Nutella tart with salt
Recipe for cake with nutella
Delicious and beautiful Nutella tart with salt.
We have the recipe from the book: “Maja’s Desserts“, written by Maja Vase. She writes the following about it:
“Mirror-glazed and salt-sprinkled Nutella tart with a crunchy cocoa biscuit base, hazelnut praline, and velvet-smooth Nutella ganache that melts wonderfully on the tongue. A cheeky delicious treat.”
Ingredients
COCOA COOKIE BUNDLE
- 100 gram Biscuits oat
- 15 gram cornflakes
- 5 gram Cocoa powder
- Salt 1 pinch
- 50 gram Butter
HAZELNUT PRALINE
- 50 gram Hazelnuts seeds
- 50 gram Sugar
- Salt 1 pinch
- 100 gram Milk Chocolate preferably Jivara 40% from Valrhona
- 75 gram Whipping Cream
NUTELLAGANACHE
- 50 gram Milk Chocolate preferably Jivara 40% from Valrhona
- 50 gram Nutella
- 50 gram Whipping Cream
- 10 gram Glucose Syrup
DECORATION
- Flake Salt
- red sorrel
Instructions
Cocoa Biscuit Base
- - Blend the biscuits into crumbs in a blender and lightly crush the cornflakes. Place the biscuit crumbs, lightly crushed cornflakes, cocoa powder, and salt in a bowl. Melt the butter in a small saucepan and stir it into the biscuit crumbs. Press the mixture into a rectangular tart pan (25 x 8 cm) and press it down well with your fingers. Place the biscuit base in the fridge while you make the filling. A small handful of cornflakes in the biscuit base adds a wonderful crunch.
Hazelnut Praline
- Roast the hazelnuts in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 5 minutes and rub off the skins in a tea towel. Let the nuts cool and chop them coarsely. Carefully melt the sugar into a golden caramel in a saucepan. Take the saucepan off the heat and stir in the chopped hazelnuts and salt. Pour the caramelized nuts onto a piece of baking paper and let them cool completely. Melt the chocolate in a bowl over a water bath and remove the bowl from the heat. Bring the cream to the boiling point in a small saucepan and pour it over the chocolate, stirring in the center of the bowl with a spatula. Continue stirring until the mixture comes together and has a beautiful, glossy surface. Blend the caramelized hazelnuts into fine ‘flour’ and stir them into the ganache. Spread the praline in the tart base and place the tart in the fridge for at least 2 hours. Keep a close eye on the sugar when melting it into caramel to avoid burning.
Nutella Ganache
- Melt chocolate and Nutella in a bowl over a water bath and remove the bowl from the heat. Bring the cream and glucose syrup to the boiling point in a small saucepan and pour it over the Nutella chocolate, stirring in the center of the bowl with a spatula. Continue stirring until the ganache comes together and has a beautiful, glossy surface. Blend the ganache with an immersion blender and spread it in the tart base. Place the tart in the fridge for at least 2 hours until the ganache has set.
Decorations
- Decorate the tart with salt and wood sorrel leaves just before serving. Let the tart temper for a moment before biting into it.
