by carrie
Christmas, Dessert, Italian, New Year, Valentine's Day, Winter
Description
I love Nutella so the idea of a baked Nutella Tart was something I’ve been thinking about for awhile.
It is perfect for the holidays or a treat and also makes many folks smile when you bring it along for a contribution at gatherings.
Servings
10
Ingredients
To make the crust:
1 1/2 cups of all purpose flour
5 Tablespoons of butter cubed at room temperature
5 Tablespoons of sugar
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon of cinnamon
1/4 teaspoon of salt
To make the filling:
2 Tablespoons of potato starch (you can also use corn starch)
2 Cups of heavy cream (or half and half – like the hazelnut flavored half and half)
1 Cup of Nutella or a chocolate hazelnut spread
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1/4 teaspoon of ground cinnamon
1/4 teaspoon of instant coffee
Topping: I chopped up hazelnuts and sprinkled them on top
Preparation
For the Crust:
*Preheat the oven to 350 Degrees
1. In a large bowl cream together the sugar with the egg yolks.
2. Next add the unsalted butter (cubed at room temperature) to the sugar and yolk mixture. It will become a yellow gooey mixture.
3. Add ground cinnamon, vanilla extract, and salt – mix together with a fork to blend all ingredients together
4. Next work in the flour with a fork and then start to use your hands and form a round ball. Using your hands knead the dough gently with your fingertips.
5. Wrap the ball of dough with plastic wrap and refrigerate for 30 minutes.
6. After 30 minutes roll the pastry on a lightly floured counter.
7. Butter your tart pan and start to mold the pastry into the pan making it even and creating the edges.
8. With a fork poke holes in the bottom of the crust and line with parchment paper and use beans or pie weights to hold it down.
9. Bake in the oven blind (blind means without a filling) at 350 degrees for 20 minutes.
10. Take out to cool while you work on the filling.
For the filling:
1. Whisk the potato starch into a small bowl with 1/4 cup of the heavy cream.
2. In a saucepan over low heat add: 1 3/4 cups of cream, Nutella, vanilla and salt.
3. Whisk in the potato starch cream mixture from step 1.
4. Bring it all to a boil while you whisk making it thicker like a pudding or custard.
5. Let the mixture cool for about 10 minutes.
6. Pour the mixture into your pie crust and put back in the oven and bake at 300 for about 25 minutes.
7. Take out of the oven and let it rest for about 20 minutes.
8. Chop up hazelnuts and sprinkle on top.
Now you are ready to serve!
