Matthew: I was charged with bringing a delicious dessert to an after-Thanksgiving Thanksgiving dinner. I chose to bring a tart with a thin layer of Nutella under a ganache. I used Ghirardelli bittersweet chocolate in the ganache and it turned out really rich and decadent. The Nutella layer was nice too, giving the tart a hint of hazelnuts. Here’s the recipe:
Tart Shell (I sort of made 1.5x the recipe since I had an 11″ pan and this recipe is for a 9″ pan)
1 1/2 c. flour
1/2 c. confectioners’ sugar
1/4 t. salt
9 T. cold butter, cut into small pieces
1 large egg yolk
Whisk together dry ingredients, then cut cold butter into the mixture. This can be done in a food processor or by hand. Then, mix in the egg yolk until it comes together. (Mine didn’t, so I added a fair amount of water.) Press into a tart pan. Cover tart with foil and either beans or some other weight and bake at 375 degrees F for 25 minutes. Take off foil and weights and bake for ~8 minutes or until brown.
When tart is cool, spread a thin layer of Nutella and then pour on ganache (see below). Chill in fridge to set.
Boil 1 c. plus 2 T. heavy cream in a saucepan. Pour over 8 oz. finely chopped bittersweet chocolate in a heat-proof bowl. Let sit 30 seconds, then stir slowly until chocolate melts.