Ooohh yes! For the Love of everything Holy….
You have to try this, and you will think your tastebuds have gone to (pick the one that fits for you) Heaven, Nirvana, Valhalla, Xibalba, Sheol, Tien, Niflheim, Avalon, Orpheus, Summerlands, Aaru, Elysium, World to Come, Paradise, Gehenna, Gilgul, Afterlife, Jannah, or whatever belief you hold for sheer bliss.
For the crust put half of a package of Oreo cookies in a food processor. Grind them up.
Put the cookie crumbs in a large bowl and add 1 Tablespoon of sugar. Mix!
Pour in 4 Tablespoons of melted unsalted butter. Mmmm butter!
Mix it up and make sure you coat all of the cookie crumbs with butter.
Take 4 (4 inch) tart pans and place 5 Tablespoons of the cookie crumb mixture into each tart pan.
Press the crumbs into the sides of the tart pan and then press the crumbs into the bottom. Continue doing this with all of the tarts.
Place the tart pans on a baking sheet and bake at 350 degrees for 15 minutes.
Once the tart crusts are done baking, let them completely cool before filling with the Barney Butter filling.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together 2 ounces of cream cheese and 6 Tablespoons of powdered sugar.
I prefer crunchy Barney Butter for the tarts because it gives the tarts more texture but smooth works great too!
Add in 1/4 cup of whole milk and 1/2 cup of crunchy Barney Butter.
Mix to completely combine.
Scoop the Barney Butter mixture into a bowl, cover it with plastic wrap and place it in the refrigerator while you make the whipped cream.
In a large mixing bowl with the whisk attachment (a handheld mixer works fine), pour in 1/2 cup of heavy whipping cream.
Mix it on high and add in 1 Tablespoon of sugar while it’s mixing. Continue to mix until stiff peaks form.
Take the Barney Butter filling out of the refrigerator and add the whipped cream to the bowl.
Carefully fold the ingredients together.
Cover the Barney Butter filling with plastic wrap and let it sit in the refrigerator for about 20 minutes.
Take a cooled tart crust and using an ice cream scooper, place 1 1/2 scoopfuls of the Barney Butter filling into the crust.
Using a small spatula, spread the filling out evenly. Continue doing this with all of the tarts.
Before you place the tarts in the refrigerator, remove the tart crusts from the tart pans. Carefully take off the the sides of the pan and the bottom.
Place the filled tarts on a baking sheet and freeze until the filling is firm. This will take about 3 hours
When the filling is frozen, begin on the Nutella ganache. Put 6 Tablespoons of Nutella in a bowl.
Pour 1/4 cup of hot heavy whipping cream over the Nutella.
Whisk the ingredients together. It will seem very thick, don’t worry. Just whisk quickly.
Let the Nutella ganache sit for a while and cool down. Once the Nutella ganache has cooled, remove the tarts from the freezer.
Using an ice cream scooper (this works best for me), scoop the Nutella ganache in the middle of the tart.
Spread it out evenly with a small spatula.
Once you’ve finished putting the ganache on all of the tarts, put them back on the baking sheet and into the freezer.
To decorate the tarts, I shaved some chocolate from a Ghirardelli Luxe Milk Almond Chocolate Bar.
Mini Barney Butter Nutella Ganache Tarts
1/2 package Oreos
1 Tablespoon sugar
4 Tablespoons unsalted butter, melted
Barney Butter Filling
2 ounces cream cheese, softened
6 Tablespoons powdered sugar
1/4 cup whole milk
1/2 cup crunchy Barney Butter (creamy works too)
1/2 cup heavy whipping cream
1 Tablespoon sugar
6 Tablespoons Nutella
1/4 cup heavy whipping cream
Ghirardelli Luxe Milk Almond Chocolate Bars, shaved
To make the crust:
Place Oreos in the food processor and grind into fine crumbs. Empty the crumbs into a bowl and add 1 Tablespoon of sugar. Mix together.
Pour in the melted butter and stir to coat all of the cookie crumbs with butter.
Take 4 (4 inch) tart pans and place 5 Tablespoons of the cookie crumb mixture into each tart pan. Press the crumbs into the sides of the pan with your hands. Then press the crumbs into the bottom of the pan. Place them tarts on a baking sheet.
Baking at 350 degrees for 15 minutes.
Once the tarts are done baking, cool them completely before filling with the Barney Butter filling.
To make the filling:
In a large mixing bowl with the paddle attachement (a handheld mixer works fine), combine the softened cream cheese powdered sugar. Then add in the milk and crunchy Barney Butter. Mix to combine completely.
Scoop the Barney Butter mixture into a bowl and cover with plastic wrap. Place in the refrigerator while you make the whipped cream.
To make the whipped cream:
Pour the heavy whipping cream in a large mixing bowl with the whisk attachment. (a handheld mixer works fine)
Mix on high speed and add in the sugar. Continue mixing until stiff peaks form.
Take the Barney Butter mixture out of the refrigerator. Add in the whipped cream and carefully fold the ingredients together.
Cover the bowl with plastic wrap and let the Barney Butter filling sit in the refrigerator for about 20 minutes before filling the tart crusts.
Assembling the tarts:
Using an ice cream scooper, place 1 1/2 scoopfulls of the Barney Butter filling into the tart crust. Spread it out with a small spatula. Continue doing this with all of the tarts.
Carefully remove the tart pans. Place the tarts on a baking sheet and place in the freezer for 3 hours.
To make the Nutella ganache:
Once the tarts are frozen, begin working on the Nutella ganache. Put the Nutella in a large bowl. Pour in the hot heavy whipping cream and whisk the ingredients together. Whisk until it’s smooth.
Allow the Nutella ganache to sit for a while until it has cooled down.
Once the Nutella ganache has cooled, remove the tarts from the freezer. Using an ice cream scooper, scoop some of the ganache into the middle of the tart. Spread it out with a small spatula.
Put the tarts back in the freezer.
Before serving, if you like, shave some Ghirardelli Luxe Milk Almond Chocolate Bar ontop of the tarts.