Nutella Chocolate Tart

I saw this recipe while reading the many blogs I read daily. It looked very simple and delicious.  Not sure if you've noticed but I've been on a baking kick lately...I decided to make this and bring it for dessert at my family's Chanukah Lunch yesterday.  It took me less than an hour to prepare this yummy decadent tart!  If you are allergic to nuts leave out the Nutella!  Some other variations I thought could be good in place or in addition to the Nutella is peanut butter, banana slices, or some whipped cream!  You can also make this tart with a chocolate or graham cracker cookie crust.  The options are truly endless! 

Nutella Chocolate Tart

(adapted from Baking Kids Love by Cindy Mushet and Sur La Table)

For the crust:

1/2 of the dough from this recipe or this recipe (You can use butter, vegetable shortening, or margarine.)

For the filling:

4 ounces semi-sweet good quality chocolate (I used Ghiradelli)

2/3 cup heavy whipping cream

1 tablespoon vanilla bean paste or vanilla extract

1 shot of espresso or strong coffee OR 1 teaspoon of instant espresso powder

3/4 cup Nutella (Chocolate Hazelnut Spread)

Preheat the oven to 350 degrees.  Grease a small tart pan with non-stick cooking spray. (If you want to make a larger tart use all the dough from the crust recipe and double the chocolate filling.) Use fingers to press dough into the greased tart pan making sure to have the dough along the sides of the pan as well.  Blind bake the tart shell by placing a piece of aluminum foil or parchment paper over the dough and pour rice or beans on top to weigh the dough down while baking.  Blind bake for about 10 minutes then remove beans and aluminum and bake for another 10 minutes or until edges are light golden brown.  Let tart shell cool completely. Put aside.

Blind Baking

Meanwhile, chop chocolate and place in a bowl.  In a sauce pan bring the heavy cream to a soft simmer over medium heat.  Pour warm cream over chopped chocolate, espresso, vanilla, and nutella. Let stand for a few minutes until chocolate gets soft then whisk mixture until smooth.  Pour chocolate ganache into cooled tart shell and spread to the edges.  Place in fridge for at least 3 hours. Tart and filling can be prepared 2-3 days in advance, keep uncovered in the fridge. Serve at room temperature with a cold glass of milk, coffee, or hot chocolate!