Why You’ll Love This Recipe
I make this Nutella tart whenever I want a dessert that feels truly special without much effort. The crust is buttery and deeply nutty from toasted hazelnuts, and the filling is smooth, glossy, and packed with chocolate hazelnut flavor. It sets up in the fridge, so there’s no fussy custard to cook, and it slices into neat, bakery-worthy wedges. A small slice goes a long way, which makes it perfect for sharing.
- Deep, toasty hazelnut flavor in the crust
- Silky Nutella filling with only a few ingredients
- Easy to make ahead, which is ideal for entertaining
- Looks elegant with very little decorating
Ingredients
For the toasted hazelnut crust:
- 1 cup raw hazelnuts
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Nutella filling:
- 1 ¼ cups Nutella (or other chocolate hazelnut spread)
- ¾ cup heavy whipping cream
- 4 ounces semi-sweet chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
For topping:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- ¼ cup chopped toasted hazelnuts
- Chocolate shavings, for garnish (optional)
- Flaky sea salt, a pinch (optional)
Directions
- Toast the hazelnuts. Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for 10 to 12 minutes, until fragrant and the skins begin to split. Wrap them in a clean kitchen towel and rub vigorously to remove most of the skins. Let cool completely.
- Make the crust dough. Pulse ¾ cup of the toasted hazelnuts in a food processor until finely ground. Add the flour, powdered sugar, and salt and pulse to combine. Pour in the melted butter and vanilla and pulse until the mixture looks like damp sand. Set the remaining ¼ cup hazelnuts aside for garnish.
- Shape the crust. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 15 minutes.
- Bake the crust. Bake at 350°F (175°C) for 18 to 22 minutes, until golden brown and fragrant. If the crust puffs, gently press it back with the back of a spoon. Let it cool completely.
- Make the filling. Place the Nutella and chopped chocolate in a heatproof bowl. Heat the ¾ cup cream until it just begins to simmer, then pour it over the Nutella and chocolate. Let it sit for 2 minutes, then whisk gently until smooth and glossy. Stir in the butter, vanilla, and salt.
- Fill the tart. Pour the warm filling into the cooled crust and tilt the pan to level it. Let it cool at room temperature for 30 minutes, then refrigerate for at least 3 hours, until completely set.
- Whip the topping. Beat the cold cream and powdered sugar until medium peaks form.
- Garnish and serve. Remove the tart from the pan. Spoon or pipe the whipped cream around the edge or over the top, then sprinkle with chopped toasted hazelnuts, chocolate shavings, and flaky salt. Slice with a warm, clean knife.
Servings and Timing
- Servings: 10 to 12 small slices
- Prep time: 30 minutes (plus 15 minutes freezing the crust)
- Cook time: about 30 minutes (including toasting the nuts and baking the crust)
- Chilling time: at least 3 hours
- Total time: about 4 hours 30 minutes, mostly hands-off
Variations
- Almond crust: Use toasted almonds in place of hazelnuts if they’re easier to find.
- Cookie crust: Use chocolate wafer or graham cracker crumbs for a quick no-bake base.
- Salted caramel layer: Spread a thin layer of caramel over the crust before adding the filling.
- Mocha Nutella: Add 1 teaspoon instant espresso powder to the cream before heating.
- Raspberry layer: Spread a few tablespoons of seedless raspberry jam over the crust for a bright contrast.
- Banana twist: Layer thin banana slices over the crust before pouring in the filling.
- Mini tartlets: Bake the crusts in mini tart pans for 12 to 15 minutes and fill for individual servings.
- Dairy-free: Use a dairy-free chocolate hazelnut spread, coconut cream, and vegan butter.
Storage and Reheating
- Refrigerator: Cover and store for up to 5 days. Add the whipped cream the day you serve it.
- Freezing: Freeze the tart, without the whipped cream topping, tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
- Make ahead: Bake the crust up to 2 days ahead and store it airtight. Fill the tart up to 2 days before serving.
- Serving tip: Let slices sit at room temperature for 10 minutes for the creamiest texture and the cleanest cuts.
- Reheating: This tart is best served cool or at room temperature, so no reheating is needed.
FAQs
Do I have to remove the hazelnut skins?
I recommend it. The skins can taste bitter and make the crust a little gritty. Rubbing the warm nuts in a towel removes most of them, and a few stragglers are fine.
Can I use store-bought roasted hazelnuts?
Yes. Use about 1 cup of roasted, skinless hazelnuts to save time. Give them a quick 5-minute toast in the oven to wake up the flavor.
Why did my filling look oily or split?
This usually happens when the cream was too hot or the mixture was stirred too vigorously. Whisk gently from the center outward, and if it separates, whisk in a tablespoon of warm cream to bring it back together.
Can I use homemade chocolate hazelnut spread?
Absolutely. Just make sure it’s smooth and not too stiff, or the filling may set up firmer than expected.
How do I keep the crust from crumbling when I slice?
I press the crust very firmly into the pan and bake it until golden. Chilling the tart fully and using a warm, sharp knife gives the cleanest slices.
Can I make it without a tart pan?
Yes. A 9-inch pie dish works well. Slice and serve straight from the dish.
Conclusion
This Nutella tart with a toasted hazelnut crust is one of those desserts that looks far fancier than it is. The nutty, buttery crust and silky chocolate hazelnut filling are a perfect match, and it’s easy to prepare ahead. I hope it becomes a go-to in your kitchen for holidays, dinner parties, or any time you need a little chocolate happiness. Enjoy!
Print
This Nutella tart has a crisp, buttery toasted hazelnut crust filled with a silky, spreadable chocolate hazelnut ganache that sets into a sliceable, bakery-worthy dessert. Rich, nutty, and surprisingly easy, it is topped with whipped cream and crunchy toasted hazelnuts for an elegant finish.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 40 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: Italian
Ingredients
- 1 cup (130 g) toasted, skinned hazelnuts, plus 1/4 cup chopped for garnish
- 1 cup all-purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup (about 300 g) Nutella or chocolate hazelnut spread
- 3/4 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon flaky sea salt, for sprinkling
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings or extra Nutella, for garnish (optional)
Instructions
- Toast the hazelnuts: Spread 1 1/4 cups hazelnuts on a baking sheet and toast at 350°F (175°C) for 10 to 12 minutes until fragrant and golden. Rub them in a clean kitchen towel to remove most of the skins and let cool completely.
- Make the crust: In a food processor, pulse 1 cup of the hazelnuts until finely ground. Add the flour, 1/3 cup powdered sugar, and 1/4 teaspoon salt and pulse to combine.
- Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 teaspoon vanilla and pulse until the dough just comes together.
- Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the base with a fork and freeze for 20 minutes.
- Preheat the oven to 350°F (175°C). Bake the crust for 20 to 25 minutes, until deep golden brown and set. If the crust puffs, gently press it down with the back of a spoon. Cool completely.
- Make the filling: Heat 3/4 cup heavy cream in a small saucepan over medium heat until steaming and just below a simmer.
- Place the Nutella, chocolate chips, and 1 tablespoon butter in a heatproof bowl. Pour the hot cream over the top and let sit for 2 minutes.
- Whisk from the center outward until smooth and glossy, then stir in 1 teaspoon vanilla.
- Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 3 hours, until completely set.
- Let the tart sit at room temperature for 10 minutes before serving. Whip the cold cream with 2 tablespoons powdered sugar to medium-stiff peaks.
- Pipe or dollop the whipped cream around the edge, then sprinkle with chopped toasted hazelnuts, chocolate shavings, and flaky sea salt. Slice with a hot, dry knife.
Notes
- Toasting the hazelnuts deepens their flavor and is the key to a rich, nutty crust.
- Let the crust cool completely before pouring in the filling so the ganache sets smoothly.
- Do not boil the cream, as overheating can make the ganache grainy or oily.
- Use a hot, dry knife and wipe it between slices for clean cuts.
- Let the tart sit at room temperature for about 10 minutes before slicing so the filling softens slightly.
- Store covered in the refrigerator for up to 5 days. Add the whipped cream just before serving.
- To freeze, freeze the tart without toppings, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator.
- For a quicker crust, use crushed chocolate cookies or graham crackers mixed with melted butter and ground hazelnuts.
- Add a tablespoon of Frangelico to the filling for a more grown-up flavor.
Nutrition
- Serving Size: 1 slice (1/10 of tart)
- Calories: 560
- Sugar: 28g
- Sodium: 150mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 75mg
