THESE NUTELLA HAZELNUT TARTS ARE DELICIOUSLY RICH AND CREAMY WITH A DECADENT HAZELNUT FLAVOR.
Ever since the invention of Nutella, I have been a huge fan. The delicious flavors of chocolate and hazelnut whipped together into creamy deliciousness makes my knees weak. So when I came across this recipe for Nutella Tarts with Toasted Hazelnut Crust from Sally over at Sally’s Baking Addition, it was fate. If you want to see the original recipe from Sally, click here.
Sally makes a whole tart in her recipe; I am going to make 6 mini Nutella hazelnut tarts instead because I am greedy and want my very own dessert.
This is my first home made tart. As I’ve mentioned in some previous posts, I have not been much of a baker in the past. Savory recipes have always been my thing but I am motivated to change that! Until I become a real baker, I’m going to be using a lot of inspiration from other bakers out there. I hope you can join me on this journey to learn a bit more about baking. Sally’s website was a great starting point because of her awesome step by step pictures.
And now…on to the recipe!
We’re going to start by making the crust. Preheat the oven to 350 degrees.
Arrange the hazelnuts on a parchment paper lined baking sheet. Toast them for 5 minutes, or until they start to become fragrant. I have implemented a strict “do not walk away from the oven while food is toasting” rule in my kitchen. I can’t express the countless times I have burned food by just walking away for what I THOUGHT would be just a second. And ALWAYS use a timer. I burned a perfectly good batch of Guava and Cream Cheese Pastries the other week because I did not set the timer. And garlic bread? I’ve never NOT burned it! Anyways, once you start to smell the hazelnuts, its time to remove them from the oven and cool. If you’re using whole nuts, you will want to coarsely chop them at this point. If they are already chopped (as mine are) you are ready to go.
Combine 3/4 cup of the hazelnuts, sugar, flour and salt in a food processor and coarsely blend.
Add the cubed butter and blend (I use the pulse mechanism) until the butter has been incorporated. Make sure the butter is cold for this step to get the right consistency for the dough. Pour the mixture in a bowl and add the ice water. Mix until a dough forms. Add additional water if necessary, but be careful not to get the dough too wet. It should be just wet enough to stick together when pressed into the tart dishes.
Press equal parts of the dough into each individual tart dish* firmly until whole dish is covered.
*I like to use these silicone tart dishes. They are completely non-stick, and work great to cook the crust evenly. They are also easy to wash and come in cute colors!
Cover each tart dish with parchment paper and fill with pie weights. The pie weights will help keep the crust from bubbling up, and also keep the crust from shrinking. Put the crusts in the oven and bake for 20-25 minutes, or until the edges are golden brown. Remove and let cool.
While the crust is cooling, we are going to make that sweet, decadent Nutella filling. I can’t tell you enough how good this stuff is.
In a separate bowl, combine the cornstarch with 1/2 cup of the cream and mix into a paste. This cornstarch paste will act as a thickening agent for the Nutella and cream mixture. It gives the mixture and pudding-like texture.
In a saucepan over medium heat, combine the rest of the cream, Nutella, and salt. Whisk constantly until the mixture starts to boil. Add the cornstarch mixture and bring to a boil, continuously mixing. Once boiling, continue to whisk until mixture is thickened, about 3 minutes. Remove from heat and stir in the vanilla extract.
Pour the mixture in the individual tart shells and refrigerate for at least 3 hours.
After the tarts have cooled, remove from fridge, top with remaining chopped hazelnuts and serve.
Great made a day in advance, these Nutella hazelnut tarts are perfect for dinner parties. Or eaten by yourself in a dark apartment with no one watching. Either way works fine.
- 1 cup chopped hazelnuts Anna and Sarah Raw Oregon Hazelnuts (Filberts in Resealable Bag, 1 Lb)
- 1 cup all-purpose flour
- 2 tbsp. granulated sugar
- 1/2 tsp. salt
- 1/2 cup unsalted butter cold and cubed
- 1 tbsp. ice water
- 2 tbsp. cornstarch
- 2 cups heavy whipping cream
- 3/4 cup Nutella Nutella Hazelnut Spread, 26.5oz
- 1/8 tsp. salt
- 1 tsp. pure vanilla extract
Preheat oven to 350 degree
Toast the hazelnuts for about 5 minutes, or until lightly browned and fragrant.
Combine 3/4 cup of the hazelnuts (reserve the last 1/4 cup for topping), flour, sugar and salt in a food process and coarsely blend.
Add the cubed butter and blend until butter is in small pieces (pea sized).
Put mixture in a bowl and add the ice water until a dough forms.
Press equal parts of dough into 6 mini tart pans. Make sure dough is firmly pressed into tart dish.
Cover each mini tart with parchment paper and fill with pie weights.
Bake for 20-25 minutes or until crust is lightly browned.
Combine the cornstarch and 1/2 cup of the cream in a bowl and whisk into a paste.
Combine the rest of the cream, Nutella and salt in a saucepan over medium heat.
Whisk constantly until mixture comes to a boil. Add the cornstarch mixture and return to a boil, whisking until thickened, about 3-4 minutes.
Remove from heat and stir in the vanilla extract.
Pour mixture into tart crusts. Refrigerate for 3 hours, or until set. Top with remaining chopped hazelnuts and serve.