• 3 cups finely ground graham cracker crumbs
• 1 ½ sticks butter, melted
• 8 ounces semisweet chocolate chips
• 1 1/3 cup heavy whipping cream
• 1 1/2 cup Nutella
Preheat the oven to 350°F.
Make the crust. Put the graham cracker crumbs in a bowl. Pour the melted butter over the crumbs and stir with the spatula until all the crumbs are evenly moistened. Smash any lumps that form.
Scrape the mixture into the 9” or 10” round tart pan. Press the mixture into the bottom and up the sides. Set the tart pan on a cookie sheet in case the butter melts out.
Bake the crust. Bake for 8 to 10 minutes, until it is lightly browned. It will harden as it cools.
Make the filling. Place the chocolate in a large mixing bowl. Fill your sink with about 2-3 inches of hot water and set your bowl with the choc chips in the water. The hot water will heat the bowl and begin to melt the chips.
Pour the cream into the small saucepan, place over medium heat, and heat just until it begins to simmer. Turn off the heat. Immediately pour the cream over the chocolate. Start to gently whisk it until it’s blended and smooth. Whisk in the Nutella until smooth.
Pour the filling into the tart shell, scrape the sides of the bowl with a spatula. Refrigerate for about 1 hour, or until firm.
Unmold the tart. Carefully push the bottom of the tart pan up through the sides. Leave the tart on the bottom of the pan.