1 April 2016
It seems like you can't go anywhere food-related on the internet without stumbling over a few dozen Nutella-based recipes. This week, I'll add to this already crowded market with my simple yet delicious tart.
This recipe is based on a request from my friend Leasha, who – like an ever-increasing number of people – wanted “something with Nutella”. Hopefully this delivers everything she was hoping for!
If you aren’t really a big fan of Nutella, then this probably isn’t for you, but I would still recommend that you give it a try!
400g choc chip cookies
250g unsalted butter
395g sweetened condensed milk
Yep, just 4 ingredients. Any decorations, etc. will increase this, but those would be optional extras.
While Nutella lovers can sometimes be a little overzealous, I would recommend that you refrain from adding more Nutella than what is listed as it could cause problems with the recipe if you don’t also increase the other ingredients by the same ratio.
The cookies I used are 40% chocolate chip. This doesn’t refer to the amount of cocoa in the chocolate chips (although incidentally, this may be close to the mark); it refers to the percentage of chocolate chips in the cookie itself. If you can’t find these, just use any other type of choc chip cookie you can find. If you find something with hazelnuts in it, then that’s good too, as it will enhance the flavour of the Nutella.
I tested this recipe in 3 different versions before settling on this one, and the only reason it works is because of the sweetened condensed milk. Don’t be tempted to swap this for evaporated milk or cream, those versions didn’t work!
1. Break the cookies up into a food processor and blend until they become crumbs, then transfer to a mixing bowl.
2. Melt all of the butter in a saucepan over medium heat, then measure out ½ cup of melted butter and place the rest aside until needed later in the recipe. (You shouldn’t need to refrigerate it unless you plan on leaving the tart shell to set overnight, which isn’t really necessary. Just leave it in the saucepan for a couple of hours and it should be fine.)
3. Pour the ½ cup of melted butter over the cookie crumbs and mix together until combined. (The hot butter will likely melt the chocolate chips, but that’s fine, this makes the mixture softer and easier to work with.)
4. Place the cookie crumb mix into a 20-25cm tart tin with a removable base and press out to an even layer on the bottom and sides.
5. Place the tart shell into the fridge to chill for at least 15 minutes or until firm, then move on to Step 6.
6. In the saucepan with the remaining butter, add the sweetened condensed milk and Nutella, then stir together over a low heat until everything is combined and smooth. (There may be a few air bubbles which make it look a bit lumpy, but as long as you can tell it’s just air then that’s fine.)
7. Pour the tart filling into the base, then place into the fridge to set. (It may take a few hours, so overnight it probably the easiest.)
8. To serve, remove from the tin and base, decorate however you like (I just used some whipped cream and strawberries) and allow to sit out of the fridge for around 15 minutes so that it’s easier to cut.
9. Eat it!
Serves 1-12 (realism again! But this is quite rich, so 12 serves is probably the most accurate measure.)
A video of this recipe is also available at - https://youtu.be/H8fD4BmytWU.
If you have a recipe to request, it's not too late! Please send me an email and I'll see what I can do.