Desserts
This chocolate Nutella tart recipe delivers a decadent dessert that combines a Nutella-drizzled crust with a rich, gooey ganache filling—perfect for impressing guests or satisfying a sweet craving.
The secret lies in a crisp, buttery crust infused with Nutella flavor, paired with a velvety chocolate ganache that sets just enough to hold its shape while staying luscious. I developed this recipe after testing countless variations, ensuring every bite balances crunch, creaminess, and that unmistakable Nutella taste.
The process starts with a foolproof shortbread crust that bakes until golden and firm, then gets drizzled with melted Nutella while still warm for maximum flavor absorption.
The ganache filling, made from high-quality chocolate and heavy cream, is poured over the crust and chilled until it reaches that perfect fudgy-yet-sliceable texture. This method guarantees a dessert that’s elegant enough for special occasions but simple enough for a weeknight treat.
By the time you serve this tart, you’ll have a showstopping dessert with layers of flavor and texture—crisp edges, creamy filling, and that irresistible Nutella aroma. The ganache sets just enough to hold its shape when sliced, while the Nutella-infused crust adds a subtle, sweet crunch.
Whether you garnish it with whipped cream, berries, or chocolate shavings, this tart is guaranteed to disappear quickly.
Ready in about 1 hour and 30 minutes (including chilling time), this recipe requires just 10 ingredients and basic baking techniques. The crust is blind-baked for structure, the ganache is tempered for the right consistency, and the final chilling step ensures clean slices every time.
Perfect for vegetarians, this dessert contains dairy and nuts, so check allergies before serving.
Ingredients for chocolate nutella tart
Ten ingredients, two layers of decadence—crisp Nutella crust meets velvety chocolate ganache.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold and cubed for crust |
| Granulated Sugar 🍚 | ½ cup | Fine grain preferred |
| Nutella 🍫 | ¾ cup | Original flavor preferred |
| Dark Chocolate Bars 🍫 | 6 oz | 70% cocoa or higher |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Full-fat for best texture |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla extract |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Powdered Sugar 🍚 | ¼ cup | For dusting garnish |
The Nutella is non-negotiable here. Original flavor is a must—no hazelnut-free versions or reduced-sugar substitutes. Trader Joe's and Whole Foods carry the best quality, but any jarred Nutella will work. For the chocolate, Valrhona or Callebaut bars elevate this, but Ghirardelli squares are a budget-friendly alternative. The butter should be cold and cubed—don't melt it first, or your crust will turn greasy. Sift the flour to avoid dense pockets, and use Diamond Crystal kosher salt for consistent dissolving.
No Nutella? Equal parts chocolate hazelnut spread and cocoa powder mimics the flavor, though texture will differ. Running short on dark chocolate? Semisweet chocolate chips work in a pinch, but melt them separately to avoid burning. The heavy cream must be full-fat—whipped cream or half-and-half won't set properly. For extra richness, add a splash of espresso powder to the ganache. The powdered sugar is optional but adds that restaurant-quality finish—use Confectioners' sugar for smooth dusting.
Store the assembled tart in an airtight container with parchment between layers for up to 5 days. For longer storage, freeze the fully chilled tart (wrapped tightly) for 2 months. Let it thaw at room temperature before slicing. The crust stays crisp for 24 hours at room temp, but the ganache softens—best served chilled. Garnish with whipped cream or chocolate shavings right before serving to keep it looking fresh.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this tart comes together faster than my coffee order at the drive-thru. You’re basically mixing flour, butter, and sugar—like making a shortbread crust but with a secret weapon: Nutella swirled in. No rolling dough, no fussing with layers, just press, bake, and melt.
- Decadence in Every Bite: That first forkful of crispy crust giving way to gooey Nutella and fudgy dark chocolate? It’s like dessert hugged me. The sugar crust adds just enough sweetness to make the Nutella’s hazelnut richness sing—no weird aftertaste, just pure, satisfying chocolate bliss.
- Office Picnic Hero: Between us, this tart is my go-to for work parties or lazy Sunday brunches. Slice it into squares, wrap in parchment, and it stays fresh for days. Honestly, I’ve sent this to coworkers with zero shame—it’s the kind of treat that makes people actually want to share.
- Budget Luxury Leftovers: I make this when I’m craving something fancy but don’t want to drop $20 on a bakery tart. The ingredients are cheap (especially if you buy store-brand chocolate), and one pan yields 12 servings. My kids fight over the leftovers—proof it’s worth the batch.
Step-by-step instructions for chocolate Nutella tart recipe
This decadent tart combines a Nutella-infused crust with a luscious chocolate ganache filling—every layer is packed with rich, velvety flavor.
Prepare the Nutella-Drizzled Crust
In a food processor, pulse the 1 cup unsalted butter (cold and cubed) with the 1.5 cups all-purpose flour and 0.5 cup granulated sugar until the mixture resembles coarse crumbs with pea-sized butter pieces. Press this mixture firmly into a 9-inch tart pan lined with parchment paper, creating an even base. Here's the secret: spread 0.25 cup Nutella evenly over the crust, then use a fork to gently press it into the surface, creating a marbled effect. Chill the crust in the refrigerator for 30 minutes—this ensures it holds its shape during baking.
The Nutella should be completely absorbed into the crust, not pooling. If it looks too wet, sprinkle a pinch of diamond crystal kosher salt to help it set properly. This step is crucial for that signature Nutella flavor that permeates every bite of the finished tart.
Bake the Crust to Perfection
Preheat your oven to 350°F. Bake the crust for 18-20 minutes, or until the edges are golden brown and the center feels firm to the touch. Press down gently with your finger—it should spring back slightly but not leave an indentation. Remove the crust from the oven and let it cool for 10 minutes before proceeding. This brief cooling period prevents the delicate crust from cracking when you add the hot filling later.
If the crust browns too quickly, tent it loosely with aluminum foil to prevent over-browning while it continues to bake. The goal is a crisp, golden base that can support the weight of the ganache without becoming soggy.
Create the Luxurious Chocolate Ganache
In a heatproof bowl, combine the 6 oz dark chocolate bars (chopped into small pieces) with the 1.5 cups heavy whipping cream. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir gently until the chocolate and cream melt into a smooth, glossy mixture. Remove from heat and stir in the 1 tsp vanilla extract. Let the ganache cool slightly for 5 minutes—it should be thick enough to coat the back of a spoon but still pourable.
This is where the magic happens: the ganache should be smooth and velvety, with no graininess. If it thickens too much while cooling, whisk in 1-2 teaspoons of hot cream to restore its silky consistency. The ganache needs to be at room temperature before pouring to prevent the crust from becoming soggy.
Assemble and Chill the Tart
Pour the cooled ganache evenly over the chilled crust, spreading it to the edges with a spatula. Tap the tart gently on the counter to release any air bubbles. Return it to the refrigerator and chill for at least 4 hours, or preferably overnight. This long chilling time is essential—it allows the ganache to set completely, creating that perfect firm yet creamy texture.
While the tart chills, dust the top with 0.25 cup powdered sugar using a fine-mesh sieve. This step adds a beautiful, elegant finish and balances the richness of the chocolate. The powdered sugar should adhere lightly to the surface, not clump or slide off.
Serve and Enjoy
Slice the tart into 8 equal wedges using a sharp knife. To create clean cuts, dip the knife in hot water and wipe it dry between slices. Serve each piece immediately, allowing the ganache to soften slightly at room temperature. The contrast between the crisp Nutella crust and the silky, melt-in-your-mouth ganache is what makes this tart truly extraordinary.
For an extra touch of indulgence, drizzle a thin layer of melted Nutella over each slice before serving. This tart is best enjoyed within 24 hours of assembly, as the texture begins to soften after that. Pair it with a cup of freshly brewed espresso or a glass of chilled milk for the ultimate chocolate experience.
Pro Tips For Making Chocolate Nutella Tart
- Chill the Butter First: DESCRIPTION: Cold butter in the crust makes all the difference—literally. Cut that unsalted butter into tiny cubes and freeze it for 15 minutes before mixing with flour. I used to skip this, and my crusts would turn greasy instead of flaky. Trust me, your tart’s foundation needs this step.
- Temper the Nutella Layer: DESCRIPTION: Warm the Nutella slightly before spreading—just enough to make it pourable (about 30 seconds in the microwave). Cold Nutella spreads unevenly and can crack when the chocolate melts on top. A few seconds of warmth ensures a smooth, professional-looking base.
- Don’t Overbake the Crust: DESCRIPTION: The crust should be just golden, not browned—around 170°F (75°C) at the center. Overbaking dries it out, and you’ll end up with a sad, crumbly base. Use a toothpick test: it should come out clean but still feel slightly soft.
- Use Semi-Sweet Chocolate: DESCRIPTION: Skip the milk chocolate bars—they melt too fast and make the top layer greasy. Semi-sweet (60-70% cacao) gives the right balance of richness and snap when chilled. I learned this after a sticky, messy disaster with a cheap bar.
Storing and reheating this dish
Room Temperature Storage
This tart stays fresh for up to 24 hours at room temperature, but the ganache will soften slightly. Store it in an airtight container with parchment paper between layers to maintain crispness.
I like to keep it on the counter for 4-6 hours before serving to let the flavors meld—just cover it loosely with plastic wrap to prevent drying. The Nutella crust remains crisp for 12 hours this way, but the ganache becomes more spreadable. 🌟
Refrigerator Storage
For longer freshness, refrigerate the fully assembled tart in an airtight container with parchment between layers. It keeps its best texture for 5 days this way. The ganache will firm up slightly, so let it sit at room temperature for 15-20 minutes before slicing.
I always reheat the slices briefly in the microwave (10 seconds) if the ganache feels too firm—this restores that luxurious melt-in-your-mouth consistency. ❄️
Freezer Storage
Freeze the tart for up to 2 months by wrapping it tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before serving. The texture remains excellent, though the crust may lose some crispness.
To revive it, bake the thawed tart at 300°F for 8-10 minutes before slicing—this crisps up the edges beautifully. The ganache will soften perfectly during this process. 🧊
Reheating Slices
For individual slices, microwave for 5-8 seconds on high to warm the ganache without melting it completely. Alternatively, warm in a 200°F oven for 3-4 minutes to maintain texture.
I avoid reheating the whole tart—it's best enjoyed chilled or at room temperature. If the crust feels soggy after reheating, sprinkle with powdered sugar to refresh its crispness. 🔥
Garnish Before Serving
Add fresh garnishes right before serving to keep the tart looking its best. A dollop of whipped cream or a sprinkle of chocolate shavings elevates presentation. For extra flair, drizzle with melted Nutella or arrange raspberries on top.
These additions should be added after reheating to maintain freshness. The contrast of textures makes every bite feel special. ✨
Nutrition facts
Frequently asked questions
Can I make this tart without a food processor?
For the crust, cut the cold butter into the flour and sugar using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press it firmly into the tart pan just like the recipe directs. The texture will be slightly less uniform, but still delicious.
What if my ganache doesn't set properly?
If your ganache is too runny, it likely wasn't chilled long enough. Return the tart to the fridge for 1-2 additional hours. For extra firmness, add 1 tablespoon cornstarch to the melted chocolate before combining with cream. The ganache should set firm enough to hold its shape when sliced but still be creamy at room temperature.
Can I substitute Nutella with another chocolate spread?
While nothing replaces original Nutella, you can use equal parts chocolate hazelnut spread and cocoa powder (1 tbsp cocoa per ¼ cup spread) for a similar flavor. For a nut-free version, try chocolate spread with almonds or even melted dark chocolate mixed with peanut butter. The texture may vary slightly, but the taste will be close.
How do I prevent the crust from cracking?
Cracking usually happens when the crust cools too quickly after baking. Let it cool for 10-15 minutes before adding the ganache, and ensure it's completely chilled before pouring. Also, avoid opening the oven door frequently while baking. If cracks appear, simply fill them with extra melted Nutella before adding the ganache.
Is this tart gluten-free?
No, this recipe contains all-purpose flour. For a gluten-free version, substitute the flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and ensure your Nutella is certified gluten-free. The texture will be slightly different but still delicious. Always check labels for hidden gluten in chocolate spreads.