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.
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
- ⅛tspsalt
- 1tsppure vanilla extract
Instructions
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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:
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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.
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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.
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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.
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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:
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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.
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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!).
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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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