yum! and..I say again…yum!!

I stum­bled across a blog that fea­tured a divine-look­ing recipe for a Nutel­la Tart. Please read on.

Nutel­la Tart

1 ful­ly baked 22 cm (8 34 in) tart shell*

200 g Nutel­la (2÷3 cup)
140 g bit­ter­sweet choco­late (Herme’ uses Val­hor­na Noir Gas­tronomie) (4 34 oz)
200 g but­ter (7 Tbsp)
1 large egg, room tem­per­a­ture, stirred with a fork
3 large egg yolks, room tem­per­a­ture, stirred with a fork
2 Tbsp sugar
140 g Hazel­nuts (1 cup)

Toast the hazel­nuts 10 min­utes in a 180C (350F) hot oven. Remove as much skin as pos­si­ble by rub­bing the hazel­nuts inside a kitchen tow­el. Chop coarsely.

heat oven to 190C (375F)

Melt choco­late and but­ter sep­a­rate­ly. Allow to cool till 40C (104F).

Spread the Nutel­la at the bot­tom of the tart shell

Mix the egg into the (cooled down) choco­late. Do this gen­tly to avoid incor­po­rat­ing air. Add yolks, lit­tle by lit­tle, then the sug­ar. Final­ly, fold in the melt­ed but­ter, always stir­ring gen­tly. This will take a lit­tle time. Pour on top of the Nutel­la and sprin­kle with the toast­ed hazelnuts.

Bake for about 11 min­utes. The sides of the fill­ing should be set but the mid­dle still slight­ly wob­bly if shak­en (that’s how it’s sup­posed to be). Let cool to room tem­per­a­ture. Eat :-). Any remain­ing tart, stored in the fridge, will taste great cold, the next day.

*tart dough: 285 g (10 oz) but­ter, 150 g (1 12 cups) con­fec­tion­er’s sug­ar, 100 g (1÷2 cup) fine­ly ground blanched almonds, 12 tsp salt, 12 tsp vanil­la bean pulp, 2 large eggs and 490 g (3 12 cups) all pur­pose flour to make enough dough for 4 tart shells, using the stan­dard pro­ce­dure to make tart dough. This dough tastes great but is quite frag­ile, i.e. not too easy to work with. You could also use any oth­er sweet tart crust dough.

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