Nutella Tart - Guide Recipe
You’ve been patiently waiting for this recipe , and you’re not going to be disappointed! I promised you this recipe a while ago but then I had technical issues with my camera so I was unable to make a video. Then last week , the day I wanted to make it , I got sick. But trust me , the wait will be well worth it.
If you know me then you know I hold a very special place in my heart for Nutella. This Nutella tart is a combination of everything I love – hazelnuts , chocolate , richness , creaminess , fudginess. The tart has a strong hazelnut flavor that complement the creamy Nutella filling perfectly.
Nutella Tart
Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hour 5 mins
Ingredients:
For the Crust:
- ¾ cup (150g) blanched toasted hazelnuts
- 1 cup (140g) all-purpose flour , plus more for dusting
- 2 tablespoons (25g) sugar
- 1/ 4 teaspoon salt
- 6 tablespoons (85g) cold unsalted butter , cut into small pieces
- 1 large egg , beaten
- ½ teaspoon vanilla extract
For the Filling:
- 2 tablespoons (18 g) cornstarch
- 2 cups (480 ml) heavy cream
- ¾ cup (230g) Nutella
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions:
- To make the crust: In a food processor , place ½ cup hazelnuts (reserving the remaining ¼ cup for garnishing) , flour , sugar , and salt. Pulse for a few seconds until nuts are finely ground. Add butter and pulse until mixture becomes crumbly and resembles coarse meal , about 15 pulses. Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together , about 10-15 seconds. The dough should be crumbly with large clumps. Turn dough to a lightly floured surface and form into a ball. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F/175°C and place rack in the center.
- To roll out the dough: On a lightly floured surface (or for easier rolling , place dough between two parchment papers - watch video) , roll the dough out into a 12-inch circle , then place gently into a 9-inch tart pan with a removable bottom. You can do this by flouring a rolling pan and rolling the dough loosely around it , then unrolling it into the pan. With a sharp knife , trim the edges of the pastry to fit the tart pan. Press parchment paper or aluminum foil tightly against the crust , covering the edges to prevent them from burning. Fill with pie weights(or dried beans/uncooked rice) , making sure they’re fully distributed over the entire surface. Bake crust for 20 minutes , then gently remove weights and foil , then bake for about 10 minutes longer until golden brown. Transfer to a wire rack and let cool completely.
- Meanwhile , make the filling: Whisk the cornstarch and ¼ cup heavy cream in a bowl until smooth. Combine the remaining 1 and ¾ cups cream , Nutella , vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat. Once the mixture starts to boil , stir constantly until thickened , about 2 minutes. Pour into the crust. Refrigerate until set , at least 3 hours. Top with the reserved hazelnuts.
Recipes>>Nutella Tart
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