Valentine’s Day is this Sunday and what better than to treat the one you love (or yourself!) to a delicious Chocolate Frangelico & Hazelnut Tart from our super talented food blogger From The Kitchen. Check out the recipe below…


These Chocolate Frangelico Hazelnut tarts will be sure to impress your Valentine – and they never need to know how simple they are to make! The hazelnuts can easily be swapped out for walnuts or macadamia nuts if you prefer, and the Frangelico for the liqueur of your choice, but be do be sure to serve them with the no-churn ice cream!


What You Need

1/3 cup plain flour

1 tablespoon dark cocoa powder

3 tablespoons icing sugar

20g cold butter, chopped into cubes

1 1/2 teaspoons cold water


Whiz flour, cocoa, icing sugar and butter together in a food processor until they form ‘breadcrumbs’.

Add water and pulse until pastry comes together in lumps.

Tip out onto a clean bench and squish together, then form into a smooth patty shape, wrap in plastic wrap and refrigerate for 15 minutes.

Preheat the oven to 180˚C (350˚F).

Remove pastry from the fridge and sit for 5 minutes.

Roll out between two sheets of baking paper and cut to fit 2x 10cm removable base tart tins, trimming away the excess, and prick the bases lightly with a fork. Chill in the freezer for 5 minutes.

Cut two pieces of baking paper to line pastry in tins, fill with baking beans or rice.

Bake for 8 minutes, remove baking paper and beans and cook a further 8 minutes. Leave to cool completely then remove from the tins.


What You Need

1/4 cup cream

120g milk or dark chocolate, chopped into chunks

1/2 teaspoon butter

2 tablespoons Frangelico

3/4 cup lightly toasted skinned hazelnuts, very roughly chopped plus 1 tablespoon extra


Heat cream in the microwave or stove top until simmering. (Only about 30 seconds in the microwave).

Add chocolate and leave to sit for 1 minute before whisking until smooth – if it isn’t yet smooth, heat again for a few seconds.

Add butter, whisk until melted, then add Frangelico and whisk again until smooth. Leave to cool at room temperature for an hour.

Divide roughly chopped hazelnuts between tart cases and pour in chocolate filling to coat.

Leave to cool in the fridge (or at room temperature), until ready to serve with ice cream, and remaining hazelnuts, chopped a little more.


What You Need

1/3 cup sweetened condensed milk

1/3 cup sour cream

1 tablespoon dark cocoa powder

1 tablespoon Frangelico


This recipe only makes enough ice cream for two, but easily be doubled or quadrupled!

Beat sweetened condensed milk and sour cream with cocoa powder until smooth.

Whisk in Frangelico and freeze 8 hours or overnight.


Check out more recipes from Sarah at From The Kitchen here.

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