serving. I left mine at room temperature and it remained firm enough to slice.


    • nicola

    Thank you for sticking up for Hazelnuts! They are absolutely devine. Paired with chocolate? Heavenly. Us here in Oregon, are very proud of our hazelnuts. Can’t wait to make this! I would also recommend David Tanis’s Cranberry Curd Tart with hazelnut crust too.

      • David
      David Lebovitz

      Of all the objectionable things one can eat, I never considered hazelnuts near the top (or even on) anyone’s hit list.

        • Ellen

        I am gluten-free, so although I could make a perfectly acceptable GF graham cracker crust for this recipe, I chose instead to make a hazelnut crust (as an aside, I grew up very familiar with them, but calling them filberts, as my upstate NY grandparents had a pair of trees in their yard we used to snack from!) to dial up the hazelnut taste and it was to die for!

      • Barbara

      Decades ago, my father’s sister moved from Wisconsin to Oregon. At Christmas, she sent us a bag of filberts – which I guess is the Oregonian word for hazelnuts. I still remember them more than 50 years later!

        • tgt

        I’m nearly 70, and growing up in Oregon the nuts were always filberts. Later “rebranded” as hazelnuts, we now just say hazelnuts grow on filbert trees.

        • huw rowlands

        There used to be a musichall/vaudeville song with the refrain ‘I’m Gilbert, the filbert, the kernel of the nuts’

      • Christina

      That cranberry curd tart is one of my favourites in the whole world!!!! Hazelnuts also tops and living in the PNW I have great access to wonderful Oregon hazelnuts. Thanks

    • Paula

    Ay first glance, I thought it was your phenomenal panforte
    Well, this is certainly a worthy contender. Hazelnuts and chocolate are just so darn amazing together!

    • Tom Biermann

    I’m curious how this might hold up if frozen? We’re a two person household and I like to freeze things to avoid waste. This looks so good!

      • David
      David Lebovitz

      Probably fine. If you do freeze it, let us know how it holds up.

    • Karin Pereira

    Honestly, Bon Appetite is loosing it for me as well. Somebody forgets that the readers/cooks are more interested in recipes to cook than being on the correct political side. Rarely have I found something I get excited to cook.

    • Melissa

    Hi David. Do I remove the skin of the hazelnut or leave as is?

      • David
      David Lebovitz

      I just remove the loose ones, as shown in the photo. Sometimes they come off easy but sometimes they don’t. So I leave the stubborn ones where they are.

      • Sarah

      I don’t like the skins, but hate taking them off. Recently, I discovered that the Lebanese grocery sells them already skinned!

        • David
        David Lebovitz

        Some people boil the hazelnuts in water with baking soda which helps the skin come off but I don’t bother as they don’t bother me.

    • Carol

    I make my own chocolate hazelnut spread and avoid the bad stuff. It is very simple. Hazelnuts and powdered sugar.

      • Janet

      I am interested in trying this. What would be the ratio?

        • amber

        it’s “to taste” – meaning just blend the nuts and add sugar in increments til you’re satisfied with the flavor. most cooking is just common sense!

    • Barbara

    Decades ago, my father’s sister moved from Wisconsin to Oregon. At Christmas, she sent us a bag of filberts – which I guess is the Oregonian word for hazelnuts. I still remember them more than 50 years later!


    My dear, don’t feel guilty. You make us happy otherwise – Querino

    • Catherine Blair

    We cracked all the nuts we got in our stockings at Christmas in the order of least liked to favorites. My favorite hazelnuts. In a kids hands they could be a wee bit hard to handle with the nutcracker sometimes flying off as you try to close the nutcracker over the round nut. Well worth the effort. Cheers to the hazelnut.

    • Arne M Linkjendal

    Another amazing and delicious recipe. You can’t miss with the combination of chocolate and hazelnuts. As an aside, the one magazine I deeply miss is Saveur.

      • David
      David Lebovitz

      I miss Saveur too. I don’t think people realize that when they started, they featured a lot of things the other food magazines missed or didn’t cover, like country fairs, foods from other countries and cultures in a more realistic way than the other food magazines did…Saveur Cooks Authentic French is still wonderful to read. They also pioneered the more realistic way of shooting food photographs with a bit of messiness or the weathered hands of an elderly cook.

      • Cynthia

      Me, too. At least Saveur continues with its website online.

      • Helen Piilonen

      If we’re talking about cooking magazines, I so miss the original Taunton Fine Cooking. What it has become is a real shame. I don’t think there are any truly worthwhile cooking magazines left other than Bake

        • Carolyn

        I agree with you so so much. RIP Fine Cooking.

    • Roanne

    I would add that McVitie’s Digestive Biscuits can be used instead of Graham crackers since we don’t all have access to them. The same amount in cup measurement.

      • David
      David Lebovitz

      Good to know! I sometimes use Speculoos cookies but they are moister than Graham crackers so the crusts are a little denser and wetter (but very tasty!) if you use them.

        • Roseanne

        I was about to ask the same thing as my near namesake re digestives. Also David you need to stop fiddling around with Graham crackers and chunks of chocolate for your S’mores: chocolate digestives is where it’s at!

    • Jennie

    “…wave the knife over a glass flame…” Such a poetic image. What is a glass flame, David? ;-)

      • David
      David Lebovitz

      Oops! Fixed ; )

      – david

    • Leslie B

    David, I can’t wait to make this.
    Here’s my “ nutella” recipe for other hazelnut lovers.

    Chocolate-Hazelnut Spread

    Makes 1½ cups

    Walnut oil or neutral veg oil may be used in lieu of hazelnut.

    2 c. (8 oz) roasted hazelnuts, skins removed as much as possible
    1 c. (4 oz) confectioner’s sugar
    ⅓ c. (1 oz) excellent cocoa powder
    2 Tbl. hazelnut oil
    1 tsp. vanilla extract
    ⅛ tsp. salt

    Process roasted nuts to consistency of smooth, very loose paste, 5 minutes, scrape down bowl as needed.

    3. Add sugar, cocoa powder, oil, vanilla, and salt. Process until fully incorporated and mixture begins to loosen slightly and become glossy, about 2 minutes, scrape down bowl as needed.

    4. Transfer to jar. Store at room temperature or refrigerate up to 1 month.

      • Andrea

      Thank you for sharing your hazelnut spread recipe! I developed a hazelnut allergy in my 20s, well after my indoctrination into Nutella from time spent in Europe as a teen. I may try your recipe but with pistachios, which thankfully do not cause the same reaction for me. I tend to just avoid recipes with hazelnuts but this seems so amazing…

    • Laura L

    “It’s not necessary to understand everything about something. You can just enjoy it.”

    Your wisdom, along with your beautiful photos, would make a nice inspirational book!

    • RVM

    I three…I miss Saveur. I liked Gourmet until they started stylizing the magazine, losing the drawing for photos.
    However, your blog is fine as is…don’t change anything but the recipes each time.

    • Pamela Riel

    I also miss Gourmet. Their recipes were always right on. many of them are still in my repertoire. Can’t wait for my Bon Apetit to run out!!!! Love your blog, David!!!!!

    • Christina

    I still mourn Gourmet Magazine. Some of my issues go back to 1958. In the 60s they offered a life time subscription which I jumped at, and upon their demise I am now stuck with BA which is useless. I went back to Cuisine et Vins de France which is online as well as hardcopy and, of course, helps if you speak French. BTW, Callebaut used to make an incredible 5 Kilo bar of gianduia – a bit much for the home baker, but I used it in many recipes when I was baking for a local restaurant. Thank you, David, for your impeccably written recipes and blog!

      • David
      David Lebovitz

      The previous Bon Appétit was closer to Gourmet than the new one, which has been going through more changes lately, again. I didn’t know they offered lifetime subscriptions but I guess at least it’s some consolation that they have another food magazine to send people who signed up for that.

        • TheLadyJAK

        I’ve come to think as the new Bon Appétit as a magazine for younger people who think cooking a meal as ‘adulting’

    • Judith Rich

    What size springform pan did you use?

    Is it possible to make a smaller version of this fabulously sounding torte? Perhaps by reducing the recipe?

      • Charlene Vojtilla

      Why not? The area of a 9″ pan is a little over 63″ (3.14 x 4.5 x 4.5 or Pi times the radius squared) and the area of a 6″ pan is a little over 28″ (3.14 x 90, just a little under half of the 9″ pan. So if you divide all of the ingredients in half, it should fit into a 6″ pan (and perhaps be just a tad thicker).

        • Charlene Vojtilla

        Oops, the 6″ pan is 3.14 x 9, not 90 as shown above!

    • Kim Rachmeler

    What is the size of your pan?

      • David
      David Lebovitz

      It’s a standard-sized 9″ (24cm) pan.

    • Karen Possner

    Nutella – good. Nocciolata – heaven!

    • Thea

    As did Reichl, you too understand the value of a great photograph. No shakeups in personnel, please.

    • Gerlinde de Broekert

    My old Gourmet magazines are a treasure. I loved that magazine. I Hazelnut are my favorite nuts. The tart looks absolutely yummy.

    • Anna

    It’s been 10 years, I guess, since your chocolate tart has been a staple on my Christmas and Easter table. Time to alternate.

    • Ann D.

    You are so generous with your recipes–and sometimes you embed recipes within recipes–which I always enjoy and take advantage of.
    I never want to limit myself to the “print” recipe feature–I always end up wanting to print your entire recipe discussion and photos! Thank you!

    • Nikki P

    This came at the perfect time. I was planning, with my sister a birthday dinner for our Niece and we chose “Italian” so a Salad, Braciole, polenta with mushrooms and a Chocolate Semifredo. This will also make an appearance as I love to send guests home with enough for another meal. I can’t wait to try this!!

    • Chantal

    Thanks for this!

    I’ve recently discovered the Lindt chocolate hazelnut spread has more hazelnuts than N and a more simple ingredient list. I’ll be using that.

    • Jivan

    This looks amazing! Can’t wait to try. Thanks for giving some love to the hazelnut. They grow everywhere here in Sweden.-

    • jane

    omg usually your photos are excellent but sweaty tarts that have been sitting out of the fridge make my nerves shrivel.

    This at least SOUNDS very very VERY good and I can’t wait to make it, thank you : )

    Also, shocked at those who could not take a joke re: the Weingarten article. . . but I guess he was pushing it as an old white guy joking about a non-white culture – in 2021 no less, haha. He should have known only another Indian could ever make that joke. Can’t wait til our planet are all united in love again, regardless of color or culture.

    • Cyndy

    “recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever want to write a book of well-seasoned pork recipes, I’ve got plenty of inspiration.”

    That’s funny. During lockdown, I went through a file and threw out about 30 paper recipes for pork tenderloin.

      • David
      David Lebovitz

      Yes, I think pork tenderloin recipes – back in the days of magazines – were probably the most clipped recipes. Adding chipotle to the mix certainly adds to the appeal, too! : )

    • M. K. Euler

    I’m with you on hazelnuts being the nut that others aspire to. We had large hazelnut trees in our Seattle back yard, and as a child I delighted in peeling back the skins & cracking them open with rocks. Then, while living in Austria I passed by several candy shops on my way home from classes, and my 1st German word of any length was “schokoladehazelnussberge” (Chocolate Hazelnut Mountains). I ate my weight in them…

      • rose

      I tried to search for those online to get an idea of what they are but nothing came up – can you describe them a bit more so I can try to make them? You make them sound so good : )

    • Marilyn

    Just today I finished reading Ruth Reichl’s book about her time at Gourmet. Sad that it ended the way it did.

    • PF

    You can get outstanding peeled Turkish hazelnuts on Amazon.

    • Lily

    I believe that corn flakes had the same origins as the crackers. Only after the sugar was added to them did the corn flakes gain popularity. :)

      • David
      David Lebovitz

      Yes, Battle Creek and Dr. Kellogg were also on the same wavelength as Rev. Graham. I recently learned of the word “anaphrodisiac,” which means “a substance that quells or blunts the libido.” Corn flakes and Graham crackers fell into that category…but I didn’t know the sugar made them popular, but it makes sense : )

        • Diane Campbell

        I had an antique Kellogg book years ago I gifted. Diet was the least of it – horrific methods to prevent masturbation and pictures of lunatics whose problems he ascribed to the dreadful practice. I have been looking up recipes for Graham Crackers, not easily obtainable in Oz, or at least substitutes for pie crusts. Sounds like digestive biscuit crumbs with some cinnamon chucked in?

    • Mardi Michels (eat. live. travel. write)

    “the French are no strangers to misplaced apostrophes” <<< Every time I see a misplaced apostrophe, I think of you, David, knowing how much it irks you :D

    (also, this tart looks divine and now I want a piece at 5.30am)

      • David
      David Lebovitz

      It doesn’t irk me but it is funny how apostrophes get used, and where they’re put in words. (Lord knows I make grammar mistakes in French…!)

    • Steve

    Any suggestions for what to use when you live in a country that has Nutella in every shop, but not a Graham Cracker to be found?

    Vanilla tea biscuits, perhaps?

      • David
      David Lebovitz

      Someone in England suggested McVittie’s digestives and I’ve used speculoos cookies. You can also make your own Graham crackers and crumbs. I have a recipe in my book Ready for Dessert and you can find them online, too.

        • Steve

        Thanks, David!

    • Susan

    Thank you David. Hazelnuts are my favorite and there are usually a few vacuum sealed bags of them in my luggage when returning from Italy. Sadly, not this year. And as for chocolate hazelnut spread an online Oakland food emporium sells an outstanding Italian brand both smooth and chunky. There are few things finer (imho) than chocolate and hazelnuts. Thanks for this recipe!

    • sandi

    I am a huge fan of your recipes & always read your articles on French cheese, etc. & send them to my daughter—BUT I made this recipe today for my darling husbands b-day & it did NOT work! Rather than scrap all those lovely ingredients I added 1/2 cup of sweetner, vanilla paste, 1/4 c. cocoa & 5 eggs! It is delish’—did you not mean to put eggs in on purpose. Your recipe was much too liquidy. I did have to bake it longer too—but all is well that ends well. I wonder how many people here actually tried this recipe & what sort of success they had?

      • David
      David Lebovitz

      It’s basically a ganache, which is cream and chocolate melted together, and this one has some chocolate-hazelnut spread stirred in. The filling isn’t baked, just the crust in step #3, then the ganache is poured in but not baked. So perhaps that was the problem…if you tried to bake it?

    • Margaret Z.

    Yummy! Three of my fav foods in one dish. I will be making this for this coming weekend. Thank you!

    • Nikki P

    Well..I decided to make this today. I halved the recipe, perfect for 4 people for dinner with leftovers.
    This is a real keeper. I will be making it again for my larger dinner later this month.
    I might have added a few more hazelnuts and I may have nibbled on a few..quality control.

    • Karen Lander

    Dear David. Another winner! So many of your recipes, both from blog and books (Cocktail book made us through until the vaccine arrived!) are on constant rotation. The tart is now resting in the refrigerator (98* here in LA) I cannot wait. Chocolate and hazelnuts! Piedmontese perfect combo according to Cesare. I’m certain it is going to be scrumptious. Thank you and thank you for making this challenging period “sweeter” (and tipsier). BUY DAVID’S COCKTAIL BOOK!

      • David
      David Lebovitz

      Thanks Karen…Glad you liked Drinking French…and enjoy the tart, too!

        • Karen Lander

        Dear David. It was more than imagined. You are incredible

    • Babette

    Cher David,
    Don’t change too much. I’m an analog gal in a digital world, and the more digital it gets, the more I hang on to the analog. What you do is a gift.

    • Diane Campbell

    I rather suspect you have enuff to read but I wonder if this might substitute for the defunct “gourmet?”
    My favourite mag

    Great photos. Great recipes, many a bit too intimidating for me but still

    • Charlene V

    This sounds absolutely delicious and look forward to trying it soon!


    David, I usually have incredible success with all your recipes but this one, perhaps because I couldn’t find hazelnuts easily in Tucson Arizona substituted slivered almonds. I did toast them but what happened is the ganache sort of broke just before I poured it into the tin. I could see that the oil was slightly separating. Sure enough, after refrigerating it, it was delicious, perfectly edible, but had spots of thick cold hardened grease (butter?) In one area that wasn’t perfectly flattened. Maybe toasted almonds are fattiestaffy than hazelnuts? Just curious what you think! Thanks!

      • David
      David Lebovitz

      My only guess if that if you used a high percentage chocolate, those are high in acid and can “break” ganaches but with the hazelnut-paste, that shouldn’t be an issue. Another could be the paste as those vary as well. I used store-bought paste, similar to Nutella, but the store brand ;)

        • Taffy Holvenstot

        Ok, that could be it…I did use about 75% chocolate (and Nutella brand paste) so that could be it. Thanks for responding!

          • David
          David Lebovitz

          When these high-percentage chocolates arrived on the scene I asked a scientist at a chocolate company about them since they are high in acid and are different in other ways that can affect ganaches and tempering too. She said, “We don’t know how all these chocolates will work in different applications.” In this recipe I did note the chocolate percentage I used and usually recipes aren’t that finicky but I wanted to give reader’s a heads up to what I went with and what worked for me. So if you give it another try, I recommend a lower-percentage chocolate.

    • sandi

    I had a very similar problem!

      • David
      David Lebovitz

      ^^^ :)

    • E. Thai

    I have recipes from Gourmet magazines from the 90s and they are still good today.

    Just yesterday, the Chinese celebrated Mid-Autumn Festival, and my husband and I were trying to decipher why it’s called that when it’s just the beginning of Fall. Then again Chinese New Year is known as Spring Festival, so go figure. It’s based on the lunar calendar, but it’s confusing! Oh well.

    • CEH

    Reference this article + today’s e-mail on the mango & mallomars.

    Homemade graham crackers taste sooooo much better ever since they basically deleted graham flour from their formula.

    Homemade mallomars are also much better. You already have wonderful marshmallow recipes to begin your experiments.
    Just type into Google
    “mallomars diy” look at a few of the results, and make your own outstanding mallomars.

    • Kinhawaii

    This was so delicious & easy! Thank you for the fabulous recipe!

    • Paula B

    This sounds delicious! Thank you for including the weight and volume of graham cracker crumbs. I’ve come across a couple of recipes lately that call for a number of crackers, ground.

    In Canada, graham crackers are about 3″ square, not scored slabs in your photo. I loved your whole article, so don’t change anything about your set-up! I share many of your obsessions – S’Mores, Mallomars (pretty much anything marshmallow), loved Gourmet, never liked Bon Appetit and it’s truly useless now, misplaced apostrophes … Now we just need to convince all recipe developers that a stick is not a measurement for butter …

    • Philippe

    I had the same grease spots problem as Taffy Holvenstot using cacao Barry 66% and carrefour bio hazelnut paste. The paste contains sunflower oil and I wonder if it could be related. Just after mixing the paste in the hot ganache I noticed the oily liquid at the surface. It remained on the surface after spreading on the crust, causing an unaesthetic white layer after the tart is cold.
    However, the taste and texture were absolutely great!
    It was my first crust of this type. As I did not find Graham Crackers, I used McVities “sablés anglais” and found the result very nice.
    David, I used many recipes from your books and your blog and was very successful with most of them. This makes me want to cook more often. C’est super!

      • David
      David Lebovitz

      There are so many different types of chocolate (and chocolate-hazelnut spreads) out there, which is a great thing, but they do behave differently. Pastry chefs often use powdered sugar to cover up any…um, abnormalities so you could dust the top with powdered sugar or powdered sugar mixed with some cocoa powder, to make it more presentable.

    • elise

    David – so enjoyed making this special treat for my mother on the occasion of her 85th birthday.
    I’m not a baker, my brother got those genes, but I’m a good measurer and melter – and had great success!
    Thank you for the inspiration.

      • David
      David Lebovitz

      Happy it worked out for her special day!

    • Laurie

    Hi David,
    Serves 12 – then, with whom did you enjoy this tart?

      • David
      David Lebovitz

      I brought some to a local café for the staff!

    • Laurie

    That was so kind of you to share it with them.

    • Judith Rich

    Just finished making this tart. It’s cooling in the refrigerator now. OMG it looks gorgeous. Samples of the filling indicate that it tastes fabulous, too.

    Alas, there are only two in my family to consume this, which we will never do in three days. Can the leftover tart continue to be refrigerated? frozen? Hate to give it away to neighbors.

    Thank you for your many delicious recipes and commentary through the years. All so satisfying.

    • Taffy

    I live alone at it took me about 10 days to eat it. Just kept it in the fridge…perfectly fine.

    • mira

    Hi David, I just made your moelleux of summer fruits (delicious!) and plan to make this tart next. If I don’t have a springform pan, can I make this in a tart pan that has a removable bottom?

      • David
      David Lebovitz

      Sure! Just make sure it’s high (and wide) enough to hold all the fruit and batter : )

    • Laurie

    Thanks for letting us all that it held up fine in refrigerator.

    • Taffy

    I made the chocolate hazelnut tart in a cake pan because I didn’t have access to a real tart pan. It came out fine. I warmed it in water before turning it out.


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