Salted Chocolate Tarts for World Nutella Day

Instructions

1. For the crust:
2. 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).
3. Add in the eggs and yolks and mixed until combined. Flatten dough into a disk, wrap, and refrigerate for at least 8 hours.
4. For the tarts:
5. 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.
6. Fit rings with the dough, making sure the sides are even. Score the bottom and put in the freezer for 15 minutes.
7. 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.
8. For the filling:
9. In a heavy-bottomed pot, pour in the cream and slowly add in the cornstarch, whisking constantly until everything is smoothly incorporated.
10. 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.
11. Remove from heat and add in the salt and vanilla.
12. Pour into the crusts and smooth with a small offset spatula. Refrigerate tarts for 3-4 hours; top with sea salt before serving.