Chocolate Nutella Tart

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.

2 responses to “Chocolate Nutella Tart

  1. Wow! This does look really decadent! I bet it was great.

  2. This looks great!!

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