Nutella Tart recipe: Pierre Hermé - Chocolate Desserts
- 1 fully baked 9 inches (22 cm) tart shell (I made this recipe with 4 mini tartlets)
- ⅔ cup Nutella
- 4 ¾ oz (140g) bittersweet chocolate
- 7 tablespoons unsalted butter
- 1 large egg, room temperature, stirred with a fork
- 3 large egg yolks, room temperature, stirred with a fork
- 2 tablespoons granulated sugar
- 1 cup hazelnuts
- Center a rack in the oven and preheat the oven to 375°F (190°C).
- Spread the Nutella evenly over the bottom of the crust and set it aside while you make the ganache. (I find it easy to microwave the Nutella for about 20 seconds, so it becomes very spreadable, but not runny)
- Melt the chocolate and the butter in seperate 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. (104°F/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 agigate 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 shimmy if jiggled - that's just what it's 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 at which to serve it.