Nutella Tart

Preparation

Step 1 : Pre-bake the pastry

Preheat the oven to 180°C. Roll out the shortcrust pastry into a buttered 24 cm tart pan and prick the base with a fork. Line with parchment paper and baking beans, then blind bake for 15 minutes.

Remove the paper and beans and bake for 5 more minutes until golden. Let cool on a wire rack while you prepare the filling.

Step 2 : Prepare the filling

In a saucepan, warm the heavy cream over low heat. Off the heat, add the Nutella and whisk until you get a smooth, glossy ganache.

Add the eggs one at a time, whisking vigorously to combine. The filling should be smooth and slightly thickened.

Step 3 : Toast the hazelnuts

Toast the hazelnuts in a dry frying pan for 3 to 4 minutes until they smell roasted.

Let them cool, then chop them roughly with a knife. Keep a handful aside for the final decoration.

Step 4 : Fill and bake

Pour the filling onto the pre-baked crust and spread it evenly with a spatula.

Bake at 170°C for 20 to 25 minutes: the edge should be set but the centre still slightly jiggly. Let cool for 10 minutes out of the oven.

Step 5 : Decorate and serve

Scatter the tart with chopped hazelnuts and a pinch of flaky salt, then dust with icing sugar.

Serve warm, optionally with a scoop of vanilla ice cream. This tart keeps for 3 days at room temperature under a cake dome.