If you’ve ever tasted a luscious serving of Nutella, you’ll agree with me that it is a taste that clings to your palate, and makes you its slave forever! I still fondly remember, and miss the delicious Nutella Crepes we savored at the base of the Eiffel Tower, but when I saw Mandy’s delicious Chocolate Nutella Tart, I knew I had to make this before I started licking my screen! With a perfect crust,chocolate and Nutella, topped off with toasted hazelnuts, this is a dessert that Pierre Herme made for his wife who loved Nutella. And believe me, its seriously seductive, both in looks, and taste![Recipe and photo courtesy of Mandy from Fresh from the Oven; recipe adapted from Pierre Herme’s Chocolate Desserts Book.]
Chocolate Nutella Tart
Makes 6 to 8 servings
The crust:
1 fully baked 8 3/4 inch (22cm) tart shell made from Sweet Tart Dough, cooled to room temperature
Keep the cooled crust, with the tart ring still in place, on the parchment-lined baking sheet.( The crust can be made up to 8 hours ahead and kept at room temperature.)
The Filling:
2/3 cup (200g) Nutella
4 3/4 ounces (140g) bittersweet chocolate, preferably Valrhona Noir Gastronomie, finely chopped
7 tbsps (3 1/2 ounces, 200g) unsalted butter
1 large egg, at room temperature, stired with a fork
3 large egg yolks, at room temperature, stirred with a fork
2 tbsp sugar
1 cup (140g) hazelnuts toasted,skinned and cut into large pieces
Method
Center a rack in the ove and preheat the oven to 375F (190C).
Spread Nutella evenly over the bottom of the crust and set it aside while you make the ganache.
Melt the chocolate and butter in separate bowls either over-not touching-simmering water or in a microwave oven. Allow them to cool until they feel only just warm to the touch [104F (40C)], as measured on an instant read thermometer, is perfect).
Using a small whisk or rubber spatula, stir the egg into the chocolate, stirring gently in ever widening circles and taking care not to agitate the mixture- you don’t want to beat air into the ganache. Little by little, stir in the egg yolks, then the sugar. Finally, still working gently, stir in the warm melted butter. Pour the ganache over the Nutella in the tart shell. Scatter the toasted hazelnuts over the top.
Bake the tart for 11 minutes- that should be just enough time to turn the top of the tart dull, like the top of a cake. The center of the tart will shimmy if jiggled- that’s just what it’s supposed to do. Remove the tart from the oven and slide it onto a rack. Allow the tart to cool for at least 20 minutes, or until it reaches room temperature- the best temperature at which to serve it.
Hi Katherine, this is indeed a rich dense tart. The Nutella makes it nice and creamy, with a firm pastry base. I would say it goes right in line with truffles for richness:)
How rich is this tart? Is it truffle-like?
This is a tart we must try to make. Everyone loves Nutella.
Omg, such a droolworthy tart..can take my eyes from the click:)
Yummy, yummy, yummy. One question. How do you wait 20 mints for the tart to cool and not stick your mouth in the hot chocolate nutella goodness?
chocolate nutella tart…drooooooling I am a bif fan of nutella but nobody will like that at home. it looks so tempting can I have a pieace please.
I'm not gonna lie; I have a jar of it under my desk at work for emergencies on bad days.
I'm a Nutella fan, so is my son too. I think I can use silken tofu instead of eggs to make this delicious tart.