Ferrero Rocher Nutella Tart!
A sweet shortcrust pastry base, with a layer of Nutella, a chocolate ganache filling with Ferrero Rocher - a delicious Ferrero Rocher & Nutella tart!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
- 175 g plain flour
- 100 g cold unsalted butter ((diced))
- 1 tbsp icing sugar
- 1 egg yolk
- 400 g Nutella
- 125 g dark chocolate
- 125 g milk chocolate
- 300 ml double cream
- 25 g unsalted butter
- 12-16 Ferrero Rocher
- 25 g chopped hazelnuts
Instructions
- 1
Sift the flour and icing sugar into a food processor.
- 2
Add the unsalted butter, egg yolk, and 1 tbsp of cold water into the food processor.
- 3
Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn't take too long at all!
- 4
Grease & flour a 23cm tart tin - Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 coin(s).
- 5
Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!
- 6
Preheat the oven to 200C/180CFan - Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry 'Blind' for 15 minutes remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden!
- 7
Leave to cool (keep the pastry in the tin for now as it will keep it sturdy whilst it is being filled.)
- 8
Spread 400g of Nutella onto the cooled pastry base and leave for now.
- 9
Add the dark chocolate, milk chocolate, double cream and unsalted butter to a large bowl.
- 10
Microwave the mixure in short bursts, stirring well each time, until smooth. Alternatively, add the bowl above a pan of simmering water to melt.
- 11
Pour this on top of the Nutella. Press in the Ferrero Rocher around the edge and sprinkle on some chopped hazelnuts!
- 12
Leave to set in the fridge for 3-4 hours or longer if needed.