I don’t know about you, but at this point and fully on holiday mode and thinking about what lovely desserts I can prepare for my family. This year I am all about stress-free recipes, and this is what this Nutella Chocolate Tart is.

This bake Nutella Chocolate Tart only requires a handful of ingredients and it’s genuinely super quick and easy to make, so if you feel stressed about the festivities and time keeping, this is the perfect dessert to whip up quickly and just leave in the fridge overnight.

Tips for success

• Don’t forget the chocolate! – You may be tempted to use just Nutella, but believe me, I have tested that and your tart will not set. The chocolate is really a key ingredient to make sure your cake sets and doesn’t spill everywhere as soon as you cut into it.
• Trust your taste buds – Make sure you give it a try before you put it in the fridge. To me, this tart has the perfect sweetnes, but if you like sweeter desserts, simply add extra icing sugar to your taste.
• Make it the night before – this tart can be ready after a couple of hours, but save yourself any stress by preparing it the night before and just leaving it in the fridge.

Nutella Chocolate Tart

Ingredients:

• 200 gr of digestive biscuits (graham crackers)
• 50 gr of hazelnuts
• 80 gr of melted butter
• 300 ml of double cream
• 2 tsp of vanilla extract
• 170 gr of Nutella
• 100 gr of dark chocolate

Method:

1. Using a rolling pin or a food processor, blend the biscuits and hazelnuts until they turn into crumbs. Then, transfer the crumbs into a bowl and pour melted butter over it. Mix well using a spatula.
2. Transfer the mix to a springform baking pan greased with some butter and spread it over the bottom and up the sides, firmly pressing down using your hands or the bottom of a glass. Put it in the freezer until ready to use.
3. Once the base is done and in the freezer, start with the filling. In a large pot, cook the double cream, and vanilla extract over medium to low heat until it starts simmering, use a spatula to stir often and make sure it doesn’t burn. Make sure you use a larger pot than you think you’ll need, the cream will start to raise in the pot and it can spill over. Allow to simmer for 2-3 minutes and then take off the heat.
4. In a glass bowl or jar, add the Nutella and chocolate cut into smaller pieces. Pour the hot double cream over and mix with a whisk until the chocolate is melted and fully incorporated.
5. Pour the filling onto the frozen crust and leave to chill at room temperature for a hour, then place in the fridge for at least 2 hours or (preferably) overnight.
6. NOTE: the measurements in this recipe are specific for a 18-20 cm (7-8 inch) springform baking pan.