I came across {THIS}A*M*A*Z*I*N*G recipe for a chocolate hazelnut tort and I just couldn't resist. I had to make it immediately and I am so glad I did. This was so simple. Honestly it didn't feel like I was really baking something.
I love Neutella and have for a long time so I knew this recipe would would be amazing and it was!!!
For The Crust-
12 T. unsalted butter (1-1/2 sticks)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
For The Filling-
2 T. cornstarch
2 cups heavy cream
3/4 cup Nutella
1/2 teaspoon vanilla
1/8 teaspoon salt
Toasted hazelnuts for garnish
Preheat oven to 325o F with rack in the middle. Melt butter for the crust in a saucepan over medium-high heat. Off heat, stir in sugar, vanilla and salt until dissolved.
Blend butter mixture into flour with a rubber spatula. Press dough into an ungreased 10" tart pan with removable bottom. Freeze crust for 15 minutes then bake 25-30 minutes.
To make the filling, whisk cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1-3/4 cups cream, Nutella, vanilla and salt in a saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, whisking constantly. Once boiling, stir until thickened, about 1 minute. Pour into the crust and smooth the top. Refrigerate until set, about 2 hours.
12 T. unsalted butter (1-1/2 sticks)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
For The Filling-
2 T. cornstarch
2 cups heavy cream
3/4 cup Nutella
1/2 teaspoon vanilla
1/8 teaspoon salt
Toasted hazelnuts for garnish
Preheat oven to 325o F with rack in the middle. Melt butter for the crust in a saucepan over medium-high heat. Off heat, stir in sugar, vanilla and salt until dissolved.
Blend butter mixture into flour with a rubber spatula. Press dough into an ungreased 10" tart pan with removable bottom. Freeze crust for 15 minutes then bake 25-30 minutes.
To make the filling, whisk cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1-3/4 cups cream, Nutella, vanilla and salt in a saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, whisking constantly. Once boiling, stir until thickened, about 1 minute. Pour into the crust and smooth the top. Refrigerate until set, about 2 hours.
4 comments:
O.M.G Hanna.
O.M.G.
I bet this was a delicious dessert :)
It sure looks good!
Something tells me if I lick the screen it won't taste the same. This looks amazing ~ having a chocolate craving Right Now! mmm
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