Last Updated on June 8, 2026 by Deliciously Organic Editor
I’ve shared dozens of grain-free recipes over the past few years; today I’ve got a hazelnut tart recipe I think you’re going to love. I’m striving to help make your big holiday meals both nutrient-dense and thoroughly enjoyed by friends and family.
The crispy hazelnuts and honey-sweetened filling nestle into my basic grain-free pie crust and bake until they’re golden brown. The resulting sweet, nutty tart will remind you of pecan pie, but be different enough that you can serve it alongside your traditional favorites at Thanksgiving.
Here are some more Thanksgiving desserts you might enjoy:
Pumpkin Pie
Pecan Pie
Grain-Free Bread Pudding with Chantilly Cream
Pumpkin Cheesecake
Kombucha Jello
Hazelnut Tart (Gluten-Free)
Adapted from Fine Cooking
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: Serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Crust:
- 2 cups almond flour
- 4 tablespoons coconut flour
- 1/2 teaspoon unflavored grass-fed gelatin
- 1/4 teaspoon Celtic sea salt
- 1 teaspoon coconut sugar
- 8 tablespoons unsalted butter, cold, cut into tablespoons
For the Filling:
- 1 1/2 cups soaked and dehydrated hazelnuts (I use this recipe and omit the maple syrup), chopped
- 12 tablespoons unsalted butter, melted and cooled
- 3 large eggs
- 3 large egg yolks
- 1/2 cup coconut sugar
- 1 cup raw honey
- 1 teaspoon Celtic sea salt
- 2 tablespoons heavy cream or coconut cream
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Place the almond flour, 4 tablespoons coconut flour, gelatin, ¼ teaspoon sea salt and 1 teaspoon coconut sugar into the bowl of a food processor. Pulse 2-3 times to combine. Add the 8 tablespoons cold butter to the flour mixture and pulse for eight 1-second pulses. Then leave the processor on until the dough forms into a ball. (If the dough is crumbly, add 1-2 tablespoons of water.) Press the dough on the bottom and up the sides of a 10-inch tart pan. Place in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350ºF and adjust the rack to the middle position. Cover the chilled crust with a piece of parchment paper. Pour pie weights or beans onto the parchment to weigh the paper down. Place the tart pan on a baking sheet and put into the oven. Bake the crust for 10 minutes, remove the pie weights and parchment and then bake for an additional 10-12 minutes, until the crust just begins turning golden brown.
- Prepare the filling: Pour the hazelnuts over the pre-baked pie crust and spread into an even layer. Whisk the eggs, yolks, ½ cup coconut sugar, honey, 1 teaspoon salt, cream, 1 tablespoon coconut flour and vanilla until combined. Pour the egg mixture over the hazelnuts. Bake the tart for 30-35 minutes, until the filling turns golden brown. Cool completely. Serve at room temperature.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
I decided to make this hazelnut tart for our new year’s eve dinner. I didn’t bother reading over the instructions closely beforehand, because all your recipes have always worked. Some with a few tweaks because I used a different brand ingredient, but on the whole, they work. So I’m in the middle of preparing the filling when I realized that the 12 tablespoons melted butter are nowhere to be found in the instructions. I took a chance and just added them to the filling at the end and it all worked out. I also just noticed that in the picture, the hazelnuts are all halves. I left mine whole. The tart turned out ok, although I found it VERY buttery! and maybe halving the hazelnuts would have made for a denser tart? I’ll do that next time. But I would really, really like to know how to incorporate that 12 tablespoons of melted and cooled butter! I’m surprised nobody has picked up on that so far.
I’m so sorry you had an issue with this recipe. The butter should be added with the rest of the ingredients, and I’ll make sure to edit the recipe. Thanks for pointing that out! As for the texture, I’m not sure why it turned out too buttery, I will put this on my list of recipes to test to make sure there wasn’t some sort of error in the recipe.
I have been looking every day to see if anyone else has made this recipe and noticed the 12 tbsps. butter that are going nowhere. Looks like nobody has made this.
I really wish I had an answer here, because pouring all that butter into the filling actually made it leak out the bottom of the tart pan during baking.