BAKE WITH ME : GLUTEN FREE CHOCOLATE TART AND NUTELLA HAND PIES

Preheat the oven.

Crush gluten-free Oreos finely in a bowl.

Melt butter and mix it with the crushed Oreos to form a crust.

Press the Oreo mixture into tart pans to form the crust, ensuring it covers the sides.

Bake the crust in the oven for a few minutes until set.

Chop hazelnuts for the hand pies filling.

Prepare the filling for the hand pies by cutting out circles from pie crust.

Place Nutella and chopped hazelnuts on half of the circles, then cover with the other half and seal the edges.

Bake the hand pies in the oven until golden brown.

For the ganache, heat heavy cream and butter in a saucepan until simmering.

Pour the hot cream mixture over semisweet chocolate chips and let it sit for one minute.

Stir the mixture until it becomes smooth and glossy ganache.

Pour the ganache into the baked tart crusts, ensuring even distribution.

Place the tarts in the fridge to cool for at least four hours or in the freezer to speed up the process.

Equipment Needed

Spice Level:

Dietary

Allergens