Saturday, October 22, 2011
More nutella! Rejoice!
This tart basically has a graham cracker tart shell, huge dollop of nutella at the bottom then topped up with a chocolate ganache. Almost like this warm chocolate tart I made, sans nutella, because it's the same creator Pierre Herme! Oh how I wish I could get more of his books, especially PH10. But too bad I can't understand french and that price tag is just O.M.G.
When I was deciding on which recipe to make, I had two choices. This and another one from the Flour cookbook. The difference is that Flour's is a chilled tart and the nutella filling is made from scratch. I wish I had given Flour's a shot because I found myself wanting more nutella than chocolate in my tart. In fact, pure nutella would be best. Although, Flour's version wouldn't have the ooze like this one.
I think I over-baked it a little today so I didn't have as much of a molten-like filling as before but it's still good. Especially with some banana slices on the side.
recipe adapted from Chocolate Desserts by Pierre Herme
1 fully baked 22 cm (8 3/4 inch) tart shell (I used a graham cracker crust)
2/3 cup or 200g nutella, at spreadable consistency
140g bittersweet chocolate
7 tbsp or 98g unsalted butter
1 large egg + 3 large egg yolks, at room temperature, stirred with a fork
2 tbsp sugar
1 cup or 140g hazelnuts, toasted
Preheat oven to 375F.
Melt the chocolate and butter separately and allow each one to cool to 40C (140F).
Spread the nutella at the bottom of the tart shell.
Mix the egg into the cooled down chocolate, stirring gently to avoid incorporating air. Add the yolks, little by little, and then the sugar. Finally, stir in the melted butter and keep stirring until you get a smooth, shiny creamy ganache. Pour on top of the nutella and sprinkle with the toasted hazelnuts.
Bake for 11 minutes. The sides of the tart should be set but the centre wobbly. The tart will also lose its sheen and appear dull on top. Let it cool to room temperature before serving, about 20 minutes. Any remaining tart can be stored in the fridge and eaten cold the next day.