Chocolate Hazelnut Tart

By cuznvin

Ingredients

• 1 fully baked 9-inch tart crust (see recipe below)
• 2/3 cup chocolate hazelnut spread (Nutella)
• 4 3/4 ounces (140 g) bittersweet chocolate, finely chopped (PH uses Valrhona 56%)
• 3 1/2 ounces (200g) unsalted butter
• 1 large egg, stirred with a fork
• 3 large egg yolks, stirred with a fork
• 2 tbsp granulated sugar
• 1 cup hazelnuts, toasted, skinned and cut into large pieces

Preparation

Step 1

Preheat oven to 375F.

Spread chocolate hazelnut spread over the bottom of the cooled crust.

Melt chocolate and butter in separate bowls either using a double boiler or the microwave oven. Allow both to cool until just warm to the touch.

Gently stir the egg into chocolate. Try not to beat air into the mixture. Then, a little at a time, gently stir in the egg yolks and then the sugar. Stir in the melted butter.

Pour chocolate-butter mixture over the chocolate hazelnut spread in the tart crust. Scatter the hazelnuts over the top.

Bake until the filling loses its shine and the center is still a bit jiggly, about 11 minutes. Cool for 30 minutes before serving.