[Recipe and photo courtesy of Mandy from Fresh from the Oven; recipe adapted from Pierre Herme’s Chocolate Desserts Book.]
Chocolate Nutella Tart
Makes 6 to 8 servings
1 fully baked 8 3/4 inch (22cm) tart shell made from Sweet Tart Dough, cooled to room temperature
Keep the cooled crust, with the tart ring still in place, on the parchment-lined baking sheet.( The crust can be made up to 8 hours ahead and kept at room temperature.)
2/3 cup (200g) Nutella
4 3/4 ounces (140g) bittersweet chocolate, preferably Valrhona Noir Gastronomie, finely chopped
7 tbsps (3 1/2 ounces, 200g) unsalted butter
1 large egg, at room temperature, stired with a fork
3 large egg yolks, at room temperature, stirred with a fork
2 tbsp sugar
1 cup (140g) hazelnuts toasted,skinned and cut into large pieces
Center a rack in the ove and preheat the oven to 375F (190C).
Spread Nutella evenly over the bottom of the crust and set it aside while you make the ganache.
Melt the chocolate and butter in separate 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 [104F (40C)], 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 agitate 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.