Ingredients
Preparation
Line a tart mold with the shortcrust pastry. Cover it with parchment paper covered with small pebbles or pulses and put it in a hot oven at 180°C for 12 minutes, removing the parchment paper at the end to brown it.
While it is cooling, prepare a chocolate ganache with the chocolate and crème fraiche, according to the chocolate ganache recipe.
When the pie shell has cooled, put it on a serving dish, and place a layer of Nutella on the bottom:a more or less thick layer according to taste...
Pour the cooled ganache on top and refrigerate.
Observation
Small portions are enough because it is very heavy, but very tasty!
