I confess I’ve been quite distracted lately. Oh the stresses of a house move! Piles of cookbooks, scattered on the carpet, and a disconcerting realisation of just how much bakeware I own. Driving hours down motorways, finding a parking spot in a maze of “permit-holder only” streets. Knowing I won’t be getting my own until reams of paperwork have been filled, signed and stamped.
This is one of the last things I baked before the move.
A sheet of vanilla-scented shortcrust pastry, forgotten in the freezer. A jar of nutella, sneaky spoonfuls taken out. Clotted cream, left behind from scone-making. Toasted hazelnuts, waiting in a glass jar.
Let’s say this was a success story in the use of leftover ingredients again.
The tart is a riff on a bakewell tart, but nutella takes the place of jam, and I’ve made a vanilla scented sponge using clotted cream in the place of butter. Fact: clotted cream is a fab butter substitute, and no softening required! Next time I think I would add ground hazelnuts to the cake batter for even more hazelnutty flavour, and drizzle some melted chocolate over the top.
Nutella and Clotted Cream Tart
- shortcrust pastry to line 25cm tart tin
- 2 tbsp nutella
- 120g clotted cream
- 100g caster sugar
- 2 eggs
- 1/2 tsp vanilla
- 125g self raising flour
- hazelnuts, to decorate
Preheat the oven to 180˚C. Line the tart tin with shortcrust pastry and bake for around 20 minutes until lightly coloured. Spread the base of the tart with nutella and set to one side.
Beat the clotted cream, sugar, eggs, vanilla and flour together into a smooth batter. Spoon over the nutella and smooth the surface. Decorate the top with hazelnuts. Bake for 25 minutes or until the top is springy. Leave to cool and serve warm or cold.
Lots of goodbyes this week and adieus to friends, family, faithful running routes, local cats and the garden! I’ll be back.