Ingredients

The following ingredients have 4 Servings
  • For the Crust:
  • 1/2 cup butter (cold and diced)
  • 1 1/2 cups flour
  • 1/4 cups sugar
  • 1 tablespoon white wine vinegar (or apple cider vinegar)
  • For the Filling:
  • 2 tablespoons cornstarch
  • 2 cups milk
  • 3/4 cup Nutella
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon hazelnut extract (optional)
  • 1/8 teaspoon salt
  • 2-3 cups strawberries (stem removed and cut in half)

Instruction

  • Preheat oven to 350 degrees.
  • Pulse flour and sugar in a food processor. Add diced butter and pulse for about 20-30 seconds, until the butter is broken up. Add the vinegar and run until dough comes together in the machine.
  • Turn dough out into a 10” tart pan with a removable bottom. Press with your hands up the sides and across the bottom. It will seem there isn’t enough dough - but there is, just keep working it! Poke the bottom of the tart several times with a fork. Bake for 20-23 minutes, until it just begins to brown. Cool before filling.
  • When ready to fill the tart shell, make the filling. Whisk the cornstarch into 1/4 cup milk in a small bowl. Add the remaining 1 3/4 cup milk, Nutella, salt, and extracts to a pan. Whisk over medium heat until the Nutella melts, then whisk in the cornstarch mixture. Bring mixture to a boil, stirring constantly with a rubber spatula. It will start to thicken. Once the mixture starts to boil, stir constantly until fully thickened, about 2 minutes. Pour into the crust. Refrigerate until set, about 1 hour.
  • Top with strawberries before serving. Store in refrigerator.