Sbriciolata alla nutella
I’ve got a sweet tooth, I’ll admit. It started when I was young (don’t all things?) when my mom gave me Marie biscuits and milk, the perfect combination. Soon I craved more sugar, and my love affair with Nutella was born.
On occasion, I was allowed to lightly spread Nutella on thick slices of bread. A simple, no fuss snack that appeared nutritious to my parents. Hey, it’s got Vitamin E, iron and calcium delivered in the hazelnuts, milk and cocoa.
The world’s love for Nutella has exploded and I’ve discovered countless desserts laced with this hazelnut chocolate spread. With valentine’s day approaching, what better time to try a Nutella dessert?
The combination of hazelnut and chocolate in this crumble serves up a decadent and delicious treat you can serve for your valentine. Try it with a glass of Hazelnut liqueur, Frangelico (or sparkling wine).
You can make this crumble a few days before the big day and store in the refrigerator, serve to your loved ones with a dollop of whip cream and hazelnuts.
- 3/4 cup (185 mL) ground hazelnuts (you can buy toasted, or follow my steps bellow to toast them)
- 1 3/4 cup (435 mL) all-purpose flour
- 2 tsps (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 3/4 cup butter, cold
- 1/3 cup (80 mL) granulated sugar
- 1 tsp (5 mL) vanilla
- 2 eggs
- 1 cup (250 mL) Nutella (or to taste)
- 1 cup (250 mL) whipped cream (optional)
- TO TOAST THE NUTS: Spread about 1 cup of whole hazelnuts on a baking sheet. Bake in a preheated 350F(180C) oven for 5 to 8 minutes, until golden, shaking the baking sheet occasionally. Set aside to cool. Briefly puree in food processor or blender to make 3/4 cup ground hazelnuts. Leave about 10 hazelnuts aside for decorating.
- TO MAKE THE PASTRY BASE: Combine the ground hazelnuts, flour, baking powder and salt in a small bowl. In a large bowl, cream butter and sugar. Gradually add the flour mixture. Add the vanilla and eggs, one at a time, beating well after each addition. The dough will have a sticky consistency. Wrap the dough in waxed paper and refrigerate for about 20 minutes or until cold.
- Remove the dough from the refrigerator and set aside about 1 1/2 cups to the refrigerator. Shape the remaining dough into a disc. Place the dough into a fully greased and parchment paper-lined 9-inch pie plate or tart dish with removable sides. Using your fingertips pat the dough evenly into the bottom and sides. Using a fork, prick the pastry all over.
- Bake in preheated 350F (175C) oven for 15 minutes. The tart will rise slightly and also have a golden-brown edge. Remove from the oven and set aside.
In a small saucepan or in a microwavable bowl, heat/microwave the Nutella until spreadable.
- TO ASSEMBLE THE TART: Spread the Nutella evenly onto the pastry base. Remove reserved dough from the refrigerator and loosely crumble over the filling, gently press down. Return the tart to the oven for 20 minutes or until the pastry is golden brown and Nutella is set. Let the tart cool in the pan for 10 minutes. Run a knife around the inside edge of the pan. Turn the tart out onto a serving dish. To serve at a later date, cover in plastic wrap and refrigerator for up to 2 days.