This Nutella Tart combines rich, decadent flavor with effortless preparation. A crisp, buttery crust filled with creamy Nutella, topped with whipped cream and hazelnuts, perfect for holidays, gatherings, or anytime that chocolate craving hits.
Ingredients You Will Need
- Crust: Butter, flour, salt, ice-cold water
- Filling: Nutella, heavy cream, butter, toasted hazelnuts
- Whipped Cream (optional): Whipping cream, powdered sugar, vanilla extract
How To Make Nutella Tart
Make the Crust
Preheat oven to 350°F (175°C). In a bowl, blend chilled butter, flour, and salt until crumbly. Add cold water until a dough forms. If soft, chill for 30 minutes.
Roll and Shape the Dough
On a floured surface, roll dough to fit a 9-inch tart pan. Place in pan, pressing into shape and trimming edges.
Blind Bake the Crust
Cover the crust with parchment paper, fill with baking weights, and bake for 15-20 minutes.
Prepare the Nutella Filling
In a saucepan over low heat, combine Nutella, cream, and butter until smooth. Pour the filling into the cooled crust and refrigerate for 4 hours to set.
Optional Whipped Cream
Beat cream, powdered sugar, and vanilla until peaks form. Decorate tart as desired.
Garnish and Serve
Sprinkle with toasted hazelnuts, slice, and enjoy!
Tips & Tricks
- Keep Your Butter Cold: Cold butter creates a flaky, tender crust, so don’t skip this step.
- Chill Time is Key: Allowing the tart to chill fully helps the filling set beautifully, making slicing easier and cleaner.
- Perfect Make-Ahead Dessert: Prepare the tart a day ahead and store in the fridge. Just add whipped cream and hazelnut garnish before serving for the best results. The tart stays fresh in an airtight container in the fridge for up to 3 days.
Explore more delicious tarts with my French Plum Tart for a sweet and tangy twist, the vibrant Mixed Berry Tart bursting with fresh berries, or the creamy and decadent Cherry Pie Cheesecake Tarts, perfect treats for every occasion.
Variations
- Add a Chocolate Twist to the Crust: Try adding a tablespoon of cocoa powder to the crust for an extra hit of chocolate flavor.
- Hazelnut Spread Alternatives: Experiment with other nut-based spreads like almond or hazelnut-cocoa blends.
- Fruity Finish: Fresh berries, especially raspberries, pair beautifully with the rich Nutella filling.
Heavenly Nutella Tart
Ingredients
For the Crust
- ½ cup chilled butter
- 1 ¼ cups all-purpose flour
- 1 tsp salt
- 2-3 Tbsp ice-cold water
For the Filling
- 1 ½ cups Nutella
- ⅔ cup heavy whipping cream
- 5 Tbsp butter
- ¼ cup toasted hazelnuts (for garnish)
Optional Whipped Cream Garnish
- ¾ cup whipping cream
- 6 Tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C). You’ll want it nice and warm for baking the crust to a perfect golden brown.
Make the Crust
- In a medium mixing bowl, add the chilled butter, flour, and salt. Using a pastry cutter (or a fork if you don’t have one), blend the ingredients until the mixture looks like coarse crumbs
- Gradually add ice-cold water, one tablespoon at a time, until the dough comes together to form a ball.
- If the dough feels soft, wrap it in plastic and refrigerate for 30 minutes to firm it up for easier rolling.
Shape and Blind Bake the Dough
- Lightly flour your work surface, then roll the dough into a circle large enough to fit a 9-inch tart pan with a removable bottom. Carefully place the dough into the pan, gently pressing it into place. Trim any excess dough along the edges.
- Cover the crust with a piece of parchment paper, making sure it fits snugly, and fill with baking weights or dried beans to keep the crust from puffing up.
- Bake for 15-20 minutes. Afterward, remove the weights and parchment paper, then bake for an additional 5-10 minutes until the crust is a light golden brown. Let it cool completely before adding the filling.
Prepare the Nutella Filling
- In a small saucepan over low heat, combine the Nutella, heavy cream, and butter. Stir gently until the butter melts and everything is smooth and combined.
- Remove the saucepan from the heat and pour the filling into the cooled tart crust. Refrigerate the tart for about 4 hours to set.
- For a fluffy whipped cream topping, beat the whipping cream, powdered sugar, and vanilla in a bowl with an electric mixer until stiff peaks form. Use a piping bag or a spoon to decorate the tart as desired.
Garnish and Serve
- Just before serving, sprinkle toasted hazelnuts over the top for a bit of crunch and a beautiful finish. Slice and enjoy!
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