Nutella Tart with Hazelnut

This Nutella tart with a toasted hazelnut crust is perfect for anyone craving an indulgent yet homemade dessert that feels special but is surprisingly straightforward. Its rich, creamy filling pairs beautifully with a nutty crumbly crust, making it a crowd-pleaser for weekend gatherings or a sweet treat after dinner.

I made this for a last-minute celebration and it quickly became the star dessert. The combination of hazelnuts and Nutella always draws compliments without extra fuss.

Ingredients

• Hazelnuts: toasted and finely chopped provide a toasty, aromatic base for the crust. Choosing fresh nuts ensures the best flavor and crunch.
• All-purpose flour: creates structure for the crust and balances the richness of the nuts.
• Cold unsalted butter: helps form a delicate, flaky texture in the crust.
• Brown sugar: adds a subtle caramel note that complements the Nutella sweetness. Use unrefined for more depth.
• Salt: enhances all flavors especially balancing the sweet Nutella and sugar.
• Nutella: is the star filling for its creamy chocolate-hazelnut spread flavor. Opt for a quality brand with real hazelnuts if possible.
• Heavy cream: lightens the Nutella filling, making it smooth and luscious without being too dense.
• Vanilla extract: deepens the flavor and brings warmth.
• Chopped hazelnuts: on top add additional nuttiness and texture as a finishing touch, optional but highly recommended.

Instructions

Preheat the Oven and Prepare Tart Pan:

Set your oven to 350 degrees Fahrenheit. Lightly grease a 9-inch tart pan to prevent sticking and ensure easy removal after baking.

Make the Crust Mixture:

Use a food processor to pulse the toasted hazelnuts until they are finely ground but not turned into a paste. Add flour, brown sugar and salt and pulse again until evenly combined. Adding cold butter cubes last pulse until the mixture becomes coarse crumbs that hold together when pressed.

Press and Bake the Crust:

Press the nut mixture firmly and evenly into the bottom and up the sides of the tart pan. Aim for a compact layer for structural integrity. Bake in the preheated oven for 15 minutes or until the crust turns a light golden brown. Remove and let cool completely before filling.

Prepare the Nutella Filling:

In a bowl mix the Nutella with heavy cream and vanilla extract using a whisk or spatula until smooth and glossy. This will lighten the filling and make it silky in texture.

Pour and Chill:

Pour the Nutella filling into the cooled tart crust and spread it evenly using a spatula. Sprinkle chopped hazelnuts on top for added crunch and a pinch of sea salt if you like to enhance the flavors. Refrigerate for at least two hours to let the filling set properly.

My favorite part is the toasted hazelnut crust. It gives the tart a rustic yet elegant touch that feels both homey and a little gourmet. Making it always reminds me of sharing desserts with family during holidays when everyone gathers around the table.

Storage Tips

Store any leftovers covered in the refrigerator for up to three days. The crust may soften slightly but the flavors hold beautifully. For the best texture, bring the tart to room temperature for 15 minutes before serving.

Ingredient Swaps

If hazelnuts are hard to find substitute toasted almonds or pecans for a different but equally delicious nutty crust. Use coconut cream in place of heavy cream for a dairy-free option but the filling will be less silky.

Serving Ideas

Serve slices with lightly whipped cream or a scoop of vanilla ice cream to balance richness. Fresh berries or a drizzle of salted caramel sauce add festive flair.

This tart is a perfect blend of rich and nutty that never fails to impress. Keep these tips in mind for a flawless dessert every time.

Frequently Asked Recipe Questions

→ How do I toast hazelnuts perfectly?

Spread hazelnuts on a baking sheet and roast at 350°F for 10-15 minutes until golden and fragrant, shaking the pan halfway for even toasting.

→ Can I substitute all-purpose flour in the crust?

Yes, almond flour or gluten-free flour blends can be used, but texture and baking time may vary slightly.

→ What is the purpose of chilling the tart?

Chilling allows the filling to set firmly, making it easier to slice while enhancing flavor melding.

→ How can I prevent the crust from becoming soggy?

Baking the crust until golden and fully cooled before adding filling creates a sturdy barrier that resists sogginess.

→ Is it necessary to use heavy cream in the filling?

Heavy cream adds richness and smoothness, but milk or plant-based creams can be alternatives with slight changes in texture.