Thursday, September 23, 2010

Nutella Tart With a Kick

Every yoga class I have ever taken starts the same way: relax your breathing, clear your mind, then set an intention for your practice. This can be anything, from promising yourself to stay focused (good for when my brain is overdrive ), to dedicating the hour to a person you care about (good for when my brain is in neutral...or park).  The point is to practice with a purpose. Although I'm sure it's much more complicated , the theory is: Thoughts in your mind will present themselves on the mat.

Today I dedicated my practice to Nutella.
It's all I've been making this week.
It's all I can think about.
Just call me Willy Wonka.

Part of the reason I've been making this non stop is because my family has been eating it nonstop. I make a batch, 10 minutes later it's gone. I double it...they conquer it twice as fast.

So I came up with a plan. A brilliant, maniacal plan. (insert evil laughter here)
I turned up the heat. Added some cayenne pepper to give it a little bit of kick on the back end.
They were halfway through that batch before they realized. My oldest, J, looked up from the bowl, face flushed, fingers and pretzel stick dripping with the chocolate confection,  "Mom...I think this is poisoned"

Nutella Tart with a kick

4 tablespoons butter, softened
2 tablespoons brown sugar
1/8 teaspoon salt
1 egg
1 cup whole wheat pastry flour

In a bowl combine butter, sugar and salt. Beat in the egg, then flour until dough is loosely held together. Turn out onto a lightly floured countertop and smear with the palm of you hand once or twice. Form the sticky dough into a ball, wrap it in plastic, and chill it in the refrigerator for at least an hour.

Preheat oven to 350 degrees.
Divide dough up evenly, press into tartlet pans and prick bottom with a fork several times. Gently press aluminum foil into each shell and add 1 tablespoonful of uncooked rice on top. This will prevent any bubbles from puffing up the bottom of the pastry.
Bake for 10 minutes. Remove foil. Continue baking until crust is golden.

2 cups toasted hazelnuts with skins removed
1 cup chocolate chips
scraped seeds from 1 vanilla bean
1/2 teaspoon Cayenne pepper*

This is a variation of the recipe I used here. It comes out a little thicker. Perfect for a tart.

Pour the nutella into the crusts and freeze for about an hour.
Or overnight if your like me and forget.

*this is my preference. I like a little bit of tingle on my tongue that lingers for a few moments. For those of you who are more courageous and want to break out in a full body sweat...please feel free to add more


  1. Just going back through your posts, loving every minute poring over them. These pictures are stunning! I love the one of the knife slathered with nutella.

  2. Thank you Katherine!! We should get together and make your peanut butter icecream with nutella....


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