Posts Tagged ‘cooking with liqueurs’

Quick Nutella Tart with Frangelico

August 24, 2013

_nutella-tart_07-01-31_09This super-simple cream pie has rich chocolate flavor with hazelnut tones enhanced with a shot of Frangelico (hazelnut liqueur). Rather than an Oreo crumb crust, you can use a blind-baked paté brisee crust. For a really decadent dessert, top with whipped cream and fresh raspberries.

Nutella, chocolate hazelnut spread, has been on the market since 1963 though the actual Ferrero recipe, from Italy, has been around since the 1940s. The American Nutella is hazelnut/cocoa flavored sugar, not a quality product, but still okay for Nutella nuts … enthusiasts. I’m a purist about some things and chocolate hazelnut spread (more of a butter) is one of them.

The recipe follows for making your own Nutella. It is very simple and you can adjust the sugar content to personal preference. There is no milk, wheat or other fillers in this recipe, just roasted hazelnuts, cocoa powder and sugar. It’s important to roast the hazelnuts before grinding because any water left in them will produce a mush rather than a butter. Roasting also helps to remove the skins of the nuts. No need to add vegetable oil because the hazelnuts will make their own oil when processed. It’s just like making peanut butter. Hazelnut oil is fragile and will breakdown at room temperature within a couple months so its best to refrigerate as soon as made (will keep up to 6 months refrigerated). You may substitute melted bittersweet or semi-sweet chocolate chips for the cocoa powder. Start with 1/4 cup melted chocolate and add more if needed. For more information just Google: Freddy Guys Hazelnut Farm of Willamette Valley, Oregon. This recipe is adapted from a recipe of Barb Foulke’s, owner of Freddy Guys.

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