A 6-serving, bake-and-serve tartlet using 6" cake circles as crust base, filled with creamy Nutella cheesecake and finished with a Nutella drizzle and hazelnut crunch.
Prep 20 min · Cook 10 min · Total 30 min · Serves 6 · Beginner
Ingredients
- 6 Vineland Packaging 6" Cake Circles (Label side down on baking sheet)
- 2 cups Graham cracker crumbs (Approximately 200 g)
- 4 tablespoons Unsalted butter (Melted)
- 8 ounces Cream cheese (Softened)
- 1 cup Nutella Nutella Fs Piping Bag 35.2oz (Plus as needed for piping/drizzle)
- 1/2 cup Powdered sugar
- 1/2 cup Heavy cream (Whipped)
- 1/3 cup Chopped hazelnuts (For garnish)
- 1 sheet Valrhona Structure Sheet Crystal (Optional decorative sheet for topping/transfer)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Place 6" cake circles on sheet.
- Combine graham cracker crumbs and melted butter; mix until evenly moistened. Press 2–3 tablespoons into each cake circle to form a crust. Bake 8–10 minutes until set. Cool completely. (10 min)
- Beat softened cream cheese with powdered sugar until smooth. Fold in 1 cup Nutella (reserve a few spoonfuls for optional drizzle). Spoon filling onto crusts and spread evenly.
- Chill tartlets 60–120 minutes until firm. (120 min)
- Whip heavy cream to soft peaks. Pipe or dollop whipped cream on each tart. Finish with a Nutella drizzle from the Nutella piping bag and a sprinkle of chopped hazelnuts. If using, place decorative Valrhona Structure Sheet Crystal ornamentally on top and gently lift away for pattern.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
