Nutella Tart

What's the most universally-known, loved and popular chocolate spread of all times? Why, Nutella of course. And what's more, it's super versatile too. An easy, fuss-free filling for crispy crepes, a fudgey layer sandwiched between waffles (think Hanuta), a simple spread for a sandwich... Nutella's come a long way. 

While writing this post, I decided to do a little research on the origin of Nutella and what it actually is. Turns out, most of us are wrong in our perception of Nutella. While most people would refer to it as a chocolate spread (as I know I did just a few seconds ago), thinking that chocolate is the main ingredient, Nutella should actually be more accurately called a hazelnut spread. This is because, contrary to popular belief, this Italian creation contains more hazelnuts than chocolate! In fact, under Italian law, it does not meet the minimum cocoa solids concentration criteria to be labelled as a chocolate spread. Also, do you know that the main ingredients in Nutella are actually sugar and vegetable oil? Now that would make some of us think twice before reaching for that jar of Nutella on the shelf. 

The rest of us, however, are likely to just shrug our shoulders and continue to load our sandwiches with an inch-thick layer of Nutella. After all, out of life's multitude of sins, this one probably comes way down there on the list. And I know most people are with me on this, because the popularity of Nutella just keeps rising.

The first time I heard about Nutella tarts was when a friend was raving about one she had just discovered. That was followed in quick succession by similarly enthusiastic ravings from family members, who then eagerly suggested that maybe I could try baking one for our weekly Saturday gathering the next time. Recalling that I had previously come across a recipe in Pierre Herme's cookbook, I decided to give it a go once I had sufficient time during the week. 

This recipe was easy to work with and as usual, Pierre Herme doesn't disappoint. The classic combination of chocolate and hazelnut never goes wrong and as a tart filling, it definitely does not pale in comparison to its close cousin, the chocolate tart. This tart is bound to be a crowd-pleaser at every party you bring it to and it makes a perfect ending to a family dinner. Furthermore, while there's nothing wrong with pure chocolate, sometimes one just wishes for something a little different. And what better thing to jazz it up than hazelnuts? 

Here's where Nutella comes in. Happy holidays! 

Nutella Tart

from Chocolate Dessert by Pierre Hermé

The crust:

185g unsalted butter, at room temperature

1 ½ cups (150g) confectioners’ sugar (icing sugar), sifted

½ cup (100g) finely ground almond powder (lightly packed)

½ teaspoon salt

½ teaspoon vanilla bean pulp or pure vanilla extract

2 large eggs, at room temperature, lightly beaten

3 ½ cups (490g) all purpose flour

To mix the dough:

Place the butter in a bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almond powder, salt, vanilla and eggs and, still working on low speed, beat to blend the ingredients, scrapping down the paddle and the sides of the bowl as needed. The dough may look curdled – that’s all right. With the machine on low, add the flour in three or four additions and mix only until the mixture comes together to form a soft, moist dough – a matter of seconds. Don’t overdo it.

To shape and chill:

Gather the dough into a ball and divide it into 3 or 4 pieces; 3 pieces for 26cm tarts, 4 for 24cm tarts. (Of course, you can press the dough into one large disc and cut off as much as you need at the time that you need it.) Gently press each piece into a disc and wrap each disc in a plastic. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking.

NOTE: The dough can be wrapped airtight and frozen for up to a month.

To roll and bake:

For each tart, place a buttered tart ring on a parchment-lined baking sheet and keep close at hand. Work with one piece of dough at a time; keep the remaining dough in the refrigerator.

Working on a lightly floured surface (marble is ideal), roll the dough to a thickness of between 2 and 4cm, lifting the dough often and making certain that the work surface and the dough are amply floured at all times. (Because this dough is so rich, it can be difficult to roll, but at well-floured surface makes the job easier. If you are a novice at rolling, you might find it easier to tape a large piece of plastic wrap to the counter and to roll the dough between that and another piece of plastic. If you do this, make sure to lift the top sheet of plastic wrap from time to time so that it doesn’t crease and get rolled into the dough.) Roll the dough up around your rolling pin and unroll it onto the tart ring. Fit the dough into the bottom and up the sides of the ring, then run your rolling pin across the top of the ring to cut off the excess. If the dough cracks or splits as you work, don’t worry – patch the cracks with scraps (moisten the edges with water to “glue” them in place) and make certain not to stretch the dough that’s in the pan. (What you stretch now will shrink later.) Prick the dough all over with the tines of a fork (unless the tart will be filled with runny custard or other loose filling) and chill it for at least 30 minutes in the refrigerator.

When you are ready to bake the crust, preheat the oven to 180°C. Fit a circle of parchment paper or foil into the crust and filled with dried beans or rice.

Bake the crust for 18 – 20 minutes, just until it is lightly coloured. If the crust needs to be fully baked, remove the parchment and the beans and bake the crust for another 3 – 5 minutes or until golden.  Transfer the crust to a rack to cool.

NOTE: The dough can be kept in the refrigerator for up to 2 days or wrapped airtight and frozen for a month. Frozen discs of dough take about 45 minutes to an hour at average room temperature to reach a rolling-out consistency. Baked crust can be kept uncovered at room temperature for about 8 hours.

Keep the cool crust, with the tart ring still in place, on the parchment lined baking sheet.

The filling:

¾ cup (200g) Nutella

140g bittersweet chocolate, preferably Valrhona Noir Gastronomie, finely chopped

200g unsalted butter

1 large egg, at room temperature, stirred with a fork

3 large egg yolks, at room temperature, stirred with a fork

2 tablespoon sugar

1 cup (140g) hazelnuts toasted, skinned, and cut into large pieces

Centre a rack in the oven and preheat the oven to 190°C.

Spread the Nutella evenly over the bottom of the crust and set it aside while you make the ganache.

Melt the chocolate and the 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 (40°C), 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 be shinny if jiggled – that’s just what its 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 to serve it.