Chocolate Graham Cracker Crumb Crust
1 1/3 cups graham cracker crumbs (170 grams or 6 ounces)
1/4 cup cocoa
1/2 cup unsifted powdered sugar
6 tablespoons butter or margarine, melted
1 9” quiche pan with removable bottom.
Mix the crumbs, cocoa and powdered sugar together, rubbing between hands until cocoa and sugar lumps are gone. Add the butter and toss with a fork until the crumbs are completely coated. Spray the pan with cooking spray and press 2/3 of the crums evenly and firmly against the sides and the remainder on the bottom. Set aside.
8 ounces (about 30) caramels, unwrapped
3 tablespoons 40% cream
1 teaspoon vanilla
Combine the caramels and cream in a small saucepan. Place over very low heat and stir occasionally until caramels are completely melted. Add the vanilla. Pour into the crust and spread out evenly. Place in the refrigerator to set up.
1/2 cup hazelnuts
1/3 cup 40% cream
2/3 cup Nutella
3 ounces cream cheese, softened
6 tablespoons butter or margarine, softened
1/2 cup powdered sugar
2 ounces semi sweet chocolate, optional
Preheat oven at 350 degrees. Place the hazelnuts on a rimmed baking sheet and toast them for 8 to 10 minutes until fragrant and golden brown. After they are cooled completely, place in a food processor and pulse to chop or chop by hand and set aside.
Nutella Truffle Tart – page 2
Whip the cream and set it aside. In the same mixing bowl, place the Nutella, cream cheese, butter and powdered sugar. Beat until very light in color and fluffy. Fold in the cream. Pour over the chilled caramel and smooth with a spatula. Cover the top with the hazelnuts.
Melt the chocolate at 1/2 power in the microwave. Dip a spoon into the chocolate and drizzle it over the hazelnuts. Return to the refrigerator.
To release the tart, using a pointed spatula go around the ridges of the tart pan. Every fifth or sixth ridge is fine, you do not need to do every one. Place the tart on a wide can and pull the side down. Run a spatula under the bottom and release the tart.
Place on a decorative plate. Serve slightly chilled or at room temperature for the best taste.
Note: This can be made several days before using and stored in the refrigerator or it may be frozen for longer storage.