Nutella Caramel Tart
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Nutella Caramel Tart
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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
For the crust:
- 9 chocolate graham crackers full size
- 5 tablespoons unsalted butter melted
For the caramel:
- 3/4 cup granulated sugar 150 grams
- 1/4 cup water
- 1/4 cup heavy cream
- 2 tablespoons butter unsalted
- 1 tablespoon sour cream or plain Greek yogurt (DON'T LEAVE OUT!
- 3/4 teaspoon salt sea salt
For the Nutella filling:
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 3/4 cup Nutella
- 1 teaspoon vanilla extract
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.
Notes
- The sour cream or yogurt helps to keep the caramel soft so it doesn't turn hard once refrigerated, so don't leave it out.
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