I’ll be honest – I thought of this tart while trying to fall asleep. In my half-asleep stupor I made the right call of making a note on my phone, because I would have totally forgotten about it otherwise.
I took inspiration from my fig tart from a few weeks ago, I had the leftover dough in my freezer and loved using a spread as glue to top with fruit, and what better glue than Nutella?! My good friend also came over with Mexican cocoa powder which created a delicious end product (I preferred it to my regular cocoa).
Raspberries and chocolate are always a fantastic combination, and it rings true here as well. The berries create such a beautiful, intricate design that you’d think it was a painstaking process, but in reality, it’s quite relaxing arranging fruit into concentric circles (for me anyway).
Bring this to your next potluck and you’re sure to be the star of the table.
- 3/4 cup salted butter, softened
- 1/4 tsp sea salt
- 1 cup icing sugar
- 1/3 cup hazelnut meal
- 1 1/2 tsp vanilla extract
- 1 egg, beaten
- 2 2/3 cups flour
- 1-2 tbsp of milk (if needed, see below)
- 2/3 cup hazelnut meal
- 1/2 cup icing sugar
- 1/4 cup plus 1 tbsp cocoa powder
- 3/4 tsp arrowroot starch or cornstarch
- 1 tsp flour
- 5 tbsp salted butter, softened
- Pinch sea salt
- 1/2 tsp vanilla
- 1 egg and 1 yolk, beaten
- 1 oz semi-sweet chocolate, melted
- 1/4 cup Nutella
- Raspberries for topping
To make the dough, cream butter and sea salt for about a minute. Add icing sugar and mix until combined, about one minute. Add nut meal and vanilla and mix until combined and uniform.
Add the egg and 1/2 cup of flour and beat at low speed until incorporated. Gradually add remaining flour and mix until dough comes together. If you find that the dough is too crumbly, add 1-2 tbsp of milk and mix until it just comes together. The dough will be soft.
Split into two halves and flatten each into a disc. Tightly wrap with plastic and chill for at least 4 hours (you can freeze the other disc for another use).
Remove from fridge and on a floured surface, roll into a 10.5 inch circle. Gently roll the dough onto a lightly floured rolling pin and unravel onto a lightly greased 8-9 inch tart pan. This method ensures that the dough doesn’t break. Press dough into the tart pan and refrigerate for 1 hour.
Meanwhile, make the tart filling. Sift together the hazelnut meal, icing sugar, cocoa, arrowroot and flour into a medium bowl. Cream butter, salt and vanilla in a separate bowl until combined. Add the sifted dry ingredients and mix on medium speed until fully incorporated, about 1 minute. Add egg, yolk and melted chocolate and beat until smooth and uniform.
Remove tart shell from fridge and prick the surface with a fork all over, about 1 inch apart. Spread filling evenly all over shell, it should come 3/4 of the way up the shell.
Bake at 325F for 30-40 minutes, until crust and filling are set. Allow to cool.
Once cool, spread a thin, even layer of Nutella over the filling. Arrange raspberries in concentric circles, starting from the outside, until fully covered. Refrigerate until serving.