FERRERO ROCHER NUTELLA BROWNIE TART WITH NUTELLA BUTTERCREAM & FERRERO ROCHER CHOCOLATE BARK
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Step 1: CHOCOLATE TART SHELL
85g Plain Flour
35g Cocoa Powder
100g Icing Sugar
75g Margarine (Cubed & Chilled)
75g Unsalted Butter (Cubed & Chilled)
1 Large Egg
Add the flour, cocoa powder, icing sugar and salt to a food processor and mix until everything is combined. Add the chilled butter and margarine and pulse until the fat is incorporated. Finally whisk the egg and add to the processor. Once the dough clumps together, remove from the processor and press into the base and up the sides of a large 26cm flan (tart) tin. Poke holes in the base with a fork and chill for 3 hours.
Step 2: NUTELLA BROWNIE
180g Unsalted Butter
200g Caster Sugar
3 Large Eggs
100g Plain Flour
25g Cocoa Powder
8 Ferrero Rocher
Melt the butter and Nutella over a pot of boiling water. Remove from the heat and add the sugar. Once incorporated, add the eggs and whisk in well. In a seperate bowl, mix together the flour, cocoa powder and salt and fold into the batter. In a food processor add around 100g of Hazelnuts and blitz until they're finely chopped, then cover the base of the chilled tart shell in the hazelnuts. Next, cut the Ferrero chocolates in half and evenly place around the base of the tart and finally cover with the brownie batter. Bake the tart at 160 degrees C / 320 degrees F for 35 - 40 minutes. Leave to cool completely before continuing with the next step.
Step 3: TOPPINGS
Nutella Buttercream + 240ml Double Cream & Chopped Hazelnuts (Optional)
8 Ferrero Rocher
Edible Gold Lustre Dust + a Few Drops of Vodka
Whip the double cream with the Nutella buttercream and add some chopped hazelnuts. Use this mixture to top the tart. Next, insert the Ferrero Rocher chocolate bark into the centre of the tart. Dust the Ferrero Chocolates with gold lustre and place around the edge of the tart. Add some more of the lustre dust to a few drops of vodka and brush into the grooves of the tart.