Ferrero Rocher & Nutella Tart
A stunning no-bake tart featuring a crunchy chocolate cookie crust, a silky Nutella and dark chocolate ganache filling, topped with whole Ferrero Rocher truffles and toasted hazelnuts.
Ingredients
Scale
- 1.5 cups Chocolate Sandwich Cookies, crushed
- 0.25 cups Unsalted Butter, melted
- 1.5 cups Hazelnut Spread (Nutella)
- 0.5 cups Dark Chocolate Chips
- 0.75 cups Heavy Cream
- 12 whole Ferrero Rocher Candies
- 0.5 cups Toasted Hazelnuts, chopped
- 0.25 teaspoons Sea Salt
Instructions
- Combine crushed chocolate cookies and melted butter in a bowl until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch tart pan. Freeze for 15 minutes.
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Place dark chocolate chips in a heat-proof bowl and pour the warm cream over them. Let sit for 2 minutes, then whisk until smooth.
- Add the hazelnut spread and sea salt to the chocolate mixture, whisking until the filling is glossy and uniform.
- Pour the filling into the chilled cookie crust.
- Place whole Ferrero Rocher candies around the top of the tart and sprinkle with chopped hazelnuts.
- Refrigerate for at least 4 hours or overnight until completely set.
Notes
- Use a warm knife for clean slices to keep the Nutella filling smooth.
- Toasting the chopped hazelnuts beforehand significantly enhances the nutty aroma.
- If the filling is too soft, ensure your refrigerator is at the correct temperature and give it extra chilling time.
Find it online: https://dishmio.com/ferrero-rocher-nutella-tart/