Herme’s Nutella Tart

A simple but delicious cake recipe:

Tender-crispy base (variant Petra):

Preheat the oven to 175 °C.

Spread the tart pan crosswise with 2 wide strips of aluminum foil so that the foil overhangs the sides. Butter the foil.

Alternatively, use a tart pan with a removable bottom.

Blend flour, sugar and salt in a food processor or Thermomix for 5 seconds. Add ground almonds and butter and whisk until mixture resembles fine semolina and begins to clump together. Pour as much of the crumbly mixture into the pan and press firmly to form a smooth base with an edge.

Bake the base in the oven on the middle rack for about 25 minutes, until the top is golden brown.

Topping:

Roast the hazelnuts in the oven at 180 degrees for 10 minutes, then remove the brown skins by rubbing the nuts in a kitchen towel as much as possible. Coarsely chop the nuts.

Heat the oven to 190 °C.

Melt the chocolate and butter separately and cool to 40 °C each.

Spread Nutella on the pre-baked base.

Carefully mix the egg into the melted chocolate, no air should be incorporated. gradually fold in the yolks, sugar and melted butter. The smooth mixture on the nutella layer form and sprinkle with the toasted hazelnuts.

Bake the tart in the heated oven for about 11 minutes, until the filling is firm on the sides, in de

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