Death by Chocolate Nutella Tart

This tart can be served with cream or ice-cream and some fresh mint leaves, or raspberries.


For the Base

  • 200 g Tennis or Digestive biscuits
  • 70g unsalted butter, melted

For the Filling

  • 200g imported chocolate
  • 80 ml fresh cream
  • 1 tablespoon Nutella chocolate spread
  • 1 tablespoon roasted hazelnuts


  1. Process the Tennis biscuits in a food processor until finely ground.
  2. Melt the unsalted butter in a pan and pour into the ground biscuits mixing thoroughly.
  3. Mould the biscuit mixture into the loose bottomed tart tin, running your fingers along the edges, to smooth the biscuit base ,leaving a cavity in the centre for the chocolate filling .
  4. Refrigerate for about 1/2 hour.
  5. Melt the chocolate over a double boiler and once completely melted, add the fresh cream and mix thoroughly.
  6. Add a tablespoon of Nutella and once combined, pour into the biscuit base.
  7. Sprinkle with roasted whole hazelnuts and refrigerate for at least 1 hour until set.