Nutella Tart with Toasted Hazelnut Crust

Why You’ll Love This Recipe

I love this tart because it combines simple ingredients in a way that feels special and elevated. The toasted hazelnuts in the crust give it a warm, nutty depth, and the creamy Nutella filling is unbelievably smooth and rich without being overly heavy. It’s perfect for dinner parties, holidays, or anytime I want to treat myself. Plus, it can be made ahead, which makes entertaining so much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Toasted Hazelnut Crust

• 1 cup chopped unsalted hazelnuts

• 1 cup all-purpose flour (spooned and leveled)

• 2 tablespoons granulated sugar

• 1/2 teaspoon salt

• 1/2 cup (8 tablespoons) unsalted butter, cold and cubed

• 3 tablespoons ice water

For the Nutella Filling

• 2 tablespoons cornstarch

• 2 cups heavy cream

• 3/4 cup Nutella

• 1/8 teaspoon salt

• 1 teaspoon pure vanilla extract

Directions

1. I start by preheating the oven to 300°F (149°C). I spread the chopped hazelnuts on a lined baking sheet and toast them for 5–7 minutes until lightly browned and fragrant. I let them cool for 5 minutes, then increase the oven temperature to 350°F (177°C).

2. To make the crust, I add 3/4 cup of the toasted hazelnuts (reserving 1/4 cup for topping), flour, sugar, and salt to a food processor and pulse until the texture resembles coarse meal.

3. I add the cold cubed butter and pulse until I see pea-sized crumbs forming.

4. Transferring the mixture to a large bowl, I stir in the ice water gradually with a spatula until the dough begins to come together. I press the dough tightly into a 9-inch tart pan using floured fingers or the bottom of a lightly floured measuring cup.

5. I line the crust with parchment or foil and fill it with pie weights. I bake it for 18–20 minutes, then remove it and let it cool slightly while I prepare the filling.

6. For the filling, I whisk the cornstarch with 1/2 cup of the heavy cream in a small bowl to prevent clumps. Then I combine that mixture with the remaining cream, Nutella, and salt in a saucepan over medium heat. I whisk constantly until it comes to a boil.

7. I let it boil for 3 minutes while continuing to whisk so it thickens properly. After removing it from the heat, I whisk in the vanilla and pour the filling into the pre-baked crust. I swirl the top for a decorative touch if I want a little extra flair.

8. I chill the tart in the fridge for 3–4 hours, or until it’s fully set. Just before serving, I sprinkle the top with the reserved toasted hazelnuts.

Servings and timing

This recipe yields 8 to 10 servings.

• Prep time: 30 minutes

• Cook time: 20 minutes

• Chill time: 3–4 hours

• Total time: 4 hours 30 minutes

Variations

• I sometimes use a chocolate cookie crust instead of hazelnut when I want to skip the nuts or make it a bit quicker.

• For a salted twist, I sprinkle flaky sea salt on top of the tart before serving—it really balances the sweetness.

• Individual tart pans work beautifully for serving at dinner parties.

• A thin layer of raspberry preserves spread on the crust before adding the filling adds a fruity note that pairs well with the Nutella.

Storage/Reheating

This tart stores beautifully in the refrigerator. I cover it tightly and keep it chilled for up to 3 days.

Since it’s a chilled dessert, there’s no need to reheat. I just slice and serve straight from the fridge.

If I’m making it ahead, I wait to sprinkle the toasted hazelnuts on top until just before serving so they stay crisp.

FAQs

Can I make the crust without a food processor?

Yes, I’ve made the crust by chopping the nuts finely by hand and cutting in the butter using a pastry cutter or even two forks. It takes a little longer but works just as well.

Can I substitute another nut for hazelnuts?

Absolutely. I’ve tried it with almonds and pecans, and both add their own delicious twist. Just be sure to toast them for the best flavor.

How do I know when the filling is thick enough?

After the filling boils for about 3 minutes while whisking, it should coat the back of a spoon and leave a trail when I run a finger through it. That’s how I know it’s ready.

Can I freeze this tart?

I don’t recommend freezing it, as the filling can become grainy when thawed. It’s best enjoyed fresh from the fridge within a few days of making.

What should I serve with this tart?

I usually serve it on its own since it’s so rich, but a dollop of whipped cream or a scoop of vanilla ice cream makes it extra special for guests.

Conclusion

This Nutella tart with toasted hazelnut crust is one of those desserts I keep coming back to. It’s elegant, rich, and surprisingly easy to make. Whether I’m preparing it for a holiday gathering or just a cozy night in, it always delivers with its deep, chocolate-hazelnut flavor and beautiful presentation. Once chilled and sliced, it’s truly irresistible.