Nutella Tart

Ingredients

Crust

• 66g granulated sugar
• 190g AP flour
• ⅓ tsp salt
• 4 oz butter
• 1 egg
• 1–2 tsp water or milk
• 1 tsp vanilla extract (optional)

Filling

• 4 oz heavy cream
• 2 oz semisweet chocolate
• 1 oz butter
• 13 oz Nutella

Method

1. Grate cold butter into dry ingredients and mix together.
2. Add wet ingredients and mix 2–4 minutes.
3. Butter and flour the tart pan.
4. Form dough into a disk, chill until firm, roll out and press into pan, then chill again.
5. Bake at 375°F for 15 minutes with pie weights, then 5 more minutes without weights.
6. Trim crust once cooled before adding filling.
7. Melt butter, cream, and chocolate together.
8. Whisk in Nutella until smooth.
9. Pour filling into cooled crust and chill until set.
10. Dust with powdered sugar before serving.

Notes

• Rolling out the dough before pressing it into the pan ensures a consistent thickness, which allows the crust to bake evenly and yields a more professional result. You can skip the chilling+rolling steps and press the dough directly into the pan if you're willing to sacrifice precision to save time.
• The filling should be smooth and glossy when finished. If it separates after adding the Nutella and looks grainy or greasy, whisk in more heavy cream one tablespoon at a time until it comes back together.
• To prevent the crust from shrinking, avoid trimming the dough to fit the pan before baking. Instead, allow some dough to overhang the pan, and trim it only after the crust has been baked and cooled. Removing all of the overhang completely is necessary to ensure the tart releases easily from the pan.