Chocolate Hazelnut Mini Tarts

Prep time1 hour
Cook time25 minutes
Rest time3 hours
Total timeAbout 4 hours 25 minutes
DifficultyMedium
Servings6 mini tarts

Crisp cocoa tart shells filled with soft chocolate cake and topped with airy hazelnut praline mousse, finished with glossy praline dots for an elegant, bite-sized dessert.

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What we love about these tarts

These tarts feel like little celebrations on the table. The cocoa shell snaps cleanly, the chocolate cake stays soft, and the hazelnut praline mousse melts away the moment you take a bite. Each element builds on the next to make a refined and festive, yet approachable treat that is deeply satisfying to make.

Where’s it from?

These mini tarts are inspired by classic French pâtisserie, where layered textures and careful finishes turn simple components into elegant desserts. Presented in a smaller format, they capture that fine-dining feel in a more playful, celebratory way.

Why cocoa?

Cocoa brings balance to all the sweet, nutty elements in this dessert. In the tart shell and cake layer, cocoa adds depth, contrast, and a gentle bitterness that grounds the praline and chocolate, making each bite feel rich rather than overwhelming.

Cocoa Recommendation

What cocoa should I use?

A smooth, well-balanced alkalised cocoa powder is essential for both the tart shells and the cake layer. It gives structure, deep colour, and a gentle bitterness that keeps the sweetness of the praline in check. Dark cocoa drops bring richness and body to the cake and mousse, helping the layers set properly while reinforcing the cocoa flavour.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

Cocoa tart dough (pâte sucrée au cacao)

250 g all-purpose flour
35 g alkalised cocoa powder
125 g unsalted butter, cold and cubed
100 g icing sugar
1 egg yolk plus ½ whole egg
Pinch of salt
1 to 2 tbsp cold water, if needed

Chocolate cake layer

100 g 70% dark cocoa drops
75 g butter
75 g sugar
1 egg plus 1 egg yolk
30 g flour
12 g alkalised cocoa powder
Pinch of salt
½ tsp vanilla extract

Hazelnut praline paste (homemade)

150 g hazelnuts
100 g sugar
25 g water
Pinch of salt

Hazelnut praline mousse

150 g 70% dark cocoa drops
75 g hazelnut praline paste
250 g whipping cream (35%), cold
1 egg yolk
1 sheet gelatin (2 g)
40 g milk

Finish

50 g hazelnut praline paste
Optional gold leaf or roasted hazelnut halves

Method

Make the cocoa tart shells


Mix the flour, cocoa powder, and salt. Rub in the cold butter until the mixture resembles fine crumbs. Add the icing sugar and eggs and mix gently until combined. Add cold water only if needed.

Chill the dough for 30 to 45 minutes. Roll to 3 mm thickness, line 6 tart rings (8 to 10 cm), and freeze for 15 minutes.

Blind bake at 170°C for 10 to 12 minutes with baking weights. Remove the weights and bake for a further 3 to 5 minutes. Let cool completely.

Make the hazelnut praline paste


Roast the hazelnuts at 170°C for 12 to 15 minutes until fragrant and lightly golden.

Heat the sugar and water in a saucepan without stirring until it turns a deep amber caramel. Pour the caramel over the warm hazelnuts on a parchment-lined tray and let it cool completely.

Once set, break into chunks and blend for 5 to 10 minutes until it transforms from chunky to smooth and glossy. Finish with a pinch of salt.

Bake the chocolate cake layer


Melt the cocoa drops and butter together until smooth. Whisk in the sugar, eggs, and vanilla until glossy and well combined.

Fold in the flour, cocoa powder, and salt just until smooth. Spoon a thin 1 cm layer of batter into each cooled tart shell.

Bake at 170°C for 8 to 10 minutes, until the centres are set but still soft. Let cool completely.

Make the hazelnut praline mousse


Soak the gelatin in cold water until softened. Heat the milk gently, whisk in the egg yolk, and cook to 82°C, stirring constantly. Stir in the gelatin until dissolved.

Pour the mixture over the cocoa drops and praline paste and blend until smooth. Let cool to about 35°C.

Whip the cream to soft peaks and gently fold into the praline base. Pipe the mousse over the cooled cake layer and smooth the tops. Chill for at least 3 hours or overnight until set.

Finish


Warm the extra praline paste and pipe small glossy dots over each tart. Add gold leaf or hazelnut halves if using. Serve slightly chilled.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

Delicious Chocolate Hazelnut Mini Tarts

Craving something sweet? This video shows you how to make a delightful chocolate tart from scratch, featuring crisp cocoa shells and a rich ganache filling. We guide you through the baking process to combine delicious hazelnuts into a decadent dessert that's sure to impress!

Chef’s tips

Chill the shells

This gives sharp edges and clean structure.

Praline patience

Let the blender run long enough for a silky texture.

Keep it light

Fold the mousse gently to maintain airiness.

Keep it thin

The cake layer should stay slim so the mousse shines.

When should I make this?