Go Back

The Ultimate Nutella Tart

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.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings 10

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
 

  • In a small bowl, whisk egg with vanilla. Set aside.
  • In a food processor, pulse hazelnuts and sugar until finely ground. Add flour and salt; pulse again.
  • Add butter and pulse until coarse crumbs form. While running, add egg mixture and process until dough forms.
  • Turn dough onto plastic wrap, shape into a disk, and refrigerate for 1 hour.
  • 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.
  • 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.
  • Toast chopped hazelnuts and sugar in a skillet until golden and caramelized. Set aside.
  • Heat cream to a simmer, remove from heat. Stir in chocolate and butter, cover 2 minutes. Stir until smooth.
  • Add Nutella and stir until glossy. Pour into cooled crust over candied nuts. Smooth top.
  • Cover and chill 2 hours or until set.
  • For glaze: whisk Nutella and milk until smooth, warm slightly if needed. Spread over set tart.
  • Remove tart ring, slice and serve chilled or at room temperature.

Notes

  • 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.