[Tart]
220g plain flour
110g unsalted butter
20g icing sugar
Pinch of salt
2 egg yolk
2tbsp cold water
[Filling]
275g Nutella spread
125g 70% dark chocolate
300ml double cream
450ml milk
3 eggs (lightly beaten)
Chopped hazelnuts
[Steps]
Tart: mix the eggs yolks with 2 tbsp cold water stir with a fork until well combine. Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.
Add the egg mixture and pulse again. Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.
Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a dough, but don't knead. Shape into a flattened ball, wrap in cling film and refrigerate for about 30mins. You can keep the pastry at this stage for 2-3 days if not using it immediately.
Preheat oven 200degC.
Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges.
Line the tart with a piece of parchment and chill it for 20mins so it doesn't shrink when you cook it.
Add baking beans and bake for 15mins, then lift out the parchment and beans and cook for a further 5mins or until the pastry is dry and a good brown colour. You must cook and colour the pastry properly, once the chocolate goes in it won't colour any further. Turn the oven down to 160degC.
Filing: put Nutella and chocolate in a bowl. Bring the cream and milk to a boil and pour it over., mix everything together with a whisk until you have a smooth liquid. Whisk in the eggs.
At this point you'll find it hard to believe that the filling will set but it will end up with a beautiful creamy texture. Putting the tart together, melt a little chocolate and use it to brush the inside of the tart, this will make the pastry leak-proof and stop it from going soggy. The secret to this bit is to brush the tart while it is still warm so the chocolate soaks in and fills any little cracks.
Put the tart back on the oven shelf and pour in the filling right up to the top. Bake for 40mins. The tart should still be very wobbly but not liquid. Once it has completely cool down, it will set. Top with chocolate shavings and icing sugar.
Adapted from Grace Kitchen Corner