If you like simplicity, elegance, and sheer indulgence with mouth-watering taste then I would suggest to you to give this dessert tart a try. I was just clicking through the internet looking for a simple dessert that I could utilize the remainder of the Nutella spread and low and behold I came across this simply said Nutella tart.
In need of a dessert which could W O W the dinner party, I was attending; I quickly read over the recipe ingredients, directions, and know-how and was pretty sure this would be easy to accomplish without too much fuss.
And I was correct, checked to be sure I had everything I needed and went right to work. This tart requires a tart pan to bake the crust. The one I had purchased was on Amazon and it has removable fluted sides. After the crust has baked, filled with tart filling and cooled for a substantial amount of time you may remove the fluted sides of the tart frame to serve the dessert as well as making it more appealing for your dessert presentation; placing it on a pedestal dish for more visual appeal.
Another important tool to pick up for yourself is pie weights. This will keep the crust from lifting during the pre-bake part of the tart baking portion of baking. And, of course, you will want to put either parchment paper or aluminum foil over the crust before putting the pie weights on it.
This recipe as adapted from the Food Network. Being a fan of Nutella spread for as long as I could remember, my antenna goes up when I come across recipes with Nutella as one of the main ingredients. I also love hazelnuts/filberts which is what Nutella is made with. It seems as the years go by Nutella has been gaining more and more popularity. As the hazelnut meets milk chocolate there really is no way to resist, the combination is a match which was conceived in heaven. And we here on earth can not resist this heavenly combination, or at least I can’t.
Hope you give this elegant tart a try, its simple, not many ingredients and yet it’s a dessert which will stand out on the dessert table and I could almost guarantee there will be no more than 1 or 2 pieces left and they will be asking you for the recipe.Jump to Recipe
Hazelnut Encrusted Nutella Tart
A rich smooth chocolate custard encrusted in a hazelnut tart shell that spells out elegance with a capital "E"!! Just the dessert you want to take for your New Year's Eve dinner celebration or your New Year's Day Dinner Party. This recipe could not be any easier to follow; Italian simplicity at its finest. I don't know if you know the Italian belief of cooking is less is more; you do not require a lot of ingredients to arrive at a delectable entree, and this recipe shouts it!!
- 1 cup roasted hazelnuts (if not available you may use filberts)
- 1 cup flour
- 2 tbsp. granulated sugar
- ½ tsp. salt
- ½ cup unsalted butter
- 1 to 3 tbsp. ice water
Nutella Custard Filling
- 2 tbsp. cornstarch
- 2 cups heavy cream
- ¾ cup Nutella
- ⅛ tsp. salt
- 1 tsp. pure vanilla extract
Pre-heat oven to 300° degrees
Spread hazelnuts/filberts on to either a parchment or silicone covered baking sheet.
Toast until slightly darkened, about 10 minutes (according to your oven). Let cool for 10 minutes.
Turn oven up to 350° degrees; let heat accelerate.
I like to use my food processor for bringing the crust together.
Pulse all of the hazelnuts; after complete, unplug the food processor and remove ¼ cup of the pulsed hazelnuts (this will be used in the final step when you decorate the hazelnut tart; put aside)
Plug the food processor back in, put remaining ingredients in processor, cover with lid process until dough comes together. Empty the pie crust into a 9-inch tart pan. (These tart pans are made so you may remove the mainframe which is the fluted side of the tart; when its time to serve the tart and there is a metal center that stabilizes the tart). You are going to work the crust evenly on the bottom and sides of the tart pan, working the crust with gloved hands that have been dusted with a little flour. It is time to bake after it is evenly distributed through the tart pan.
You want to line the unbaked crust with either parchment paper or aluminum foil and top it off with pie weights distributed evenly.
You are going to bake for approximately 20 minutes at 350°. After finished take out and let cool on a wire rack while you prepare the custard filling.
In a saucepan, add ½ cup of heavy cream and start to warm it. After it has warmed you are going to whisk in the 2 tbsp. of cornstarch; after totally dissolved add remaining ingredients except for vanilla.
Warming the ingredients on simmer as you whisk until combined. Then bring the temperature up to bring to a boil for 3 minutes while constantly stirring. This will thicken the filling. Remove from heat and add in the vanilla while stirring.
Pour the filling into cooled crust, you are going to place the filled tart in the refrigerator to chill until serving. You should allow at least 3 hours for chilling.
The final step is to adorn the tart top with your chopped toasted hazelnuts. You can just encircle the tart as I did with the toasted hazelnuts or you can use a cookie press of any holiday shape you may like; just place lightly atop the filling and then fill the form with chopped toasted hazelnuts and then lightly remove cookie form (you should not have anything other than the shape in hazelnuts). Place back in the refrigerator until ready to serve.