Description
This Choc Hazelnut Baklava Tart is a decadent twist on the classic Middle Eastern dessert, combining layers of crisp phyllo dough, crunchy hazelnuts and walnuts, and a luscious chocolate hazelnut spread. Baked to golden perfection and finished with a fragrant honey-vanilla syrup, this tart offers a perfect balance of nutty, sweet, and chocolaty flavors, ideal for special occasions or indulgent treats.
Ingredients
Scale
Phyllo Dough Layers
- 1 package phyllo dough
- 1 cup melted butter
Nut Filling
- 2 cups chopped hazelnuts
- 1/2 cup chopped walnuts
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Chocolate Layer
- 1 cup chocolate hazelnut spread
Honey Syrup
- 1 cup honey
- 1/2 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the baklava tart.
- Prepare Nut Mixture: In a mixing bowl, combine the chopped hazelnuts, granulated sugar, and ground cinnamon until well mixed.
- Layer Phyllo and Butter: Lay down a sheet of phyllo dough in your tart pan and brush generously with melted butter to ensure crispiness and prevent sticking.
- Build Layers with Nut Mixture: Repeat layering several sheets of phyllo, brushing each with butter, then sprinkle a portion of the nut mixture over the layers to build flavor and texture.
- Add Chocolate Spread: Spread the chocolate hazelnut spread evenly over the layered phyllo and nuts, then continue layering additional phyllo sheets and the nut mixture on top.
- Finish and Cut: Top with the remaining phyllo sheets, brushing each with butter, then carefully cut the assembled tart into diamond shapes for traditional baklava presentation.
- Bake: Bake the prepared tart in the preheated oven for 30 to 40 minutes or until the phyllo is golden and crisp.
- Make Honey Syrup: While baking, combine honey, water, and vanilla extract in a saucepan. Bring the mixture to a boil, then remove from heat and let it cool slightly.
- Pour Syrup: As soon as the baklava tart comes out of the oven, pour the warm honey syrup evenly over the hot tart to soak into the layers and provide sweetness and moisture.
- Cool and Serve: Allow the tart to cool completely so the syrup sets, then serve and enjoy the rich, nutty, and chocolaty flavors.
Notes
- Make sure to thaw phyllo dough properly before working with it to prevent tearing.
- Handle phyllo sheets gently and keep them covered with a damp cloth to avoid drying out.
- Cutting the baklava before baking helps the syrup soak evenly into the layers.
- You can substitute walnuts with pistachios or almonds for a different nutty profile.
- Store leftovers covered at room temperature for up to 3 days to maintain crispness.
