Chocolate Hazelnut Mascarpone Tart

There is nothing quite like the smell of rich chocolate and toasted hazelnut drifting through the kitchen when I slice into a Chocolate Hazelnut Mascarpone Tart; the first forkful is creamy mascarpone, a gentle chocolate pull from the spread, and the soft snap of a pre-made crust warmed by the filling’s cool silk. If you love a good spread as much as I do, you might enjoy some ideas on pairing and care in our guide to rich hazelnut mascarpone chocolate spread, but tonight we’re keeping things simple and comforting right here at the table.

This tart has a way of feeling like a family heirloom even on the first bakefamiliar, comforting, and just right for gatherings where you want something that both looks special and doesn’t ask for all day in the kitchen. It pairs beautifully with a bowl of soup on a chilly evening, alongside a simple fruit salad for a light finish, or as the sweet note at the end of a casual dinner. The gentle sweetness and nutty warmth make it an easy pick when you want to serve something that reminds folks of childhood treats and Sunday afternoons without fuss.

I love how foolproof this version is: with a pre-made shell and a few thoughtful ingredients, you whisk together a luscious filling, chill it, and you’ve got a dessert that looks like you labored all afternoon. It’s forgiving, approachable, and great for bakers who prefer thoughtful simplicity over weekend-long projects. Once it’s set, a shower of chopped hazelnuts and chocolate shavings turns it into something guests admire and want to dig into.

Why this recipe works

This recipe shines because it balances texture and ease, two things I’ve learned to prize in the kitchen. The mascarpone brings a light, creamy body that holds its shape yet melts on the tongue. It’s less dense than cream cheese, which means the filling feels airy and delicate while still offering enough structure to slice neatly. The chocolate hazelnut spread contributes both flavor and a satiny richness; a little goes a long way in offering chocolate depth and that unmistakable nutty character without making the filling heavy. The heavy cream adds a touch of silkiness and helps the mixture come together when whipped briefly, while the powdered sugar brings subtle sweetness and helps stabilize the mix just enough for a clean cut.

Texture is the key: pairing a pre-made tart shell or pie crust with a whipped mascarpone filling gives you contrast between crisp and creamy. The shell provides that gentle crunch and bakes to a nut-brown that complements the hazelnut notes, while the chilled mascarpone filling stays cool and pillow-like. Adding chopped hazelnuts on top introduces an extra layer of crunch to keep each bite from feeling one-note. Flavor-wise, the vanilla is a quiet enhancer that pulls the chocolate and mascarpone together into a warm, cozy flavor profile rather than letting any one element shout.

Ease is the other half of why this recipe works. You don’t need a springform or a soufflé ringjust a good pre-made shell and a bowl. No tempering of chocolate, no blind-baking stress. The ingredients are common and forgiving: mascarpone tolerates a little extra mixing, and the chocolate hazelnut spread is consistent in texture and flavor, helping you avoid tricky iffy steps. Because the filling only needs a good whip until smooth and a solid chill, it’s a great make-ahead dessert for days when you’d rather be with family than standing over a stove. That quiet reliability makes it a recipe I come back to when I want something that feels like hospitality without requiring a whole day.

How to prepare Chocolate Hazelnut Mascarpone Tart

This is a short and comforting walk-through before we get into the recipe card. Start by setting the tart shell on a flat plate so it’s ready when the filling is done. The most satisfying part of the process is watching the filling transformwhat starts as a handful of separate ingredients whips into a glossy, cloud-like cream that smells faintly of vanilla and nuts. When you spread it into the crust, it settles in like it’s always been a part of the shell, and covering it to chill feels like tucking the dessert into a small, delicious nap.

Work calmly: keep ingredients cool but not rock-cold, and mix until smooth. If you’ve made mascarpone fillings before, you’ll find this one familiar and comforting; if you’d like a few more tips on handling mascarpone in frostings and fillings, check this resource on mascarpone frosting for cakes. Once chilled, finish with hazelnuts and shavings and let it sit out a few minutes before slicing so each piece gives you that tender, rich bite.

Ingredients

• 1 pre-made tart shell or pie crust
• 1 cup mascarpone cheese
• 1/2 cup chocolate hazelnut spread
• 1/4 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Chopped hazelnuts for garnish
• Chocolate shavings for garnish

Instructions

1. Place the mascarpone cheese into a mixing bowl.
2. Add the powdered sugar to the mascarpone.
3. Spoon in the chocolate hazelnut spread.
4. Pour in the heavy cream and add the vanilla extract.
5. Whip the mixture until it is smooth and creamy.
6. Spread the filling evenly into the pre-made tart shell.
7. Cover and refrigerate for at least 4 hours or until set.
8. Before serving, sprinkle with chopped hazelnuts and add chocolate shavings.

Serving ideas

• A simple bowl of vanilla bean ice cream pairs nicely for those who love a temperature contrast.
• Fresh sliced fruit like pears or berries offers a bright, fresh counterpoint to the rich filling.
• A small green salad with a citrus vinaigrette makes for a light, casual meal before dessert.

For a drink pairing, try a modest cup of black coffee or an espresso to cut through the sweetness, or a rich, nutty hot chocolate for an indulgent, cozy match.

Storing this recipe

Store leftover tart covered in the refrigerator for up to 3 days. Because mascarpone is a soft cheese, it keeps best chilled and should not sit at room temperature for long periods once plated. If you need to keep it longer, you can freeze the tart for up to one month: wrap tightly in plastic wrap and then in foil to protect against freezer burn. Thaw overnight in the refrigerator rather than at room temperature to preserve texture. After thawing, let the tart sit 15–20 minutes at room temperature before slicing so it softens slightly for clean cuts. Reheating isn’t really needed; if you like a warm note, serve slices with a warm sauce on the side or a warm beverage rather than heating the tart itself, which can alter the mascarpone’s silky texture.

Helpful tips

Tip 1 Keep everything cool but not rock-hard. Mascarpone behaves best when slightly chilled. If your mascarpone has been in a very warm kitchen, give it a quick chill so it mixes smoothly without becoming runny. That little cooling step helps it trap air lightly when you whip it, resulting in a filling that’s cloud-soft instead of heavy. When folding in the spread and cream, use gentle, consistent motions and stop as soon as the texture is even and smoothoverworking can cause the mascarpone to break down.

Tip 2 Measure and taste as you go. The powdered sugar controls sweetness and the chocolate hazelnut spread brings flavor. If you prefer a less sweet finish, start with a touch less powdered sugar and taste the mixture before chilling; you can add a teaspoon at a time until it suits your palate. Similarly, the spread can vary in intensity between brands. Stir it well before measuring so you get an even flavor and distribution in your filling.

Tip 3 Mind the crust. A good pre-made shell is your shortcut to a beautiful tart, but make sure it’s fully cooled before you add the filling. If it’s still warm, the filling can soften too much and won’t set properly. If your shell feels fragile, support it on a flat plate when moving it to the fridge. When it’s time to slice, use a sharp, thin-bladed knife. Run the knife under hot water, dry it, then slice; wipe the blade between cuts for tidy, picture-ready pieces. These small practices make serving feel effortless and refined.

These three tips address the most common hiccups: temperature sensitivity of mascarpone, sweetness balance, and the fragility of ready-made crusts. Follow them and this easy dessert will feel like a small celebration every time.

Recipe variations

• Make it citrus-bright: Stir a teaspoon of orange zest into the mascarpone filling for a sunny contrast with the chocolate-hazelnut flavor. Garnish with thin orange slices or candied peel.
• Toasted almond swap: Replace chopped hazelnuts with toasted sliced almonds and spread a tablespoon of almond butter into the filling for a different nut character.
• Coffee-kissed filling: Add 1 to 2 teaspoons of instant espresso dissolved in the heavy cream before whipping for a subtle mocha note that pairs beautifully with the chocolate hazelnut spread.

Frequently asked questions

Q: How long should I chill the tart before serving?
A: Chill for at least 4 hours so the filling firms enough to slice neatly. Overnight chilling gives the best texture and flavor melding.

Q: Can I make the filling ahead and assemble later?
A: Yes. You can prepare the filling and keep it covered in the fridge for up to 24 hours. Give it a gentle stir before spreading into the crust to smooth any settled surface.

Q: Is it okay to use regular cream cheese instead of mascarpone?
A: You can, but the texture and flavor will be firmer and tangier. If using cream cheese, soften it and consider adding a little extra heavy cream to reach a silkier texture.

Q: Can I leave off the hazelnuts on top for someone with nut sensitivities?
A: Absolutely. Skip the chopped hazelnuts and add extra chocolate shavings or a dusting of cocoa powder for decoration instead.

Conclusion

This Chocolate Hazelnut Mascarpone Tart is one of those simple pleasures that feels like a small act of hospitalityeasy to pull together, forgiving in the making, and lovely to share. For inspiration on a richly chocolate-hazelnut take that leans into layered desserts, you might enjoy this Dark Chocolate Hazelnut Tiramisu Tart – The Brick Kitchen, which pairs similar flavors in a different format.