Desserts
This chocolate Nutella tart delivers the perfect balance of crunchy hazelnut crust and silky ganache, with Nutella’s signature sweetness shining through every layer. The secret lies in a buttery, toasted hazelnut crust that holds its shape while providing a satisfying contrast to the rich filling.
I’ve tested countless variations, and this ratio—equal parts Nutella and dark chocolate—creates a filling that’s velvety yet firm enough to slice cleanly.
The crust starts with finely ground hazelnuts mixed into the butter for extra texture, while the ganache combines Nutella with melted chocolate for depth. Baking at 350°F ensures the crust stays crisp without burning, and the filling sets just enough to hold its shape when chilled.
This isn’t just dessert—it’s a showstopper that tastes even better the next day, with flavors that deepen as they settle.
What makes this tart truly special is how the textures play together: the crunch of toasted hazelnuts against the smooth, fudgy ganache, all framed by a golden, buttery crust. The Nutella’s caramelized notes cut through the bitterness of the dark chocolate, creating a harmonious balance that’s impossible to resist.
Whether you serve it at a dinner party or as a weekend treat, this tart delivers restaurant-quality results with minimal effort.
For an extra touch, top with whipped cream and fresh berries, or dust with powdered sugar for a classic finish. The recipe scales easily, so you can adjust the size of the tart to fit your pan—just maintain the same crust-to-filling ratio. Let’s get baking!
Ingredients for chocolate nutella tart
Buttery hazelnut crust plus velvety Nutella-chocolate ganache—just eight ingredients for a showstopper tart.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust texture |
| Hazelnuts 🥜 | 1 ½ cups | Toasted, finely ground (skin-on) |
| All-Purpose Flour 🌾 | 1 cup | Sifted for smooth crust |
| Granulated Sugar 🍚 | ¼ cup | For crust sweetness |
| Large Egg 🥚 | 1 whole | Room temperature |
| Nutella 🍫 | 1 cup | Original flavor preferred |
| Dark Chocolate Chips 🍫 | 1 cup | 60-70% cocoa, high quality |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Powdered Sugar 🍚 | 2 tbsp | For dusting tart |
| Vanilla Extract 🌿 | ½ tsp | Pure vanilla preferred |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Whipped Cream 🍦 | ½ cup | Optional garnish |
| Fresh Berries 🍓 | ½ cup | Optional garnish |
The hazelnuts are non-negotiable. Toast them in a dry pan until fragrant, then pulse in a food processor until finely ground—you want that nutty crunch in every bite. Trader Joe's sells pre-toasted hazelnuts if you're short on time, but roasting them yourself makes all the difference. For the butter, use European-style if you can find it—it's higher in fat and gives a richer crust. The crust goes in a 9-inch tart pan, pressed firmly to avoid cracks. I always chill the crust for 30 minutes before baking to ensure it holds shape.
No Nutella? Substitute equal parts peanut butter and cocoa powder—it's not the same, but works in a pinch. Dark chocolate chips can be swapped for chopped chocolate bars (just melt them separately). The heavy cream can be replaced with half-and-half for a lighter texture. For extra depth, add a pinch of espresso powder to the ganache—it enhances the chocolate flavor. If you're feeling fancy, use white chocolate chips in the ganache for a marbled effect, but stick to dark chocolate for that classic tart flavor. The vanilla extract? Pure Madagascar bourbon vanilla if you've got it, but imitation works fine too.
This tart keeps beautifully—3-4 days in the fridge, covered tightly. The flavors actually improve overnight as everything settles. For serving, I like to dust with powdered sugar right before slicing—it adds that final touch of sweetness. Store leftovers in an airtight container, separated by parchment paper if stacking. Freezes well for up to 3 months—just thaw at room temperature before serving. The crust stays crisp, and the ganache softens perfectly. Perfect for making ahead for parties!
Why You'll Love This Recipe
- No-Fuss Crust: I swear by the hazelnut flour blend—just toast the nuts, pulse them, and mix with butter and sugar. No rolling, no fuss, and that nutty crunch? It’s my secret for a crust that holds up like a dream.
- Rich, Unapologetic Layers: The Nutella swirled into the chocolate ganache? That’s where the magic happens. One bite and you’re hooked—creamy, sweet, with that hazelnut warmth cutting through the richness. (Yes, even my picky husband finishes his slice.)
- Show-Stopper for Any Moment: Breakfast? Dessert? Brunch with friends? This tart works everywhere. Serve it warm with whipped cream, or let it chill overnight for a no-brainer grab-and-go treat. Honestly, I’ve taken it to potlucks, book clubs, and even my kid’s school bake sale.
- Leftovers That Last: Makes a 9-inch tart, so you’ll have seconds (or thirds). Store it covered at room temp for 2 days, or freeze the slices for up to a month. The crust stays crisp, the filling stays luscious—no sad, soggy leftovers here.
Step-by-step instructions for chocolate Nutella tart recipe
Let's create a decadent chocolate Nutella tart with a crunchy hazelnut crust and silky ganache filling.
Prepare the Crunchy Hazelnut Crust
Preheat your oven to 350°F. In a food processor, pulse the 1.5 cups toasted, skin-on hazelnuts until they're finely ground but not pasty. Transfer the ground hazelnuts to a large bowl and add the 1 cup cold, cubed unsalted butter, 1 cup sifted all-purpose flour, 0.25 cup granulated sugar, 0.5 teaspoon vanilla extract, and 0.25 teaspoon salt. Mix with your hands or a fork until the dough comes together in a rough, crumbly ball.
Press the dough evenly into a 9-inch tart pan lined with a removable bottom, using your fingers or a flat-bottomed glass to create an even, compact crust. The edges should be about ½-inch thick. Bake for 20-25 minutes until the crust is golden brown and set around the edges. Let it cool completely in the pan before removing it to a wire rack—this prevents cracking when you add the filling.
Make the Silky Chocolate Ganache
In a medium saucepan, combine the 1 cup Nutella, 1 cup dark chocolate chips, and 0.5 cup heavy cream. Place the saucepan over medium-low heat and stir gently until the chocolate and Nutella melt completely, creating a smooth, glossy mixture. Remove from heat and let it cool slightly—it should thicken just enough to coat the back of a spoon but still be pourable.
Here's the thing—don't rush this step. If the ganache is too hot, it'll melt the crust when poured. Let it sit for 5-10 minutes until it reaches 100°F or slightly cooler. The filling should be thick enough to hold its shape but still flow easily when poured.
Fill and Chill the Tart
Pour the cooled ganache into the completely cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles trapped in the filling. Let the tart sit at room temperature for 1 hour—this allows the ganache to set slightly and makes it easier to slice later.
Once set, transfer the tart to the refrigerator and chill for at least 4 hours, or overnight. This step is crucial for getting clean slices and preventing the filling from oozing out. The longer it chills, the firmer the ganache becomes, making it perfect for serving.
Garnish and Serve
Before serving, dust the top of the tart generously with 2 tablespoons powdered sugar using a fine-mesh sieve. This adds a beautiful finish and balances the richness of the chocolate and Nutella. For extra flair, pipe 0.5 cup whipped cream in decorative swirls around the edges or top, and scatter with 0.5 cup fresh berries. The berries add a bright contrast to the deep chocolate flavors.
Slice the tart into 8 equal wedges using a sharp, warm knife (run it under hot water and wipe dry between cuts). Serve immediately for the best texture—this tart is best enjoyed straight from the fridge, with the ganache still cool and creamy. Store any leftovers covered in the fridge for up to 3 days, though I doubt it'll last that long!
Pro Tips For Making Chocolate Nutella Tart
- TOAST HAZELNUTS UNTIL GOLDEN: The moment they turn golden is when they’re ready—not when they smell like heaven, but when you see that color. I learned this the hard way by burning them into bitter little nuggets. Spread them in a single layer on a baking sheet and keep an eye on them; they’ll darken fast.
- CHILL THE CRUST BEFORE FILLING: No one likes a soggy crust. After pressing your hazelnut butter into the tart pan, pop it in the fridge for at least 30 minutes. This isn’t just about patience—it’s about keeping your Nutella filling from turning into a sad, melted puddle.
- WHISK EGGS UNTIL THICK: That egg wash isn’t just for looks—it’s what gives your crust that glossy, professional finish. Whisk it until it’s thick enough to coat the back of a spoon, and don’t skip the final brush before baking. (Yes, even if you’re impatient like me.)
- USE ROOM-TEMP BUTTER: Cold butter makes for a tough crust, and no one wants to fight their food. Let your butter sit out for 30-45 minutes before creaming it with sugar. This isn’t the prettiest method, but it’s the tastiest—trust me, your tart will thank you.
Creative variations of this dish
Spiced Orange Twist
Add 1 teaspoon orange zest and ½ teaspoon ground cinnamon to the crust dough for a warm, citrusy depth that pairs beautifully with Nutella. I like to toast the orange zest in the same dry pan as the hazelnuts—just 1 minute—to amplify its flavor.
For the ganache, replace 2 tablespoons of heavy cream with orange liqueur (like Cointreau) for a sophisticated twist. The bright citrus cuts through the richness, making each bite feel fresh and vibrant. 🍊
Salted Caramel Swirl
For a grown-up version, drizzle ½ cup salted caramel sauce (homemade or store-bought) over the ganache before chilling. Use a spoon to swirl it gently into the filling for a marbled effect. Top with flaky sea salt and crushed hazelnuts before serving.
The caramel adds a buttery contrast to the Nutella’s bitterness, while the salt enhances all the sweet layers. I recommend Trader Joe’s salted caramel sauce for convenience—it’s perfectly balanced.
Espresso Chocolate Boost
Increase the chocolate intensity by adding 1 teaspoon instant espresso powder to the ganache mixture. This deepens the chocolate flavor and adds a subtle coffee note that complements Nutella’s caramelized sweetness. For an extra kick, fold in 2 tablespoons of strong brewed coffee along with the heavy cream.
The espresso also helps balance the richness, making the tart feel lighter. Trust me, this small addition makes a huge difference! ☕
White Chocolate Marbling
Create a stunning visual effect by swirling ½ cup white chocolate chips into the dark chocolate ganache. Melt the white chocolate separately, then gently fold it into the cooled dark chocolate mixture using a spatula.
The contrast between the dark and white chocolate adds a luxurious touch, while the creaminess of white chocolate softens the tart’s intensity. This variation works especially well for special occasions or when you want to impress guests. 💫
Peanut Butter Layer
For a nutty twist, spread a thin layer of ½ cup peanut butter (creamy or crunchy) between the crust and ganache. The peanut butter adds a different texture and flavor profile, creating a delicious contrast with the Nutella.
I like to use Smucker’s Natural Peanut Butter for its smooth consistency. This variation is perfect for peanut butter lovers who want a familiar yet elevated dessert experience.
Seasonal Berry Topping
Swap the whipped cream for a fresh berry compote made with 1 cup mixed berries (strawberries, raspberries, or blueberries), 1 tablespoon sugar, and 1 teaspoon lemon juice**. Simmer until the berries break down, then strain for a smooth topping.
Drizzle over the tart before serving for a burst of fruity freshness that cuts through the richness. This variation is ideal for spring and summer gatherings when fresh berries are at their peak. 🍓
Nutrition facts
Frequently asked questions about chocolate Nutella tarts
Can I use a different type of chocolate instead of dark chocolate?
Yes, but the flavor will change. For a richer, more decadent taste, stick with 60-70% dark chocolate. If you prefer something sweeter, try milk chocolate chips (use the same amount) or even white chocolate for a lighter, creamier ganache. Just note that white chocolate will make the filling less firm when chilled.
Why is my Nutella ganache too runny or too thick?
The perfect ganache should be thick enough to coat the back of a spoon but still pourable. If it's too runny, let it cool longer or chill it briefly. If too thick, gently reheat it over low heat with 1 tablespoon of heavy cream at a time until smooth. The key is patience—rushing this step often causes problems!
How do I make this tart gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). For extra binding, add 1 tablespoon of cornstarch to the crust mixture. The crust may be slightly crumbly, so press it firmly into the pan and chill it longer before baking. The filling remains unchanged.
Can I make this tart ahead of time?
This tart actually tastes better the next day as flavors meld. Assemble it completely (including dusting with powdered sugar) and refrigerate for 24 hours before serving. For longer storage, wrap tightly in plastic and keep in the fridge for 3-4 days. The crust stays crisp, and the ganache maintains its perfect texture.
What's the best way to slice a Nutella tart cleanly?
Use a sharp, warm knife (run under hot water and wipe dry between cuts). Chill the tart thoroughly first for clean slices. For extra precision, dip the knife in hot water every few cuts to prevent sticking. The secret is patience—let the knife do the work rather than forcing it. This ensures every slice looks perfect!