Nutella Tart
Serves 10
30 mins prep
40 mins cook
240 mins Resting Time
310 mins total
Nutella tart recipe with a chocolate tart base, Nutella ganache, Nutella mousse and white chocolate ganache plaid pattern on top.
Chocolate tart dough
Nutella ganache
Nutella mousse
White chocolate ganache
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Do Ahead
The tart dough can be made a few days ahead of time, wrapped tightly and stored in the refrigerator until ready to use. Cut up a large gallon plastic bag or other thin plastic packaging into sheets to roll your dough between.
Make tart dough
Sift together cake flour, almond flour, powdered sugar, cocoa powder and salt into a food processor.
Add cold butter pieces and pulse until a sandy texture forms. The mixture should hold shape in a clump when pressed into your palm.
Stream in 1/2 the egg with the processor running. Process just until a ball forms, then stop so as to not overmix. Add more egg if necessary. Cover the dough in plastic wrap, flattening into a disk. Rest in the fridge for a minimum of 2 hours, or overnight.
Place a sheet of plastic or parchment paper on the counter. Place the rested disk of dough on top. Place another sheet of plastic or parchment over the disk. Roll out with a rolling pin until ¼-inch thick.
Remove the top sheet of plastic or parchment. Transfer to a 9-inch tart or pie pan, peeling away the other layer of plastic after pushing the dough into the bottom and the sides of the pan. If the plastic is sticking too much, pop the whole thing into the freezer for 10 minutes and then remove the plastic.
Slice off the excess dough away from the edges of the pan, saving these bits in case you need to patch a crack after baking*. Prick the bottom with a fork all over. Place a circle of wrinkled parchment paper larger than the pan inside the tart. Fill with pie weights or dried beans. Set the pan in the freezer to freeze solid for at least 30 minutes.
Preheat the oven to 325°F.
Bake for 20 minutes. Remove parchment and pie weights and bake again until the bottom looks dry, about 5-10 more minutes. Let cool completely.
Make the nutella ganache
Combine the 1 cup of nutella with the ¼ cup heavy cream in a heatproof bowl. Microwave in 30 second increments, whisking in between, until they are combined and smooth.
Pour some of the ganache into the bottom of the tart crust, just enough to coat the bottom to prevent the mousse from making the crust soggy. Save the rest for decorating.
Make the nutella mousse
Beat 1 cup of cold heavy whipping cream in a stand mixer or with hand beaters until stiff peaks.
Remove a large spoonful of the whipped cream to the ⅓ cup nutella in a medium bowl. Beat together. Add this mixture to the rest of the whipped cream. Gently fold together with a rubber spatula.
Pipe or spoon the mousse on top of the nutella ganache-lined tart crust.
Make the white chocolate ganache
In a heat-proof bowl, combine the heaping 1 cup of white chocolate and ⅓ cup heavy whipping cream. Heat over a bain-marie (on medium heat) or in the microwave in 30 second intervals. Whisk until completely homogenous (all of the chocolate is melted).
At this point, if you have an immersion blender, blend until lightened in color to emulsify the ganache. See notes if you do not have an immersion blender**.
Assemble and decorate
If you want to achieve the plaid pattern, you will need to work somewhat quickly to keep all of the ganaches a similar temperature. If it seems like one is cooling off and thickening, reheat in the microwave in short bursts. I also recommend practicing your line piping on a piece of parchment before starting on the tart.
To make the caramel-colored ganache: Mix 3 tablespoons of the nutella ganache with about 3 tablespoons of the white chocolate ganache. Adjust according to your desired shade. Transfer the nutella ganache and the caramel shade ganache to piping bags fitted with small round tips.
Pour the rest of the white chocolate ganache on top of the nutella mousse and spread to the edges with an offset spatula.
Pipe lines of the caramel-colored ganache first, using my photos as a guide. Essentially, pipe a wide grid pattern.
Next, pipe skinny lines of the nutella ganache in narrow sets of three within the caramel-colored grid. Again, view my photos for reference.
Let chill completely in the refrigerator for 4 hours or overnight before slicing.
