Chocolate Nutella Tart

This chocolate tart is always a hit. The delicate chocolate pastry makes a little more than needed, so I cut the remainder into cookies, (see tip below)  which when baked are really good sandwiched together with Nutella or jam,  If you are in a rush you can just make the tart with store-bought sweet shortcrust. You’ll still get a great tasting tart, but it will have a sweeter, golden-coloured crust.

Ingredients

Pastry

• 230g plain flour – 1 ½ cups
• 75g toasted hazelnuts, skinned and pulsed to crumbs or hazelnut meal
• ¼ cup Dutch processed cocoa- darker than regular cocoa
• 100g icing sugar
• 200g butter
• 2 egg yolks

Filling

• 280g dark chocolate
• 250ml cream
• 60g Nutella

Glaze

• 125ml cream
• 150g dark chocolate
• 1½ Tbsp liquid glucose

Method

Preheat oven to 180°C. Make the pastry if using. Pulse flour, hazelnut meal, cocoa, icing sugar and butter together to form crumbs. Add yolks and pulse to mix. The mixture will look very dry. Tip onto bench and squeeze and press the mixture together. The heat from your hands will quickly form it into a dough.

Grease a 23cm loose bottom flan tin. Roll out the pastry and line tin with an overhang all the way around, trim off excess retaining an overhang. Place sheet of non-stick baking paper inside the pastry shell, cover with pastry weights or baking beans. Bake for 20 mins. Remove paper and beans and trim pastry level with top edge of tin, using a sharp knife. Return it to the oven and bake a further 10 mins. Cool.

Melt 30g (around 6 squares) of the chocolate and brush over the base of the pastry. Chill till set - 5 mins.

Bring cream to a simmer, remove from heat and stir in remaining chocolate. Stir till smooth, stir in Nutella, pour into tin. Chill till set – around 1 hour.

Make glaze. Combine cream, chocolate and glucose in a small saucepan. Heat gently, stirring, until melted. Pour over tart and chill.

Tip

To use leftover chocolate hazelnut pastry roll to ½ cm thickness, cut into bite sized cookies and bake for 15 minutes. The liquid glucose makes a shiny glossy ganache, you can omit it and simply add the extra cream and chocolate to the filling. It won’t be as shiny but it will be just as delicious.
The tart also freezes well for 2-3 weeks so can be made ahead and freeze unglazed.