Nutella Tart with Toasted Hazelnut Crust

The most unbelievably rich and creamy Nutella Tart! Complete with a toasted hazelnut crust. Recipe on

Welcome to recipe #2 in pie week!

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

The most unbelievably rich and creamy Nutella Tart! Complete with a toasted hazelnut crust. Recipe on

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.

The most unbelievably rich and creamy Nutella Tart! Complete with a toasted hazelnut crust. Recipe on

The most unbelievably rich and creamy Nutella Tart! Complete with a toasted hazelnut crust. Recipe on

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!

The most unbelievably rich and creamy Nutella Tart! Complete with a toasted hazelnut crust. Recipe on


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.

Nutella tart toasted hazelnut crust on

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.

Nutella tart toasted hazelnut crust on


Nutella tart toasted hazelnut crust on

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!

How to make nutella filling for nutella tart on

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.

How to make nutella tart on

Spread into the crust and put the refrigerator to work!

A few hours later, dig wayyyyy in.

The most unbelievably rich and creamy Nutella Tart! Complete with a toasted hazelnut crust. Recipe on

Heaven, we’ve found you.

The most unbelievably rich and creamy Nutella Tart! Complete with a toasted hazelnut crust. Recipe on


  1. Sally for bombarding you with questions. Do I need to dot with crust with a fork to allow air to escape while baking? 

  2. We had an international themed bake sale at my church this past weekend, and I used this recipe and made small 4″ individual tarts. They turned out beautifully and were a huge hit!  I will definitely be making this again!

  3. Hi Sally, it’s hard to find hazelnut in my country but I do have some hazelnut flour, can I use it for the crust? Thank you!

    1. Hi Winnie! You can try to sub in some hazelnut flour, but you may need to decrease the actual flour in the recipe. Could you use a different nut instead?

      1. Hi Sally thank you soo much for replying!

        I will try to find some other nuts, we have abundant of almond nuts in here!

        Thank you and sending you love all the way from Indonesia!

  4. Sally, Do you strip the skins off the hazelnuts? Or does it not really make a difference?? Thanks for responding in advance!!

      1. Hi Ali! Either is fine, but for the most prominent toasty flavor, remove the skin before toasting.

  5. Hi Sally,
    I do really want to make this today buy we don’t have any hazleneuts. Is it possible to switch the Base from a hazlenut Base to a digestive biscuit Base or a shortbread Base?

    1. Hi Aini! Either would be great with the nutella filling. I love and suggest this tart crust:

  6. Hi, I was wondering if there’s a way to make the crust without a food processor? Like with a blender maybe? I don’t have a food processor

  7. Link to print recipe is not working 🙁 🙁 I get the following error message: “Oops! That page can’t be found.”

    1. Hi Stacy! I haven’t tested anything myself, but some readers have used hazelnut flour. Grind hazelnuts into a super fine powder. Let me know what you try!

  8. Hello Sally,
    Planning on making this for Thanksgiving. I know you keep the tart in the fridge, but do you eat it cold from the fridge or let it out for some time to get to room temperature?
    Thanks! Looks amazing!

  9. This looks beautiful! We are traveling a few hours to Thanksgiving, do you think we could make this the night before and just bring it in the car or does it need to remain refrigerated?

  10. Hi! I’m wondering if I can make the crust without a processor??
    I recently moved from the states to Budapest and haven’t bought one yet! Can I mix by hand?

  11. Hi Sally!

    I made this last night and it’s delicious! Do you know how long leftovers will last in the fridge?

    Thanks so much,


  12. This was FANTASTIC! I made it on Friday night for dessert on Saturday night with friends. It was pretty easy to make, super impressive to look at, and so tasty! Everyone loved it! And it wasn’t too rich either which was nice. I’m pinning it to my faves board so I can make it again and again!

    I left it in the tart pan in the fridge overnight. When I took it out I let it sit on the counter for about 10 minutes so it wasn’t so cold and I could get it out of the pan easily. Then I just popped it back into the fridge until we were ready to eat it.

  13. The instructions were easy to follow and the result was a beautiful, delicious tart! I rarely bake, but I made this for my husband’s birthday and it looked so impressive that I felt like a pro. Thanks for the great recipe!

  14. Hey Sally I literally sighed with relief when my search result took me to ur recipe for Nutella ganache . I though wanna try the ganache for piping over cupcakes or even cake? Will it hold its shape?

    1. This Nutella ganache sets in the refrigerator so it’s not ideal for piping. You can try letting it set and then piping with a simple round tip. Or you can also try whipping it after it sets if you wish you use a more intricate piping tip. I haven’t tried it with this particular recipe but you can read about how I pipe and whip my regular ganache in this post:

      1. Thanks a ton for the super quick response Sally . I regularly use ganache and have firm piping done out of it. But now I was looking for a Nutella ganache that’s firm enough for piping. Any tries & tested recipe you can recommend?

  15. 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.

  16. 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!

    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.)

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