Nutella Tart

You’ve been patiently waiting for this recipe, and you’re not going to be disappointed! I promised you this recipe a while ago but then I had technical issues with my camera so I was unable to make a video. Then last week, the day I wanted to make it, I got sick. But trust me, the wait will be well worth it.

If you know me then you know I hold a very special place in my heart for Nutella. This Nutella tart is a combination of everything I love – hazelnuts, chocolate, richness, creaminess, fudginess. The tart has a strong hazelnut flavor that complement the creamy Nutella filling perfectly.

Nutella Tart

Prep time:  35 mins 
Cook time:  30 mins
Total time:  1 hour 5 mins

For the Crust:
  • ¾ cup (150g) blanched toasted hazelnuts
  • 1 cup (140g) all-purpose flour, plus more for dusting
  • 2 tablespoons (25g) sugar
  • 1/ 4 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • ½ teaspoon vanilla extract

For the Filling:
  • 2 tablespoons (18 g) cornstarch
  • 2 cups (480 ml) heavy cream
  • ¾ cup (230g) Nutella
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt


  1. To make the crust: In a food processor, place ½ cup hazelnuts (reserving the remaining ¼ cup for garnishing), flour, sugar, and salt. Pulse for a few seconds until nuts are finely ground. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. The dough should be crumbly with large clumps. Turn dough to a lightly floured surface and form into a ball. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for 1 hour.
  2. Preheat oven to 350°F/175°C and place rack in the center.
  3. To roll out the dough: On a lightly floured surface (or for easier rolling, place dough between two parchment papers - watch video), roll the dough out into a 12-inch circle, then place gently into a 9-inch tart pan with a removable bottom. You can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. With a sharp knife, trim the edges of the pastry to fit the tart pan. Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights(or dried beans/uncooked rice), making sure they’re fully distributed over the entire surface. Bake crust for 20 minutes, then gently remove weights and foil, then bake for about 10 minutes longer until golden brown. Transfer to a wire rack and let cool completely.
  4. Meanwhile, make the filling: Whisk the cornstarch and ¼ cup heavy cream in a bowl until smooth. Combine the remaining 1 and ¾ cups cream, Nutella, vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes. Pour into the crust. Refrigerate until set, at least 3 hours. Top with the reserved hazelnuts.

For The Full Instructions, See Full Recipes>>Nutella Tart

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