Nutella Tart
Servings: 12 slices
Equipment
- Fluted Tart tin with removable base 23 cm (9-inch)
- Food Processor or Stand Mixer
- Rolling Pin
- Sharp Knife
- Medium Bowl
- Lemon Zester Grater
Ingredients
INGREDIENTS FOR THE DOUGH:
- 150 gr. butter chilled and diced
- 300 gr. plain flour
- 120 gr. icing sugar
- 3 egg yolks
- 30 gr. Acacia honey
- 1 lemon zest grated
- seeds of a vanilla bean
- a pinch of salt
INGREDIENTS FOR THE FILLING:
- 200 gr. Nutella
- 1 tablespoon pouring double cream or milk
Instructions
- Chop the butter into small cubes, then process with the sugar in a food processor or planetary for a few minutes until the mixture resembles breadcrumbs. If you don’t have a food processor gently work the butter into the sugar with your finger.
- Work in the egg, then add the vanilla extract, then salt and pulse for a few minutes.
- Add one spoon at a time the sifted flour and work until the dough starts to clump together, but don’t work it too much.
- Turn the dough to a lightly floured surface and form into a ball, then cover with plastic wrap and chill in the fridge for at least 3 hours.
- Take the dough out of the fridge and roll it out on a lightly floured surface into a circle, reserving some dough aside for the lattice.
- Roll the dough up around the rolling pin and unroll it into a greased and floured 23 cm tart pan. Trim the edges of the pastry with a knife or rolling over the rolling pin.
- Preheat the oven to 180 C°. Prick the pastry case with a fork.
- Lightly melt the Nutella in a heatproof bowl set over a saucepan of gently simmering water or put it into the microwave at a low temperature for a few seconds.
- Add the double cream, gently mix and spread into the pastry.
- Roll the other dough into a circle. Cut 1 cm strips wide using a sharp knife or pizza cutter.
- Carefully thread the strips over and under one another, pulling back strips as necessary to weave.
- Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough
- Bake the tart for 30/35 minutes.
- Leave to cool in the tin.
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