Happy Revenge of the Sixth day! Be-lated happy Cinco De Mayo! And also happy be-lated May the Fourth be with you!
Gosh, May sure starts out strong on the
holidays…err, celebrations. We didn’t end up celebrating any of them really, unless you count the repetition of revenge of the sixth at my office during a group meeting. That counts, right?
We did have celebrations of our own over the last week, mainly my birthday. I don’t generally like to promote it, because making birthday cakes for other people is exciting, special, and caring. Making birthday cakes for yourself? Not so bad in reality, because you are the decision maker on the cake and (hopefully) know what you like.
Casey, sweet and lovable as he is, asked me if I could abandon the kitchen for a few hours on Sunday last week. Now, I consider myself a smart cookie; and, being able to put two-and-two together, I surmised what he was doing. Since I’m also a smart cookie who dislikes spontaneity, you can assume I forced him to tell me what he was making.
“Chocolate Banana Bread, from your blog post. For your birthday. Because, it’s okay if looks ‘rustic’ right?” (He’s specifically talking about this post).
In the end, we collaborated on a Nutella and strawberry tart. Low fuss, quick turnaround, and stellar results. I’m a big fan of desserts that look/taste like you spent hours but really come together in a pinch.
Nutella and Strawberry Tart
For the tart shell, you’ll need a basic pre baked tart shell. My favorite is adapted from David Lebovitz below:
- 6 tablespoons unsalted butter, just at room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 cup all purpose flour
- 1/8 tsp salt
Use a stand mixer with the paddle attachment to beat together the butter and sugar until smooth, about 1 minute. Add the egg yolk, mixing on low speed. Once combined, add the flour and salt and mix until the dough comes together into one.
Place the dough into a 9 inch tart shell and press into the pan. Start in the center, and while using the heel of your hand, press the dough towards the outside and up the ridges edges. I like to turn the tart little by little and try to even out the dough as much as possible. Take your time if you have to. Watch the edges, as the dough likes to clump there.
Freeze the dough for at least an hour.
Heat the oven to 375 degrees. Place the tart pan on a baking sheet, then prick it at least 10 times with a fork. Bake the tart shell (still on that baking sheet) for about 7 minutes. Check to see if the bottom has puffed up. If yes, use a metal spatula to press it back down. Continue to bake for about 15 to 20 minutes more. Start on the lower end (15 minutes) to avoid burning the tart.
Allow to cool completely.
For the filling:
- 1/3 of a 13 oz Nutella (or other chocolate-nut spread). Feel free to use more, this is what I had on hand.
- 1 1lbs clamshell of strawberries
- A small amount of powdered sugar for dusting
- Handful of chopped, roasted hazelnuts
Use an offset spatula to spread the Nutella around the tart pan, creating a thin layer of chocolate and hazelnut goodness. Set aside.
Slice the strawberries into a bowl. Carefully and evenly distribute the berries over the Nutella. Using a sugar sifting or fine mesh strainer, sprinkle the powder sugar over the top. Follow up by tossing the chopped hazelnuts over the strawberries.
Serve and enjoy!