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It’s Melissa here from The Sweet Escape with something especially sweet to share with you. Today, I’m sharing a layered chocolate tart recipe that will knock everyone’s socks off at first sight and make them think you’re a professional pastry chef. The reality is it’s a two ingredient recipe that, with a little hand coordination, you can pull off faster than a trip to the bakery.
This simple recipe is best enjoyed hot out of the oven but if that doesn’t really work for you it’s still a great dessert to make ahead of time and enjoy later. What’s not to love about layers of chocolate spread between hot crescent dough?!
It’s really much easier than it looks, which is the best kind of recipe don’t you think? First, depending what time of day it is pour yourself a glass of your favorite Kendall-Jackson wine. For me it’s either the Vintner’s Reserve Chardonnay or the Cabernet Sauvignon. Then it’s time to get your hands (just a little) dirty. Here’s a short video to help you with the steps:
Layered Chocolate Tart Recipe
Recipe Type:
Dessert
Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Servings:
12
Ingredients
- 4 packages of pre-made crescent dough (rolls)
- 1 jar of hazelnut chocolate spread
- Egg wash for top
- Approx. 10” round cake pan or plate
Instructions
- Roll out each crescent roll to be at least 10”x10” then set aside
- Place 1 cup of the chocolate spread in a bowl and heat in microwave slightly just until it’s really easy to spread.
- Start with one layer of crescent dough, use pan/plate to create an outline and then spread the chocolate within. This doesn’t need to be exact, it’s just to avoid wasting the chocolate.
- Repeat Step 3 until you reach the top layer and leave that as is.
- Use the pan/plate as a template and cut your layered dough into a circle, remove excess dough. (you can use this to make some crescent rolls for dinner!)
- Use a glass to create another small circle outline in the middle of your large circle. Then with a large knife cut at 12, 3, 6, 9 o’clock into four equal sections. Cut those sections in half and then in half again so you end up with 16 small slices that are connected in the middle.
- Carefully take each section and twist it, alternating between clockwise and counterclockwise. Or do two at a time and twist each in the opposite direction.
- When you’re done you will start to see the pretty pattern take shape. Don’t worry if you get a little messy with the chocolate spread, it will still look great when it’s cooked.
- Brush with an egg wash and then bake according to crescent package instructions. Then pat yourself on the back when you take it out of the oven and impress all your guests!
What Wine Pairs Best with a Layered Chocolate Tart
Chocolate and red wine are one of the most classic dessert pairings out there, and Melissa's pick of Kendall-Jackson Vintner's Reserve Cabernet Sauvignon is a beautiful place to start. Its bold notes of black cherry, cassis, and just a whisper of vanilla oak stand up gracefully to the richness of the hazelnut chocolate spread while its smooth structure keeps every bite feeling balanced. It's the kind of pour that turns a simple slice into a proper dessert moment.
For something a little more elegant, Kendall-Jackson Grand Reserve Cabernet Sauvignon is a lovely upgrade. Its deeper layers of blackberry, dark chocolate, and warm spice bring extra dimension to the plate, making it a great choice when the tart is the star of a special occasion. And if you're leaning into the sweet, jammy side of the dessert, Kendall-Jackson Vintner's Reserve Zinfandel is a fantastic alternative. Its bold berry fruit, hints of pepper, and subtle vanilla oak play beautifully off the hazelnut and chocolate for a fun, fruit-forward finish.
