Nutella and Cream Cheese Tart
Photo by Simon Lambert
Preparation time - 15 minutes
Cooking time - 18 minutes
Skill - easy
Serves 6-8
Ingredients
1 sheet Heritage Bakers flaky puff pastry (thawed)
1 egg, lightly beaten
100g nutella
70g cream cheese
1 Tbsp icing sugar
To serve fresh summer berries or fruit compote
Method
Preheat oven 200C (180C fan-forced)
Place the sheet of pastry onto a lightly floured workbench.
Using a small knife, lightly score a 1cm border around the edge of the pastry.
Using a fork, heavily prick the base of the pastry (not the border).
Brush the egg onto the border of the pastry. Then brush the top of the base.
Place onto a baking sheet and bake until risen and golden.
Remove and press the pricked pastry down to form your tart shell. Cool.
Beat the nutella so it becomes spreadable.
In another bowl do the same with the cream cheese and icing sugar.
Once the pastry tart has cooled completely. Gently spread over the nutella. Add spoonfuls of cream cheese on top.
Using the back of a spoon, swirl the cream cheese into the nutella.
Serve with your desired fruit.
Recipe by Alison Lambert
