Chef Paulette's Nutella Tart - WSMV News 4

Chef Paulette's Nutella Tart

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Nutella Tart

For the pastry:

1 1/4 cup flour

1/2 teaspoon sugar

pinch salt

6 tablespoons cold unsalted butter, cut into tablespoons

scant 1/4 cup ice water


For the filling:

1 13-ounce jar Nutella

4 ounces mascarpone

1/3 cup powdered sugar

1/4 cup half and half

1/2 teaspoon espresso powder

1/2 teaspoon orange extract

powdered sugar for dusting

Preheat oven to 375 degrees F.

For the Crust: Add the flour, sugar, salt and butter to the bowl of food processor. Pulse until the mixture is crumbly with small pea-sized pieces. Add water. Pulse until mixture comes together as a dough. Turn dough out onto a work surface and press together into a thick disc. Wrap in plastic and refrigerate for 30 minutes-1 hour.

Remove dough from refrigerator. On a lightly floured surface roll dough into a round disc about an inch or two larger than a 9-inch tart pan. Place the dough into the pan and gently fit in into the corners. Trim the edges by pressing the rolling pin over the top.

Lightly butter a piece of parchment a little bigger than the tart pan. Place the buttered surface down and fill with dry beans. "Blind" bake tart for about 10 minutes. Take out the beans, "dock" tart (poke with fork all over the bottom) and place back in the oven for another 5-8 minutes until golden. Let tart crust cool.

For the Filling: Scoop out Nutella into a medium mixing bowl. In a separate bowl mix together the powdered sugar with the mascarpone until smooth. Using a spoon mix in the mascarpone with the Nutella until com-bined. Add 1/4 half and half and mix until incorporated and smooth. Stir in espresso powder and extract.

Smooth Nutella mixture evenly into the baked tart crust. Chill for about an hour before serving. Dust with powdered sugar.

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