Page 278 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Nutella Tart

MAKES 1
(9- /23- )

’
’
. I thought surely the adults had no idea that they were
serving a chocolate spread during the most important meal of the
day. I slathered the stuff on top of a crusty piece of bread already

heavily layered with sweet cream butter and scarfed it quickly before
my mother figured out what the hell was going into my mouth.
Today, I keep an economy-size jar in my pantry and sneak
spoonfuls when no one’s looking. It’s not like anyone can stop me;
after all, I’m a big girl now. But there’s so much pleasure in that small
mouthful of chocolate and hazelnut that it has to be wrong, even
though it tastes so right. In this tart, I create the telltale Nutella flavor

from gianduja chocolate, a hazelnut-infused chocolate. It’s available
at high-end grocery stores or online.

Chocolate Cookie Tart Crust ½ batch
(page 31)

gianduja chocolate, 10 ounces 280 g
chopped (I use Callebaut)

semisweet chocolate,
chopped (I use Callebaut’s 10 ounces 280 g
60/40)

heavy cream 2 cups 480 ml
unsalted butter 4 tablespoons 55 g

salt ¼ teaspoon 1.5 g
vanilla bean paste 1 teaspoon 5 ml

chopped, roasted hazelnuts 1 cup 115 g

1

. Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) tart pan
with the dough and cut the excess from the edges. Dock the dough
and freeze it for 20 minutes. Line the crust with parchment, fill it
with pie weights or dried beans, and bake it for 15 minutes.