About this recipe:An easy, yet delicious tart baked to perfection. Nutella®, Chantilly cream and fresh berries make it just divine.
125g self raising flour
100g butter, cubed and at room temperature
3 tablespoons Nutella® hazelnut spread
2 tablespoons strawberry jam
250ml double cream
3 tablespoons caster sugar
200g fresh raspberries
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Method Prep:25min › Cook:15min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Grease and lightly flour a rectangular or round springform tart tin and set aside.
In a food processor, combine the flour, butter and egg. Pulse several times until a soft dough ball is formed and easily separates from the bowl. Divide in smaller pieces, flatten between your palms and slowly cover base and edges of the prepared tart tin. Prick all over with a fork, then cover with aluminium foil and fill with dried beans to bake blind.
Bake in the preheated oven for 10 minutes. Remove and discard the aluminium foil and dried beans, and cook uncovered for an additional 5 minutes, or until slightly golden. Remove from the oven and allow to cool.
Spread Nutella® evenly over the base then add a thin layer of strawberry jam on top.
In a bowl, whisk the cream with the sugar until peaks are formed. Spread over the tart with the back of a spoon, making soft peaks. Arrange fresh berries on top and serve.