Nutella Tart inspired by Pierre Hermé
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: french
Serves: 8inch tart
  • 1 roll/250gr Shortcrust pastry
  • ⅔ cup Homemade Nutella
  • 4.5oz/140 gr Semi sweet dark chocolate (50%), chopped
  • 3.5oz/100gr Butter, room temperature
  • 1 Egg
  • 3 Large egg yolks
  • 2 tbsp sugar
  • ¼ cup Chopped skinned almonds
  • 1 tsp Orange zest
  • Powdered sugar, to decorate the top
  1. Roll out the shortcrust pastry on a parchment covered tart baking pan. Blind bake (cover with extra parchment and dry beans) in a preheated oven to 350F(180C) for 10 mins. Then spread nutella on top.
  2. Put chocolate and butter in 2 bowls. Microwave until melted. Allow to cool a bit. Lightly whisk the chocolate with egg, then fold 1 yolk at a time until fully incorporated. Add sugar in.
  3. Add sugar and orange zest in, fold warm butter in and mix until just combined. Fill the tart shell with the ganache and top with almonds. Bake for 11 mins.
  4. Allow to cool 20mins then sprinkle powdered sugar and extra almonds on top and serve.
Recipe by The Petite Cook at