Nutella Tart
Adapted from Pierre Herme
Makes one 9-inch tarts
For the crust:
70g unsalted butter, at room temperature
35g confectioners' sugar, sifted
25g finely ground almond powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg, at room temperature, beaten with a fork
125g all-purpose flour
As you'll get the best texture if you make a larger quantity of this dough, I would recommend doubling the quantity of ingredients to make dough enough for 2 tarts, and then keeping the remaining portion in the freezer.
Prepare the crust:
Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almond powder, salt, vanilla and eggs and, still working on low speed, beat to blend the ingredients, scraping down the paddle and the sides of the bowl as needed. The dough may look curdled - that's alright. With the machine on low, add the flour in three or four additions and mix only until the mixture comes together to form a soft, moist dough - a matter of seconds. Don't overdo it.
Gather dough into a ball and divide it into 3 or 4 pieces. Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days, before rolling and baking.
For each tart, place a 9-inch buttered tart ring on a parchment-lined baking sheet and keep close at hand. Work with one piece of dough at a time; keep the remaining dough in the refrigerator. Working on a lightly floured surface, roll the dough to a thickness of between 2 and 4 cm, lifting the dough often and making certain the work surface and the dough are amply floured at all times. Roll the dough up around your rolling pin and unroll it onto the tart ring. Fit the dough into the bottom and up the sides of the ring, then run your rolling pin across the top of the ring to cut off the excess. If the dough cracks or splits as you work, don't worry, patch the cracks with scraps. Prick the dough all over with the tines of a fork and chill it for at least 30 minutes in the refrigerator.
When you are ready to bake the crust, preheat the oven to 350°F/175°C. Fit a circle of parchment paper or foil into the crust and fill with dried beans or rice. Bake the crust for 18 to 20 minutes, just until it is very lightly colored. If the crust needs to be fully baked, remove the parchment and beans an bake the crust for another 3 to 5 minutes, or until golden. Transfer the crust to a rack to cool.
For the filling:
200g Nutella
140g bittersweet chocolate, finely chopped
200g unsalted butter
1 large egg, at room temperature, stirred with a folk
3 large egg yolks, at room temperature, stirred with a fork
2 tablespoons sugar
140g hazelnuts, toasted, skinned and cut into large pieces
Prepare the filling:
Center a rack in the oven and preheat the oven to 375°F/190°C.
Spread the Nutella evenly over the bottom of the crust and set it aside while you make the ganache.
Melt the chocolate and the 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.
Using a small whisk, 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.
Bake the tart for 11 minutes. The center of the tart will shimmy if jiggled. Remove the tart from the oven and slide it onto a rack. Allow the tart to cool for at least 20 minutes or until it reaches room temperature - the best temperature at which to serve it.
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