Chocolate Hazelnut Nutella Tart For the crust 1 ½
cups plain four
5 tbsp butter, room temperature, cubed 5 tbsp sugar 2
egg yolks
1 tsp
vanilla extract
1 tsp
ground cinnamon
For the filling 1 cup Nutella chocolate cream 2 tbsp corn starch 2 cups double cream 1 tsp
vanilla extract
½ tsp salt ¼ tsp ground cinnamon ¼ tsp instant coffee 1 cup hazelnuts for the topping, toasted and chopped
1. Preheat the oven to 180C/160C fan/gas 4.
4. Whisk the corn starch in a small bowl
In a large bowl cream together the sugar
with ¼ cup of the double cream. In a
with the egg yolks, add butter. Add ground
saucepan over the low heat pour the rest
cinnamon, vanilla extract and mix it to
of the cream, add Nutella, vanilla, coffee,
blend all the ingredients together.
cinnamon and salt.
2. Put flour into the mixture, start mixing
5. Whisk in the potato starch and cream
using the fork, then use your hands and
mixture. Bring it all to a boil. Whisk the
form a round ball. Knead the dough gently
mixture to make it thicker. Cool for about
with your fingertips. Wrap the ball of
10 minutes.
dough with cling film and keep it in the
6. Pour the mixture into the pie crust, put
fridge for 30 minutes.
back into the oven and bake at 150C/130C
3. Roll the pastry on floured work surface.
fan/gas 2 for about 25 min. Leave it to
Butter your tart pan and start to mould
rest for about 20 minutes. Sprinkle with
the pastry into the pan, making it even
toasted hazelnuts.
and creating the edges. Using a fork make holes in the bottom of the crust, line with parchment paper filled with baking beans or rice and bake for 20 minutes.
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