Nutella Tart with Toasted Hazelnut Crust Recipe

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Rasmus Wuollet Modified: March 21, 2022
Nutella Tart with Toasted Hazelnut Crust Recipe

How To Make Nutella Tart with Toasted Hazelnut Crust

Nutella tart is a baked treat made with crunchy hazelnut crust that gives a delightful complement to the smooth, rich, and creamy Nutella ganache.

Preparation: 30 minutes
Cooking: 26 minutes
Chill and Cool Time: 3 hours 5 minutes
Total: 4 hours 1 minute

Serves:

Ingredients

For Toasted Hazelnut Crust:

  • 1cupunsalted hazelnuts,chopped
  • 1cupall-purpose flour,spoon and leveled
  • 2tbspgranulated sugar
  • ½tspsalt
  • ½cupunsalted butter,cold and cubed
  • 3tbspice water

For Nutella Filling:

  • 2tbspcornstarch
  • 2cupsheavy cream
  • ¾cupNutella
  • tspsalt
  • 1tsppure vanilla extract

Instructions

  1. Preheat the oven to 300 degrees F. Spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast for about 5 to 7 minutes until slightly darkened. Allow to cool down for about 5 minutes. Turn the oven up to 350 degrees F.

Crust:

  1. Using a food processor, pulse ¾ cup of the toasted hazelnuts, flour, sugar, and salt together until it reaches the consistency of coarse meal. (Reserve ¼ cup of the nuts for topping.) Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs.

  2. Transfer mixture to a large bowl. Using a rubber spatula or wooden spoon, slowly stir in 3 tablespoons of ice water or just enough water to bring the dough somewhat together.

  3. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough tightly and evenly into a 9-inch tart pan. Line the crust with aluminum foil or parchment paper and add pie weights.

  4. Bake (with pie weights) for about 18 to 20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.

Nutella Filling:

  1. Whisk the cornstarch and ½ cup of the heavy cream together in a small bowl; a little cream mixed with the cornstarch helps avoid white cornstarch lumps in the filling.

  2. Combine the cornstarch mixture, the rest of the heavy cream, Nutella, and salt into a medium saucepan over medium heat. Whisk to combine all of the ingredients and bring to a boil. While constantly whisking, allow to boil for about 3 minutes as it thickens. Remove from heat, whisk in the vanilla, then pour into the crust, swirling the top for a pretty pattern (if desired!).

  3. Chill in the refrigerator for about 3 to 4 hours or until set. Top with remaining hazelnuts.

Recipe Notes

 

Nutrition

  • Calories: 512.96kcal
  • Fat: 41.74g
  • Saturated Fat: 23.73g
  • Trans Fat: 0.37g
  • Monounsaturated Fat: 13.65g
  • Polyunsaturated Fat: 2.12g
  • Carbohydrates: 30.94g
  • Fiber: 2.86g
  • Sugar: 16.50g
  • Protein: 5.59g
  • Cholesterol: 89.61mg
  • Sodium: 174.42mg
  • Calcium: 75.23mg
  • Potassium: 234.70mg
  • Iron: 2.21mg
  • Vitamin A: 273.63µg
  • Vitamin C: 1.14mg
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