Double Chocolate Peach Tart

by Feli Chic'Cuisine

The Double Chocolate Peach Tart is a decadent dessert that perfectly balances rich, velvety chocolate with the natural sweetness of tender peaches. Its luxurious texture and harmonious flavors make it an irresistible treat for any occasion.

It features a crisp cocoa-hazelnut crust that adds a satisfying crunch, paired with a silky chocolate-hazelnut filling that melts in your mouth. The juicy peaches on top provide a burst of refreshing sweetness, balancing the deep, fudgy chocolate layers beautifully.

The contrasting textures and flavors create an irresistible combination that’s both decadent and refreshing. For an added touch of elegance, it can be finished with a drizzle of melted chocolate.

Whether for a special occasion or simply to treat yourself, the Double Chocolate Peach Tart is a dessert that promises to delight chocolate and fruit lovers alike. It’s rich, sophisticated, and utterly unforgettable.

Tips for Making a Delicious Double Chocolate Peach Tart

Use High-Quality Ingredients:

Chocolate: Opt for premium dark chocolate (60–70% cocoa) for a rich, indulgent flavor.
Hazelnuts: Choose a high-quality chocolate-hazelnut spread, such as Nutella, for the best taste and texture.

Perfecting the Crust:

Use cold butter and avoid overworking the dough to ensure a crisp, flaky crust.
Chill the dough for at least 30 minutes before rolling to prevent shrinkage during baking.
Blind bake the crust (baking it partially before adding the filling) with pie weights or dried beans to keep it from puffing up.

Arranging the Peaches

Slice peaches thinly and evenly for a visually appealing presentation.
Arrange the slices in a fan or rosette pattern for a professional look.

Finishing Touches

After the tart has set, drizzle melted chocolate for added elegance.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the flavors.

Storing the Tart

Keep the tart refrigerated to maintain the freshness of the filling and peaches.
Bring it to room temperature before serving for the best texture and flavor.

How to Make Double Chocolate Peach Tart

Prepare the Chocolate Crust

1. Combine the flour, cocoa, ground hazelnuts, and salt. Make a well in the middle, and add the butter.

2. Using your fingertips rub the butter into the flour mixture, until the mixture looks like coarse breadcrumbs. In a small bowl, whisk together the egg and yolks.

3. Pour over the flour-butter mixture and mix with a fork until combined. Knead lightly until smooth, form into a ball, wrap in waxed paper, and refrigerate for at least 30 minutes.

4. Roll the dough on a floured surface to 5 cm (2 inches) larger than a 23 cm (9-inch) pie pan. Transfer to the pan, trim, and flute edges. Line with parchment and weights, bake for 15 minutes. Remove weights, prick the base with a fork, and bake 5 minutes more.

Prepare the Filling

5. Melt chocolate-hazelnut spread in a bain-marie, stirring occasionally. Mix in whipping cream and peach syrup. Spread over the pastry shell and top with peach slices.

Prepare the Chocolate Glaze

6. Boil cream, remove from heat, and stir in dark chocolate until melted and glossy. Cool completely, then drizzle over the peaches.

A Heavenly Combination! This Double Chocolate Peach Tart is absolutely divine! The rich, velvety chocolate pairs perfectly with the juicy peaches, creating an irresistible balance of flavors. It’s the perfect dessert for any occasion.

Double Chocolate Peach Tart

The chocolate-hazelnut filling is so creamy and smooth, and the peach slices add a refreshing sweetness. Every bite is pure indulgence.

Prep.Time: 40 min Baking Time: 45 min

Serves: 8

Ingredients

For the Crust

280g plain flour
25g cocoa powder, unsweetened
120g sugar
100g ground hazelnuts
1 pinch salt
150g butter, cold, cubed
1 egg
2 yolks

For the Filling

800g peaches in syrup, drained and sliced
200g chocolate-hazelnut spread (Nutella)
50 ml whipping cream (heavy cream/double cream)
2 tbsp peaches syrup

For the Glaze

100g (3.5 oz) dark chocolate, chopped
50 ml whipping cream (heavy cream/double cream)
2 tbsp peaches syrup

Method

Make the Crust

1. In a medium bowl, combine the flour, cocoa, ground hazelnuts, and salt. Make a well in the center and add the butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.

2. In a small bowl, whisk together the egg and egg yolks. Pour over the flour-butter mixture and mix together with a fork.

3. Turn the dough onto a work surface and knead until it is smooth and holds together to form a ball. Wrap the dough ball in waxed paper and refrigerate for at least 30 minutes.

4. Preheat the oven to 180°C (350°F). Roll the dough on a lightly floured surface to about 5 cm (2 inches) larger than your 23 cm (9-inch) pie plate. Carefully transfer the dough to the pie pan, lining the bottom and sides. Trim any excess dough and flute the edges.

5. Line the crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15 minutes. Remove the parchment and weights, and carefully prick the bottom with a fork to prevent air bubbles. Bake for an additional 5 minutes.

Prepare the Filling

6. In a saucepan, place the chocolate-hazelnut spread. Set the saucepan over a pan of barely simmering water (a bain-marie) and allow the spread to melt, stirring occasionally.

7. Stir in the whipping cream and peach syrup. Spread the hazelnut-cream mixture over the pastry shell and arrange the peach slices on top.

Prepare the Chocolate Glaze

8. In a small saucepan over medium heat, bring the cream to a boil. Remove from heat, then add the dark chocolate and stir until fully melted and the glaze is glossy. Let it cool completely. Using a teaspoon, drizzle the glaze over the peaches.