Raspberry Nutella Tart
I might be a little obsessed with this Raspberry Nutella Tart. It’s beautiful, makes a statement and is oh-so-delicious! The Nutella flavor of the filling with the fresh, sweet raspberries – it’s hard to resist it’s allure.
Let’s talk about it.
I have a new love for tarts. They are like the mini version of a cheesecake or pie or something. They aren’t exactly mini, but they have that mini feel. And as we all know by now, mini makes everything better and cuter.
I absolutely fell in love with this particular tart.
I started off with an Oreo crust. One of the best crusts out there, because it’s Oreo and they rock.
The crust is filled with a Nutella chocolate ganache. Nutella, chocolate chips and heavy cream are added to a microwave safe bowl or measuring cup and microwaved for about 30 seconds to a minute, until the cream gets warm and starts to bubble.
Use a whisk to mix the mixture together until it’s smooth. It’ll be quite thick with the Nutella. Just keep whisking, and heat the mixture a little more if it doesn’t seem like it’s warm enough to smooth out all the way.
Add the mixture to the crust, set it in the fridge and let it firm up. When firm, prepare the raspberries.
I dipped the raspberries in a sugar syrup before adding them to the top of the tart. I like the way it adds that little bit of sweetness to them. It also softens them up a bit and I liked the softer texture of them with the tart. But you could definitely skip that step if you prefer.
Making the simple syrup is very easy – you just heat sugar and water until the sugar is dissolved. Once ready, let it cool for about 10 minutes, then dip the raspberries into the water with a slotted spoon so that the water can drain off.
Place the raspberries on the tart, sprinkle with some powdered sugar and you have one beautiful dessert! And it’s SO easy to make! Doesn’t get any better than that!
I served this for a good friends birthday a couple weeks ago and it was a big hit!
The texture of the tart is smooth, but firmer than your average ganache since it’s got the Nutella in it. If you love Nutella, you will love this tart. The sweet chocolatey-ness of the Nutella goes perfectly with the sweetened raspberries and makes a great summer treat!
Raspberry Nutella Tart
- Yield: 8-10 Slices
- Category: Dessert
- Method: No Bake
- Cuisine: American
CRUST AND FILLING
- 1 1/2 cups Oreo crumbs
- 4 tbsp butter, melted
- 2/3 cup Nutella
- 6 oz semi sweet chocolate chips (about 1 cup)
- 1/2 cup heavy whipping cream
- 1/4 cup sugar
- 1/4 cup water
- 6 oz raspberries
- powdered sugar, for sprinkling