Gluten-Free Nutella Tart
By Sara MayerPublished on May 24, 2019
Time
2 hours, plus 1½ hours chilling
Yield
Serves 8 to 10
Ingredients
Before You Begin
If the ganache mixture looks curdled when whisking, add boiling water, 1 tablespoon at a time, and whisk until smooth. Make sure to serve with a dollop of whipped cream to cut the richness of the tart.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Toast hazelnuts on rimmed baking sheet until skins begin to blister and crack, 15 to 20 minutes. Wrap warm nuts in dish towel and rub gently to remove skins. Reserve 24 whole nuts for garnish, then chop remaining nuts coarsely.
- Set chilled, dough-lined tart pan on rimmed baking sheet. Press greased parchment paper or greased double layer of aluminum foil into tart shell, covering edges to prevent burning, and fill with pie weights. Bake until tart shell is light golden brown and set, about 25 minutes, rotating sheet halfway through baking.
- Carefully remove weights and parchment and continue to bake tart shell until golden, about 10 minutes. Transfer baking sheet with tart shell to wire rack and let cool while making filling. (Tart shell can be either slightly warm or completely cool when you add filling.)
- Combine cream, Nutella, chocolate, and butter in bowl. Cover and microwave at 30 percent power, stirring often, until mixture is smooth and glossy, about 1 minute (do not overheat). Sprinkle chopped hazelnuts into prebaked tart shell. Pour warm Nutella mixture over nuts and smooth top. Refrigerate until filling is just set, about 15 minutes. Arrange reserved whole hazelnuts around edge of tart and continue to refrigerate until filling is firm, at least 1½ hours or up to 1 day.
- To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Slice tart into wedges and serve.
Time
2 hours, plus 1½ hours chillingYield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a dense and velvety filling for this gluten-free tart, we stirred Nutella into a simple ganache made of chocolate and cream. Nutella and cream alone made a filling that was too soft and didn’t set up, but the addition of bittersweet chocolate helped the tart firm up, deepened the chocolate flavor, and tempered the sweetness level. Adding a little butter to the mixture proved important because it ensured the tart was easy to slice once it was chilled. To cook the filling, we turned to the microwave. Using low power and stirring the mixture often were key; when the power was too high, the filling became grainy. A bottom layer of chopped toasted hazelnuts sprinkled over our fully baked gluten-free tart shell contributed more nutty flavor and a nice crunch. Garnishing this easy tart with whole toasted hazelnuts amped up the elegance factor.
Before You Begin
If the ganache mixture looks curdled when whisking, add boiling water, 1 tablespoon at a time, and whisk until smooth. Make sure to serve with a dollop of whipped cream to cut the richness of the tart.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Toast hazelnuts on rimmed baking sheet until skins begin to blister and crack, 15 to 20 minutes. Wrap warm nuts in dish towel and rub gently to remove skins. Reserve 24 whole nuts for garnish, then chop remaining nuts coarsely.
- Set chilled, dough-lined tart pan on rimmed baking sheet. Press greased parchment paper or greased double layer of aluminum foil into tart shell, covering edges to prevent burning, and fill with pie weights. Bake until tart shell is light golden brown and set, about 25 minutes, rotating sheet halfway through baking.
- Carefully remove weights and parchment and continue to bake tart shell until golden, about 10 minutes. Transfer baking sheet with tart shell to wire rack and let cool while making filling. (Tart shell can be either slightly warm or completely cool when you add filling.)
- Combine cream, Nutella, chocolate, and butter in bowl. Cover and microwave at 30 percent power, stirring often, until mixture is smooth and glossy, about 1 minute (do not overheat). Sprinkle chopped hazelnuts into prebaked tart shell. Pour warm Nutella mixture over nuts and smooth top. Refrigerate until filling is just set, about 15 minutes. Arrange reserved whole hazelnuts around edge of tart and continue to refrigerate until filling is firm, at least 1½ hours or up to 1 day.
- To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Slice tart into wedges and serve.
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