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!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings -10 servings

Calories 343kcal

Author Dorothy Kern

Ingredients

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

Instructions

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.

Nutrition