Melting Nutella Tart

Preparation

Pre-bake the crust

Preheat the oven to 180°C. Roll out the shortcrust pastry in a lightly buttered 24cm tart pan. Prick the bottom with a fork to prevent it from rising. Cover with parchment paper and baking beads, then bake for 15 minutes blind.

Remove the paper and beads and bake for another 5 minutes until golden. Remove from the oven and let cool on a wire rack.

Prepare the Nutella filling

In a saucepan, melt the butter over low heat. Add the Nutella and heavy cream, stirring gently until smooth and homogeneous. Remove from heat and let cool for 5 minutes.

In a bowl, whisk the eggs with icing sugar until pale. Fold in the sifted flour in batches, then slowly pour in the warm Nutella mixture while whisking.

Add the hazelnuts

Roughly crush the hazelnuts and add them to the mixture with the pinch of salt. Fold gently with a spatula.

Reserve a handful of crushed hazelnuts for the final topping before baking.

Bake the tart

Pour the filling onto the pre-baked crust and spread evenly. Sprinkle the reserved hazelnuts on top.

Bake at 170°C for 25 to 30 minutes. The filling should be set at the edges and still slightly jiggly in the center. If the crust edge browns too quickly, cover it with aluminum foil.

Cool and unmold

Remove the tart from the oven and let it cool completely on a wire rack for at least 2 hours. Cooling is essential for the filling to stabilize and for clean slices.

Refrigerate for 1 hour before unmolding gently onto a serving plate.

Serve

Serve the Nutella tart at room temperature, cut into generous slices. Pair each slice with a scoop of vanilla ice cream or a drizzle of berry coulis to contrast with the rich chocolate.

Store in an airtight container in the refrigerator for 3 to 4 days.