Description
Savor the elegant blend of creamy hazelnut and tangy blackberries in this delightful tart, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut spread (such as Nutella)
- 1 cup fresh blackberries
Instructions
- In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
- Add cold butter and pulse until resembling coarse crumbs.
- Add egg yolk and vanilla; pulse until dough clumps together.
- Turn out onto a floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
- Roll out the chilled dough to fit the tart pan. Press into the bottom and sides, trimming excess.
- Prick the bottom with a fork, line with parchment, and fill with weights.
- Bake for 15 minutes, then remove weights and parchment, baking an additional 10-12 minutes until golden. Cool completely.
- Beat cream cheese, sugar, and vanilla until smooth.
- Spread hazelnut spread over the cooled tart shell.
- Spoon cream cheese mixture over the hazelnut layer and spread evenly.
- Top with fresh blackberries.
- Refrigerate for at least 1 hour before serving.
Notes
This tart is a perfect make-ahead dessert, allowing flavors to meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 27 minutes