Strawberry Nutella Tart with Graham Cracker Crust

It’s time to come clean. I have a new obsession I’ve been holding out on. A summer snack that I just cannot get enough of. Something I sneak when no one’s looking, adiposity when I want something sweet, more about when the craving overwhelms me. I take a fresh strawberry and frost it with Nutella. It’s amazing. Heaven. Addicting. Creamy chocolate and hazelnut with juicy, tart and sweet strawberries. I literally cannot get enough. Perhaps that’s the reason why none of my pants fit anymore?

This weekend I was asked to bring dessert to a very casual dinner. Now you may know that dessert is not really my strong suit. I usually blame my disinterest on too much precise measuring and finicky decorating, but what I really can’t stand about baking is the fact that you can’t taste and adjust along the way. And even when you’re done, you can’t sneak a bite of what you’ve made because it’s rude to show up at a party with a pie that’s missing a forkful. So frustrating!

This tart doesn’t fix that particular problem, but it’s ridiculously easy to make and quite the crowd-pleaser. Building on my new obsession, I made a simple graham cracker crust topped with a thin layer of Nutella and strawberry slices. A sprinkling of coarse sugar on top and I was done. No one can resist the siren call of strawberries with Nutella and both tarts disappeared shortly after dinner. Sadly, I had no leftovers for breakfast the next morning, but the dessert was a total winner with the family.

[print_this text=’Print Recipe’]Strawberry Nutella Tart with Graham Cracker Crust

For the crust:
1 1/2 cups graham cracker crumbs
3 tablespoons natural cane sugar
5 tablespoons unsalted butter, melted

7 oz. Nutella (half a standard jar)
2 cups sliced strawberries
2 tbsp. coarse sugar, such as demerara

Preheat oven to 350°F and lightly grease a pie plate. Stir together the graham cracker crumbs, sugar and butter. When evenly combined, transfer the contents to a pie plate and press onto the bottom and sides of the dish. Bake for 12 minutes or until the shell is crisp. Remove from oven and let cool completely (about 30 – 45 minutes).

After it’s cooled, gently spread the Nutella in an even layer. Arrange the strawberry slices in consecutive circles on top of the Nutella. When you’re just about to serve, dust the top of the pie with the coarse sugar.

Makes about 8 servings. [/print_this]