Today we’re pairing decadence with no-bake convenience in this Nutella inspired tart. It looks impressive, yet it’s quite easy to make. Although I won’t deceive you, peeling the hazelnuts takes a little time, that will more than rewarded when you take your first bite! The ultimate dessert for me is one that can be made ahead, and kept in the refrigerator so there’s no work to do when you’re actually in the middle of entertaining. Another prerequisite is that it almost always has to be chocolate. I’m a chocoholic and I’m not to proud to admit it! After all it runs in my family, so I guess I can just blame it on genetics.
Another bonus with this dessert is the impressive factor. Not only do the chopped hazelnuts around the edge look cool, but you can serve it on a cake stand, which is always gorgeous.
For this tart, start by toasting the hazelnuts, and then rubbing the peels off them the best you can. Some of the skins will stick, don’t worry about it and continue on. The main purpose with getting rid of as much of the skins as you can, is because the skin is bitter. Some people recommend rubbing the hazelnuts in a clean towel to remove the skins. I found this works ok, but it made such a mess the first time I tried it, that I just do it by hand now.
Next some of the hazelnuts get pulverized into a cookie dough like crust in the food processor…
… and patted evenly into a tart pan.
The filling also comes together in the food processor…
… and when you smooth it into the tart pan, run the spatula over the top to create a nice swirl pattern. You’ll want to cover and place the tart in the refrigerator for at least 4 hours or overnight. I’ve found the flavors are at their best the next day.
And finally you roughly chop the leftover hazelnuts and scatter them in a ring around the edge of the tart just before serving.
Be prepared for some oohhs and aahhs at the dinner table. In fact it’s only fair to tell your guests about dessert before dinner, so they can save room for this beauty! 5 from 7 reviews
