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Nutella Tart Courtesy of Pierre Hermé

July 20, 2010

This is all that’s left of the Nutella tart I’ve been wanting to make for so long.  I finally made it last night after weeks of thinking about it.  This tart was created by Pierre Hermé (of Fauchon fame) for his wife to indulge her love for Nutella. And I can see why.

This dessert is just that, purely indulgent.  This tart is richer than rich–it’s fabulously stinking, filthy rich (Okay, this is not how I really speak in real life but I’m trying to make a point).  On top of a deliciously flaky crust you get a smooth layer of silky Nutella topped by a thick chocolatey ganache that’s made of, what else, eggs, butter and bittersweet chocolate.  See what I mean?  If you like this kind of over-the-top cacao goodness–and I do–this dessert is for you, but before I give you the recipe, let me tell you a story…

See the uneaten tart above?  Notice anything about it besides the poor quality of the image (I snapped the picture quickly last night right before serving it)?  Notice the crust and how uneven it is?  I blame that on caffeine deprivation and the common sense-dulling fog that’s been hanging around between my ears for the last couple of days.  Darn this cold.

After I baked the crust and removed the parchment paper, I noticed that some grains of uncooked rice (used to weigh the crust down) stuck to the crust.  I don’t know what possessed me to tip over the tart pan instead of just picking off the grains, but I did just that.  Can you guess what happens when your tart pan has a removable bottom and you have a still warm, flaky crust attached to it?

Yes…it fell apart.  The soft crust hadn’t set yet and it collapsed as I tilted it.  I was so disappointed!  I’ve been so looking forward to trying this.  Well, I couldn’t just throw the crust away (all the pieces stayed in the pan, after all) so I treated it like a jigsaw puzzle and proceeded to put it back together.

I was so happy that I did this for when I baked the Nutella and the ganache over it the final product wasn’t compromised at all.  My Nutella tart couldn’t win a beauty contest but my taste buds were happy just the same.  Eaten right out of the oven or allowed to cool completely, this tart was a pure delight to eat.

Nutella Tart

From Chocolate Desserts by Pierre Hermé

For the Sweet Tart Dough (this makes more than you need for this recipe):

  • 2 1/2 sticks, 10 ounces, unsalted butter at room temperature
  • 1 1/2 cups confectioner’s sugar, sifted
  • 1/2 cup, 3 1/4 ounces, lightly packed finely ground almond powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla bean pulp or pure vanilla extract
  • 2 large eggs at room temperature, lightly beaten
  • 3 1/2 cups all-purpose flour

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.

Using a food processor fitted with the metal blade, pulse the butter and process, remembering to scrape down the sides of the bowl from time to time.  Process until the butter is creamy.  Add the sugar and blend well.  Next, add the almond powder, salt, vanilla and process until the mixture is smooth, again scraping when necessary.  Add the eggs and process just until blended.  Add the flour and pulse until the mixture just starts to come together.  Stop as soon as the dough forms moist curds and clumps and starts to gather into a ball.  It is very important not to overwork the dough.  The dough will be very soft and pliable if you’ve done this right.

Shape the dough into a ball and divide it into 3 or 4 pieces:  3 pieces for 10-inch tarts, 4 for 9-inch tarts.  Or, you can shape it into one large ball and cut off as much as you need.  Gently press each piece into a disk and wrap in plastic.  Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days before rolling and baking.  The dough can also be wrapped and frozen for up to a month.

To bake:

Butter a tart ring and preheat the oven to 350ºF.  Roll the dough on a lightly floured surface to a thickness between 1/16 to 1/8 of an inch.  Fit the dough onto the bottom and sides of the ring and cut of the excess.  Prick the dough all over with a fork and chill for at least 3o minutes in the refrigerator.  I skipped this stepped without adverse consequences.

When you are ready to bake the crust, fit a circle of parchment paper or foil into the crust and fill with dried beans or rice.  Bake the crust for 18-20 minutes , until it is just lightly colored.  If it needs more time in the oven, remove the rice/beans and the parchment paper and bake for another five minutes, or until golden.  Transfer the crust to a rack to cool.

For the Filling (Intended for a fully-baked 8 3/4 inch tart shell)

  • 2/3 cup Nutella
  • 4 3/4 ounces bittersweet chocolate, finely chopped
  • 7 tablespoons, 3 1/2 ounces, unsalted butter
  • 1 large egg at room temperature, stirred with a fork
  • 3 large egg yolks at room temperature, stirred with a fork
  • 2 tablespoons sugar
  • 1 cup hazelnuts toasted, skinned and cut into large pieces (I used chopped, toasted almonds instead)

Preheat oven to 375ºF.  Spread the Nutella evenly over the bottom of the crust and set aside.

Melt the chocolate and butter in separate bowls over simmering water or in the microwave.  Allow them to cool until they just feel warm to the touch, about 104ºF.

Use a small whisk to stir the egg into the chocolate, gently and taking care not to agitate the mixture.  You don’t want to beat air into the ganache.  Stir in the egg yolks a little at a time, followed by the sugar.  Stir in the warm butter.  Pour the ganache over the Nutella in the tart shell.  Scatter the nuts over the top.

Bake the tart for 11 minutes.  The center of the tart will still be a little jiggly.  Remove the tart from the oven and slide onto a rack.  Allow the tart to cool for at least 20 minutes (I didn’t do this so the ganache was still runny) or until it reaches room temperature.

Serves 6 – 8

34 Comments leave one →
  1. July 20, 2010 9:29 PM

    I really really really need to get his book!

  2. July 20, 2010 9:36 PM

    Boy, how long have you been sick? If you didn’t mention anything, I would have not noticed the crust at all. That’s the good thing about crusts… almost always something goes on top and no one will ever know what really looks like underneath. Regardless, it’s still gorgeous and silky! The filling baked off beautifully. I love Nutella. Even over the top Nutella with more butter and chocolate and hazelnuts. Even better actually.

    • July 20, 2010 9:38 PM

      Kathy, just since Sunday, so not too long. This tart was well worth the effort, I must say. I highly recommend it. You’re right, no one was the wiser about the flawed bottom. 🙂

  3. July 20, 2010 9:41 PM

    Filthy, stinking rich. In the best way! It’s no surprise it’s almost all gone by now.

  4. July 20, 2010 9:52 PM

    Had you not mentioned a thing, I would have never, in a million years, noticed the crack in the crust! I was way too busy eyeing that Nutella filling up and down. Come to mama, please. LOL. This is yes, over the top, but that’s how I like these kinds of dessert. I am bookmarking this recipe for sure!

    • July 20, 2010 10:12 PM

      Liren, you’re too nice. Your pictures are always stunning, never a flaw to be seen. I think you’ll really like this. 🙂

  5. July 20, 2010 9:56 PM

    THAT looks absolutely sinful and SO delicious! I would love a slice of what’s left! Can’t even tell the crust had a little spill! I’m not familiar with PH’s cookbook but I am very familiar with Fauchon – one of my favorite purveyors. (For some reason it’s very popular in Japan.) I hope you’ll post more from his cookbook. 🙂 Fabulous!

    • July 20, 2010 10:05 PM

      Judy, I plan to. This is actually a book written by Dorie Greenspan with Herme’s recipes. I’ll update the post with a link to the book. I’ve got almost all of their books now because I’m so obsessed.

      I think Herme made quite a name for himself in Japan following his popularity at Fauchon and now I’m beginning to understand why.

  6. July 20, 2010 10:07 PM

    What can I say- I grew up on Nutella and turned out ok 🙂 This looks so scrumptious and extravagantly rich! Love it.

    • July 20, 2010 10:13 PM

      Lucky you to have grown up eating Nutella. I can tell you that once I had a taste of it many years ago now, there was no going back!

  7. July 20, 2010 10:34 PM

    Sometimes even though a dessert doesn’t appear flawless…it still tastes amazing. In fact I would say that this often happens. I’m glad that you didn’t give up after the crust started to fall apart (I’ve done that myself and regretted it! I adore Nutella (I still think a piece of toast with a dollop of spread is the next thing to heaven) and I think this tart would be an amazing dessert to make in the next few weeks!

  8. July 20, 2010 10:54 PM

    The most important thing was that you enjoyed it and I bet it tasted divine! Did not even notice a crack until I read through your posting. I bet this was amazing – nothing better than a terrific tart!!! Have a wonderful rest of the week!

  9. July 20, 2010 11:32 PM

    This is my kind of dessert! This tart is absolutely addictive!

  10. July 21, 2010 6:25 AM

    filthy stinking AWESOME!
    How many calories per slice do you think? JUST KIDDING!

  11. July 21, 2010 8:20 AM

    Hi Jean, Thanks for sharing this recipe, looks like a delicious chocolaty one for entertaining, I don’t think it would stay safe resting on the counter for very long!

  12. July 21, 2010 10:18 AM

    That looks so good and rich.

  13. July 21, 2010 1:38 PM

    Why must you tempt me so? You have no idea how much I love nutella and how sad I am that it is out of question for a bit.

  14. July 21, 2010 5:36 PM

    i love your pictures!!

  15. July 21, 2010 6:34 PM

    I found your blog on Tastespotting; this looks absolutely incredible. Thank you for posting this; I’ll have to seek out these cookbooks!

  16. July 21, 2010 7:01 PM

    Looks great. Great combo of flavors and you are wrong your photos are wonderful. Thanks for sharing.

  17. July 21, 2010 10:30 PM

    Oh man this looks flippin amazing!!!

  18. July 21, 2010 10:47 PM

    My daughter would kill for a piece of this! Maybe I would as well

  19. July 22, 2010 8:25 AM

    You stole my heart at Nutella…This is a great tart I love the rich chocolate ganache and you know, who needs a perfect crust if it all tastes the same! I have totally done that to my crusts before hahaha those darn pieces of rice…

  20. July 22, 2010 8:48 AM

    I am surprised you even had a quarter of the tart left! It sounds so good, so wonderful. I wouldn’t have noticed the crust if you hadn’t pointed it out.

  21. July 22, 2010 10:33 AM

    Chocolate tart is to me the best way to enjoy chocolate, especially if the crust is crispy and there are nuts in there; I can’t believe Hermé;s wife admits her love for Nutella, an overly sweet concoction beloved the world over (especially here in Lebanon) when her husband created the chocolate sablés with fleur de sel and all these refined pastries. Marrant, as the French say.
    Your tart is magnificent.

  22. July 22, 2010 10:26 PM

    I left a small gift for you. Stop by when you have the chance. Have a great weekend.

  23. July 24, 2010 9:48 AM

    I’ve actually had this tarte at his store and its delicious ! Do you have his book ? Its definitely one for the collection. His store is not far from where I work and it takes a certain amount of willpower to not venture into his store. He does ice cream for summer and its out of this world !

    • July 25, 2010 10:55 AM

      Sharlene, I have a few of his books now–I couldn’t stop with just one. I’m actually thinking of cooking up one of his frozen creations next. 🙂 How lucky you are to be so close to his shop!

  24. August 14, 2010 4:29 PM

    I am making this! I know the serving size says serves 6-8, but I think it will serve just me perfectly! I love Nutella and this looks amazing. A little creme fraiche on top and it will be perfect! YUM!


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