I firmly believe that Nutella’s marketing scheme is this: Make Nutella ridiculously overpriced in American grocery stores. When American travels to Europe and can’t find peanut butter, American discovers a big jug of Nutella for the price of peanut butter in the states. American eats this chocolate hazelnut frosting for the entire duration of trip becoming addicted to it without realizing. When American returns to homeland soil, all of a sudden 7$ for a jar of Nutella is completely reasonable and justified. Well played Nutella. Well played.
Add flour, sugar, salt, and chopped hazelnuts to a food processor and pulse until mixture is fine crumbs.
Add cold cubes of butter
and pulse until pea sized crumbs are formed.
With the food processor running on low, drizzle in beaten egg and vanilla until dough forms.
Form it into a disc, wrap it in saran wrap, and refrigerate for at least 30 minutes.
Cut it into equal fourths.
Press it evenly into 4 inch tart shells with removable bottoms.
Refrigerate for 30 minutes and then bake at 350 degrees for 28-30 minutes until light golden brown.
While crusts are cooling off, make the filling.
Add nutella, cream, salt, and vanilla to a medium sauce pan. In a bowl, whisk together cream and corn starch.
Whisk it into nutella mixture. Turn heat to medium-high and bring it to a boil.
Mix continuously until mixture thickens, about 2 minutes.
Pour equal amounts into tart shells.
Let cool off and refrigerate for at least an hour to set.
Sprinkle with crushed hazelnuts.
My New Years diet lasted exactly 14 hours and 2 minutes. Thanks again Nutella for being so awesome!!!!
- 1 cup of all purpose flour
- 2 tablespoons of sugar
- 1/4 teaspoon of salt
- 1/2 cup of chopped hazelnuts
- 6 tablespoons of cold unsalted butter, cut into cubes
- 1/2 teaspoon of vanilla extract
- 1 large beaten egg
- 1 cup of nutella
- 2 cups of heavy cream
- 1/2 teaspoon of vanilla
- 1/8 teaspoon of salt
- 2 tablespoons of corn starch
- In a food processor, pulse flour, hazelnuts, sugar, and salt until mixture is a fine consistency.
- Add cold butter and pulse until pea sized crumbs form.
- With processor running on low, drizzle in egg and vanilla until dough forms.
- Pour dough onto floured board.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Go watch the Pioneer Woman.
- Preheat oven to 350 degrees and bake for 30 minutes or until light golden brown.
- While crusts are cooling, make the filling.
- Whisk together 1/4 cup of cream and cornstarch in a bowl.
- In a medium saucepan, add nutella, the rest of the cream, vanilla, and salt.
- Whisk cornstarch mixture into nutella mixture.
- Turn heat to medium-high and bring to a boil, stirring frequently with a whisk.
- When it comes to a boil, whisk continuously until it thickens, about 2 minutes.
- Pour equal amounts into each baked tart crust.
- Let cool and refrigerate for at least 1 hour to set.
- Sprinkle with hazelnuts, optional
- Yields: 4- 4 inch tarts