Nutella Strawberry Tart
If you love Nutella, you're going to love this Nutella Strawberry Tart. A shortbread crust is filled with a Nutella pudding and topped with fresh strawberries. It's a chocolate lover's dream!
Servings 8 -10 servings
- For the Crust:
- 1/2 cup butter cold and diced
- 1 1/2 cups flour
- 1/4 cups sugar
- 1 tablespoon white wine vinegar or apple cider vinegar
- For the Filling:
- 2 tablespoons cornstarch
- 2 cups milk
- 3/4 cup Nutella
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon hazelnut extract optional
- 1/8 teaspoon salt
- 2-3 cups strawberries stem removed and cut in half
Preheat oven to 350 degrees.
Pulse flour and sugar in a food processor. Add diced butter and pulse for about 20-30 seconds, until the butter is broken up. Add the vinegar and run until dough comes together in the machine.
Turn dough out into a 10” tart pan with a removable bottom. Press with your hands up the sides and across the bottom. It will seem there isn’t enough dough - but there is, just keep working it! Poke the bottom of the tart several times with a fork. Bake for 20-23 minutes, until it just begins to brown. Cool before filling.
When ready to fill the tart shell, make the filling. Whisk the cornstarch into 1/4 cup milk in a small bowl. Add the remaining 1 3/4 cup milk, Nutella, salt, and extracts to a pan. Whisk over medium heat until the Nutella melts, then whisk in the cornstarch mixture. Bring mixture to a boil, stirring constantly with a rubber spatula. It will start to thicken. Once the mixture starts to boil, stir constantly until fully thickened, about 2 minutes. Pour into the crust. Refrigerate until set, about 1 hour.
Top with strawberries before serving. Store in refrigerator.
Serving: 1/8th slice | Calories: 343kcal | Carbohydrates: 33g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 751mg | Fiber: 1g | Sugar: 28g