Thursday, May 2, 2013

Throwback Thursday: Nutella Tart

I made this back on Valentine's day for the five-course meal I did. It's a Pierre Herme filling, though I always use Joy of Baking's crust recipe because it never lets me down. Hubby said it's his favorite out of all the tarts I've made :) and I agree, it's super yummy. 역시 Pierre Herme.

Nutella Tart

Crust: (Joy of Baking)
  • 3/4c flour
  • pinch of salt
  • 1/4c unsalted butter, room temp.
  • 2T granulated sugar
  • 1 small egg, lightly beaten
Filling: (adapted from Pierre Herme)
  • 1/3c Nutella
  • 2-1/2 oz milk chocolate chips
  • 3-1/2 T unsalted butter
  • 1 eggs, room temp, stirred with a fork
  • 1 egg yolk, room temp, stirred with a fork
  • 1T sugar
  • 1/2c chopped toasted hazelnuts 


In a small bowl, mix the flour and salt. In a separate mixing bowl, beat your butter. Add sugar and beat until light and fluffy. Gradually add egg, do not overbeat. Add flour mixture until it comes together. Form a disk with the dough, cover with wax paper and place in freezer for 10-15 minutes.
On a clean surface dusted with a bit of powdered sugar, roll out your dough and cut out circles to place into greased mini tart pans. Cover crusts with plastic wrap and place in freezer again for about 15 minutes.
Preheat oven to 400F.
Prick bottoms of dough with a fork to prevent rising and bake for 5 minutes. Reduce heat to 350F and bake for another 15 minutes until the edges begin to be gold brown. Let cool completely.

For the filling: Preheat oven to 375F.
Spread a layer of Nutella on the bottom of each tart crust. Melt the chocolate and butter in separate bowls and allow to cool until just warm. Stir the egg into the chocolate very gently using a whisk. Do the same with the egg yolk and then the sugar. Then add the melted butter. Once all blended, pour the mix into the tart crusts and sprinkle with hazelnuts. Bake for about 11 minutes. They should be set around the edges but slightly loose in the middle; they will set as they cool. Let cool before serving.

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