½ cup unsalted butter, cold & diced
1 ½ cups flour
¼ cup sugar
1 tablespoon Argo® Cornstarch
2 cups milk
¾ cup Nutella®
½ teaspoon vanilla extract
1/8 teaspoon Tone’s® Salt
2-3 cups strawberries, stems removed & cut in half
•Preheat oven to 350⁰F.
•In a food processer, pulse flour and sugar. Add diced cold butter and pulse until dough begins to form.
•Pour dough into a 10 inch tart pan that is buttered and floured. Using your fingers, pull crust out to the edges and up the sides of the dish. Press dough into the bottom and on the sides.
•Poke a few holes in the bottom of the dough with a fork.
•Bake for 20-30 minutes at 350⁰F, until crust begins to brown. Let crust cool before filling.
•Make tart filling by whisking Argo® Cornstarch and ¼ cup of the milk together in a small bowl.
•In a small sauce pan, add remaining milk, Nutella®, Tone’s® Salt and vanilla extract. Whisk over medium heat until the Nutella® melts. Add cornstarch mixture.
•Bring mixture to a boil, stirring constantly with a rubber spatula. It will start to thicken. Once it begins to boil, continue to stir until filling has thickened.
•Place sauce pan over a bowl of ice water to cool (or inside a bowl of cold water), stirring every 5 minutes to let heat out. Once cooled, pour or spoon over tart crust and refrigerate until completely set. Best if left in refrigerator overnight.
•Serve with sliced strawberries.
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