This Nutella Tart is just THEBOMB. This is best eaten chilled and I can't understand why I didn't bake it any earlier. This is pretty simple to bake and can be the tart can be baked in advance.. Alternatively, if you're lazy enough, buy a store-bought shortcrust pastry (: This recipe yields 2 5" Nutella Tarts. The reason why I made such a 'huge' quantity is that 1 portion of shortcrust pastry maybe too tough to work with as it is very small in quantity. You may want to halve the recipe and just bake one tart.. but since it's gonna be so good, why not 2? (:
Nutella Tart Recipe
This recipe yields 2 5" tarts
125g cake flour
38g icing sugar
63g salted butter (room temp)
1000g whipping cream for nutella cream
25g whipping cream for topping
Cream the two ingredients till well combined.
Add the egg in.
Add in the flour in 2 additions and mix well.
You should get something like this.
Wrap the dough in a plastic wrap/cling wrap and chill for 30 minutes in chiller to allow dough to firm up.
Preheat oven to 170 degrees Celsius. I used a tart pan with removable base. My dough has been set. Have some plain flour/cake flour handy.. Dust your hand and work surface with the dough before rolling the dough that has been halved. Alternatively, halve the dough and pinch the dough into the tart pan, ensuring that it is as even as possible.
Poke holes on the tart bottom to prevent pastry from 'rising' when baking. Alternatively, you can opt to do bind baking. Chill the dough in the fridge for 5 minutes to allow it to set. This is optional.
Bake the tart for 20 minutes or till the sides are lightly brown. Set aside to cool.
Whip up the whipping cream for the nutella cream.
Add the nutella into the whipped cream.
Mix well! (:
Scoop the nutella cream into the tart base.
Whip up the rest of the whipping cream and pipe onto the Nutella Tart. Chill for at least 30 minutes before consuming so that it's nice and cold!
Enjoy this awesome Nutella Tart! (:
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at email@example.com! I look forward to hearing from you! (:
Hi dear! For whipping cream, do you mean 100 or 1000?ReplyDelete
It's 100g. The tarts are pretty small at only 5" each. 100g of whipping cream will be just right for 2 5" tarts (:
Thank you Cynthia. The dough I have was too much for two 5 inch tarts. I could make 4 instead. For the amount of whipping cream, could you amend the post?ReplyDelete
Was your pie crust very thing? It's usually very weird if there's such a huge difference in the quantity of the recipe..
Let me review this recipe and verify the quantity needed.. thanks for pointing it out!
Hi Cynthia, no the crust was thinner than yours. It is just that I can make 4 instead of 2. Very delicious! Everyone loves it. Gonna make some tonight. Will check if the quantity matches again.ReplyDelete
I see! (: I like a slightly thicker crust XD love to bite into it! (:
How was the attempt that night?
HI! do you think can don't put whipping cream at all? just create the tart plus the nutella filling without the whipping cream? =xReplyDelete
That would make the entire tart extremely dense and sweet to eat.
beat whipping cream till stiff peak or soft peak or?? thanks dear!ReplyDelete
stiff peaks (: