Nutella Tart with Toasted Hazelnut Crust

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

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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 sallysbakingaddiction.com

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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

Description

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


Ingredients

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

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Perfect!

Nutella tart toasted hazelnut crust on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Heaven, we’ve found you.

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

148 Comments

  1. oooooo, the lush life is giving me a rush. love that there’s a double shot of hazelnuts in here! i normally try to avoid using hazelnuts in my kitchen because i find skinning them to be a pain, but i might have to rethink that for this tart

  2. Oh my god, Sally!! This tart sounds soo dreamy and decadent. I seriously need this in my life!

  3. wow, YUM! Gonna make this in smaller tart pans for sure! And thanks for putting the heat in degrees Celcius as well 🙂

  4. I’ve always been intimidated by tarts and pies because of the crust-making process, but I LOVE the step-by-step photos! They’re so helpful! Also, I need to host a Nutella-only dessert party now because of this and the cupcakes you posted last week! 😉

  5. I would be very interested in seeing how much of this I could fit in my mouth at one time. What a joyful challenge that would be!

  6. This looks absolutely delicious!! And simple! I LOVE the idea of a hazelnut crust. I lean more towards chocolate-y creamy pies than fruit pies, so this is perfect for me! Definitely on the list for Thanksgiving dessert!

  7. Oh my gosh, this just looks like heaven. I can’t wait to whip up this pie! Love that it’s a hazelnut crust too, and not just a plain crust. That nutella ganache looks so dense and dreamy!

  8. OMG Sally, this looks fantastic! I don’t have a tart pan, but I ask for one every Christmas so hopefully after this year, I’ll be able to make this. It looks incredibly indulgent. I like that you didn’t add extra chocolate; sometimes, it is best the let the true flavours shine through. Could always add some m&ms on top anyways so as to provide a little extra chocolate (and colour). I’m so not happy October’s over, but I love November too, and of course, December! Christmas is on the horizon 😉

  9. I think you mean the crust is the perfect “complement” to the filling?

    Also (while I’m being nitpicky), I don’t know if you’re taking comments on the website redesign, but some aspects seem a little less than ideal (most of it’s really nice). For one, the three recipes displayed at the top of the home page mean you have to scroll down to see new content if you’re on a small screened device, which is not so great. The search bar is also in a pretty silly place- you have to scroll down past a bunch of stuff, including links to purchase your cookbooks and a ton of miscellaneous ads, to get to it. (While I’m sure those links are important to you, the search bar is more important to me personally, and I’d love to see it on the page before seeing the cookbook links.) Since you have a lot of recipes, and the search bar is the most effective way to find a specific recipe, it would be wonderful if it were more immediately accessible- like maybe at the top of the page?

    1. Thanks for your feedback! When the design is complete (working out some kinks) I will be sure to post about all of the new features including search– did you see them at the top of the page? Browse by category/season/ingredient. Just more options besides the search bar. I appreciate your feedback and am always working to make my website a happy place for all. 🙂

      1. Yup, I’ve seen those options, and they’re wonderful when I’m looking for something to make. But they’re still kind of fundamentally different from a search box- sometimes I know exactly what recipe I’m looking for and am kind of in a hurry, and clicking through all of those options to try to get to the right category to find it isn’t really what I want to do in that situation.

  10. This is just perfection! Your Nutella pie looks absolutely amazing and I siimply wish I could grab the fork through the screen right away! Not to mention the hazelnut crust, just wow! Thanks for making my mouth watering already from the morning 🙂

  11. Cannot wait to make this! My brother in law has just broken his leg and he is a massive Nutella fan! This will be the perfect “Get Well Soon” bake for him! Thank you Sally, all the way from Essex in England! HUGE fans over here in the UK!

  12. I’m not a nutella fan myself, but this looks so silky and dreamy! I’ll def. make this for my sister as a surprise when she comes back from abroad.

  13. Oh my gosh. I cannot wait to make this!!! And i seriously think I may frame the 2nd picture in this blog in my kitchen!

  14. OMG! This pie sounds amazing. Love the idea that it can sit in the fridge a couple of days prior to serving. Your pictures are phenomenal and really help to understand how the pie comes together. Thanks for another GREAT recipe.

  15. Oh WOW! Nutella tart is the way to my heart and probably anyone else you feed it too. This is happening over the holidays – Thanks for sharing, Xx

    Nikki | www.nikkibstyles.com

  16. There is a similar dessert that I eat EVERY TIME I’m in France, except the french one has sliced bananas between the crust and filling and then a decorative slice or two on top. Can’t wait to try to recreate it with this recipe! (And if you’re curious, google chocolate banana tart from Brioche Doree. There are domestic BDs, but I’ve never seen this dessert there, only in France.)

  17. I have a question for you that is completely irrelevant to this post (which looks pretty delicious, by the way). I am once again making your amazing Triple Chocolate Layer Cake; it’s my go-to cake recipe and always a hit. Anyway, I was wondering if it were possible to add mint extract to the icing to give the whole cake a chocolate-mint flavour. Would that work? And what if I placed York mint patties between the two layers? I just would like to get a second (and expert) opinion before doing something drastic. 😉 Thank you so much!

    1. Oh my gosh that sounds SO GOOD, Hope! You’re reading my mind. I need to try something like it. And I love your idea of filling with york peppermints too 🙂 I would add 1/2 teaspoon of peppermint extract to the frosting. Taste, add a little more if you’d like. Though 1/2 teaspoon should be plenty. That stuff is potent!

      1. Haha! Thank you! Reporting back from after serving it, that cake tasted quite delicious, if I do say so myself. 😉 The mint gave it a pleasant spin. But that cake recipe is a favourite of mine; it’s so simple but amazingly tasty.

  18. Looks delicious! I’m a pretty clumsy person and have struggled with tart pans in the past (I tried making your fruit tart and wound up with the baked crust splattered on my oven door and the ring of the tart pan hanging around my arm). When pulling it out of the oven, how do you handle the pan so that the bottom doesn’t pop out? I feel like I can’t get a decent grip on the thing. Thanks so much!

    1. Oh my gosh Maggie, this is a common problem and has happened to me as well. I find that baking the tart directly on a baking sheet helps. Easy removal that way. Or just holding the tart carefully on the sides. Always move slowly and carefully 🙂

  19. Omg this sounds absolutely delicious, thanks so much for sharing 🙂

    http://izzyk1998.blogspot.co.uk/
    http://izzykreviews.blogspot.co.uk/

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