This past weekend the family and I took a little road trip to Vegas for no reason other than to celebrate our oldest son’s [ahem…] I mean, my baby brother’s 21st birthday.
The day before we left I made him this quick little no-bake chocolate nutella gem. The plan was to cut into this baby as soon as we returned.
Sadly, Joey passed on the tart. Why you ask? Well, I’m pretty sure Hash House a Go Go, Serendipity 3, Monta Ramen, and the Peppermill to name a few might have had something to do with his decision. It’s ok, I’m sure he’ll be back in a couple of days begging me to make another. Especially when his brothers who aren’t really watching their waistline tell him all about it.
Warning, this tart is rich and indulgent…
- 1 (9 oz) box chocolate wafers
- 3 ounces butter, melted and slightly cooled
- 2 tablespoons granulated sugar
- pinch of salt
- 2 cups milk chocolate chips
- ⅓ cup nutella
- 1 cup heavy cream
- 1 tablespoon brandy (optional)
- 1 (13.5 oz) can chocolate hazelnut pirouette rolled wafers
- Pulse chocolate wafers in a food processor until finely crushed.
- In a bowl stir ground chocolate wafers, melted butter, sugar and salt until crumbs resemble wet sand.
- Press crumb mixture firmly onto bottom and up the sides of a 4×14 tart pan with a removable bottom. Place tart pan on a baking sheet and chill while you prepare the filling.
- Melt chocolate chips, nutella, and heavy cream over a double broiler.
- Remove from heat, stir in brandy or frangelico (if using), continue to stir ganache ocassionaly until slightly cooled.
- Pour cooled ganache over prepared chocolate crust and refrigerate for 4 hours.
- Chop rolled wafers at an angle and place over the top of the chilled tart. Chill tart for 15 minutes then slice and serve.