The Ultimate Nutella Tart

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This Nutella Tart is a rich, luxurious dessert made with a crunchy hazelnut crust and filled with a velvety Nutella-chocolate ganache. Topped with caramelized hazelnuts and optional Nutella glaze, it’s a showstopper treat that’s surprisingly simple to make.

Why You Will Love This Recipe:

• Dreamy Nutella ganache filling
• Buttery hazelnut crust with great texture
• Make-ahead friendly
• No complicated decorating required
• Perfect for chocolate lovers and dinner parties alike

Chocolate desserts are always a crowd-pleaser, but when Nutella is involved, it’s on a whole other level. This Nutella Tart combines the beloved hazelnut spread with a crunchy nutty shell and a smooth ganache center that melts in your mouth.

What really makes this tart pop is its homemade crust. Ground hazelnuts give it a rustic, toasty flavor and slight crunch that perfectly contrasts with the creamy filling. No need to buy a pre-made crust—this one is worth the small effort.

Making the tart shell in a food processor keeps things quick and consistent. A mix of powdered sugar, flour, chilled butter, and an egg binds it all into a tender yet structured base.

Once baked, the crust becomes golden and crisp, ready to hold the luscious filling that follows. It’s the perfect vehicle for the rich Nutella layer that’s to come.

The filling starts with a basic ganache of heated cream, chocolate, and butter. Add Nutella, stir until smooth, and you’ve got a glossy, fudge-like mixture that sets beautifully once chilled.

Candied hazelnuts are an easy extra touch that provides both crunch and a golden finish. A quick sugar toast in a skillet and they’re ready to go.

There’s an optional glaze to finish things off—just a blend of Nutella and milk to create that mirror-like sheen. It’s simple but really takes the tart’s visual appeal to the next level.

The tart is best served chilled, but it softens slightly at room temperature, becoming even creamier with each bite.

It stores well in the fridge and can be made a full day in advance, which makes it perfect for entertaining.

You don’t need any special tools beyond a tart pan with a removable bottom. The crust presses in easily, no rolling required.

Each component can be made separately, so it’s a great recipe to tackle at your own pace. Make the dough ahead, prep the nuts, then bring it all together later.

Despite the decadent look and taste, this tart is actually quite forgiving. It’s rich, but not overly sweet—balanced by the chocolate and the toasted nuts.

It’s elegant enough for holidays and dinner guests, but simple enough to make for a Tuesday night indulgence.

Servings: 8–10 slices

Time:

• Prep Time: 30 minutes
• Chill Time: 1 hour (dough) + 2 hours (filling)
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes (plus cooling)

Ingredients:

Hazelnut Tart Shell:

• 1/2 cup (2 oz/ 57g) hazelnuts, toasted
• 1/2 cup (2 oz/ 57g) confectioners’ sugar
• 1 cup (5 oz/ 142g) all-purpose flour
• 1/8 tsp salt
• 5 tbsp (71g) unsalted butter, chilled and cubed
• 1 large egg
• 1/2 tsp vanilla extract

Nutella Ganache Filling:

• 1/3 cup (2 oz/ 57g) semisweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tbsp (28g) unsalted butter, softened
• 1 1/4 cups (369g) Nutella
• 1/4 cup (35g) hazelnuts, coarsely chopped
• 2 tsp granulated sugar

Optional Glaze:

• 2 tbsp Nutella
• 1 tbsp whole milk

Instructions:

1. In a small bowl, whisk egg with vanilla. Set aside.
2. In a food processor, pulse hazelnuts and sugar until finely ground. Add flour and salt; pulse again.
3. Add butter and pulse until coarse crumbs form. While running, add egg mixture and process until dough forms.
4. Turn dough onto plastic wrap, shape into a disk, and refrigerate for 1 hour.
5. Roll dough to an 11-inch circle, fit into 9-inch tart pan, trim edges, and patch any weak spots. Freeze shell for 30 minutes.
6. Preheat oven to 375°F (190°C). Line shell with foil and weights. Bake 30 minutes, remove foil, bake 5–10 more minutes until golden. Cool on wire rack.
7. Toast chopped hazelnuts and sugar in a skillet until golden and caramelized. Set aside.
8. Heat cream to a simmer, remove from heat. Stir in chocolate and butter, cover 2 minutes. Stir until smooth.
9. Add Nutella and stir until glossy. Pour into cooled crust over candied nuts. Smooth top.
10. Cover and chill 2 hours or until set.
11. For glaze: whisk Nutella and milk until smooth, warm slightly if needed. Spread over set tart.
12. Remove tart ring, slice and serve chilled or at room temperature.

Tips:

• Use good quality chocolate for best ganache flavor.
• Toast hazelnuts ahead to deepen flavor.
• Let tart chill fully for clean slices.
• No tart pan? Use a pie dish with straight edges.
• Add sea salt flakes on top for contrast.