Nutella Tart with Gingersnap Crust

Tis the season to gain a pant size! Here’s another treat that you cannot stop eating, no matter how hard you try.

Nutella Tart with Gingersnap Crust

Prep time: 15 minutes + 3 hours inactive
Cook time: 15 minutes
Total time: 30 minutes + 3 hours inactive
Yield: 1 large tart (9 inch)

INGREDIENTS

For the Gingersnap Crust

• 10oz store bought gingersnap cookies

• 2 tbsp. brown sugar

• ½ tsp. ground ginger

• ½ tsp. ground cinnamon

• ½ cup unsalted butter, melted
  

For the Nutella Custard

• 2 cups heavy (whipping) cream

• 2 tbsp. cornstarch

• ¾ cup Nutella

• 1/8 tsp. salt

• 1 tsp. vanilla extract
  
  

DIRECTIONS

Preheat oven to 350F. In a food processor, pulse together gingersnap cookies, brown sugar, ginger and cinnamon until a coarse crumb is achieved. Pour in melted butter and continue to pulse until combined. Firmly press crumb crust into a 9-inch tart pan with a removable bottom. Use your fingers to create an even crust along the bottom and the sides of the tart. Finish by pressing the bottom of the tart firmly with the flat bottom of a large measuring cup or a large glass. Bake for 8 minutes, remove from oven and let cool.

In a small bowl, whisk together cornstarch and ½ a cup of heavy cream. Pour this mixture into a medium sized saucepan and whisk in the rest of the heavy cream, Nutella and salt. Bring the mixture to a low boil over medium high heat. Continue to whisk for 3-5 minutes while the mixture thickens. Remove from heat and stir in vanilla extract. Pour the Nutella filling into the gingersnap crust, using the back of a spoon to spread it out evenly.

Place the tart in the fridge for a minimum of 3 hours before serving. Enjoy!