- 20 chocolate wafers
- 6 Tbsp butter, melted
- 1 cup heavy cream
- 1/2 cup hazelnut chocolate spread, such as Nutella
- 2 cups strawberries, hulled and thinly sliced
- 1/2 cup sugar
- 1/2 cup strawberry jam
Preheat oven to 350°.
Place chocolate wafers in a resealable plastic bag and, using a rolling pin, smash until fine crumbs. Transfer to a bowl. Add butter and stir to combine. Pour into a tart or pie tin. Using base of a glass, flatten crumbs into an even layer. Bake tart shell for 10 minutes. Let cool completely.
In a bowl, add cream and, using a hand blender, whip until soft peaks form. Fold in hazelnut chocolate spread. Set aside.
In another bowl, combine strawberries and sugar and toss to combine. Let sit for 15 minutes.
Pour strawberry jam over cooled shell. Using an offset spatula smooth out evenly. Pour strawberries over jam and smooth out evenly. Pour hazelnut-chocolate whipped cream over strawberries and spread over strawberries. Chill in refrigerator 2 hours prior to serving.