Ingredients
11/4 cups all-purpose flour sifted
1/4 cup unsweetened cocoa powder sifted
1/2 cup powdered sugar
A pinch of salt
1 stick butter unsalted chilled and cut into cubes
1 large egg yolk
250 grams dark chocolate, chopped
1 cup heavy or double cream
1/2 cup Nutella paste
3 ounces white chocolate, melted
10-15 hazelnuts
BAKING METHOD FOR MAKING NUTELLA TART
Preheat the oven to
375 Degree F or 185 degrees C.
Process the flour,
cocoa powder, sugar and salt together in a blender.
Now Add butter and blend
until it resembles a coarse meal. Whisk in the egg yolk and Blend again until
the dough forms clumps and curds.
Turn the dough out onto a flat surface and knead with your hands to combine all the dry ingredients well
Grease a 9-inch tart
pan Now Press the prepared dough evenly over the bottom of the tart pan and up to
the sides of the pan. Place this prepared crust in the freezer and freeze for
about 30-40 minutes before baking it.
Bake the crust for about
25 -30 minutes. Allow it to cool.
Melt the white
chocolate in a double boiler. Stick a toothpick at the bottom of each nut, dip
the nut into the melted white chocolate and place it in the refrigerator to
set.
Place the chopped dark chocolate in a large bowl.
In a small saucepan, boil the cream. Pour the hot cream, over the dark
chocolate and Stir with a spoon until the mixture is smooth and creamy in texture.
Now add in the Nutella and stir to combine well. Now Pour the mixture into the cooling
tart shell (In case the chocolate cream mixture is forming lumps, pass it through
a sieve).
Place the chocolate covered nuts on top of the mixture
and refrigerate until set, for at least 3-4 hours.
