No need to think twice.
My most-craved dessert of all time is the super-creamy, too-good-to-be-true Nutella Tart.
Jennifer of The Domestic Goddess, creator of the scrumptious Sugar High Friday food event, is hosting this month’s Sugar High Friday.
Nutella Tart is a variation of the Chocolate Ganache Tart I bake quite frequently. It is my favorite tart as well as my friends’ and sold like crazy at Harvey Nichols. Since I bake this tart almost every week, playing with the recipe keeps me from getting bored.
I always say, if there is anything more satisfying than chocolate, it is more chocolate. No, wait. It is more chocolate and Nutella. And nuts… covered in chocolate **cough**.
About a month ago, I was planning on baking a tart for our regular Chocoholics’ Meeting at The Mansion. And guess what I came up with? A Chocolate Ganache Nutella Tart with White Chocolate covered Nuts!
A cool tip for nuts with super-neat contours is to stick a toothpick at the bottom of each nut, dump it in the melted chocolate, hold it upside down and let the excess chocolate drip off and then stick the other side of the toothpick on a thick sheet of styrofoam and place in the refrigerator until they are set.
NUTELLA TART with WHITE CHOCOLATE COVERED NUTS
- 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
- Preheat the oven to 375 F (190C) degrees.
- Pulse flour, cocoa, sugar and salt in a food processor.
- Add butter and pulse until it resembles a coarse meal.Stir in the yolk and pulse again until the dough forms clumps and curds.
- Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
- 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.
- 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.)
- 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.
- 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).
- Place chocolate covered nuts on top and refrigerate until set, at least 2 hours. Keep refrigerated until serving time.