Chocolate Hazelnut Tart
For the crust:
Combine melted butter with cookie crumbs until well mixed, then press the mixture evenly into a 9-inch pie plate or spring-form pan. Chill for at least 30 minutes in the fridge.
For the filling:
Place the cornstarch in a small bowl and whisk in ½ cup of the heavy cream until no lumps remain. Add this, along with the rest of the filling ingredients, to a medium-sized pot and heat over medium heat, stirring often. Let mixture come to a boil and boil for 3 minutes, or until thickened, stirring often to prevent lumps. Remove from heat and let cool for 5 minutes before pouring into the prepared crust. Place pie in the fridge to cool/firm up for at least 4-5 hours. Top with Easter candies, crushed nuts, or additional cookie crumbs if desired.
Shop Ingredients
Directions
For the crust:
Combine melted butter with cookie crumbs until well mixed, then press the mixture evenly into a 9-inch pie plate or spring-form pan. Chill for at least 30 minutes in the fridge.
For the filling:
Place the cornstarch in a small bowl and whisk in ½ cup of the heavy cream until no lumps remain. Add this, along with the rest of the filling ingredients, to a medium-sized pot and heat over medium heat, stirring often. Let mixture come to a boil and boil for 3 minutes, or until thickened, stirring often to prevent lumps. Remove from heat and let cool for 5 minutes before pouring into the prepared crust. Place pie in the fridge to cool/firm up for at least 4-5 hours. Top with Easter candies, crushed nuts, or additional cookie crumbs if desired.