Filo pastry chocolate hazelnut tart

A showstopping chocolate hazelnut tart with flaky layers, rich filling and aromatic syrup that’s perfect for dinner parties or special occasions. Chef Donal Skehan transforms simple filo pastry into an elegant dessert that combines the indulgence of chocolate hazelnut spread with the crunch of roasted nuts.

This filo pastry chocolate hazelnut tart recipe scores a Nutri-Score D, reflecting its rich dark chocolate, hazelnuts and buttery pastry balanced by the protein and fibre from roasted nuts.

Per serving: approximately 657 kcal, 47g fat, 19g saturated fat, 51g carbs, 36g sugar, 8g protein, 5g fibre, 0.4g salt.

Method

1. Preheat and prepare the tin (10 mins)
   Heat your oven to 180C/160C Fan/Gas 4. Line the base of a 20cm loose-bottomed cake tin with baking paper. This chocolate hazelnut tart needs a good tin – the loose bottom makes removing the delicate filo spiral so much easier without breaking those crisp layers.
2. Make the chocolate hazelnut filling (10 mins)
   For the filling, put the chocolate hazelnut spread, 200g of the chopped roasted hazelnuts, dark chocolate, vanilla bean paste, caster sugar and pinch of salt in a large bowl. Mix well until everything is evenly combined. This rich filling is the heart of your filo pastry chocolate tart – the dark chocolate and hazelnuts create an indulgent, nutty centre that contrasts beautifully with the flaky pastry.
3. Prepare the filo pastry (10 mins)
   For the pastry, lay the filo pastry sheets on a clean work surface and cover with a damp tea towel to stop them drying out – filo becomes brittle quickly, so work efficiently. Brush one sheet with a little melted butter using a pastry brush. Top with another sheet and brush with butter. Repeat with a third sheet. You’re building layers that will become gloriously crisp and golden when baked.
4. Fill and roll the first pastry coil (5 mins)
   Spoon half the chocolate hazelnut filling along one long edge of the stacked pastry, leaving a 3cm gap at each end. Roll up tightly to enclose the filling, then fold in the ends to seal. Put the roll seam-side down in the centre of the prepared tin and curl it into a tight coil. This spiral technique creates the stunning visual effect that makes this chocolate tart such a showstopper.
5. Fill and roll the second pastry coil (5 mins)
   Repeat with the remaining filo sheets, melted butter and filling to make another roll. Put it seam-side down around the first coil to make one large spiral that fills the tin. Brush with any remaining butter and scatter over the remaining 50g chopped roasted hazelnuts. These nuts on top will toast beautifully and add extra crunch to every slice of your filo pastry chocolate hazelnut tart.
6. Bake the tart (50 mins total)
   Bake for 20 minutes at 180C/160C Fan, then reduce the oven temperature to 150C/130C Fan/Gas 2 and bake for a further 30 minutes. This two-stage baking ensures the filo pastry becomes deeply golden and crisp without burning, while the chocolate hazelnut filling melts into gooey perfection. Your kitchen will smell incredible as the dark chocolate and roasted hazelnuts toast.
7. Make the coffee vanilla syrup (10 mins)
   For the syrup, put the caster sugar, 100ml water, coffee powder and vanilla bean paste in a small saucepan over medium heat. Bring to a simmer and stir briefly, then simmer gently for 5 minutes. Remove from the heat and set aside. This aromatic coffee vanilla syrup adds moisture and sophisticated flavour that elevates the entire chocolate hazelnut tart.
8. Syrup and cool the tart (10 mins)
   When the tart is cooked and golden, remove it from the oven. While it’s still hot and in the tin, brush the coffee vanilla syrup generously over the top – the hot pastry absorbs it beautifully. Carefully remove the chocolate tart from the tin and transfer to a wire rack to cool slightly. The syrup keeps the filo pastry moist and adds that signature glossy finish.
9. Serve the chocolate hazelnut tart (5 mins)
   Dust with icing sugar using a sieve and serve warm or at room temperature with generous dollops of clotted cream. This filo pastry chocolate hazelnut tart is best enjoyed the day it’s made while the pastry is still crisp and the filling is luxuriously soft.

Tips

• Keep filo pastry covered with a damp towel at all times – it dries out and cracks within minutes
• Make the coffee vanilla syrup ahead and reheat gently before brushing over the hot tart
• The chocolate hazelnut tart can be made a day ahead and stored in an airtight container
• Reheat slices briefly in a warm oven to restore crispness to the filo pastry
• Freeze unbaked rolls and bake from frozen, adding 10 minutes to the cooking time

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