|Chocolate-Hazelnut Tart set up and ready to serve|
Ingredients for the Dough:
1/3 cup toasted Hazelnuts
1/4 cup Sugar
1/4 teaspoon Kosher Salt
1 1/2 cups All-Purpose Flour
1/2 cup + 2 tablespoons Unsalted Butter, softened
1 1/2 teaspoons cold Water
1 cup Nutella Hazelnut Spread
|Pie Crust cooling|
5 pieces (each 1-ounce) Chocolate - Milk, Semisweet or Dark
1/4 cup Heavy Whipping Cream
1/3 cup Unsalted Butter, softened
2 tablespoons Karo Light Corn Syrup
Toast the Hazelnuts in a small pan for about 7-10 minutes. Cool completely.
In a food processor, combine toasted Hazelnuts, Sugar, Salt, and Flour and pulse until smooth.
Add Butter and Water pulsing until a smooth Dough forms. Shape Dough into a ball and place in plastic wrap. Refrigerate for 1 hour. Do not freeze Dough.
Preheat oven to 350 degrees.
Press the Dough into the sides and bottom of a 9-inch tart pan. I used a ceramic one, but a removable bottom one will be easier to work with when you serve it. Trust me.
Line Dough with parchment paper and make sure it hangs slightly over the pan. Add pie weights or dry beans to help the Dough keep its shape.
|Ganache poured over Nutella spread, shiny and beautiful|
Remove from oven and cool completely for about 1 hour.
Once the crust has cooled, spread Nutella evenly and generously over the crust.
Make the Ganache. In a bowl, add chocolate pieces. I used semisweet and put aside for now.
In a sauce pan, combine Heavy Whipping Cream, Butter and Corn Syrup. Stir until combined and bring to a boil over medium-high heat.
Pour hot cream mixture over the Chocolate in the bowl to melt it and whisk until it is smooth. Pour over the Nutella spread.
Cover with aluminum foil and refrigerate for 1-3 hours. Bring to room temperature before you serve.