If you’ve ever wanted to impress guests without stress, this Chocolate Hazelnut Tart is your golden ticket. With a crisp sea salt crust and silky ganache filling, it’s elegant enough for a dinner party, yet easy enough for a Wednesday night craving.

Ingredients – Crust

• 1¼ cups all‑purpose flour

• ¼ cup unsweetened cocoa powder

• ⅓ cup powdered sugar

• ½ tsp sea salt

• ½ cup unsalted butter, cubed and chilled

• 1 large egg yolk

• 1–2 Tbsp ice water

Ingredients – Filling

• 1 cup heavy cream

• 200g dark chocolate (60–70%), chopped

• ¼ cup hazelnut spread (like Nutella)

• 1 tsp vanilla extract

• Toasted hazelnuts and sea salt flakes, for garnish

Instructions

1. Crust: Pulse flour, cocoa, sugar, and salt in a food processor. Add butter, pulse until coarse crumbs form. Add yolk and water. Press dough into tart pan. Chill 30 min.

2. Bake Crust: Preheat to 350°F. Bake crust with parchment and pie weights for 15 min, then remove weights and bake 10 min more. Cool.

3. Filling: Heat cream until steaming. Pour over chocolate and hazelnut spread in a bowl. Let sit 2 min, then whisk smooth. Add vanilla.

4. Assemble: Pour into crust, smooth top. Chill 3+ hours. Garnish with chopped hazelnuts and sea salt before serving.

Velvety, nutty, and deeply satisfying, this tart disappears in minutes at every gathering I host.

NO：5
Title: Carrot Walnut Spice Muffins with Orange Zest
Keywords: carrot walnut muffins recipe
description: Moist spiced carrot muffins with toasted walnuts and orange zest, great for breakfast or meal prep.
promt： A stack of carrot walnut muffins on a rustic napkin, steam rising, ultra‑realistic 4K, high detail, 1024×768, file size under 300K
body:
When mornings call for something wholesome yet flavorful, I always turn to these Carrot Walnut Spice Muffins. Packed with texture, warmth, and subtle citrus notes, they strike a perfect balance between healthy and indulgent.

Ingredients

• 1½ cups all‑purpose flour

• 1 tsp baking soda

• 1½ tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ½ tsp salt

• 2 large eggs

• ½ cup brown sugar

• ¼ cup honey

• ½ cup neutral oil (or melted butter)

• 1¼ cups grated carrots

• ½ cup chopped toasted walnuts

• Zest of 1 orange

• ¼ cup milk

Instructions

1. Preheat Oven: Set to 350°F. Line a muffin pan with paper liners.

2. Mix Dry: Whisk flour, baking soda, spices, and salt in a bowl.

3. Mix Wet: In another bowl, beat eggs, sugar, honey, and oil until combined. Stir in carrots, walnuts, orange zest, and milk.

4. Combine: Fold dry into wet until just mixed.

5. Bake: Fill liners ¾ full. Bake 18–20 minutes until tops are domed and springy. Cool before serving.

These keep well in the fridge for up to 5 days and freeze like a dream. I love slathering them with cinnamon butter or a spoonful of Greek yogurt on busy mornings.