Dairy Farmers of Canada

Coffee, Chocolate and Hazelnut Pie

To celebrate Easter, nothing beats a rich chocolate pie. The combination of coffee, hazelnuts and dark chocolate is simply sublime. A decadent yet simple recipe to whip up for your next Easter celebration, when you don't feel like eating chocolate eggs.

  • Prep: 45 minutes
  • Cooking: 30-35 minutes
  • Refrigeration: 2 hours
Yields 8-10
Tarte café chocolat noisettes


  • For the hazelnut pie crust:
  • 1 1/2 cups (150 g) flour
  • 1/2 cup (50 g) hazelnut flour/meal (see tips to make at home)
  • 1/3 cup (75 g) unsalted Canadian butter, diced and at room temperature
  • 1/3 cup (50 g) powdered sugar
  • 1 egg
  • 1 pinch salt
  • Baking beads or dried beans (optional)
  • 1/3 cup (40 g) hazelnuts (for decoration)
  • For the chocolate and coffee ganache :
  • 1 cup (200 g) chopped dark chocolate
  • 3/4 cup (200 ml) Canadian 35% cooking cream
  • 2 tablespoons espresso coffee
  • 2 tablespoons (30 g) unsalted Canadian butter
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Hazelnut pie crust:

In a bowl, combine flour, hazelnut flour, powdered sugar and salt.

Add the diced butter (at room temperature) to the dry mixture and mix until a sandy consistency is obtained.

Add the egg and mix by hand until the dough forms a ball. Do not overwork the dough.

Wrap the dough in cling film and leave to rest in the fridge for at least 1 hour.

Once rested, roll out the dough in a pie dish, poke the bottom with a fork, and cook at 360°F (180°C) for 20-25 minutes, or until golden-brown. Let cool.

Tip: Place baking beans or dried chickpeas on a parchment sheet over the dough to prevent it from puffing up too much during baking.

Coffee and chocolate ganache:

Bring the cooking cream to a simmer and remove from heat.

Pour the hot cream over the chopped chocolate and leave to stand for 1 minute without stirring.

Using a whisk or spatula, blend from the middle of the bowl until smooth.

Stir in the coffee and butter until well blended.

Pour ganache over cooled tart shell and refrigerate until set. Approx. 2 hours.

Finishing touch:

Roast the hazelnuts in a dry frying pan ( no oil or butter ) or in the oven at 360°F (180°C) for 10 minutes, then rub them in a clean kitchen towel to remove the outer skin. Crush lightly to create chunks of all sizes.

Option: Caramelize hazelnuts with sugar in a frying pan, then cool on a sheet of parchment paper.

Garnish the pie with the hazelnuts before serving to add a decorative and crunchy touch!


If you can't find hazelnut flour at the store, finely grind whole raw hazelnuts in a blender.

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