Puff-pastry tart with Nutella^®

METHOD

1. 

   STEP 1

   Heat the Nutella^® in a bain-marie on a low heat, constantly stirring it. Then, away from the heat, add the whole eggs, one at a time, followed by the hazelnut flour. Beat it all with a whisk until you have a smooth, homogenous cream.

2. 

   STEP 2

   Roll a disc of puff pastry onto a sheet lined with baking paper and pour onto it the cream, up to approximately 2 cm from the edge. Cover with the other disc of puff pastry and press down the edges with your fingers and with the flat side of a knife in order to fuse together the 2 pastry discs. Keep in the fridge for 30 minutes.

3. 

   STEP 3

   Take the tart out again and, using a fork, prick the surface to make decorative patterns as you wish, or using a knife, cut diamonds into the surface.

4. 

   STEP 4

   Beat the egg yolk in a bowl with one tablespoon of cold water and brush the tart. Then put it into the oven at 200°C for 25 minutes. After 25 minutes reduce the temperature to 170 C and bake for another 10 minutes. Take the tart out of the oven and let it cool on a cooling rack before serving.