Nutella Raspberry Tart With a Dulce De Leche Drizzle

27 Feb


A rainy sunday is nothing new in Seattle but when you mix rain with 37 degree weather, it gets a little unbearable to be outside. In fact, it has been like this all weekend except yesterday when it snowed. Since i have not been outside for more then 3o min without freezing my butt off, i have had a lot of time on my hands to dream up all sorts of recipes that i would love to make.   However, there has only been one that keeps spinning around in my head. A nutella raspberry tart with dulce de leche drizzled on top. I will be making this as soon as i gain the courage to go outside and walk the 6 blocks to the grocery store in the freezing wind.  Alright people, i know it has taken me two days to make this tart but it was well worth the wait. It is chocolaty but with a hint of raspberry and a buttery finish from the shortbread crust. I cant wait for you guys to try it!





For the crust:

  • 1 cup butter
  • 1/2 cup confectioners’ sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder

For the filling:

  • 8 ounces (275 gr) bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1/2 cup Nutella
  • 1 egg
  • 2 egg yolks
  • 1 container of raspberries
  • three tablespoons of lemon juice
  • 4 tablespoons of sugar
  • 1 tablespoon of water


  • 2 tablespoons of dulce de leche


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 1/2 inch tart pan.
  3. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned
  4. Combine raspberries, lemon and sugar into saucepan, bring to a boil. Pass the mixture through a sieve into a bowl; set aside.
  5. Place chopped bittersweet chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate. Stir with a whisk until smooth and creamy in texture. Add Nutella and stir to combine. Then add the raspberry mixture to the chocolate mixture. Finally add the egg into the chocolate/raspberry mixture stir gently in ever widening circles. Little by little, stir in the egg yolks.  Bake at 375 degrees F for 20 min. The center of the tart will shimmy if jiggled- that’s just what it’s supposed to do.
  6. For garnish, I heated the 2 tablespoons of dulce de leche in microwave and drizzle over the tart.

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