Recipe type: no bake eggless dessert
Serves: one 9" tart
  • 2 cups digestive biscuits, crushed
  • 1 cup butter, melted
  • 1 cup nutella
  • 2 cups + 4 tablespoons fresh/heavy cream
  • 4 tablespoons corn flour
  • toasted hazelnuts and sea salt, to top
  1. In a large bowl, combine digestive biscuits and melted butter until the butter coats all the digestive biscuits properly.
  2. Use your fingers to press down the biscuit crumbs into the bottom and up the sides of a 9" tart pan. Refrigerate to let it cool and set.
  3. To make the filling, combine 4 tablespoons of cream with corn flour. Set it aside.
  4. In a large saucepan mix to combine Nutella and rest of the 2 cups of cream.
  5. Set the saucepan over medium heat. Add the corn flour mixture to the Nutella-cream mixture and mix well. Keep mixing to prevent lumps.
  6. Bring the mixture to a boil and then turn off the heat. The Nutella mixture should be thick and coat the back of a spoon. Let it cool completely.
  7. Transfer the filling into the tart shell and top with toasted hazelnuts and sea salt. Chill the tart in the fridge for at least 30 minutes before serving.
Recipe by Bake with Shivesh at