Nutella-Hazelnut Tart

Last night I took this tart to a business meeting.  At the end of the night, there wasn’t any left to bring home.  Thank goodness, because I would have clearly polished it off before bed.  What is it about Nutella and a shortbread crust that makes me lose control?

Anyway, I used my absolutely NO FAIL shortbread crust recipe for this tart.  It requires no skills to make and turns out perfect every, single time.

The filling just takes Nutella to turn this into a decadent offering.  You will love it!
,
Sigh.  I wish I had another piece.

Preheat oven to 325o F with rack in the middle.  Melt butter for the crust in a saucepan over medium-high heat.  Off heat, stir in sugar, vanilla and salt until dissolved.

Blend butter mixture into flour with a rubber spatula.  Press dough into an ungreased 10″ tart pan with removable bottom.  Freeze crust for 15 minutes then bake 25-30 minutes.  Cool completely on a wire rack.

To make the filling, whisk cornstarch into 1/4 cup cream in a bowl.  Combine the remaining 1-3/4 cups cream, Nutella, vanilla and salt in a saucepan.  Whisk in the cornstarch mixture and bring to a boil over medium heat, whisking constantly.  Once boiling, stir until thickened, about 1 minute.  Pour into the crust and smooth the top.  Refrigerate until set, about 2 hours.

Top with hazelnuts and cut into wedges to serve.

Nutella-Hazelnut Tart

For The Crust-
12 T. unsalted butter (1-1/2 sticks)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt

For The Filling-
2 T. cornstarch
2 cups heavy cream
3/4 cup Nutella
1/2 teaspoon vanilla
1/8 teaspoon salt
Toasted hazelnuts for garnish

Preheat oven to 325o F with rack in the middle.  Melt butter for the crust in a saucepan over medium-high heat.  Off heat, stir in sugar, vanilla and salt until dissolved.

Blend butter mixture into flour with a rubber spatula.  Press dough into an ungreased 10″ tart pan with removable bottom.  Freeze crust for 15 minutes then bake 25-30 minutes.

To make the filling, whisk cornstarch into 1/4 cup cream in a bowl.  Combine the remaining 1-3/4 cups cream, Nutella, vanilla and salt in a saucepan.  Whisk in the cornstarch mixture and bring to a boil over medium heat, whisking constantly.  Once boiling, stir until thickened, about 1 minute.  Pour into the crust and smooth the top.  Refrigerate until set, about 2 hours.

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Post a Comment

22 Comments and 1 Reply

  1. Deeba 1

    That looks seriously divine. Whats not to love about it?? {I think you might have missed the amount of flour in the crust in the list of ingredients}

  2. Sure, show this on the first day of Lent. The time of year I try not to devour every bit of chocolate in my sight. Sigh…..

  3. Colleen 3

    This looks heavenly. I have a weakness for Nutella. I did notice that in your directions, it does mention flour, however, I don’t see it listed in the ingredients for the crust. How much flour is needed? Thanks. :)

  4. gabby 4

    noblepig.com: Ruining my diet one day at a time.

  5. Angela 5

    Recipe looks amazing. I’m not sure if this is just me, but it didn’t load right. Comments are on top of the pictures. Also, the flour is missing from the recipe for the crust.

  6. Amy W 6

    I was lucky enough to attend the business meeting and try this. It was amazing! Great cocoa taste in the filling. I tried to go back for seconds, but I was too slow. It made the other desserts there seem like wasted calories.

  7. Gorgeous tart. That filling would put me over the edge!

  8. jane stona 8

    Hi. Sounds great, but how much flour in the crust? Thanks. Jane

  9. Oh my goodness. Must make this as soon as possible! Thanks for the recipe!

  10. I have said many times if I could choose how I would die it would be with a spoon and as many jars of Nutella as it would take to kill me. I would polish this off before I even took it out of the house!

  11. Mrs. L 11

    You had me at Nutella….

  12. As someone who is somewhat crust-challenged, I must say your baked tart crust looks beautiful! Do you think pressing it in help guard against shrinkage?

    Also, the filling looks pretty tasty too! ;-)

  13. Katie 13

    Looks delicious! I wonder how rich it is though – nutella is such a thick, creamy spread. Love the addition of the chopped nuts on top too – that would add a nice textural crunch.

  14. You had me at that crust! Gorgeous!

  15. meemee 15

    Where can I buy hazelnuts? Even at Christmas, I have never been able to find them. I live in the Atlanta area and we have Publix, Krogers and Walmarts.

  16. Alice 17

    Oh my! This was the best pie ever! I made it for my family and the only complaint I heard was that I only made one pie. YUMMY!!!

  17. Paula 19

    Yeah – crust without flour DOES NOT WORK! (Yes, I actually tried it…) Grrr.

  18. Megan 20

    This is going on the must make list…toward the top!

  19. John 21

    That looks amazing. Nutella is one of my favorite things, yet I can’t remember the last time I’ve had it. If I’m going to break my Nutella fast anytime soon, I know where I’ll start.

  20. Marguerite Pulsipher 22

    I am making this! I am currently on a low carb diet after having enjoyed too many scrumptious desserts like this one but lucky for me I have neighbors that readily accept my ‘just because’ sweet treats when I knock on their doors. The crust looks yum!

  21. Alanvla 23

    Made more than dozen times, easy to make and perfect! Thank you very much for this great recipe!!!!!

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