"#ad I’m so excited to share with you one of my favorite holiday recipes with @nutella, the delicious spread that is a combination of roasted hazelnuts and cocoa. @thefeedfeed
With only 5-ingredients for the no-bake filling and 6-ingredients for the homemade crust, this Creamy Nutella® Tart is exactly what you need to satisfy your sweet tooth and enjoy those special moments this holiday season. #nutellarecipes #feedfeed"
Creamy Tart with Nutella® and Toasted Hazelnut Crust
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A Note from Feedfeed
The holiday baking season isn't complete until you've whipped up something special with Nutella®. Get inspired to cook with everyone’s favorite hazelnut spread with this delicious recipe.
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- Recipe Card
Prep time: 25mins
Cook time: 20mins
Serves or Makes: 10
Recipe Card
ingredients
Toasted Hazelnut Crust
- 1 1/2 cup toasted hazelnuts, chopped, divided
- 1 cup all-purpose flour
- pinch of salt
- 1/2 cup cold unsalted butter,
- 1/3 cup powdered sugar, sifted
- 3 tablespoons ice water
ingredients
Nutella® Filling
- 3/4 cup Nutella®
- 2 cups heavy cream, divided
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Method
Step 1
Preheat the oven to 300 degrees. Spread hazelnuts onto a baking sheet lined with parchment paper. Toast in the oven for 8 minutes. Set aside to cool completely before starting the crust.
Step 2
Increase oven temperature to 350 degrees. Prepare a 9-inch tart pan with a removable base. Spray with non-stick cooking spray.
Step 3
In a food processor, place 1 c of the toasted hazelnuts, the flour, salt and sugar. Pulse until finely chopped. Add cubed butter and ice water and pulse in 2-3 second increments until the ingredients are combined.
Step 4
Press the mixture evenly into the tart pan. Line the pan with parchment paper, add pie weights filling all the way to the rim of the pan and bake for 20 minutes. Remove from the oven and let the crust cool while you prepare the filling.
Step 5
In a small bowl mix ¼ cup of the heavy cream and cornstarch. Set aside.
Step 6
In a medium saucepan over medium heat combine the Nutella, salt and remaining heavy cream. Once it starts to bubble add the cornstarch mixture and stir constantly until mixture thickens. Remove from heat, mix in vanilla and pour the filling into the pre-baked crust.
Step 7
Decorate with remaining toasted hazelnuts and refrigerate for at least 4 hours or until set.
Note
Step 1
Tart can stay covered in refrigerator for up to 5 days