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Nutella And Chocolate Tart (Pierre Herme)

The ingredients

The crust

The filling

How to make

  1. Preheat the oven to 190oC / 375oF.
  2. Spread the Nutella evenly over the base of the baked tart crust and set aside while you make the ganache.
  3. Melt the chocolate and the butter in sperate bowls either over simmering water or in the microwave.  Leave to cool until they feel just still warm – he suggests 40oC / 104oF, but the touch test worked fine for me.
  4. Using a hand whisk, stir the egg gently into the cooled melted chocolate, taking care not to add air as this is not meant to be airy and fluffy.  Next, stir in the egg yolks slowly but surely, then the sugar.  Finally, stir in the melted butter – this takes a little bit of patience at first, as the butter really didn’t feel as though it would be miscible, but it got there, eventually.  Pour the chocolate ganache over the Nutella in the tart shell.  Sprinkle over the roasted hazelnuts.
  5. Bake for 11 minutes, then remove the tart from the oven and leave to cool.  Allow the tart to cool for at least 20 minutes or until it reaches room temperature. 
  6. Eat on its own or with cream or with raspberries and cream, but whatever, enjoy a moment of pure, divine decadence.

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