To cap off the dinner, I chose a homemade Nutella Chocolate Tart recipe from Joanne Chang, who is a chemistry major turned baker based out of Boston. This is the first time I’ve tried making this tart, and I loved the contrast between the velvety creamy nutella and crunchy roasted hazelnuts. The crust is also very good, but the tart does take a little time to make .

To make the crust, butter and sugar are whipped in a stand mixer until fluffy and light.

Flour is added to the mixer and beaten well with the paddle attachment.

Once the dough comes together, it is formed into a ball, wrapped in plastic, and set in the fridge to relax for 1 hour.

The dough is taken out of the fridge and left to soften for about 30 minutes, then beaten with a rolling pin to flatten and rolled out between two sheets of plastic wrap until about 12 inches in diameter.

The dough is very carefully transferred to a metal tart pan with a removable bottom.

The dough may break in places, but they are easily patch-able. The edges are folded in so it’s flush with the edge of the pan.

The tart shell is baked for 30 minutes until golden brown, then removed from the oven until cooled to room temperature. To make the nutella filling, toasted hazelnuts are processed until finely ground.

Heavy whipping cream is heated on the stove top until bubbles form on the edges of the pot, the ground hazelnut is added to the heavy whipping cream, the pot removed from the heat, and the cream is set to infused for an hour.

While the cream is infusing, milk and bittersweet chocolate is melted in a metal bowl set atop a simmering pot of water until smooth.

The whipping cream is strained and set aside until the chocolate is completely melted.

The cream is stirred into the melted chocolate until thoroughly mixed.

Crushed toasted hazelnuts are stirred into the chocolate, and the chocolate is ready to be used for the filling.

The tart is filled with the chocolate hazelnut mixture and placed in the fridge to chill.

I topped the tart with some extra toasted whole hazelnuts.

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