Nutella Tart Courtesy of Pierre Hermé
INGREDIENTS
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2 1/2 sticks, 10 ounces, unsalted butter at room temperature
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1 1/2 cups confectioner’s sugar, sifted
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1/2 cup, 3 1/4 ounces, lightly packed finely ground almond powder
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1/2 teaspoon salt
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1/2 teaspoon vanilla bean pulp or pure vanilla extract
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2 large eggs at room temperature, lightly beaten
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3 1/2 cups all-purpose flour
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Note: You will only neeed 1/4 to 1/3 of the dough that this recipe makes for an 8 3/4 inch tart pan. The book states that making a large quantity of this dough yields the best results. I saved the rest in the freezer for another use.
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For the Filling (Intended for a fully-baked 8 3/4 inch tart shell)
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2/3 cup Nutella
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4 3/4 ounces bittersweet chocolate, finely chopped
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7 tablespoons, 3 1/2 ounces, unsalted butter
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1 large egg at room temperature, stirred with a fork
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3 large egg yolks at room temperature, stirred with a fork
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2 tablespoons sugar
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1 cup hazelnuts toasted, skinned and cut into large pieces (I used chopped, toasted almonds instead)
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