Toasty-Nutty Chocolate Hazelnut Tart
1 recipe Sweet Tart Dough, unbaked
1 cup Nutella
4 Tablespoons (2-ounces) unsalted butter, cut into small cubes
1/2 cup half-and-half
1/2 cup light corn syrup
1 teaspoon vanilla
2 teaspoons Frangelico (optional)
1/4 teaspoon kosher salt
3 extra large eggs, lightly beaten
1 cup finely chopped hazelnuts
Lightly sweetened whipped cream
Preheat the oven to 375º F. Roll out and line a 9-inch tart pan with the tart dough according to the Sweet Tart Dough recipe. Chill the prepared tart pan for at least 30 minutes.
Meanwhile, combine the Nutella and butter in a medium saucepan and heat over medium-low heat, stirring occasionally, until the butter is melted and the mixture is smooth. Remove from the heat and stir in the half-and-half. Let stand to cool slightly.
In a large bowl, whisk together the corn syrup, vanilla, Frangelico (if using), salt, and eggs. When fluffy and light, whisk in the Nutella mixture until smooth and combined. Using a rubber spatula, fold in the hazelnuts. Pour the mixture into the chilled tart shell and bake until puffed and set, about 40 minutes. Transfer to a wire rack and let cool for at least 45 minutes before cutting and serving. Once cooled to room temperature, the tart can be refrigerated overnight. Serve warm or cold with a dollop of whipped cream. Enjoy!
Printed from thegalleygourmet.net