Nutella and Ferrero Rocher Chocolate Tart

I think you will agree with me that these ingredients are the perfect combination. A crunchy biscuit base topped with creamy Nutella and a sprinkle of crushed hazelenuts and l have actually shared some of my birthday present.. some of my Ferrero Rocher (this is unheard of ).

If like me you are a chocoholic this Nutella and Ferrero Rocher chocolate tart is the perfect recipe for you. The boys and l made this delight on Sunday morning ready to enjoy for pudding after our toad in the hole dinner with the grandparents. Nanny ( who is my greastet critic) even agreed this was a taste sensation.

The recipe is a no bake (apart from melting the butter) and simple to follow. Time is required for the biscuit base and the chocolate to set, but believe me it's worth the wait. You can split these to make mini tarts or a large one like us and having 9 slices to share.

Let us know what you think of this Nutella and Ferrero Rocher recipe.

Enjoy!

Nutella and Ferrero Rocher Chocolate Tart

Prep time: 15 Minutes        Cook time: 2. 5 hours in the fridge             Makes: 9 Servings

Ingredients

For the base

150g of Digestive biscuits

60g of Butter

For the filling

250g of Nutella

100ml of Whipping cream

80g of Crushed Hazelnuts

6 Ferrero Rocher for decoration

Equipment

Flan tin

Mixing bowl

Food Processor

Baking tray

Saucepan

Wooden spoon

Method

1. In the food processor place the digestive biscuits and blitz them together until they begin to make a crumb. Add the butter to the biscuit crumb and pulse again until the butter and biscuits are combined.

2. Grease the flan tin with butter, ensuring you cover all the groves.

3. Spread the biscuit crumb on the flan tin  and press the biscuit crumb around the edge firmly.

4. Place the flan tin on the baking tray and place in the fridge for 30 minutes for the biscuit crumb to set.

5. In the saucepan place the Nutella and whipping cream together and begin to heat together on a low heat setting. Stirring occasionally. Take off the heat once the ingredients are combined and before it begins to boil.

6. Take the flan tin out of the fridge and place on the side ready to fill. Pour the Nutella mixture on the biscuit base and place in the fridge to set for 2 hours or when the Nutella has set.

7. Before serving, place a Ferrero Rocher around the edge of the tart and sprinkle some of the crushed hazelnuts.

8. Served with cream or ice cream.

9. Enjoy!.