Call me crazy but I’m not the biggest nutella fan. I don’t dislike it, that would be really crazy but I don’t go gaga over it like a lot of people! (I still love rocher ferrero though but probably more for the crispy texture). My first taste of nutella was when my brother brought some home from his French class. Delicious! My parents obviously became big fans and it became a big treat when they occasionally picked up a jar of nutella and croissants for us to enjoy on a Saturday morning. In retrospect, maybe it was a treat for themselves… Alas, I also went on to learn French! But while I enjoy it, I found many other sweets that I loved too much (i.e. cheesecake).
My husband on the other hand, loves nutella. I can confidently say that he was probably the decision maker behind having bought any jar of nutella in our home. He slabs dobs of it on to toast without a care in the world and no regrets (and no working out after either…) We live healthy balanced lives, yea? Well, with all the packing and moving we’ve been doing, I discovered in our dry ingredients box a nutella jar with about 1/3rd left and needing to be used soon before going bad. I said I’m not the biggest fan but I still enjoy it every so often and I will not let a jar of this go to waste! Besides, it’s better for my waistline to make something he enjoys more than I do. Although, I think I devoured this tart at an equal if not, faster speed.
This tart starts off with my favorite shortbread tart recipe. Buttery goodness that is so incredibly easy to make in just a food processor. And then it’s filled with an ultra gooey nutella filling – no baking needed. If you’re even a little bit of a nutella fan, this is going to be delicious!
One 8-9 inch tart
- 1 cup (120 g) all purpose flour
- 1/8 tsp salt
- 1/3 cup (35 g) confectioners (powered) sugar
- 1/2 cup (113 g) unsalted butter cold and cut into large chunks!
- 2 cups (240 g) heavy cream
- 2 Tbsp (14 g) cornstarch
- 3/4 cup (220g) nutella
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- Optional: 1/4 cup toasted nuts hazelnuts, peanuts, anything you have on hand
- Preheat oven to 425 degrees F (220 degrees C).
- Lightly oil a 8 or 9 inch tart pan.
- In a food processor, mix and combine the flour, sugar and salt.
- Add chunks of cold butter and pulse until chunks are the size of peas and the dough starts to clump together. (You don't want one big clump, just small clumps forming).
- Transfer the dough to the pan, and evenly press the dough into the middle and sides the tart pan.
- Pierce the bottom of the crust with a fork to prevent it from puffing too much while it bakes. Cover the crust with plastic and place it in the freezer for about 15 minutes. This helps to prevent the crust from shrinking as it bakes.
- Bake for about 13-15 minutes. Set aside to cool until the filling is ready.
- In a small saucepan, whisk together the heavy cream and corn starch. Add in the nutella and salt. Bring the saucepan to medium heat and continue to whisk over a simmer/low boil for about 4-5 minutes until the mixture thickens.
- Remove from heat and whisk in the vanilla. Pour the filling into the crust. Chill in the refrigerator for at least 3 hours, until it has set.
- Optional: sprinkle toasted nuts on top as desired.
Tart Crust: JoyofBaking
Nutella Filling: CookingTree
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