CHOCOLATE-NUTELLA TART
CHOCOLATE-NUTELLA TART

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, chocolate-nutella tart. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

CHOCOLATE-NUTELLA TART is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. CHOCOLATE-NUTELLA TART is something which I’ve loved my entire life. They’re nice and they look wonderful.

Chocolate Nutella Tart - an easy Chocolate tart with sweet shortcrust pastry, rich glossy chocolate nutella ganache, gorgeous berries and pistachio just. The combination of flavours with the chocolate and the hazelnut base, makes this gorgeous tart taste like one big ferrero rocher. A must try! :) Generous amount of baked nutella layered on top of a dark chocolate cookie crust.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chocolate-nutella tart using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make CHOCOLATE-NUTELLA TART:
  1. Get For THE BISCUIT/COOKIE CRUST:
  2. Make ready 22 cookies (I have used Britannia Jim Jam Cookies with cream, you can use any cookie you like or have); about 2 cups crumbs
  3. Get 1/2 cup melted unsalted butter
  4. Get FOR THE CHOCOLATE GANACHE FILLING:
  5. Take 1 cup cream (I have used Amul cream)
  6. Get 2 cups chopped chocolate (I have used Morde milk chocolate; you can use any dark/milk chocolate you have; the better the quality of chocolate, the more decadent the tart)
  7. Prepare FOR GARNISH:
  8. Take as required Pomegranate pearls
  9. Take as required Chopped pistachios
  10. Make ready as per taste Himalayan Pink Sea Salt (optional)

Every bite is a chocolate-hazelnut explosion in the mouth. This Nutella tart is a combination of everything I love - hazelnuts, chocolate, richness, creaminess, fudginess. The tart has a strong hazelnut flavor that complement the creamy Nutella filling perfectly. Nutella Tart with Toasted Hazelnut CrustSally's Baking Addiction.

Instructions to make CHOCOLATE-NUTELLA TART:
  1. TO MAKE THE BISCUIT CRUST: - Preheat oven to 180 Centigrade or 350 Fahrenheit (if you prefer a crispier crust; optional). - Place the cookies (along with the cream filling) into a food processor and blitz to make fine crumbs. If you do not have a food processor, you can crush them in a Ziploc/plastic bag using a rolling pin until the crumbs are fine. Make sure they are FINE! - Add in melted butter and process again until the butter is well incorporated and the crumbs look like wet sand.
  2. Press the mixture into a 9-inch tart/pie pan (preferably with a loose bottom) beginning with the sides. - Using your hands or a spoon, press the wet crumbs up the sides first and then the base of the pan. Press well to make a compact, even base.
  3. At this stage, you can either choose not to bake (and chill it in the fridge) but if you want a slightly crispier crust, bake in preheated oven for about 8 minutes. - Remove and let cool completely. - Meanwhile, while the crust is cooling, prepare the chocolate ganache.
  4. TO MAKE THE GANACHE: - Place chopped chocolate and Nutella spread in a medium-sized bowl. - Heat the cream in a small saucepan on medium heat, stirring continuously until it just starts to boil. - Pour over the chocolate and set aside covered for about 5 minutes. - Whisk until smooth, creamy, satiny and shiny.
  5. Pour the ganache over the crust and chill in the fridge for about 15 minutes, if you are going to top with garnish or else the toppings may sink into the filling.
  6. After 15 minutes, the ganache would have set slightly. Sprinkle the toppings; in this case, pomegranate pearls and pistachios along with sea salt.
  7. Return to the fridge and chill thoroughly for at least 2 hours or best overnight to set completely. - Remove the tart from the fridge about 10 minutes before serving so it is easier to cut. - Slice with a large, sharp knife (dip in hot water and wipe dry) into wedges/slices and enjoy!
  8. Notes - - Make sure you make fine biscuit crumbs. The crust sticks together well only if the crumbs are fine. - Press the crumb mixture compactly into the pan. - You do not have to bake the crust for a no-bake pie/tart. Just chill it until the filling of your choice is ready. - You can use any kind of chocolate you like; white, dark, milk or a combination of milk and dark. - To make slicing easier, use a sharp, heavy knife dipped in hot water and wiped dry every time you cut them into wedges.
  9. This pie/tart can also be frozen to enjoy later! Just cover tightly with plastic wrap and freeze. Thaw overnight in the fridge before serving. - - Topping also is optional. Other suggested toppings: caramel sauce, chocolate sauce, whipped cream, ice cream etc.!

This pop tart has three types of chocolate - including NUTELLA! That's why I decided to go for an all chocolate pop tart stuffed with Nutella and topped with chocolate frosting and chocolate. Chocolate, oh, chocolate - how I love thee. My initial love affair with this dark creamy bean began a So back to our Nutella Tart. Brain boosting cacao, paired with skin and hormone.

So that is going to wrap it up for this special food chocolate-nutella tart recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!