Blood Orange Chocolate Hazelnut Tart

1 ½ cups graham crackers

2-3 tablespoons cocoa powder

½ cup toasted hazelnuts, finely ground

2 tablespoons granulated sugar

1 tablespoon blood orange zest, optional

6 tablespoons unsalted butter, melted

Chocolate Ganache

8 ounces dark chocolate, roughly chopped

1 cup heavy whipping cream

2 tablespoons blood orange juice

Top With

chocolate shavings

crushed hazelnuts

blood orange slices

• Preheat your oven to 350°F.

• Pulse the graham crackers in a food processor until you have about 1 ½ cups of finely ground crumbs (2 cups total if you’re not using ground hazelnuts).

• In a large bowl, combine the graham cracker crumbs, cocoa, ground hazelnuts, granulated sugar, orange zest, and melted butter. Mix until it resembles wet sand.

• Press the mixture into the bottom of the tart pan and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.

• Bake the crust at 350°F for about 15 minutes or until it’s dried out.

• Let the crust fully cool to room temperature before filling.


• Finely chop the dark chocolate and place into a large bowl.

• Place the heavy cream in a microwave safe bowl and microwave (or stovetop) for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes.

• Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Then mix in the blood orange juice until fully combined.

• Pour the blood orange chocolate ganache into the cooled tart crust and smooth into an even layer.

• Chill the chocolate blood orange art in the fridge for at least 2 hours or until the chocolate is fully set.

• If desired, garnish with chocolate shavings, crushed hazelnuts, and fresh blood orange slices!