This is an easy dessert presented in an elegant way; it’s the hazelnut cream tart (Nutella)! Anyone with kids at home knows that this spreadable cream is a pantry essential, and although I’m not a fan, I prepare it myself when I really want to treat myself from scratch, but every now and then I give in to the requests and so here it is!
To prepare this tart, you need a good shortcrust pastry and a bit of creativity to decorate it.
I used cocoa shortcrust pastry, rolled it out, and lined a square ring with part of the dough, pricked the bottom and filled it with Nutella heated in a double boiler; then I covered the surface with pastry crumbs and baked it.
Garnished with syrupy sour cherries, which I love, and some hazelnuts to echo the cream, and it’s ready to serve!
Nutella lovers, this hazelnut cream tart (Nutella) is for you!
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
16 cm square mold
- 3.5 cups all-purpose flour (or plain flour)
- 1 cup sugar
- 2 eggs (medium)
- 1 cup butter
- 0.6 cup unsweetened cocoa powder
- 1 tsp baking powder
- 7 oz Nutella®
- to taste whole hazelnuts
- to taste syrupy sour cherries
- to taste powdered sugar
Tools
- Tart mold perforated
- Baking mats
Preparation
– For the dough process, see here.
– After chilling in the fridge, roll out part of the dough on a floured surface, and if you don’t have a perforated mold, line a greased 7-inch diameter pan; prick the bottom.
With the mold, roll out the dough on the silicone mat or parchment paper (both placed on a baking sheet or in a pan), cut it to fit the mold, then cut 4 strips to cover the edges.
It’s best to grease the mold with melted butter or oil; otherwise, the dough won’t adhere perfectly. Trim if necessary.
– Put it back in the fridge so it holds its shape during baking.
– Heat the Nutella in a double boiler.
– Take the pan from the fridge, fill it with the Nutella, which will be fluid, and cover the entire surface with crumbs or small balls made from leftover shortcrust pastry.
– If desired, with the leftover pastry, you can form some cookies with the molds you have at home to decorate the top of the dessert (bake for 12/15′ on a baking sheet lined with parchment paper using the settings below).
– Bake in a preheated oven for about half an hour at 350°F static or 340°F convection. (My oven is convection, but as I always say, everyone knows their own oven).
– Once cooled, gently remove from the mold and decorate the top with some well-drained syrupy sour cherries and hazelnuts. A dusting of powdered sugar and it’s ready to serve!
For the homemade hazelnut cream, here’s the recipe.
Why do you add syrupy sour cherries?
To add a slightly tangy note that contrasts with the sweetness of Nutella.
Can I prepare it the day before?
It’s always good to make shortcrust pastry one or two days in advance and keep it in the fridge. However, the tart, being a pantry dessert, can be prepared ahead of time.
