Saturday 8 August 2015

No-Bake Nutella Cream Tart with Oaty Shortbread Base.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This is one for the biscuit-base lovers.

It's another recipe that started life out as something completely different but ended up as this!
A no-bake Nutella cream tart with an oaty shortbread base. Yes!

Let's discuss shall we? It's summer and shockingly, it's actually really hot out there today. Currently, as I type, it's 22C and the sun is blazing. So something no-bake is necessary. I mean, we all need to have a no-bake repertoire too right? For those days when the sweet tooth craves but we are so not switching on the oven.

Ok next, the base. I don't know about you but my favourite part of any cheesecake or banoffee pie is always the biscuit base. Which is partly why I was obsessed with this recipe throughout Ramadan this year. The base for this tart is a step up from the usual digestive one. We are using a mixture of shortbread fingers and oaty biscuits otherwise known as Hobnobs. Why this combo? Honestly, it was what we had in the biscuit box on the day but it turned out so good.
And now, the best part of this tart? The Nutella cream filling of course. After the success of this ice cream, I kinda figured that you guys really like this chocolate hazelnut spread. And, that's what the filling of this tart is - whipped vanilla cream with Nutella stirred through. It's completely heavenly and will have you wondering why on earth you haven't tried it before. And, if you have, then why on earth didn't you tell me??!

Biscuit Base, previously: Oreo cheesecakebanoffee piepineapple ricotta cheesecakestrawberry kiwi cheesecake.
Nutella, previously: no-machine Nutella ice creamgluten-free Nutella cheesecakequick Nutella croissantsNutella ice lollies.

A Simple List of Ingredients:

1. Oat Biscuits (Hobnobs)
2. Shortbread Fingers
3. Caster Sugar
4. Unsalted Butter
5. Double Cream
6. Vanilla Flavouring
7. Icing Sugar
8. Nutella
9. Strawberries

Bismillah, let's begin!

First job, make the oaty shortbread base. I used a 10 inch tart dish with a removable bottom. This made a big tart with a thick biscuit base (just how I like it) which sets almost like a buttery fudge. 
If you want a thinner base, feel free to half the recipe or use two smaller tart tins.

The biscuits I used were oaty biscuits and shortbread fingers. Feel free to use digestives, if you want, or any other combo that you like.

Take 300 grams Oaty Biscuits.

Pop them into a food processor and ....

... blitz until you get a fine crumb.

Then, place 210 grams Shortbread Fingers into the processor.

Blend again to a fine crumb and place into a mixing bowl with the oaty crumbs.

Give everything a quick stir.

Next, the ingredient that will bind our biscuit crumbs together ---> butter!

Into a small pan, place 250 grams Unsalted Butter. Let it melt over a low heat.

Meanwhile, let's sweeten up our biscuit base with a little caster sugar.

Add 100 grams Caster Sugar.

Give it a stir in.

And, now all we need is ...

... our now melted butter. If you want to up the flavour even more, try browning the butter.

Pour the butter in.

You know this is going to be good.

Give everything a good stir with a wooden spoon.

Place the biscuit mixture into the tart tin. As I said before, if you like a thinner base, either half the recipe or use two tins.

Press the mixture into the tin.

Make sure you push the mixture up the sides of the tin so you get a lovely edge.

Let the base chill in the fridge for a few hours or until firm.

Once the base has firmed up, remove it from the tin and place onto a cake stand or plate.

To make the Nutella cream filling, take 495ml Double Cream.

I used a stand mixer to make the filling but you could just as easily use a bowl and whisk or electric whisk.

Pour the cream into the bowl.

To sweeten things up, we'll use vanilla and icing sugar.

Pour in 2 teaspoons Vanilla Flavouring.

Add 4 tablespoons Icing Sugar. Whisk the cream until you get soft peaks.

And, the star! Nutella! Or any other chocolate hazelnut spread. Or if you're into this stuff, feel free to replace the Nutella with it.

Add 210 grams Nutella to the softly whipped cream.

Stir the Nutella through until well combined.

Give it a taste and see what you think. Maybe more Nutella? There's no judging here.

Once you're happy with the flavour, place all the filling onto the biscuit base.

Spread the filling out.

To decorate, you could pipe on more whipped cream but because we are doing the whole Nutella thing, strawberries had to be involved.

Use as many Strawberries as you like. Or go to town with a medley of different berries.

I took the stems off the strawberries.

And, popped them onto the Nutella cream. Now, when I made this tart, it was Ramadan and I was fasting so didn't really have much patience for being all fancy. But I'm sure you guys will do a much better job than me.

Finally, let the tart chill in the fridge for a few hours to let everything set up.

And, serve!
Now, if I had waited until we actually ate this to take pictures, there would have been no daylight. So I sliced a slice just to show you and this is how it looked before being chilled. It holds up but you can tell that a few hours in the fridge will really help.

I hope you enjoy this tart as much as we did. It's buttery and fudgy with that oaty shortbread base. And, the filling is so addictive - almost like a Nutella mousse. Yum!

Full Written Recipe:

No-Bake Nutella Cream Tart with Oaty Shortbread Base.

Prep Time: About 20 minutes.
Chill Time: A few hours but overnight is best.
Serves: About 10-12 people.

For the Biscuit Base
300 grams Oat Biscuits (Hob Nobs)
210 grams Shortbread Fingers
100 grams Caster Sugar
250 grams Unsalted Butter, melted

For the Nutella Filling
495ml Double Cream
2 teaspoons Vanilla Flavouring
4 tablespoons Icing Sugar
210 grams Nutella

To Serve
Fresh Strawberries, to taste


To make the biscuit base, blitz the oaty biscuits and the shortbread in a food processor. Mix with the sugar and melted butter. Press the mixture into a 10 inch tart dish with a removable bottom.
Place the base into the fridge to chill for a few hours.

To make the filling, place the cream, vanilla and icing sugar into a bowl. Whisk until you get soft peaks. They should be soft but a little stiff, if that makes sense. Stir through the Nutella until well combined.

Place the filling over the base and decorate with strawberries. Chill in the fridge for a few hours and then slice. Enjoy!

{Biscuit base adapted from Sally's Baking Addiction}

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Keep me in your duas, please, and enjoy your Nutella tart,


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