Let’s be honest: Nutella is already perfect on its own. Straight from the jar with a spoon is a perfectly acceptable way to enjoy it. But when you put it in a buttery, crisp pastry shell and top it with glossy chocolate ganache? That’s next-level.
This Nutella tart is pure indulgence—rich, creamy, nutty, and absolutely irresistible. It comes together in minutes, requires no baking (if you use a pre-baked crust), and looks like you spent hours in the kitchen.
Perfect for dinner parties, holidays, or just because you deserve something spectacular. One slice and you’ll be in chocolate-hazelnut heaven.
Instructions
Make the Tart Crust
In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and 2 tablespoons ice water, pulsing until the dough comes together. Add more water if needed. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Preheat and Prep
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit into a 9-inch tart pan with a removable bottom. Trim the edges. Prick the bottom all over with a fork.
Blind Bake the Crust
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights and bake for another 10-12 minutes until golden brown. Cool completely.
Warm the Nutella
Place the Nutella in a microwave-safe bowl and microwave for 20-30 seconds until slightly warmed and spreadable. Do not overheat.
Fill the Crust
Pour the warmed Nutella into the cooled tart crust and spread evenly with an offset spatula. Refrigerate for 30 minutes to set.
Make the Ganache
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly until thickened but still pourable.
Add Ganache
Pour the ganache over the chilled Nutella layer, spreading evenly. Tilt the pan gently to ensure even coverage.
Garnish
Sprinkle the toasted chopped hazelnuts over the ganache while still wet. Refrigerate for at least 1 hour until set.
Serve
Remove from the tart pan, dust with cocoa powder, slice, and serve.
Store
Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
Pro-Tips for Nutella Tart Greatness
- Use Quality Nutella: The real thing (or a good-quality chocolate-hazelnut spread) makes all the difference.
- Don’t Overheat the Nutella: Just a few seconds in the microwave to make it spreadable—too hot and it can separate.
- Chill Between Layers: Letting the Nutella layer set before adding ganache gives you clean, distinct layers.
- Toast the Hazelnuts: Toasting brings out their nutty flavor and adds the perfect crunch.
- Serve at Room Temperature: For the best flavor and texture, let the tart sit at room temperature for 15-20 minutes before serving.
