It’s officially 1 week to World Nutella Day and (perhaps?) more importantly, 1 week since Drake dropped two new songs. Seems like as good as time as any to talk about my latest recipe: these salted Nutella chocolate tarts.

To underscore how much I love Nutella, last week when France slashed Nutella prices and there were stampedes at the Intermarché supermarket, I asked all my French friends if it would be cheaper for them to buy jars and ship them to the US than for me to buy them here (turns out it’s not).

I eat Nutella everyday. In the mornings, it’s a ritual—a dollop in my oatmeal along with some almond butter (that might sound weird. Is that weird? I swear it tastes delicious). On weekends, as toppings for my pancakes or, when I know World Nutella Day is coming up, ganache’d into tarts like these.

As y’all know, Nutella is very sweet on its own, so when you’re using it as a component in desserts, you don’t need to/shouldn’t add any extra sugar. I went the other extreme and added sea salt to really balance everything out. The tart crust is made from extra dark cocoa powder, which is a blend of natural and Dutch-processed cocoas. It makes the crust look like Oreos, and honestly after you start using it, you’ll never go back to using anything else.

These tarts also come together within 15 minutes, once you’ve let the crusts chill overnight. Do I hear more tarts being made for the Superbowl maybe??

Happy (almost) World Nutella Day!

Salted Chocolate Tarts for World Nutella Day

Created by Shikha on January 28, 2018

Prep Time:8h 30m
Cook Time:15m
Total Time:9h

Serves: 10
Yield: 8-10 individual tarts

Ingredients

490 grams all-purpose flour
60 grams extra-dark cocoa powder
240 grams powdered sugar
250 grams butter, room temperature
2 1/2 grams salt
75 grams eggs, whole
85 grams egg yolks
2 tablespoons cornstarch
2 cups heavy cream
225 grams Nutella
1 pinch of salt
1 teaspoon vanilla extract
1 pinch sea salt, to garnish

Instructions

For the crust:
In the bowl of a stand mixer, beat butter with the flour, cocoa powder, and sugar until just mixed together (do not overbeat. It\'s okay if there are some streaks left).
Add in the eggs and yolks and mixed until combined. Flatten dough into a disk, wrap, and refrigerate for at least 8 hours.
For the tarts:
Once well chilled, roll out the dough to 1/8\" thickness and cut out rounds that fit your tart rings. I was able to get 10 circles, but you might get more or less depending on how big your rings are.
Fit rings with the dough, making sure the sides are even. Score the bottom and put in the freezer for 15 minutes.
Preheat oven to 300 degrees. Remove the tart rings from the freezer and bake for 12-14 minutes, until the crusts are dry to the touch and you can strongly smell the chocolate. Let cool while you make the filling.
For the filling:
In a heavy-bottomed pot, pour in the cream and slowly add in the cornstarch, whisking constantly until everything is smoothly incorporated.
Add in the Nutella and heat over medium-high heat, whisking constantly. Once it\'s at a boil, reduce heat to medium and continue whisking strongly for 3 minutes; the mixture will get thick.
Remove from heat and add in the salt and vanilla.
Pour into the crusts and smooth with a small offset spatula. Refrigerate tarts for 3-4 hours; top with sea salt before serving.