No-Bake Nutella Tart w/ Nutter Butter Cookie Crust
YUP.
I’m going all-in on holiday indulging. And it starts with this insanely decadent tart.
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Nostalgia mash-ups are a favorite of mine, and a trip down WRY memory lane proves it.
Fruity Pebbles Chocolate Chunk Cookies? I went there.
Nutella Swirl Ice Cream Cake w/ Cocoa Puffs Crust? I made it happen.
Pink Lady (aka: SHIRLEY TEMPLE) Rice Krispies? They exist because of me.
So now we have THIS. And it is as grand and fabulous as your childhood dreams.
Like most no-bake starts, you start by preparing the crust. In a food processor pulse Nutter Butter cookies until crushed, then slowly stream in melted butter until all crumbs are evenly coated. Transfer the buttered cookie crumbs to a greased, 10″ fluted tart pan, spreading along the bottom and up the edges to create a crust. Smooth even with the back of tablespoon, the chill in the freezer for 30 minutes.
When the crust is almost finished chilling, in a saucepan bring heavy cream to a boil, then immediately reduce flame to medium. Whisk in the Nutella, continuously whisking until incorporated. Once smooth, cover the saucepan and bring the mixture to a rolling boil, then lastly whisk in an egg yolk. Continuously whisk for 1 minute until slightly thickened, then pour your filling into the chilled cookie crust and set in the refrigerator.
That’s it!
4 hours of chilling time should do it.
As I’m sure you’ve assumed, this darling tart is indulgent as hell. SO thick, creamy, luscious, buttery… everything. It truly has it all. The nutty flavors from the Nutter Butter cookies + Nutella are a MAGIC combination, it’s like chocolate and peanut butter, but better. And best of all, this is so easy to achieve!
If you haven’t noticed yet, this baby takes just FIVE ingredients.
As for when to make this? It works great for holiday parties, Christmas Eve, or just yourself!
Trust me, you deserve it. Xo
No-Bake Nutella Tart w/ Nutter Butter Cookie Crust
Ingredients:
- 10 oz Nutter Butter cookies
- 1/2 cup + 2 tbsps salted butter, melted
- 1 1/4 cups heavy cream
- 12 oz Nutella
- 1 large egg yolk
- extra Nutter Butters + crushed hazelnuts for topping
Directions:
- Amply grease a 10″ fluted French tart pan with shortening.
- In a food processor grind the Nutter Butter cookies into crumbs. Next add the melted butter, pulsing until all crumbs are evenly coated. Transfer the buttered crumbs to the fluted tart pan, spreading along the bottom and up the edges to create a crust. Smooth/even with the back of a tablespoon, then set in the freezer for 30 minutes.
- When ready, in a medium-sized saucepan bring the heavy cream to a boil. Once a boil is reached immediately reduce the flame to medium, then whisk in the Nutella until incorporated. Cover and let the mixture just reach a rolling boil, then lastly whisk in the egg yolk. Continually whisk for 1 minute until slightly thickened, then remove from flame and let stand for 30 seconds. Pour the filling into the chilled cookie crust, then transfer to the refrigerator to set for 4 hours or overnight. Top with extra Nutter Butter cookies + crushed hazelnuts for serving, then eat!
