Nutella Hazelnut Tarts
Inspired by Sally's baking Addiction, these tarts are filled with an amazing hazelnut chocolate filling.
Prep Time 20 minutes
Cook Time 20 minutes
Refrigerate 3 hours
Total Time 40 minutes
Servings 6 servings
Author Danielle Wolter
For the Crust
Preheat oven to 350 degree
Toast the hazelnuts for about 5 minutes, or until lightly browned and fragrant.
Combine ¾ cup of the hazelnuts (reserve the last ¼ 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.
For the Filling
Combine the cornstarch and ½ 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.
Serving: 1tart | Calories: 853kcal | Carbohydrates: 54g | Protein: 8g | Fat: 68g | Saturated Fat: 39g | Cholesterol: 149mg | Sodium: 247mg | Potassium: 370mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1640IU | Vitamin C: 1.7mg | Calcium: 123mg | Iron: 3.5mg