I have a bit of a Nutella obsession. I even created a section on my blog, girlandthekitchen.com, with recipes and love letters dedicated to the chocolate-hazelnut spread called “Nutella Chronicles.” Just in time for Valentine’s Day, this recipe calls for only five ingredients and NO oven for an easy treat to enjoy solo or share with loved ones. You can also make the tart two to three days ahead of time and let it rest in the fridge or freeze it; just take it out to defrost it on the counter one hour before serving.
Ingredients
Cookie Crust:
25 Oreo cookies
1/2 cup butter, melted
Chocolate Filling:
1 cup Nutella
8 ounces (2 bars) bittersweet chocolate, finely chopped
1 cup heavy cream
Optional Garnish:
Fresh raspberries
Coarsely chopped hazelnuts
1. Place cookies in a food processor and process until finely ground (or finely chop cookies by hand and place in a large bowl). Add butter and process for another 10-15 seconds (or fold in the butter using a rubber spatula).
2. Press the mixture into a 14-inch rectangular or 9-inch round nonstick, glass or ceramic fluted tart pan with your hands or with the back of a spoon until evenly spread out. Freeze for 15 minutes.
3. Meanwhile, make the filling. Scoop out the measured Nutella into a mixing bowl. In a small or medium saucepot, heat the cream over medium-low heat until it starts to simmer gently. Turn off heat and pour cream over the Nutella in the bowl. Add chocolate and mix well with a wooden spoon until chocolate melts and mixture is creamy.
4. Remove the crust from the freezer. Pour Nutella-chocolate mixture evenly over the prepared crust. Top with raspberries spaced about an inch apart. Sprinkle hazelnuts, if using, sparingly between the raspberries. Freeze for 15 minutes or refrigerate for 2 hours before slicing into 8 to 12 pieces and serving.