Updated: Aug 6
As we cook our way through Remy vs. Rome, our first stop is the Nutella tart that Remy and Cassie's new neighbor (the mother of their landlord Cosimo) shoves into their arms when they first arrive at the apartment.
The recipe I used was supplied by my lovely sister-in-law, and I've translated it as best I can (grams to cups, it's a whole thing) below. It is easy—my being able to make it and have it turn out is testament to that—and delicious.
PREP TIME: 30 mins (with an extra 30 minutes to let the dough rest)
COOK TIME: 40 mins
Butter: 14 tablespoons
Egg yolks: 3
Nutella: 1 2/3 cups
Flour: 1 3/4 cups
Powdered Sugar: 3/4 cup
HOW TO PREPARE:
PASTRY: Combine the the flour and 8 Tablespoons of butter in the mixer. Blend for only a few seconds. Transfer the mixture to a clean work surface.
Form a well in the mixture and add the egg yolks.
Sift the powdered sugar around the outside of the well.
Begin to knead, mixing the eggs in the center with your fingers and gradually collecting the flour and sugar. Work the mixture only long enough to form a solid, well-blended dough.
Wrap the dough in cling wrap and let the dough to rest in the refrigerator for at least 30 minutes.
Roll the dough out on a lightly floured pastry board until the dough is half a centimeter thick.
Wrap the dough around the rolling pin and place it in a buttered and floured 9 inch pie dish (or if you are like me, spend ten minutes how to make this happen and then scoop it in with a spatula).
Trim the edges and collect the excess dough, which you will use to create the decoration.
Prick the base with a fork and set the dish aside.
FILLING: place 6 Tablespoons of butter in a bowl and melt it in the microwave. Add it to the Nutella little by little, stirring until completely absorbed. (If you accidentally microwave the Nutella, too, it gets funky but still works—ask me how I know.)
Pour the Nutella and butter mixture into the pan, distributing it evenly over the entire surface.
Roll out the rest of the pastry on the floured surface and cut strips about 1 cm wide with a notched wheel.
Arrange the strips on the tart first in one direction and then in the other, so that they cross and create a diamond pattern.
(I forgot this step and so did not include cream in the ingredients as I can't vouch for it, but technically this is part of the recipe:) Brush the strips of dough with cream and cook in a preheated oven at 320° for 40 minutes.
When finished baking, let your Nutella tart cool completely before serving...if you are patient. Warm Nutella tart was just *chef's kiss*.