Cupcaitering

Thursday, February 23, 2012

Nutella Tart

Did you know that February 5th is World Nutella Day? I didn't and I feel pretty embarrassed about that. World Nutella day has been around since 2007, so I decided I needed to do something to make up for missing FIVE years of world nutella day. My first thought was to sit down with a jar of nutella and a spoon and not stop eating until it was finished but somehow that just didn't seem right (although would have been glorious).


This nutella tart though....is the perfect way to make up for five lost years of nutella celebrations.




And as the recipe doesn't call for that much nutella you'll have plenty left over to continue celebrating the deliciousness that is nutella.

For the Sweet Tart Dough:

Taken from Dorie Greenspan's "Baking From my Home to Yours"

1 1/2 cup all purpose flour
1/2 powdered sugar
1/4 tsp salt
9 tbsp cold unsalted butter
1 large egg yoke

Directions:
1) Put the flour, powdered sugar, and salt in a food processor and pulse until ingredients are well combined. Scatter the butter pieces over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yoke and add it a little at a time, pulsing after each addition. Pulse the ingredients until the dough begins to form clumps and curds. Turn the dough out and knead the dough lightly just to ensure that all ingredients have been incorporated.

2) Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan - save a little dough in the refrigerator to patch any cracks that may appear after the crust is baked. Press the crust in so that the edges of the pieces cling to one another, but not so hard that it will loose it's crumbly texture. Freeze the crust for at least 30 minutes.

3) Preheat oven to 375 degrees F. Butter the shiny side of a piece of tin foil and fit the foil buttered side down against the crust. Put the tart pan on a baking sheet and bake the crust for 25 minutes. Remove the foil and bake for another 5 to 8 minutes. Allow the crust to fully cool. This can be prepared a day in advance.

For the Filling:

Taken From "Chocolate Desserts by Pierre Herme"

2/3 cup Nutella
4 3/4 ounces bittersweet chocolate finely chopped
7 Tbsp unsalted butter
1 large egg at room temperature, stirred with a fork
3 large egg yolks, at room temperature, stirred with a fork
2 Tbsp sugar
1 cup hazelnuts toasted, skinned and cut into large pieces

Directions:
1) preheat oven to 375 degrees F.

2) Spread nutella evenly over the bottom of the crust and set it aside. Melt the chocolate and butter in separate bowls and allow them to cool until they feel warm to the touch.

3) Using a rubber spatula stir the egg into the chocolate, stirring gently in ever-widening circles, be careful no to agitate the mixture. Slowly add in the yolks and sugar. Finally stir in the warm butter. Pour the ganache over the nutella and scatter the hazelnuts over the top.

4) Bake for 11 minutes - the center will shimmy if jiggled. Allow the tart to cool for at least 20 minutes or until room temperature







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