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Lemon and Hazelnut Tart

Lemon and Hazelnut Tart

Lemon and Hazelnut Tart

I love the sweet and sour zing of lemon curd and this Lemon and Hazelnut Tart is simply an oven-baked lemon curd in a hazelnut crust. Hazelnuts are my nut of choice for this pre-baked sweet crust, but any nut can be substituted. The filling is so easy to make, just combine the ingredients and pour it into the prepared shell.

Lemon and Hazelnut Tart

Here is a picture of the tart made with my recipe below, using an 11-inch tart pan with a removable bottom. Alternatively, you can use 4 small 4-inch tart pans to create individual tarts like the photo on the recipe card.


My recipe below makes 1 large tart. I use this 11-inch scalloped tart pan, made by Wilton, which has a non-stick surface and is perfect for making any variety of tart or quiche.

Alternatively, you can use these mini 4-inch non-stick tart pans with removable bottoms and create individual small tartlets. They are available on Amazon in 6-packs and are very reasonably priced.

If you are interested in making lemon curd, I will include a link to my recipe here. Lemon Curd is very simple to make and is cooked in a single sauce pan on the stovetop.

Lemon and Hazelnut Tart

Recipe by Michael SalmonCourse: DessertCuisine: FrenchDifficulty: Medium


Prep time


Cooking time




  • 2/3 cup lemon juice

  • Zest from 2 lemons

  • 1/2 cup granulated sugar

  • 3 Tablespoons crème fraîche (or sour cream)

  • 4 large eggs

  • Hazelnut Crust
  • 1/3 cup blanched hazelnuts (filberts)

  • 1/4 cup whole wheat flour

  • 1 cup all purpose flour

  • 3 Tablespoons granulated sugar

  • 1/4 teaspoon Kosher salt

  • 6 Tablespoons unsalted butter, finely diced 

  • up to 1/4 cup of ice water


  •  Preheat oven to 375-degrees F.
  • Place the lemon juice, lemon zest and sugar in a mixing bowl and whisk for 1 minute.
  • Add the crème fraîche and the eggs, one at a time, whisking well to combine after each is added.
  • Pour the lemon filling into the baked hazelnut crust and bake for 30 minutes, or until the filling sets. Watch the crust during baking and make sure it does not get too brown. If it seems to be browning too much, cover it with foil and continue to bake until the filling is set.
  • Remove the tart from the oven and place it on a cooling rack to cool. Refrigerate a few hours until it is completely cold. Cut into wedges and serve with whipped cream if desired.
  • Hazelnut Crust
  • Place the blanched hazelnuts in the bowl of a food processor and process until finely ground.
  • Add the flours, sugar and salt and process until the mixture is well blended.
  • Add the diced butter and process until the mixture resembles oatmeal.
  • With the machine running, drizzle in the ice water until a ball begins to form. Stop the machine immediately and remove the dough. Work it gently into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour.
  • Lightly oil a 11-inch tart pan with a removable bottom.
  • Roll the dough out on a floured surface into a 14-inch circle. Drape the crust over the prepared tart pan, pressing it into the pan. Double up the dough on the sides, creating a thicker edge. Pierce the crust with a fork and place the crust in the freezer for 20 minutes. 
  • Preheat oven to 375-degrees F.
  • Bake the crust for 30 minutes, piercing any air pockets that may occur. Remove from the oven and cool on a rack for 15 minutes.

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