hope you had a great week. In this weeks recipe it's all about Nutella. I loveeeeeeeeeeeee Nutella, so decided to make a Ferrero rocher Nutella tart. I really hope you enjoy this yummy recipe.
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12 oz tea biscuits
1/2 cup unsalted butter, room temperature2 tbsp. cornstarch
2 cups heavy cream
1 cup Nutella
Using a food processor crumble the tea cookies.
Add your butter and continue pulsing until texture resembles wet sand.
Press the dough into your pan and refrigerate for at least 20 minutes. (You may also make mini tarts)
Gently lift the bottom of your pan and remove the tart carefully.
Dissolve cornstarch with heavy cream so that it doesn't create lumps.
In a medium size sauce pan, combine Nutella, heavy cream (with cornstarch mixture). Bring to a boil and continuously whisk until it thickens.
Pour the chocolate mixture evenly into either your large tart shell or mini shell. Chill in the refrigerator for at least 3 hours.