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

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.

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

Perfect!

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.

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

82 Comments

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  1. Hi Sally – Just wondering how to adjust for an 11 inch torte pan? Working on this now for moms birthday dinner and realized I dont have a 9 inch!!

    1. I’d simply adjust the crust’s bake time; maybe take it out at 15 minutes.

  2. So I’m a novice at these sort of things. I’m more of a baker and stovetop things are tricky for me. It it may be partially my temperamental stove’s doing. 
    I digress, how do I keep my ganache from burning on the bottom?  Was my heat too high or low?  It took awhile for the cream and Nutella to incorporate and also to boil. 
    Also, is there a way I could make the crust gluten free for family members in need? 
    P.S. even with the burnt bottom I was able to save the rest and it actually gave the filling a “toasted marshmallow” vibe.  Quite nice. 

    1. You can try to use a gluten free flour blend, though I’m unsure of the exact results. Let me know how it goes if you try! Also, the heat was likely too high on the filling. Try lowering it if you make it again.

  3. Chassity Beisner says:

    How should the crust look when it’s done? Will it still be a bit doughy? 

    1. Shouldn’t be doughy! It will be toasted and golden brown.

  4. I just made this with my 9 year old son and 7 year old daughter, and it was the star of the Thanksgiving day dessert table! It was as simple, and decadent as it appears. And we made it two days in advance, which was super since we hosted Thanksgiving this year. Totally a recipe keeper. Thanks.

  5. I already have an 11 inch tart pan. Not wanting to buy a 9″ pan, what changes or modifications, other then doubling recipe and discarding the extra could I do to fit my 11″?

    1. You can prepare the recipe as is in your larger pan. The tart will be a little thinner. Only bake the crust for 15 minutes or so.

  6. This looks delish, but I’d like to ask if there could be an alternative to Nutella. I like Nutella but choose not to buy it as they use palm oil in it. Was hoping you knew something else I could use. Thanks

    1. Hi Vicki! You could make a ganache filling or a chocolate pudding pie instead.

  7. Hi sally! Great recipe, is there any other crust recipe I can use for this pie? Also can I use peanuts instead of hazelnuts? 

    1. Hi Nadia! You can use a graham cracker crust instead if you prefer. And peanuts should work. No need to toast them prior to using.

  8. Hi Sally,

    I have been asked to bring dessert to a dinner party tomorrow night. Since it is the first week in January, I kind of wanted to go light. But this looks pretty easy. Is it super rich like the salted caramel chocolate tart or more just “melt in your mouth wonderful” like your hazelnut truffles? Maybe a fruit tart would be better? Any suggestions?

    1. Hi Sally! This isn’t nearly as fudgy, thick, and rich as, say, a pan of brownies. But isn’t quite as light as a chiffon cake or so. For a lighter tasting option, I do recommend a fruit tart (I like this fresh fruit tart recipe). But this Nutella tart is actually much easier!

  9. Made this luscious hazelnut chocolate tart yesterday and oh my….I think I’m in love (with you & the recipe ❤ ) thank you so much for sharing

  10. Hi sally. I don’t have hazelnuts and I would love to make this tonight. Hazenuts are not readily available where I live.  It it ok to leave it out? 

    1. As long as you sub in another nut (equal amount), that’s fine!

  11. 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!

    1. Brandy Nemergut says:

      how long do you cook the crust using 4″ individual tarts?

  12. Erica Fernandes says:

    Hi Sally, any other options for a pie crust besides using hazelnuts?

    1. Any other nut would be great!

  13. Christine Palma says:

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

    1. Hi Christine! Yes, I remove the skins.

      1. Ali McLaren says:

        Hi Sally! How and when do I remove th skin? Before or after toasting?

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

  14. Hi Sally.. Can I use roasted hazelnut for the crust?

    1. Yes roasted hazelnuts are great for adding more flavor to the crust.

  15. Hi Aini! Either would be great with the nutella filling. I love and suggest this tart crust: https://sallysbakingaddiction.com/2016/05/19/fresh-fruit-tart-vanilla-mascarpone-cream/

  16. 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

    1. Hi Yvette! A blender could work, yes.

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

    1. Hi Beth! Working on that print error right now. Sorry for the inconvenience!

      1. Working!! Thanks, Sally!!

  18. Is it okay to use arrowroot instead of cornstarch?

    1. Hi Olivia! I haven’t tried the substitute, but it should be fine.

  19. Will this filing be enough for a prepared frozen deep dish pie crust?

    1. It wouldn’t, no.

  20. Can I sub another flour to make it gluten free?

    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!

  21. 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!
    Laura.

    1. Hi Laura! Best to slice when it’s cold, though serving cold or at room temperature is OK.

  22. 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?

    1. Hi Shelby! As long as the Nutella Tart gets into the refrigerator for a couple hours before serving, you’re fine! 🙂

      1. Shelby Chapman-Hale says:

        Wonderful. Thank you and Happy Thanksgiving!

  23. When can I take it out of the pan? I want to make 2 but I only have one pan 🙁

    1. Hi Meredith! After it’s fully chilled, about 3-4 hours. 🙂

  24. Paige Escamilla says:

    What if you don’t have pie weights. Is it fine to bake without?

    1. Hi Paige! I recommend using dried beans instead. Here is a blog post I wrote about blind baking pie crust. 🙂

  25. I found mine at Safeway! Sprouts also sells them in bulk!

  26. 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?

    1. How about a blender? Mixing by hand would be difficult, though you could definitely give it a try!

  27. 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,

    Kristin

    1. I’m so glad you enjoyed it, Kristin! Covered tightly it should last at least 3-5 days in the fridge.

  28. 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.

  29. 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!

  30. 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: https://sallysbakingaddiction.com/chocolate-ganache/

      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?

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