In a small saucepan bring mascarpone and one-half cream to a simmer over medium heat, stirring constantly until mascarpone is melted.
Place chocolate in a medium-sized, microwave safe bowl
pour mascarpone mixture over top of chocolate and let stand for two minutes.
using a hand mixer (or regular mixer) whisk until chocolate has melted and mixture is smooth. it will not be firm yet.
Cover and refrigerate until completely cooled and mixture is firm, at least two hours.
while ganache is cooling in fridge, bake crust according to directions on box or from link above. allow to cool.
while crust is cooling, whisk remaining heavy cream until soft peaks form and the cream has thickened.
Remove chocolate mixture from refrigerator. mix in the remaining whipped cream that you just whisked. the mixture should become fluffy and light.
once crust is cooled to room temperature, you can begin assembling your tarts. start with a thin layer of nutella on the bottom of each tart (or the bottom of your pie)
spread nutella evenly on each tart, about 1/4 inch thick
top with white chocolate ganache. i heaped a lot of the ganache mixture onto each tartâ?¦delish!
top with strawberries, toasted hazelnuts, or chocolate shavings.
serve chilled. enjoy!