Nutella Tart with Toasted Hazelnut Crust:
Nutella Tart with Toasted Hazelnut Crust:
Cooking Instructions
- 1
Preheat the oven to 149°C / 300°F. Spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast until slightly darkened, about 5-7 minutes. Allow to cool down for 5 minutes. Turn the oven up to 177°C / 350°F.
- 2
🌻For the crust:
Using a food processor, pulse 3/4 cup of the toasted hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. (Reserve 1/4 cup of the nuts for topping.) Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs.
- 3
Transfer mixture to a large bowl. Using a rubber spatula or wooden spoon, slowly stir in 3 Tbsp of ice water. You only want to add enough water to bring the dough together. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9 inch tart pan. You want it extremely tight in the pan. You’ll need to use pie weight the next step, so line the crust with aluminum foil or parchment paper and add pie weights.
- 4
Bake (with pie weights) for 18-20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
- 5
🌻For the filling
Whisk the cornstarch and 1/2 cup of the heavy cream together in a small bowl. 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.
- 6
While constantly whisking, allow to boil for 3 minutes as it thickens. Remove from heat, whisk in the vanilla, then pour into the crust.
Chill in the refrigerator for 3-4 hours or until set. Top with remaining hazelnuts.
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