Nutella Cream Tart Recipe
Nutella Cream Tart
On February 5, 2011, thousands of fans around the world once again celebrated their love for one of Italy’s national, edible treasures: Nutella. This year’s event was the 5th annual World Nutella Day honoring the chocolate-hazelnut spread; Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso began the holiday in 2007 to encourage Nutella enthusiasts worldwide to enjoy and get creative with Nutella.
HT: World Nutella Day
I celebrated by making a Nutella Cream Tart!
It starts with a chocolate cookie crust, and it’s filled with a cream cheese and Nutella mixture. Topped with a unsweetened whipped cream and dark chocolate shavings, it made me happy!
This recipe was adapted from the No-Bake Peanut Butter Pie recipe I made last Summer.
It’s easy, fast, and sinful!
Being a no-bake dessert, It would be perfect for the hot dog days of Summer.
Or, with the chocolate hazelnut combo going on, it would be a delicious Valentine dessert.
But in my eyes, this was a perfectly delicious way to celebrate World Nutella Day!
Nutella Cream Tart
adapted from Martha Stewart
- makes one 9-inch round tart
- For the Crust:
- 25-30 chocolate wafers, crushed
- 6 Tablespoons unsalted butter, melted
- Pinch of salt
- For the Filling:
- 1 3/4 cups heavy cream, divided
- 1 cup nutella
- 3/4 cup (6 ounces)cream cheese, softened
- 1/3 cup plus 2 Tablespoons sweetened condensed milk
- dark chocolate shavings, for garnish
- Give the chocolate wafer cookies a whirl in a food processor until fine crumbs,
- Add the melted butter and a pinch of salt and mix thoroughly,
Pour the graham cracker and butter mixture into a 9-inch tart shell with a removable bottom. Press the mixture along the sides of the tart pan and along the bottom until evenly coated. Carefully place the tart pan in the freezer while you prepare the filling.
To make the filling combine the Nutella, softened cream cheese and sweetened condensed milk in the bowl of an electric mixer fit with a paddle attachment. Blend the three ingredients until thoroughly incorporated, but don’t over blend.
In a separate bowl, whip 3/4 cup of heavy cream to soft peaks.
Add the whipped cream to the Nutella mixture and fold together until well incorporated.
Remove the tart pan from the freezer and spoon in the Nutella filling. Spread evenly.
Whip up the remaining cup of heavy cream to stiff peaks
spread on top of the filling.
Refrigerate for at least two hours, or overnight.
Top with chocolate shavings