This Nutella Tart is absolutely delicious, rich, and creamy. The ultimate dessert and easy to make with a hazelnut or store-bought crust.
This is my most crowd pleasing dessert to date, and it is very easy to make! If you use a store bought crust you don’t even need to turn on your oven, plus this recipe uses very minimal dishes for an easy clean up. Does it get any better than that? You can impress anyone by decorating your tart with chopped hazelnuts and a sprinkle of flaky sea salt.
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INGREDIENTS YOU NEED
- 1 store bought tart crust gluten free if needed
Homemade Crust Option:
- 1 cup chopped roasted unsalted hazelnuts
- 1 cup all purpose flour OR 1:1 gluten free flour with xanthan gum
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 3 tbsp ice water
Nutella Tart Filling:
- 2 cups heavy cream
- 2 tbsp cornstarch
- 1 1/2 tsp vanilla extract
- 3/4 cup nutella
- 1 pinch salt
Instructions To Make a Nutella Tart
Homemade Crust Instructions:
- Preheat your oven to 300 degrees F. Spray a 9 inch tart pan with non stick spray and set aside.
- Using a food processor, pulse your hazelnuts, 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 small crumbs.
- Transfer crust mixture into a large bowl. Using a rubber spatula, slowly mix in 3 tbsp of ice water. Tightly press the dough evenly into your tart pan.
- Bake for 18-20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling. Turn off your oven.
Start here is using a store bought crust:
- Make your filling by whisking your cornstarch and ½ cup of heavy cream in a small bowl. To prevent clumping ensure you are constantly whisking as you add the cornstarch.
- Add your heavy cream, vanilla extract, Nutella, and salt into a medium saucepan. Cook over medium heat, whisking constantly until the mixture is well combined and smooth.
- Add the cornstarch and cream mixture, whisking constantly to avoid lumps in the filling. Let the mixture thicken up for 2-3 minutes whisking constantly. Remove from your heat and continue whisking for 2 more minutes.
- Evenly pour your Nutella filling into your crust and smooth.
- Chill your tart in the fridge for at least 3 hours to let it set.
- Remove from your fridge, slice and enjoy!
Products
Nutella Tart (Gluten Free Option)
This Nutella Tart is absolutely delicious, rich, and creamy. The ultimate dessert and easy to make with a hazelnut or store-bought crust.
Ingredients
- 1 store bought pie crust gluten free if needed
Homemade Crust:
- 1 cup chopped roasted unsalted hazlenuts
- 1 cup all purpose flour OR 1:1 gluten free flour with xanthan gum
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 3 tbsp ice water
Nutella Tart Filling:
- 2 cups heavy cream
- 2 tbsp cornstarch
- 1 1/2 tsp vanilla extract
- 3/4 cup nutella
- 1 pinch salt
Instructions
Homemade Crust Instructions:
- Preheat your oven to 300 degrees F. Spray a 9 inch tart pan with non stick spray and set aside.
- Using a food processor, pulse your hazelnuts, 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 small crumbs.
- Transfer crust mixture into a large bowl. Using a rubber spatula, slowly mix in 3 tbsp of ice water. Tightly press the dough evenly into your tart pan.
- Bake for 18-20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling. Turn off your oven.
Start here is using a store bought crust:
- Make your filling by whisking your cornstarch and ½ cup of heavy cream in a small bowl. To prevent clumping ensure you are constantly whisking as you add the cornstarch.
- Add your heavy cream, vanilla extract, Nutella, and salt into a medium saucepan. Cook over medium heat, whisking constantly until the mixture is well combined and smooth.
- Add the cornstarch and cream mixture, whisking constantly to avoid lumps in the filling. Let the mixture thicken up for 2-3 minutes whisking constantly. Remove from your heat and continue whisking for 2 more minutes.
- Evenly pour your Nutella filling into your crust and smooth.
- Chill your tart in the fridge for at least 3 hours to let it set.
- Remove from your fridge, slice and enjoy!
Nutrition
Serving: 1sliceCalories: 472kcalCarbohydrates: 36.6gProtein: 4.6gFat: 34.3gFiber: 1gSugar: 22.5g
Tried this recipe?Let us know how it was!
Frequently Asked Questions About Nutella Tart
How do you store this tart?
Store in an airtight container in the fridge for up to 4 days.
Can you freeze this tart?
Yes, you can freeze in an airtight container for up to 6 months, defrost in the fridge.
my new favorite dessert!