It is a dark and dank day today and I did what I often do when at a bit of a loose end, I had bit of a play in the kitchen.
I made some almond ‘Nutella’ then started thinking about uses, as I do, and thought, bet it would work well in a tart. Note that the mix I make now is usually the almond version which is at the bottom of the post.
I only intended to make one little tart, but once I’d rolled out the titchy amount of pastry, I could see that it would do another one. I thought the ‘Nutella’ mixture would hold its shape in the oven, and it did, just rising slightly as it cooked. The cooked tart is divine! Bear in mind I used home made ‘Nutella’ in mine, the actual branded stuff may well perform differently. It is very chocolatey, not too sweet, but a bit too moreish! I cut a tiny segment from one of the tarts to try it. If I have more than that, I risk being kept awake all night by the caffeine. The texture is similar to a Bakewell tart.