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!
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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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