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! How do you do it? How do you constantly present these awesome desserts? This is beyond delicious! I don’t know if it’s the pie crust or the filling that is beyond dreamy, but this is another gem from your kitchen. Thank you, thank you, thank you! 

    PS: I do think your Nutella really gave this that special chocolate “kick”.  2 thumbs up!!!

  2. Mmm… toasted hazelnuts, they sure smell heavenly.
    This looks so decadent, I bet a slice would be enough. These would look super cute in mini tart pans with some raspberries to complement the sweetness of the Nutella ganache with some needed tartness.

  3. This looks amazing, but I don’t have a food processor. We have friends that we make dinner with once/month, and I am usually in charge of dessert (thanks to you!). I may have to have them make this dessert for us soon, and I will handle the main course. I definitely need this pie!

  4. I made this with a Nilla wafer crust, because I didn’t want to wait until I could make it to the store. I also used coconut cream instead of heavy cream to make this as dairy free as possible and oh my goodness it is amazing! Thank you!

  5. I cannot look at this recipe and accompanying photos without drooling. I just know I could eat the whole entire thing in one sitting…so I will wait until AFTER our annual Christmas photos to roll up my sleeves and bake this pie!!

  6. Hi Sally! This looks so delicious and I cannot wait to make it for my friends! Its a group of 15-20 of us so I was thinking of doubling the recipe and making mini tarts to make sure everyone gets some! Do you these would work OK being made in a cupcake or mini muffin tin, or should I invest in some mini tart pans? Thanks!

  7. I am having trouble finding hazelnuts in my grocery stores (I’ve been to three now!), any recommendations on a substitute. I really don’t want to sub them, but am planning on bringing this to a work potluck later this week!! Thanks in advance.

  8. 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!!

  9. Hi, I’m going to be trying this recipe next week for thanksgiving! I only have pie pan. Would I need to adjust the recipe? Any recommendations? Thanks again for the wonderful and easy recipe!

  10. Sally, can you please tell me if this can be made a week in advance and placed in fridge?  If a week is too long, what’s the amount of days that you suggest.  
    Thanks for your help and this awesome recipe.  

  11. Hi Sally!
    I’m so looking forward to making this!! Me and Nutella are best buds, so this is right up my alley!
    I was wondering if I could freeze this? Thanks in advance 🙂

  12. 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.

  13. 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.

  14. 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.

  15. 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

  16. I made two of these for a holiday party. It was delicious! However, we have an entire tart left. Would it be ok to freeze? Thanks! 

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

  18. 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!

  19. 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

  20. I made this awesome tart this week and reviewed it on my blog – – thanks Sally for another fabulous recipe!

  21. 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? 

  22. Hi Sally,
    I tried the recipe a few days ago and it was superb. However, the filling was not Nutella-y. It mostly tastes of dairy (the cream). The Nutella was not detectable at all. Is this normal?
    In spite of that, I really enjoyed it and will be making it again.

    1. Did you alter the recipe at all? It should taste mostly like Nutella! Did you use a generic brand? Curious about this!

      1. I actually forgot to add the vanilla but apart from that, I followed the recipe to the T. I used the original nutella 

  23. Hi sally, 
    Do I need to chill the tart tough in the pan before baking it? Another question, can I add the hot filling right into the baked tart or do I need to bring it down to room temp first? Thanks! 

    1. You do not need to chill the dough before baking– and the filling can be warm when pouring into the slightly warm crust.

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