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RylieCakes gluten free hazelnut tart is sweet, crunchy, and chocolatey.

Chocolatey Toasted Hazelnut Tart

Yield: 1 14-by-4.50-inch rectangular tart pan plus 3 4-inch circular tarts OR 8 4-inch circular tart pans




  • 3.50 oz sugar
  • 2 Tbsp Cake Mix (or Roux Mix)
  • 3 eggs, lightly beaten
  • 6.50 oz hazelnuts, toasted and chopped
  • 8 oz chocolate chips
  • 8 oz light corn syrup
  • 1 oz butter, melted
  • 1 tsp vanilla bean paste
  • ¼ tsp salt
  • ¼ tsp Saigon cinnamon

Toppings (optional)

  • 4 oz chocolate chips, melted
  • QS toasted and chopped hazelnuts


Preheat oven to 325°F.

  1. Roll out pie dough and line tart pans of choice. If you choose to do 8 4-inch circular tarts, you will need a second pie dough as one pie dough will fill only 6 mini tart pans.  Refrigerate dough until hard to touch, this will help it hold its shape while baking.
  2. In a large bowl, combine sugar and Cake Mix by hand with a whisk.
  3. Add remaining ingredients and fold together with a spatula until thoroughly combined.
  4. Pour mixture into the prepared pie crust and bake for 50-60 minutes until filling is beautifully golden brown. If baking mini tarts, bake 20-30 minutes instead.
  5. Let tart(s) cool to room temperature before removing from pan.
  6. To finish tart(s), drizzle melted chocolate over the top(s) in a zigzag fashion. Sprinkle toasted hazelnuts over tart(s). Toppings are totally optional – the tart(s) are beautiful enough without them!