This Chocolate Hazelnut Nutella Tart features a hazelnut graham cracker crust, a rich and creamy Nutella chocolate filling, and finished with a Nutella glaze. It's decadent, rich, and so dreamy.
This Chocolate Hazelnut Tart comes together in less than an hour, made with simple and few ingredients, and is so delicious. The texture is creamy, and the taste is sinfully rich! Nutella and chocolate were made for each other. The hazelnut in the crust and the garnish on the top give this tart a little crunch and make it so good.
Desserts with Nutella are always a crowd pleaser, and that is exactly what this Nutella Tart will be: a fan favorite. Make it for your next gathering, like Thanksgiving or a birthday party, and everyone will love you!
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♥ Why You'll Love This Recipe
Easy - This Chocolate Hazelnut Tart comes together so quickly, and it's so easy to make. A simple graham cracker crust, and a quick and easy chocolate and Nutella ganache. The longest part is waiting for it to chill in the refrigerator. If you like easy tarts, try my No-Bake Chocolate Ganache Tart.
No-Bake - I love not having to turn on my oven. And although the crust needs to bake for less than 10 minutes (if you REALLY don't want to turn on the oven, you can freeze the crust for 10 minutes instead), this Nutella Tart is no bake, like my Peanut Butter Oreo Pie.
Hazelnut Galore - This Nutella tart is filled with hazelnuts, from the crust, all the way to the crushed hazelnuts as the finishing touch. You'll fall in love with how delicious and Lucius this tart is.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
The ingredients for this Chocolate Hazelnut Tart are very simple, and few.
- Graham crackers- The base of this tart starts with a crust containing a few elements, one being graham crackers. I like to use a food processor to crush the graham crackers, but you could also place the crackers in a ziploc bag and use a rolling pin to crush them.
- Hazelnuts- Roasted, unsalted hazelnuts. I bought mine from Trader Joe's. It comes in a large bag and you can snack on the excess.
- Sugar- Just a little sugar to sweeten the crust.
- Butter- Unsalted melted butter to bind the crust.
- Chocolate- Dark or semi-sweet chocolate works best, especially since the Nutella is sweet.
- Nutella- You can use Nutella brand or any other hazelnut spread.
- Heavy cream- Heavy cream or heavy whipping cream for the filling.
- Milk- The milk is used to thin out the Nutella glaze.
See recipe card for quantities.
🍴Special Equipment
Tart pan - You'll need a 9 or 10 inch tart pan.
Food processor - To crush the crust, you'll need a food processor. If you don't have one, you can crush them by placing them in a ziploc bag and smashing with a rolling pin or large object.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
⇄ Substitutions
Cookie Crust- Instead of graham crackers, you could use digestive cookies or Biscoff cookies. Equal amounts.
Chocolate Ganache- If you don't want to add any Nutella to the ganache, you can omit that. If you choose to leave it out, make sure to heat 3 tablespoon of butter with the heavy cream. This way you end up with a silky and smooth ganache.
Chocolate Chips- You can absolutely use chocolate chips instead of bars of chocolate. Be aware that they don't melt as quickly or evenly as chopped chocolate bars.
Gluten-Free- Replace the graham crackers with gluten-free graham crackers, and everything else should remain the same.
✨ Variations
Whipped Cream - Make a simple whipped cream to top on the Chocolate Hazelnut Tart.
Meringue - For a fancier tart, you can add a marshmallow meringue, like my Chocolate Raspberry Tart. Just omit the raspberries in the meringue.
Chocolate Crust - You can switch up the crust and use chocolate graham crackers for extra intense chocolate flavor.
𓎩 Step-by-Step Instructions
Step 1
Using a food processor, pulse the graham crackers and hazelnuts until crushed, add the sugar and melted butter and mix.
Pour crushed graham crackers and hazelnuts into tart pan and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact. Bake at 350 F. for 7 minutes, then remove and let cool.
💡 Hint: It helps to use a flat measuring cup to press the crust down into the tart pan and up the sides to create a smooth tart crust.
Step 2
Chop chocolate finely, and add it to a heatproof bowl, along with the Nutella.
Step 3
In a medium pot over low heat, add the heavy cream and let it come to just about a simmer (not a boil). Pour the hot cream over the chocolate and Nutella and let the chocolate submerge in the cream for a few minutes, then start stirring until it mixes together and incorporates into a smooth ganache.
If the chocolate doesn't melt completely, you could microwave it for 15 second increments, making sure to stir in between until the chocolate is completely melted and smooth.
Step 4
Add the ganache to the tart pan and refrigerate for at least 4 hours.
Step 5
In a microwave safe bowl, add the Nutella and milk and microwave for 15 seconds, then stir using a whisk until it's completely smooth and melted. Pour the glaze over the chilled tart and spread it out. It will be quite a thin layer. Decorate with crushed/chopped hazelnuts.
💬 FAQ
Ganache splitting typically happens because the heavy cream is too hot. When this happens, the fat separates and you can visibly see it become grainy and/or oily. To save it, add a small amount of warm heavy cream and stir continuously. You can read more about it here.
You can absolutely turn this into Chocolate Hazelnut Tartlets and you should get about 6-8 mini tarts using 4 inch tart pans.
💡Pro Tips
Crush cookies- Use a food processor to finely crush the graham crackers. If you don’t have a food processor, use a rolling pin and add the cookies to a ziploc bag and crush them.
Use measuring cup- It helps to use a flat measuring cup to press the crust down into the tart pan and up the sides to create a smooth tart crust.
Bake- Make sure to bake the crust before adding the ganache.
High quality chocolate- I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
Chop- Make sure to chop the chocolate so that it melts evenly when you add the hot cream.
Don't boil the heavy cream- Bring the heavy cream to a simmer and turn off the heat. You don't want the cream scorching.
Chill- Let the tart chill in the fridge for at least 4 hours. This will help the ganache set, as well as the crust.
❄ Storage
Refrigerator - The Nutella tart sets in the refrigerator and should stay refrigerated when not being eaten. Store covered for up to 5 days.
📖 Recipe Card
Nutella Tart
Equipment
- 1 9 inch tart pan
Ingredients
Hazelnut Graham Cracker Crust
- 10 (150g) graham cracker sheets crushed
- ½ cup (55g) hazelnuts (roasted, unsalted) crushed
- 1 tablespoon granulated sugar
- 6 tablespoon Unsalted butter melted
Nutella Chocolate Filling
- 8 oz. Dark or semi-sweet chocolate chopped into small pieces
- ⅔ cup (185g) Nutella spread or hazelnut spread
- 1 cup Heavy whipping cream
Nutella Glaze
- 2 tablespoon Nutella spread
- 1 tablespoon milk
Garnish
- Chopped hazelnuts
Instructions
Hazelnut Graham Cracker Crust
- Preheat oven to 350℉
- Prepare a 9 inch Tart Pan (see note) and grease with melted butter, then set aside
- Using a food processor, pulse the graham crackers and hazelnuts until crushed, add the sugar and melted butter and mix.10 (150g) graham cracker sheets, ½ cup (55g) hazelnuts (roasted, unsalted), 1 tablespoon granulated sugar, 6 tablespoon Unsalted butter
- Pour crushed graham crackers and hazelnuts into tart pan and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact.
- Bake for 7 minutes, then remove and let cool.
Nutella Chocolate Filling
- Chop chocolate finely, and add it to a heatproof bowl, along with the Nutella.8 oz. Dark or semi-sweet chocolate, ⅔ cup (185g) Nutella spread
- In a medium pot over low heat, add the heavy cream and let it come to just about a simmer (not a boil). Pour the hot cream over the chocolate and Nutella and let the chocolate submerge in the cream for a few minutes, then start stirring until it mixes together and incorporates into a smooth ganache. If the chocolate doesn't melt completely, you could microwave it for 15 second increments, making sure to stir in between until the chocolate is completely melted and smooth.1 cup Heavy whipping cream
- Add the ganache to the tart pan and refrigerate for at least 4 hours.
Nutella Glaze
- In a microwave safe bowl, add the Nutella and milk and microwave for 15 seconds, then stir using a whisk until it's completely smooth and melted. Pour the glaze over the chilled tart and spread it out. It will be quite a thin layer.2 tablespoon Nutella spread, 1 tablespoon milk
- Top with crushed hazelnuts, slice and enjoy. Keep refrigerated.Chopped hazelnuts
Hana says
This is excellent! So rich and luscious. It was perfect with a glass of milk!
Hakima says
Thank you so much, Hana! I absolutely love this tart. It's incredible. Thank you for the review. Glad you enjoyed it. 🙂
Jane Oh says
My ganache didn’t set even though I refrigerated overnight. Maybe i didn’t add enough chocolate or added too much cream. What can i do at this point? Bake it?
Hakima says
Oh I'm sorry to hear that. Did you measure your chocolate properly and add the nutella before adding the warm heavy cream? It's possible you added too much heavy cream. Baking it is not recommended. If you run into this issue again, I suggest adding more chocolate to thicken it.