Not Mine

Teriyaki chicken meatballs, tamago n Japanese multigrain rice in my new Paul Frank 3-tiers bento box! Packed lunch for 5 paxes!

A shortbread tart filled with Nutella pudding and topped with gorgeous strawberries! {Nutella Pudding recipe from Food Network}
Ingredients

For the Crust:
1/2 cup butter, cold and diced
1 1/2 cups flour
1/4 cups sugar
1 tablespoon white wine vinegar (or apple cider vinegar)
For the Filling:
2 tablespoons cornstarch
2 cups milk
3/4 cup Nutella
1/2 teaspoon vanilla extract
1/4 teaspoon hazelnut extract, optional
1/8 teaspoon salt
2-3 cups strawberries, stem removed and cut in half
Instructions

Preheat oven to 350 degrees.
Pulse flour and sugar in a food processor. Add diced butter and pulse for about 20-30 seconds, until the butter is broken up. Add the vinegar and run until dough comes together in the machine.
Turn dough out into a 10” tart pan with a removable bottom. Press with your hands up the sides and across the bottom. It will seem there isn’t enough dough - but there is, just keep working it! Poke the bottom of the tart several times with a fork. Bake for 20-23 minutes, until it just begins to brown. Cool before filling.
When ready to fill the tart shell, make the filling. Whisk the cornstarch into 1/4 cup milk in a small bowl. Add the remaining 1 3/4 cup milk, Nutella, salt, and extracts to a pan. Whisk over medium heat until the Nutella melts, then whisk in the cornstarch mixture. Bring mixture to a boil, stirring constantly with a rubber spatula. It will start to thicken. Once the mixture starts to boil, stir constantly until fully thickened, about 2 minutes. Pour into the crust. Refrigerate until set, about 1 hour.
Top with strawberries before serving. Store in refrigerator.

Looks yumm! This friend of mine bakes some of the best-looking yummy treats! ;)

www.maameemoomoo.com