Nutella Tart inspired by Pierre Hermé
Servings: 8 inch tart
Rich, decadent, and extremely easy to make Nutella tart - Made with little if no effort at all and ready in just 30 minutes.
- 250 g shortcrust pastry
- 85 g Nutella spread
- 140 g 70% dark chocolate chopped
- 100 g butter room temperature
- 1 egg
- 3 egg yolks
- 2 tablespoon sugar
- 60 g blanched almonds finely chopped
- 1 teaspoon orange zest
- powdered sugar to decorate
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.
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.
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.
Allow to cool 20mins then sprinkle powdered sugar and extra almonds on top and serve.
Calories: 373kcal | Carbohydrates: 29g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 247mg | Potassium: 216mg | Fiber: 3g | Sugar: 8g | Vitamin A: 448IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 4mg