Melt in the Mouth Nutella Tart Recipe: 7 Heavenly Layers of Chocolatey Delight

Ingredients:

For the Crust:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes

For the Nutella Filling:

• 1 cup Nutella
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 1 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 2 tablespoons light corn syrup

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, sugar, and salt.
3. Cut in the butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. Press the crumb mixture into the bottom of a 9-inch tart pan with removable bottom.
5. Bake the crust for 10-12 minutes, or until golden brown.
6. Let the crust cool completely.
7. In a medium bowl, whisk together the Nutella, heavy cream, sour cream, eggs, and vanilla extract.
8. Pour the filling over the cooled crust.
9. Bake for 30-35 minutes, or until the center is set.
10. Let the tart cool for 15 minutes before topping with the chocolate glaze.
11. To make the chocolate glaze, melt the chocolate chips, heavy cream, and corn syrup in a small saucepan over low heat, stirring frequently until smooth.
12. Pour the glaze over the tart and spread it evenly.
13. Let the tart cool completely before slicing and serving.

Tips:

• For a smoother filling, strain the Nutella before adding it to the filling mixture.
• To prevent the crust from burning, cover the edges with foil during baking.
• Let the tart cool completely before cutting into it, as the filling will set as it cools.
• Store the tart in the refrigerator for up to 3 days.

Variations:

• For a nutty flavor, add 1/2 cup of chopped hazelnuts to the crust mixture.
• For a more decadent flavor, use dark chocolate chips in the chocolate glaze.
• For a fruity twist, top the tart with fresh berries or sliced bananas before serving.

FAQs:

Q: Can I use a different type of chocolate in the filling?
A: Yes, you can use melted semisweet chocolate or dark chocolate instead of Nutella.

Q: Can I make the tart ahead of time?
A: Yes, you can bake the crust and make the filling the day before. Assemble the tart and top with the glaze the next day.

Q: How do I know when the tart is done baking?
A: The center of the tart should be set, but still slightly wobbly. The filling should not be runny.