This is the very first tart/tartlet I have ever done (kind of) successfully in my entire life. I had attempted to make tart before, but nothing came out good enough to be photographed. So you can imagine how psyched I was that these tartlets came out OK. Now that I am no longer scared of making tart/tartlet, I plan to make them quite often. I hope you come back to see my progress.
This tartlet original recipe called for all dark chocolate and extra virgin olive oil. Though, I am very fond of Nutella and Orange olive oil, so I have adapted the recipe just that. I definitely can have Nutella every single day for the rest of my life, and this is another effort of mine to eat it. Nutella is metaphorically my medicine; it brightens up my sick day no matter what. I am sure you understand.
Thank you so much for stopping by.
Nutella Chocolate and Orange Olive Oil Tartlet (6 tartlets)
- 80 g. caster (superfine) sugar
- 100 g. unsalted butter, softened
- 55 g. (2 oz.) egg (s), lightly beaten
- 1/2 teaspoon baking powder
- 250 g. all-purpose flour
- zest from 1 lemon
- 1 vanilla bean
Sift together flour and baking powder, set aside.
Place the sugar and butter in an electric mixer fitted with a paddle attachment. Beat until pale, about 5 minutes. Split the vanilla bean lengthwise and scrape the seeds out into the mixture. Add lemon zest and egg (s) while the mixer is running, and beat until fully incorporated.
Gently mix in the flour mixture (do not over mix). Bring the dough together into a a ball with your hands, wrap in plastic wrap and refrigerate until needed, at least 2 hours, but overnight if possible.
Nutella Chocolate filling
- 150 ml evaporated milk (or whole milk)
- 100 ml pouring whipping cream
- 200 g. bittersweet chocolate (at least 60% cocoa), chopped
- 50 g. Nutella
- 4 oz. egg (s), lightly beaten
- 100 ml orange olive oil (or extra-virgin olive oil)
- crushed pistachio (option), to sprinkle on top
Preheat the oven to 350 F (180 C).
Roll the pastry out between two sheets of baking paper until it’s about 1/4 inch thick, then pull off the top sheet. Carefully flip the dough over the molds, bottom paper side up. Make sure all the molds are covered by the pastry.Press the dough on to the molds through the paper, then peel off the paper. Trim the dough using the rolling pin by rolling over the tops of the tartlet molds to cut off the excess dough. Reroll the dough and repeat the step for any remanning molds. Press the dough into the molds gently with your fingers into the bottom and sides of the molds. Dock the dough by pricking it all over with the fork. Cover the molds loosely with waxed paper and chill until very firm, about 1 hour. Cover the tartlet moods with aluminium foil and fill with pie weights, dried beans or uncooked rice.
Blind bake for 10-15 minutes. Remove and discard the paper & weights and bake for further 4-5 minutes, until golden. Remove from the oven and set aside to cool slightly.
To make the nutella chocolate filling, bring a large saucepan of water to the boil. Put the milk, cream and chocolate in a heatproof bowl and set over the pan without touching the boiling water. When the chocolate has melted, add the eggs and use a whisk to stir continuously until the mixture is hot, about 150 F (70 C). Remove from the heat and whisk in nutella and olive oil.
Pour in the chocolate mixture into the pastry while it’s still warm, and sprinkle with pistachio if using. Allow the tarts to set in the refrigerator for at least 3 hours or overnight before serving.
Note: this recipe is adapted from “Nuovo Mondo: New Italian Food by Stefano de Pieri & Jim McDougall.”