It’s the second week of school. Agh.
This week has been a complete blur. Still trying to get used to my new class schedule. Trying to meet up with people and catch up. Trying to get ahead of classes, and even more, trying to turn in my this week’s papers in on time. With stress, comes an old friend in the form of chocolate. More specifically, nutella. Today is also World Nutella Day!
In honor of this amazing product, I decided to make Raspberry Nutella Tarts. One batch of the recipe is able to make 12-18 mini tarts, depending on how thin you are able to roll your pastry dough. I was able to get 16 out of mine.
Happy World Nutella Day!! Bringing comfort and joy to us all.
Raspberry Nutella Tarts
recipe adapted from As Easy As Apple Pie
makes 12-16 mini tarts
Chocolate Pastry Crust, recipe below
Whipped Nutella Ganache, recipe below
18 oz raspberries (3 containers)
mint for garnish
To assemble, spoon a small dollop of nutella into the cooled pastry crust. Then, spoon in the whipped nutella ganache and spread it out evenly. Arrange the raspberries on to the tart. Garnish with a sprig of mint.
Chocolate Pastry Crust
1 3/4 c all purpose flour, sifted
2 Tbsp cocoa powder, sifted
1/2 tsp baking powder
1 stick unsalted butter, cold, cut into small cubes
3/4 c powder sugar, sifted
1 tsp vanilla
pinch of salt
Sift together the flour, cocoa, and baking powder. In the same bowl, use a pastry cutter to cut the butter into the flour mixture. As the butter is being incorporated into the flour mixture, it should look like small pebbles. Sift in the powder sugar. In a small bowl, beat the egg, salt, and vanilla with a fork and add it into the dry mixture. Using the pastry cutter, continue to cut everything in until just combined. Turn it out onto the table and without kneading the dough, form the dough into a disk and tightly wrap with saran wrap. Refrigerate for 1 hour until completely chilled.
To bake, roll out the dough onto a floured surface. You want to aim for at least 1/8 inch thickness, but the thinner the better. Use a knife to cut the dough into pieces. To know how large of a piece to cut, place your tart pan onto the dough. You should cut 1/2 inch around the perimeter.
Using your fingers (with short fingernails), gently press the dough into the shell. Do not pull or stretch the dough, as it will cause the pastry shell to shrink while baking. Gently press it into the edges and into the ridges. With the non-sharp side of the knife, press down into the edge of the tart pan to remove the excess dough. Using a fork, prick the bottom of the shells to form little holes. This is called “docking” and will prevent the bottom from puffing up while baking. Refrigerate and chill for 20 minutes.
Bake the shells in a 350 degree oven for around 15 minutes. When the edges are just slightly turning a more golden brown, they are ready. Do not over bake as it will cause it to be too crispy and hard to eat.
Remove from the tins and let them cool completely on wire wracks.
Whipped Nutella Ganache
1 c heavy cream
1 1/2 c semi-sweet chocolate
1 c nutella
Heat up the heavy cream, either in a saucepan on the stove or in the microwave, until it is foamy on the top (microwave for about 1 min 30 seconds).
Pour in the nutella and chocolate chips and with a rubber spatula, gently mix until it forms a uniform chocolate sauce. Once it is all smooth, cover with a saran wrap and place in the fridge to cool completely.
Once it is completely cooled, place it into a stand mixer with a whisk attachment and whip until the color has lightened and the texture is light and airy.