Description
A rich and creamy Nutella tart surrounded by a buttery crust made from toasted hazelnuts, perfect for any occasion.
Ingredients
Scale
- 1 cup (120g) chopped unsalted hazelnuts
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (8 tbsp; 113g) unsalted butter, cold and cubed
- 3 tablespoons (45ml) ice water
- 2 tablespoons (14g) cornstarch
- 2 cups (480g) heavy cream
- 3/4 cup (225g) Nutella
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 300°F (149°C) and toast the chopped hazelnuts for 5-7 minutes, then cool.
- Increase the oven temperature to 350°F (177°C). In a food processor, combine 3/4 cup of toasted hazelnuts, flour, sugar, and salt; pulse until coarse.
- Add the cold, cubed butter and pulse until resembling pea-sized crumbs. Gradually add ice water to form a dough, then press it into a 9-inch tart pan and bake for 18-20 minutes.
- In a small bowl, whisk cornstarch with 1/2 cup heavy cream. In a saucepan, combine this with remaining cream, Nutella, and salt. Bring to a boil while whisking for about 3 minutes to thicken.
- Remove from heat, add vanilla, and pour filling into the cooled crust. Chill for 3-4 hours before serving, topped with reserved hazelnuts.
Notes
Serve with whipped cream or vanilla ice cream. Can be stored in the refrigerator for 4-5 days. Freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg