Gluten Free Nutella Tart
An elegant chocolate dessert, with a simple list of ingredients you can whip up today!
Hi Friends,
Sometimes time gets away from me, and I need an easy show stopping dish in a hurry, is that you too? I really enjoy this beautiful simple tart based on a traditional Italian chocolate hazelnut spread crostata. It’s gorgeous, tastes complex, but the process is easy enough to whip up tonight! I’ve done it here using my flaky gluten free pie crust (which I usually have on hand in my freezer) but if you’re short on time feel free to use a gluten free graham cracker crust instead, or even a store bought gluten free pie crust. The chopped hazelnuts on top are optional but I hope you give them a try- a little crunch really sends this tart over the edge of deliciousness. If you’re feeling adventurous (and I always am) you can also try this with another nut butter of your choice, just another way for me to sneak pistachios into a recipe but pistachio cream and chopped pistachios would be spectacular here.
This is the perfect quick recipe for a sweetheart, a special dinner or a dinner party. Sometimes I like to add the zest of an orange to the filling, just to brighten things up a bit. It needs no embeleshment, but a dollop of whipped cream or coconut cream is never out of place. Make sure you allow ample time for chilling so you can get really lovely clean slices from the tart.
Happy Baking!
Rachel
Next Level Gluten Free
Nutella Tart
Serves 8
Crust:
1 ½ cups (210g) 1 to 1 gluten free flour (Bobs Red Mill 1 to 1, King Arthur Measure for Measure or my gluten free pastry flour blend work well)
½ tsp (3g) xanthan gum
½ tsp (3g) psyllium husk powder (or the equivalent weight of psyllium husk)
1 tsp(4g) salt
¾ cup(170g) cold butter (or dairy free stick butter)
1 large egg, beaten
1 (16g) Tb apple cider vinegar
¼-1/3 cup (or more) ice water
Filling:
16 oz (450g) gluten free chocolate hazelnut spread (choose a dairy free brand if needed)
½ cup (125 g) heavy cream or coconut cream
2 Tb (28 g) unsalted butter or dairy free stick butter, melted
1 cup roasted hazelnuts, roughly chopped (optional)
Mix the flour, xanthan, psyllium, and salt together in a bowl. Grate the cold butter on the large side of a cheese grater. With a fork gently mix the butter shreds into the flour mixture.
Beat the egg with the vinegar, add to the dry mixture. Stir and drizzle in the cold water until the dough comes together and is cohesive. Form into a disk and wrap in plastic wrap for 10 minutes. Roll on floured parchment paper into a 14-inch circle, and line a tart or pie tin with the crust. Use a fork to poke several sets of holes in the bottom of the crust.Â
Heat the oven to 350F. In a small bowl mix together the chocolate hazelnut spread, cream, and melted butter, at first it will look lumpy but keep stirring until it comes together in a smooth mixture. Spoon the mixture into the crust, and smooth. Top with chopped hazelnuts (if using).
Bake the tart for 30-35 minutes. Move the tart to a baking rack to cool. Refrigerate tart for one hour prior to serving.
Rather blend your own flour? Use this:
Gluten Free Pastry Flour Mix
yield: 8 cups (1,177g)
2 cup (260g) sweet white rice flour (mochi flour or mochiko)
2 cup (256g) fine brown rice flour
2 cup (380g) potato starch
1 cup (118g) sorghum flour
1 cup (160g) tapioca flour
4 tsp (3g) xanthan gum
Scoop all ingredients into a large bowl and whisk well to combine. Store in an airtight container. Â