Nutella Raspberry Tart with Chocolate Ganache

Nutella Raspeberry Tart with Chocolate Ganache.

For 10 Person(s)

12 ounces chocolate cookies - I used the Stella D'oro chocolate marguerite cookies but you can use Oreos or chocolate Grahm crackers
4 ounces Stick Butter

Get your Nutella HERE!
To make the crust melt butter in a small saucepan and cook it for about 5 minutes.
Process cookies in a food processor until finely ground. About 30 seconds. Stream in melted butter with the mixer running. Process until the mixture resembles wet sand.
Press into an 11 inch heart shaped tart pan with a removable bottom, making sure to press the crumbs up the sides. Smooth the crust out with a spoon or the bottom of a glass. Chill the crust in the refrigerator while you make the filling.
To make the filling add the Nutella and Mascarpone in a stand mixer and mix until combined. Transfer to the chilled crust, smooth out the top and pop it back in the refrigerator.
To make the ganache topping combine butter and heavy cream in a small saucepan until the butter melts and the cream is almost boiling. Pour over the chocolate in a separate bowl. Wait about 3 minutes and whisk until the mixture is dark and shiny. Cool about 5-10 minutes and pour over the Nutella in the tart pan. Decorate with fresh raspberries. Chill for at least 1 hour before serving.