High on Tarts

For this SHF event I had to ponder long and hard before deciding to make Pierre Hermé's Nutella Tart.  I'd already made this dessert once before, so I was reluctant to give up the opportunity to try something new.  However, since I wasn't all that impressed with the results of the first attempt this would provide me a chance to play with the recipe.  And I hadn't posted about it the first time, so I figured it was probably okay.

The first time I made the tart it turned out well and tasted good, but it's fairly hard to mess up anything made of chocolate and hazelnut.  In my opinion the tart fell short of perfect and I wanted to make a few changes. 

First off, I wanted to introduce a contrasting, but complimentary flavor to the rich chocolate ganache and Nutella fillings.  So I used a crumbly, buttery dough from a Cooks Illustrated recipe.

I also wanted to turn up the hazelnut influence by adding Frangelico liqueur to the filling somehow.  But I didn't want to add it to the chocolate ganache and lose the flavor contrast between the bitter chocolate and sweet Nutella.  So, I started thinking about other options and  I came across a recipe that called for soaked Ameretti cookies as a filling.  I liked the idea but didn't want those flavors, plus the cookies would likely get soggy once baked with the filling.  In the end I came up with fine ground toasted hazelnuts.  The flavor obviously fit and the texture of the nuts wouldn't be affected by the filling.  So I soaked the ground nuts in Frangelico, spread them onto the prebaked tart shell, added the Nutella, and finally poured over the chocolate ganache.

The finished product was better then I had anticipated.  The shell, which turned out almost shortbread like, highlighted the flavors in the filling, while the drunken hazelnuts added a level of complexity without being overpowering.  I was very impressed with the flavors and textures of this second attempt and I would be happy to make this tart again. 

Recipe to follow...

Comments

[Nic]

This sounds beyond amazing, especially as someone who loves Nutella. I think that adding the layer of drunken Frangelico hazelnuts was a stroke of genius.

[Liz]

Why thanks Nic! It was pretty darn good if I do say so myself.

[Jennifer]

I have that cookbook! I have been eyeing that recipe since I got it, but being allergic to Hazlenuts makes me very wary of even making it...I couldn't make it and not taste it after all! It does look delicious, so I will have to admire it from afar...*sigh*

Thanks so much for joining in on SHF and for sharing your changes to this great recipe!

[sarah]

oh...nutella makes me swoon...i used to eat that stuff with a spoon right out of the jar! your tart sounds and looks delish!

[Liz]

Oh no Jennifer! That's a terrible allergy. I'll have a piece for you next time, then I won't feel so bad about finishing polishing off the leftovers! :o)

Sarah, I could see eating it right out of the jar. I'd be sitting on the couch like Pooh Bear with honey. It won't be pretty. :o)