Toasty-Nutty Chocolate Hazelnut Tart
This tart is creamy, crunchy and crazy GOOD!
Servings: 10
Ingredients
- 1 recipe Sweet Tart Dough unbaked
- 1 cup Nutella
- 4 tablespoons (2 ounces) unsalted butter, cut into small cubes
- ½ cup half-and-half
- ½ cup light corn syrup
- 1 teaspoon vanilla
- 2 teaspoons Frangelico optional
- ¼ teaspoon Kosher salt
- 3 extra-large eggs lightly beaten
- 1 cup finely chopped hazelnuts
Accompaniment
- Lightly sweetened whipped cream
Instructions
- Preheat the oven to 375ºF. Roll out and line a 9-inch tart pan with the tart dough according to the Sweet Tart Dough recipe. Chill the prepared tart pan for at least 30 minutes.
- Meanwhile, combine the Nutella and butter in a medium saucepan and heat over medium-low heat, stirring occasionally, until the butter is melted and the mixture is smooth. Remove from the heat and stir in the half-and-half. Let stand to cool slightly.
- In a large bowl, whisk together the corn syrup, vanilla, Frangelico (if using), salt, and eggs. When fluffy and light, whisk in the Nutella mixture until smooth and combined. Using a rubber spatula, fold in the hazelnuts. Pour the mixture into the chilled tart shell and bake until puffed and set, about 40 minutes. Transfer to a wire rack and let cool for at least 45 minutes before cutting and serving. Once cooled to room temperature, the tart can be refrigerated overnight. Serve warm or cold with a dollop of whipped cream. Enjoy!
Nutrition
Calories: 439kcal | Carbohydrates: 43g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 177mg | Potassium: 256mg | Fiber: 3g | Sugar: 30g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg
