First open the Baiocchi separating the 2 shortcrust biscuits that compose them and pull off the internal cream with the help of a smooth blade knife.
Put the cream aside and blend the biscuits with a mixer.
Melt the butter and mix it with the chopped biscuits, then use the mixture to create the base of your tart, directly in the removable bottom mold.
Spread the mixture evenly and press it well with your fingers, then let it rest in the freezer for 15 minutes.
In the meantime prepare the filling: melt the cremino of the baiocchi put aside together with half of the nutella, stirring, then add the remaining nutella and the cream.
Finally, add the mascarpone too.
Decorate the Baiocchi tart with a few more biscuits, let it rest in the fridge for another 45 minutes (or in the fridge for at least a couple of hours), then serve.
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