NUTELLA AND NIDO FUDGE TART

I am absolutely in love with brigadeiros. To be completely honest, I have never given them much attention before. Brigadeiros were always a classic dessert in comunions or baptisms. There were two classic flavors, coconut and chocolate. It never really caught my eye that much. Well, until recently. Between trying new flavors at different types of parties and a looot of internet research, I have become obsessed. I really want to try enything and everything. This brigadeiro fudge tart is a combination of two different flavors that are completely delicious on their own. The nutella brigadeiro does not need that much explanation, creamy and full of flavor, delicious. On the other hand, the nido brigadeiro has such and incredible flavor. Who would have thought that using baby’s powdered milk was going to translate to such a delicious dessert?

PARTS OF THIS GORGEOUS FUDGE TART:

Starting with the tart base. The Base of this fudge tart is a regular tart base with a touch of almond flour for flavor and texture. This recipe for the dough is pretty simple and quick to make. That being said, there is a resting time that is crucial. Make the dough, let it rest for about an hour in the fridge, place it in your pan or mold and place it in the freezer for an extra cooling time.

The next step is the first brigadeiro. The first filling that goes into this fudge tart is a baby’s powdered milk based brigadeiro. Most of the time, when you make this brazilian dessert you want to cook it enough so that it maintains its shape. In this case, you want it to turn out a bit creamier than that. So, once is almost completely separates from the bottom of the saucepan, its done.

The next step for this beautiful tart is nutella. Plain and simple, a soft layer of nutella directly from the jar. Nutella has such a strong flavor and it mixes sooo well with the Nido brigadeiro.

Finally, decorating. To make this tart so beautiful make a nutella brigadeiro. The complete recipe for this brigadeiro can be found here. You can cover the balls with a mixture of sugar and cocoa powder or cover them in chocolate sprinkles.

This flavor combination, plus the extra crunch of the tart base, oh my, just amazing!

TIPS FOR A PERFECT TART:

The base: The tart dough has to rest for an hour in the fridge. Once rolled out and placed in the cake pan or tart mold, you have to cool it again. This time, in the freezer. This extra cooling down, helps the dough maintain its shape in the oven while baking. If the dough is too warm it can melt in the oven and you get more of a cookie than a base.

Nido Brigadeiro: First of all, this is made with a baby’s pwdered milk of formula. The brand is Nido. In order to get a creamy texture, you need to cook it a little less than what you normally would. The same tecnique you would use for a regular brigadeiro but once it begins to separate from the bottom of the saucepan, cook it for a few extra minutes and you are done. When the brigadeiro is hot, it tends to be pretty liquid. Once it cools down, it becomes creamier.

Putting it together: My recommendation is to make the tart base and the brigadeiros the day before. Put everything together the day of. Also, make the nutella brigadeiros the day before but, give the shape as you make your tart. This is so that they maintin their shape already in their tart.

Nutella: Make sure the nutella is not cold. It will be much easier to spread this way.

Perfect cuts: When serving the tart, boil some water and place the knife inside for a couple of seconds. THis way, your knife is hot and slices through everything easily.

EQUIPMENT:

Saucepan: A medium sized saucepan is what you need for this recipe. You will make the nutella and nido brigadeiro in this. Make these one at a time, they require contant stirring.

Bowls: For the tart dough! One medium or big bowl is more than enough, if you want to weigh every ingredient before you start baking you will need a few smaller bowls as well.

Silicone spatula: The silicone spatula works for everything, the dough, brigadeiros and if you find it comfortable, for spreading the fillings.

Tart mold: I personally prefer a cake pan or ring fro this type of desserts. This depend on your personal preference. If you want to, you can make it in a cake pan, a tart mold or even a glass or ceramic baking dish. In the shape you want.

Fork: To make the wholes in the base before baking. This is so that the dough does not grow because of the air inside.

Rolling pin: To roll out the dough.

Plates: Pour the brigadeiros in plates to cool down faster.

Plastic wrap: Use it to cover the brigadeiros. Make sure the plastic wrap is touching the mixture.

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