Nutella Caramel Tart

Name: Nutella Caramel Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 9-inch
Ingredients: 9 full size (142 grams) chocolate graham crackers; 5 tablespoons (71 grams) unsalted butter, melted; 3/4 cup (150 grams) granulated sugar; 1/4 cup water; 1/4 cup heavy cream; 2 tablespoons unsalted butter; 1 tablespoon sour cream or plain Greek yogurt (DON'T LEAVE OUT!); 3/4 teaspoon sea salt; 2 tablespoons cornstarch; 2 cups heavy cream; 3/4 cup Nutella; 1 teaspoon vanilla extract

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
1 9-inch
Course
Dessert
Cuisine
American

Nutella Caramel Tart

Joshua Davis

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Nutella Caramel Tart features a chocolate graham cracker crust, a layer of hidden homemade salted caramel, and a rich Nutella fudge filling. Pure bliss!

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Ingredients

Servings

For the crust:

9 full size (142 grams) chocolate graham crackers
5 tablespoons (71 grams) unsalted butter, melted

For the caramel:

3/4 cup (150 grams) granulated sugar
1/4 cup water
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon sour cream or plain Greek yogurt (DON'T LEAVE OUT!)
3/4 teaspoon sea salt

For the Nutella filling:

2 tablespoons cornstarch
2 cups heavy cream
3/4 cup Nutella
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 375°F.

Make the crust:

In the bowl of a food processor pulse the crackers until finely ground. Pour in the butter and pulse until evenly moistened. Pour the crust into a 9-inch tart pan with a removeable bottom. Press the crust into the bottom and sides of the pan.
Bake for 7 minutes, or until fragrant. Allow to cool.

Make the caramel:

In a medium heavy bottomed saucepan, add the sugar and water. Turn heat to medium high and cook without stirring until the sugar dissolves and turns a medium amber color, about 10 minutes. Remove from heat.
Carefully whisk in the heavy cream, butter, and sour cream (the mixture will bubble up). Add in the salt and whisk until combined.
Pour into tart shell and allow to cool in the fridge while you make the Nutella filling.

Make the Nutella filling:

In a medium saucepan, whisk together the cornstarch and a few tablespoons of the heavy cream to form a smooth paste. Gradually whisk in the remaining cream. Add the Nutella and bring the mixture to a boil over medium heat. Whisking constantly, boil for 3 minutes or until the mixture has thickened.
Remove from heat and stir in the vanilla. Pour over the caramel in the tart shell.
Chill for 6 hours, or overnight, until the tart is set. The tart can be covered tightly and stored in the fridge for up to 3 days before serving.