Nutella Tart
Made with a jam crust and filled with a decadent creamy Nutella filling
[adrotate group="4"] [adrotate group="2"]- 300g/10.6oz Jam-Cream Biscuits
- 125g/4.4oz Butter (Melted)
- 2 Cups Elmlea Double Cream ((heavy cream))
- 2 Tbsp Cornflour (Cornstarch)
- 1 Tsp Vanilla Essence
- ¾ Cup Nutella
- ¼ Tsp Salt
- Fresh Cream (Whipped)
- Strawberries (Fresh)
- Chocolate (shavings)
- Roasted Hazelnuts (roughly chopped)
Place the biscuits (along with the jam/cream filling) into a food processor and blitz to make fine crumbs.
Add in the butter and process again until the butter is well incorporated and crumbs look like wet sand.
Press the mixture up the sides and base into a 23cm/9inch springform tart pan.
Refrigerate for 30-45 minutes until crust is hard.
Whisk the cornflour and ½ cup cream in a small bowl.
Into a medium saucepan, add the double cream, vanilla essence, nutella and salt.
Cook over medium heat, whisking constantly until the mixture is well combined.
Add the cornflour, MIXING CONSTANTLY to avoid lumps in the filling. Let it thicken up to 2-3 minutes.
Remove from heat and keep stirring for 2 minutes.
Pour the filling into prepared crust and smooth out the surface.
Chill the tart in the fridge for at least 3 hours to let it firm nicely.
For decoration, I piped fresh cream around the edges, added sliced strawberries and chocolate shavings in the center.
Topping it with chopped roasted hazelnuts will still give it a beautiful look and an extra crunch that everyone enjoys.
Enjoy!