NUTELLA TART with WHITE CHOCOLATE COVERED NUTS

Ingredients

• 1+1/4 cups all-purpose flour
• 1/4 cup cocoa
• 1/2 cup confectioners’ sugar
• 1/4 tsp salt
• 1 stick plus 1 tbsp (9 tbsp) unsalted butter, chilled and cubed
• 1 large egg yolk
• 10 ounces (275 gr) bittersweet chocolate, chopped
• 1 cup heavy cream
• 1/2 cup Nutella
• 3 ounces white chocolate, melted
• 15-20 walnuts
• 8-10 hazelnuts

Method

1. Preheat the oven to 375 F (190C) degrees.
2. Pulse flour, cocoa, sugar and salt in a food processor.
3. Add butter and pulse until it resembles a coarse meal.Stir in the yolk and pulse again until the dough forms clumps and curds.
4. Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
5. 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. Freeze crust at least 30 minutes before baking.
6. Bake blind for 25 minutes, remove the weight and bake for another 10 minutes. Let cool. (If you are going to use smaller tart pans like I did, adjust baking time accordingly. I baked 6 small tarts for 18 + 8 minutes.)
7. Melt the white chocolate placed in a heatproof bowl over barely simmering water. Stick a toothpick at the bottom of each nut, dip into the chocolate, let the excess drip off and stick the other side of the toothpick on a thick sheet of styrofoam and place in the fridge until set.
8. Place chopped bittersweet chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Add Nutella and stir to combine. Pour mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve).
9. Place chocolate covered nuts on top and refrigerate until set, at least 2 hours. Keep refrigerated until serving time.