Earlier this week, Cathy made her delicious Nutella-inspired chocolate-hazelnut spread. I’ve been eating it non-stop; it’s so great on a slice of whole wheat toast for breakfast, and its fairly guilt-free compared to the real thing. I promise there’s hardly any sugar, just protein goodness from the hazelnuts! I will admit that I took over a jar to my Nutella-loving French friends and they (being snobs, so typically French) said “Its good but…it’s not true Nutella.” I of course explained that while we can’t mimick the stuff exactly, our version is actually good for you. Take that, France.
The great thing is that this healthy spread can also be used for so many different kinds of desserts, in addition to eating it plain. I experimented with it a little this week, and whipped together an elaborate-looking Chocolate-Hazelnut Tart with raspberries to serve for dessert… but a little secret is that it’s really not complex at all. This tart features a whole wheat and sugar-free crust, with Cathy’s homemade “Nutella” as the star of the show.
1 Cup Whole Wheat Flour
3 Tbsp Unsalted Butter, room temperature
1/4 Tsp Salt
1 Tbsp Milk
1 Cup Warmed Homemade Chocolate-Hazelnut Spread
Pre-heat oven to 350 deg Fahrenheit. Combine flour, butter, salt and milk in a medium sized bowl, mixing by hand. Press mixture into two 6-inch ramekins. Pour half a cup of warmed chocolate-hazelnut spread into each ramekin.
Bake for ~30 minutes, or until each tart forms a hard shell to the touch. Top with fresh fruit.
Makes two 6-inch ramekins.