Nutella Tart with Toasted Hazelnut Crust

slice of Nutella tart on a silver plate

Welcome to recipe #2 in pie week!

This was the first recipe I tested and photographed for pie week. Can’t imagine why…

Nutella tart

This nutella tart tastes exactly how it looks: lush. It’s a nutella ganache of sorts, cooked on the… I’m sorry, wait. Did you read that just now? NUTELLA GANACHE. Like regular chocolate ganache, but even better.

Ok so a nutella ganache cooked on the stovetop in a matter of minutes and poured into a toasted hazelnut crust. It’s rich, but not quite as rich as you would guess. Who am I kidding, the ingredients are heavy cream and nutella. It’s exactly as rich as you would guess.

Nutella tart

4 slices of Nutella tart on silver plates

While this is essentially a foolproof recipe (I swear it’s easy), I have a bunch of step shots for you so you can understand exactly what you’re doing with both the crust and the filling. I’ll put all of the step shots below the recipe since there’s quite a few.

But here’s what you need to know right now:

  • All of the filling’s flavor comes from nutella. I was tempted to put chopped up chocolate in the filling as well, but didn’t want anything– even plain chocolate– to take away from nutella’s own chocolate flavor.
  • You’ll only need 5 ingredients for the nutella filling. And they’re all basic ingredients like cream, cornstarch, nutella, vanilla, and salt.
  • The crust is wonderfully crunchy and a delightful complement to the smooth nutella filling it holds. Where are all my texture loving friends out there? This dessert is for us.
  • Taking a few minutes to toast the chopped hazelnuts beforehand intensifies their flavor, which clearly pairs well with chocolate hazelnut spread!
  • Make the crust in your food processor. Just wait until you smell everything coming together. Those toasted hazelnuts are unbelievably dreamy.
  • You don’t need to bake the filling! Just spread it inside the pre-baked crust and refrigerate.
  • Since this recipe sets up in the fridge, your oven is clear for other Thanksgiving recipes. We all really need this!

Also: make ahead recipe alert! Since this tart sets up in the refrigerator– and tastes best cold– you can essentially make it days in advance and let it hang out in the fridge until you need to serve it. You’ll love that!

slice of Nutella tart

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Nutella tart

Nutella Tart with Toasted Hazelnut Crust

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours, 30 minutes
  • Yield: 8-10 servings
  • Category: Tart
  • Method: Baking
  • Cuisine: American


This unbelievably rich and creamy Nutella tart is complete with a toasted hazelnut crust. The perfect make ahead, irresistible dessert!


Toasted Hazelnut Crust

  • 1 cup (120g) chopped unsalted hazelnuts
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 Tablespoons (45ml) ice water

Nutella Filling

  • 2 Tablespoons (14g) cornstarch
  • 2 cups (480g) heavy cream
  • 3/4 cup (225g) Nutella
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract


  1. I encourage you to check out the step-by-step photos below this recipe before beginning.
  2. Preheat the oven to 300°F (149°C). Spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast until slightly darkened, about 5-7 minutes. Allow to cool down for 5 minutes. Turn the oven up to 350°F (177°C)
  3. For the crust: Using a food processor, pulse 3/4 cup of the toasted hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. (Reserve 1/4 cup of the nuts for topping.) Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs.
  4. Transfer mixture to a large bowl. Using a rubber spatula or wooden spoon, slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. You’ll need to use pie weights for the next step, so line the crust with aluminum foil or parchment paper and add pie weights.
  5. Bake (with pie weights) for 18-20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
  6. For the filling: Whisk the cornstarch and 1/2 cup of the heavy cream together in a small bowl. (You want a little cream mixed with the cornstarch to avoid white cornstarch lumps in your filling.) Combine the cornstarch mixture, the rest of the heavy cream, nutella, and salt into a medium saucepan over medium heat. Whisk to combine all of the ingredients and bring to a boil. While constantly whisking, allow to boil for 3 minutes as it thickens. Remove from heat, whisk in the vanilla, then pour into the crust, swirling the top for a pretty pattern (if desired!).
  7. Chill in the refrigerator for 3-4 hours or until set. Top with remaining hazelnuts.


  1. Make Ahead Instructions: This is the perfect recipe to make ahead of time, especially when you are entertaining. You can prepare the entire dessert, cover tightly, and keep in the refrigerator for 3 days before serving.
  2. Special Tools: Food Processor | Copper Measuring CupsPie Weights | Tart Pan
  3. Smaller Tarts: To make smaller, individual size tarts– simply press crust into small tart pans. It will make about 8-10 depending on the size you’re using. Pre-bake crust until golden brown on the edges and spread in the filling.
  4. Adapted from Food Network.

Keywords: nutella tart

The crust is made from hazelnuts, flour, a little sugar, salt, cold water, and cold butter. Remember the cardinal rule for making pie/tart crust from scratch? Cold is best. The chopped hazelnuts are toasted before you mix them with the other ingredients. And by “mixing” I’m referring to your food processor. You want to break down those hazelnuts into a crumb-like texture, pulsing them with a few of the other crust ingredients as well as the butter.

2 images of toasted hazelnuts on a baking sheet and the crust mixture in a food processor

Transfer the crust dough to a large mixing bowl, then slowly mix in ice cold water. You’ll only need about 2-3 Tablespoons, no more. It will still be a little sandy, but that’s ok. It will come together when you press it into the pan. The next step is to pre-bake the crust. You’ll need a 9-inch tart pan. Here is the tart pan I own and love if you don’t have one yet! You can also make small individual tarts if you’d like. See my recipe note above. 🙂

To press the crust into the tart pan, use a floured flat-bottomed measuring cup. This is the best trick I learned! You can really pack the crust down and around the edges, especially if you keep your measuring cup floured.

2 images of hazelnut crust in a bowl and pressing into a tart pan


toasted hazelnut crust pressed into a tart pan before baking

Bake the crust for about 20 minutes. You’ll need pie weights (or dried beans!) for this step.The reason? The added weight on the dough ensures that the crust holds its shape, does not shrink down, and remains firmly planted in the pan.

As the crust cools, begin the nutella filling. This is the easiest part!

creamy Nutella tart filling in a saucepan

Combine all of the filling ingredients except for the vanilla extract. Whisk and bring to a boil. Stir in the vanilla.

There, you’re done.

2 images of Nutella filling in the tart

Spread into the crust and put the refrigerator to work!

A few hours later, dig wayyyyy in.

slice of Nutella tart on a silver plate

Heaven, we’ve found you.


  1. Loved this recipe. I have an obsession with Nutella and pretzels so I put some chopped pretzels in the filling and it was soooo good. Thanks again for this recipe.

  2. Can I make this in an 11” pan? I realize the crust will be thinner and the filling won’t be as deep.

    1. Definitely!

  3. It would have been helpful to know how the crust should look after baking. Mine was still not cooked after 30 min so I removed pie weights and increased the oven to 350F until it was lightly golden.
    Perhaps give a hint as to what it should look like after a short bake-
    Looks amazing!

  4. Hi! This looks amazing. Could you substitute the cream for a cashew milk or other nut milk?

    1. Hi Katie! No, you need cream for this Nutella ganache filling. For a nondairy alternative, try full fat canned coconut milk. (Shake it up before using.)

  5. Can I make this for Passover by substituting hazelnut flour for the regular flour?

    1. I haven’t tested this recipe with hazelnut flour, Lee. Let me know if you try it. You might also be interested in my Chocolate Coconut Almond Tart!

  6. Heather Ashby says:

    I’m making this tart shortly bt can’t get any vanilla nor cornflour, do I really need those to make this tart ?

    1. Hi Heather, The cornstarch helps thicken and set the filling and the vanilla adds flavor. With so few ingredients in the filling I recommend waiting until you have them all to make this particular recipe.

  7. Hi sally,

    For the tart pan, can I use those tart pan make from aluminium?
    Can I use whipping cream to replace the heavy cream?


    1. Yes, an aluminum pan is fine. Heavy whipping cream can be used for the heavy cream. Enjoy!

  8. Could I use full fat coconut milk instead of heavy cream? No dairy.

    1. I haven’t tested it but it should work. Let me know if you try!

  9. I made it over the weekend and we loved it! So creamy and rich!

  10. Hi Sally! I’m thinking of making mini tarts. Could I use a cupcake/muffin tray as I do not have tart moulds?

    1. Hi Sails, You can but you will want to use cupcake liners as they may be difficult to remove from the pan without them. I’m unsure of the exact bake time the crust will need.

  11. Hi do you think it’s possible to substitute all-purpose flour with almond/ hazelnut flour?

    1. Hi Emily, I haven’t tested this recipe with alternate flours but let me know if you do!

  12. Hi,

    I saw your blog post about blind baking pie crust, and I wanted to know that in this particular recipe, once the edges are browning and I take out the pie weights, how much longer do I have to bake the crust?

    And could I make this in a regular aluminum 9 inch pan? Will it be okay to transfer out of the pan once it’s chilled?

    Thanks so much!!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Lizzy, simply follow these exact instructions. You only bake it for 18-20 minutes (with the weights). Then add the filling. For this particular recipe, there is no need to bake it longer (without the weights).

  13. Hi. The crust was not cooked after 20 mins. I have a thermometer in my oven and used a 9” pan. Any ideas?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jen, Just a few ideas: Did you turn the heat in your oven up to 350 after toasting the hazelnuts? Did you use a metal tart pan? If using a glass pan the bake time can be longer. And all ovens are different so it’s ok if yours takes a bit longer to bake 🙂

  14. Hi Sally,

    I’ve a few questions before I embark on this tart.
    1) Can I check if heavy cream is the same as whipping cream?

    2) Also, does the crust need to be cooled completely before pouring in the hot ganache?

    3) I’ve a 10 inch pan. should I do 20% more of your to recipe?

    Look forward to your advice soon as I’ll be making it tomorrow.



    1. Hi Karen, I’m just seeing your comment/question now so my apologies for the delay responding to you. I’m glad to help. 1) Heavy cream and heavy whipping cream are the same. Whipping cream (without “heavy” in the title) has a lower milk fat percentage. Make sure you’re looking for the term “heavy” in the title. 2) It doesn’t need to be completely cool. 3) This will fit into a 9 inch tart pan, it will just be a little thinner. Or you can make adjustments to yield more if desired.

  15. Hi Sally, I am thinking of making this using my new to me perforated 3 inch tart rings and baking them on a perforated silicone mat lined baking sheet. Is there anything I need to know and do you think this can work? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Michelle, We’ve never tried it but I can’t see why it wouldn’t work. I’m unsure of the exact bake time the crust will need. Let us know if you give it a try!

      1. I will. Thank you!

  16. Is there a substitution or change I could do if I don’t have pie weights?

    1. Trina @ Sally's Baking Addiction says:

      Hi Christina, you can use dry beans instead if you have them!

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