This tart is rich, creamy and delicious. Its main ingredients are heavy cream + Nutella. Talk about a dream. My only regret is that we didn't make fresh whipped cream to top it! Unfortunately, because it was Thanksgiving Day and so busy, I didn't get a picture of the wholly finished product. The above photograph is everything but the chopped hazelnuts on top, though, so pretty close!
Serves 6 - 10
Total Prep & Cook Time: About 2 hours
Serve immediately, or store in fridge for up to one day before serving!
Crust Ingredients
1.5 c All-Purpose Flour
5 Tb. butter, room temperature
5 Tb. sugar
2 egg yolks
2 t. vanilla extract
2 t. cinnamon
1/4 t. salt
Filling Ingredients
2 Tb. corn starch
2 c. heavy cream
whole jar of Nutella (the 13 oz. jar, or half of the gigantic sized jars!)
1/2 t. salt
1/4 t. cinnamon
1/4 t. nutmeg
Topping
1/2 cup of chopped hazelnuts
Extra Equipment Needed for "Baking Blind"
about 2' x 2' of parchment paper
about 2 cups of dried beans (of any sort)
You will need a tart pan, or a pie pan, or any circular casserole dish!
First we will begin with the crust! In a large bowl, mix (use a fork, even though it's more difficult than a hand-mixer. If you really cannot use a fork, it's okay, go for the hand-mixer) the sugar, room-temperature butter, and the egg yolks. Add the cinnamon, salt, and vanilla extract.
Next, begin to gradually add the flour by 1/2 cup increments (three half-cups = 1.5 cups!), integrating it thoroughly with the fork after each 1/2 cup addition. Once all the flour is in, use your hands and form a ball in the bowl. Put that ball into plastic wrap/saran wrap, wrap it up, and throw it in the fridge. Let it sit in the fridge for 30 minutes. During this time, you just have to find something else to do. Watch a funny TV show, or take a tiny nap.
When 30 minutes have passed, preheat your oven to 350 degrees.
Then, lightly flour a clean counter area and begin rolling out the pastry dough. It will be extremely crumbly and hard to manage, but DO NOT add more of anything.
Lightly butter the bottom and sides of your pan, and transfer the rolled-out dough to the pan.
Transferring the dough from counter to baking dish will not be an easy task. It will not come off the counter beautifully like a pizza dough, waiting patiently for you to toss it in the air like a chef. It will crumble, break in half, and be a general pain-in-the-ass. Take a deep breath, break off as large of pieces as you can (I tried using a sheet of paper to lift it, pictured above -- bigger than a spatula!) and literally push them into the edges and bottom of the pan, like you're making a play-do crust.
Once completely in the pan, gratuitously poke holes in the bottom of the crust with a fork. I always go overboard, and nothing goes wrong, so follow my lead and poke the hell out of it.
Bake blind for 20 minutes in your now pre-heated oven (at 350 F). Baking blind means that you bake the crust of a tart/pie without the filling, to prevent it from getting soggy when the filling is added.
To bake the crust blind properly, you have to line the crust with parchment paper, and then weigh down the parchment paper with pie weights, or 1 - 2 cups of dried beans (any kind will do, but they must be dry!).
Now snip the leftover edges...
Once finished baking, throw away the parchment & beans (or save the beans for a later date...) and let the crust cool as you prepare your filling. Turn your oven down to 300 F now.
Turn on your range to medium-high. You need a whisk (feel free to use a spatula or a fork if you need to!). In a small bowl, whisk 1/4 c. heavy cream + the potato starch. In a large sauce pan, whisk the Nutella + remaining 1 & 3/4 c. cream + vanilla + salt. Add the cream + starch mixture in the small bowl to the large sauce pan. Continuously stir the mixture on medium-high until it begins to boil. This will take around 25 - 30 minutes, to be honest with you, and it's the shittiest part of the recipe, but the tart is delicious so bear with me. Use these 30 minutes of continuous stirring to practice mindfulness and deep breathing, because I said so and because it's good for you.
Thickening!
Thickened.
Once the mixture is brought to a boil (it will never be a rolling boil, but there will be several bubbles of chocolate, vigorously popping in chorus, and that's when you know it's finished), let it cool for 10 minutes in the pot.
After 10 minutes, pour the mixture into the crust, and throw back in the 300 F oven for 25 minutes. Once baked, let it rest for at least 30 minutes before serving. Chop up hazelnuts and sprinkle on top generously. I actually made mine one day ahead and served it on Thanksgiving Day -- it was perfect.
Enjoy!
Recipe Source: Chocolate Hazelnut Tart Recipe -- The Tasteful Life
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