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Clean recipe · americastestkitchen.com

Nutella Tart

Indulge in a luscious Nutella Tart with a silky texture and rich, chocolate-hazelnut flavor, nestled in a buttery crust. A crowd-pleaser for any occasion.

Original recipe: americastestkitchen.com

Yield:
8 servings
Total:
50 min
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Ingredients

  1. 1 cup hazelnuts
  2. 1 recipe Pâte Sucrée Tart Shell, fully baked and cooled
  3. 1¼ cups Nutella
  4. ½ cup heavy cream
  5. 2 tablespoons water
  6. 2 ounces (57 grams) bittersweet chocolate, finely chopped
  7. 2 tablespoons unsalted butter
  8. Whipped cream (optional)

Instructions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Toast hazelnuts on rimmed baking sheet until skins begin to blister and crack, 15 to 20 minutes. Wrap warm nuts in dish towel and rub gently to remove skins. Reserve 24 whole nuts for garnish, then chop remaining nuts coarsely. Sprinkle chopped nuts into cooled prebaked tart shell.
  2. Place Nutella in large bowl. Bring cream and water to simmer in small saucepan over medium-high heat. Off heat, stir in chocolate and butter, cover, and let stand until chocolate is mostly melted, about 5 minutes. Gently whisk mixture until smooth. Immediately pour chocolate mixture over Nutella and stir to combine. (Mixture may look curdled to start but will become smooth with stirring.)
  3. Pour warm chocolate mixture evenly into tart shell. Refrigerate tart, uncovered, until filling is just set, about 15 minutes. Arrange reserved whole nuts around edge of tart, cover loosely with plastic wrap, and continue to refrigerate until filling is firm, at least 1½ hours or up to 1 day.
  4. To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Serve with whipped cream, if desired.