Nutella Cream Tart

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
Enjoy!

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