Prepared by Sara Germanotta
I’m always looking for ways to incorporate Nutella into my desserts and this sophisticated-looking tart couldn’t be easier to make.
With its crunchy hazelnut crust and rich ganache filling, it’s a real showstopper. I like to garnish this tart with roasted, salted hazelnuts because the salt balances the sweetness of the Nutella and the nuts add great texture.
• 1 ¼ cup hazelnuts / tazza di nocciole
• 1 cup all-purpose flour / tazza di farina multiuso
• 2 tbsp sugar / cucchiai di zucchero
• 1 tsp salt / cucchiaino di sale
• ½ cup cold butter, cubed / tazza di burro freddo a cubetti
• 2-3 tbsp ice water / cucchiai di acqua gelata
Ingredients Nutella Filling:
• 2 tbsp cornstarch / cucchiai di amido di mais
• 2 cups heavy cream / tazze di panna da montare
• 1 ½ cup Nutella / tazza di Nutella
• 1 tsp sea salt / cucchiaino di sale marino
• 1 tsp vanilla extract / cucchiaino di estratto di vaniglia
- Roasted, salted hazelnuts, for garnish / Nocciole tostate e salate per guarnire
Method for the crust:
Preheat oven to 350°F and grease a nine-inch tart pan with cooking spray. Using a food processor, pulse the hazelnuts, flour, sugar and salt together. Add in the butter, one cube at a time, until the mixture resembles coarse bread crumbs. Transfer the mixture to a large bowl and stir in the ice water, one tablespoon at a time, until the dough just comes together. Be careful not to add too much water or your crust will be soggy. Press the dough into the prepared tart pan. Bake crust for 15 minutes. Allow crust to cool while you prepare the filling.
For the filling:
Whisk the cornstarch and ¼ cup of the heavy cream together in a small bowl. In a saucepan over medium heat, whisk together the cornstarch mixture, remaining heavy cream, Nutella and sea salt. Bring to a boil. Lower heat slightly and allow mixture to simmer for two minutes. Remove from heat and stir in the vanilla extract. Pour the filling into the cooled crust and refrigerate for at least four hours or overnight. Garnish with chopped hazelnuts, if desired.
photo by Daniele Tomelleri