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Chocolate Hazelnut Tart with Toasted Pecans ft. Pecan Nut Pie Crust

Chocolate Hazelnut Tart with Toasted Pecans ft. Pecan Nut Pie Crust

  • 15 minutes + 3 hours to set
  • 7 ingredients
  • Pecans
  • Easy
  • servings
  • Update Ingredients

Ingredients

  • 1 Diamond of California® Ready to Use Pecan Pie Crust
  • 1 cup Diamond of California® Pecan Halves, chopped
  • 2 tbsp cornstarch
  • 2 cups heavy cream
  • 3/4 cup chocolate hazelnut spread
  • 1/8 tsp salt
  • 1 tsp pure vanilla extract

The Steps

  1. Preheat the oven to 300°F. Spread chopped pecans out onto parchment paper on a baking sheet. Toast until slightly darkened, about 5 minutes. Allow to cool down for 5 minutes and then turn the oven up to 350°F.
  2. Whisk the cornstarch and 1/2 cup of heavy cream together in a medium saucepan. 
  3. Add the rest of the heavy cream, chocolate hazelnut spread, and salt into the saucepan over medium heat. Whisk to combine all of the ingredients and bring to a boil. While constantly whisking, allow to boil for 3 minutes as it thickens. 
  4. Remove from heat, whisk in the vanilla, then pour into the crust.
  5. Chill in the refrigerator for 3-4 hours or until set. 
  6. Garnish with toasted pecans.

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