Nutella Tart With Toasted Hazelnut Crust Recipes

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NUTELLA TART WITH TOASTED HAZELNUT CRUST



Nutella Tart with Toasted Hazelnut Crust image

This unbelievably rich and creamy Nutella tart is complete with a toasted hazelnut crust. The perfect make ahead, irresistible dessert!

Provided by Sally

Categories     Tart

Time 4h30m

Number Of Ingredients 11

1 cup (120g) chopped unsalted hazelnuts
1 cup (125g) all-purpose flour (spoon & leveled)
2 Tablespoons (25g) granulated sugar
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed
3 Tablespoons (45ml) ice water
2 Tablespoons (14g) cornstarch
2 cups (480g) heavy cream
3/4 cup (225g) Nutella
1/8 teaspoon salt
1 teaspoon pure vanilla extract

Steps:

  • I encourage you to check out the step-by-step photos below this recipe before beginning.
  • Preheat the oven to 300°F (149°C). Spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast until slightly darkened, about 5-7 minutes. Allow to cool down for 5 minutes. Turn the oven up to 350°F (177°C)
  • Using a food processor, pulse 3/4 cup of the toasted hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. (Reserve 1/4 cup of the nuts for topping.) Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs.
  • Transfer mixture to a large bowl. Using a rubber spatula or wooden spoon, slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. You'll need to use pie weights for the next step, so line the crust with aluminum foil or parchment paper and add pie weights.
  • Bake (with pie weights) for 18-20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
  • Whisk the cornstarch and 1/2 cup of the heavy cream together in a small bowl. (You want a little cream mixed with the cornstarch to avoid white cornstarch lumps in your filling.) Combine the cornstarch mixture, the rest of the heavy cream, nutella, and salt into a medium saucepan over medium heat. Whisk to combine all of the ingredients and bring to a boil. While constantly whisking, allow to boil for 3 minutes as it thickens. Remove from heat, whisk in the vanilla, then pour into the crust, swirling the top for a pretty pattern (if desired!).
  • Chill in the refrigerator for 3-4 hours or until set. Top with remaining hazelnuts.

EASY, NO-BAKE NUTELLA® PIE



Easy, No-Bake Nutella® Pie image

I had a graham cracker crust and a jar of Nutella® to use up, and this recipe was born. This pie takes literally 5 minutes to make and is similar to a fluffy chocolate mousse pie, but with a flavor twist. Enjoy!

Provided by Christina

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h10m

Yield 6

Number Of Ingredients 4

1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®), divided
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
  • Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
  • Refrigerate until well chilled, 4 hours to overnight.

Nutrition Facts : Calories 758.9 calories, Carbohydrate 72.8 g, Cholesterol 41.1 mg, Fat 50 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 406 mg, Sugar 57.2 g

NUTELLA PIE



Nutella Pie image

Provided by Allison Kave

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Chill     Hazelnut     Party     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9-inch (23-cm) pie crust

Number Of Ingredients 7

Chocolate Cookie Crust for one 9-inch (23-cm) pie
Filling
2 cups (270 g) Nutella
1 1/2 cups (338 g) mascarpone cheese
1/4 teaspoon salt
Topping
1/2 cup (55 g) chopped toasted hazelnuts

Steps:

  • Preheat the oven to 350°F (175°C). Pat the crust into a 9-inch (23-cm) pie plate. Bake it for 10 minutes, then let it cool completely.
  • Make the filling: In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
  • Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won't last that long!).

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