Rich, indulgent and utterly decadent. This is a dessert to wow. A biscuit base is layered with a smooth dark chocolate & hazelnut ganache, then finished with a creamy layer interlaced with brandy & hazelnut toffee chunks.

This is a stunner of a dessert that can be served to guests sliced or served as a whole tart. I personally like to serve the tart whole so guests can take how much they like. This tart is also easy to cut so you won’t have any awkward moments with guests struggling to cut pieces!

This recipe does have a few steps and expensive ingredients (hazelnuts & brandy) however it is a recipe that is guaranteed to be devoured by guests! It would be the perfect finish to a holiday dinner!

What's in this recipe?

Biscuit base

Plain sweet biscuits
I like to use plain sweet biscuits which give the tart a crumble like base and contrast well with the smooth creamy layers. Any plain sweet biscuits can be used such as digestives, scotch fingers, nice or super wine. I have used digestives in these images.
Honey
A touch of honey just enhances the caramel notes and helps to bind the base together. Can be substituted with maple syrup.
Butter
Butter is the primary ingredient that binds the base together and gives it a beautiful buttery flavour.

Dark chocolate ganache layer

Dark chocolate
I like to use a good quality dark chocolate that is at least 70% cocoa. A good quality dark chocolate gives the ganache such a luscious melt-in-the-mouth texture.
Cream
Pouring, whipping or thickened cream is all acceptable here. Do not use reduced fat cream.
Chocolate hazelnut spread
Chocolate hazelnut spread gives this ganache a special silky texture and makes it especially easy to cut through when frozen. I use Nutella.
Vanilla extract & cinnamon
A touch of vanilla extract gives this ganache a warm caramel flavour. Cinnamon is also a key secret ingredient in this tart that makes the ganache stand out! It adds a beautiful warmth and spice to the chocolate that compliments the brandy cream so well - don’t be tempted to leave this out!

Toffee hazelnut & brandy cream layer

Hazelnuts, caster sugar & water
We use hazelnuts, sugar and water to make the toffee which is crushed and folded through the brandy cream. Caster sugar is used as it dissolves faster than regular sugar which prevents the toffee from crystallising. Please used roasted hazelnuts as raw hazelnuts don’t carry the same roasted warm flavour.
Egg whites & caster sugar
Egg whites are whipped with caster sugar to make the meringue which is the base of this creamy layer.
Cream
Pouring, whipping or thickened cream is all acceptable here. Do not use reduced fat cream.
Maple syrup & vanilla extract
A touch of maple syrup and vanilla extract really accentuate the caramel notes in this whipped cream.
Brandy
Brandy is optional here although I do highly recommend using it! It gives the cream a boozy flavour similar to a tiramisu and also ensures the cream is easy to slice through as alcohol doesn’t freeze. Can be substituted with bourbon or whiskey.

Step-by-step photos

Pressing biscuit base into tin

Lining tin

Pouring ganache onto base

Making toffee

Pouring toffee over hazelnuts

Crushing hazelnut toffee

Whipping egg whites

Folding cream mixture together

Spreading cream mixture into tin