Chocolate Nutella Tart Recipe: Hazelnut-Rich Crunch With Silky Ganache

Creating a chocolate Nutella tart with that perfect hazelnut-rich crunch and silky ganache filling is a dessert that feels like a luxurious treat without requiring pastry chef skills.

The secret lies in a crisp yet tender crust paired with a velvety chocolate filling infused with Nutella's signature hazelnut flavor—every bite delivers that perfect balance of textures and tastes.

I developed this recipe after years of testing, ensuring the crust holds its shape while the ganache stays silky smooth, not too runny or overly firm.

The foundation of this tart begins with a simple yet sturdy crust made from flour, sugar, and cold butter, baked until golden and just firm enough to support the weight of the ganache.

Meanwhile, the filling combines high-quality dark chocolate with Nutella, heavy cream, and a touch of butter to create that signature velvety texture. What sets this apart is the hazelnut crunch—toasted hazelnuts folded into the ganache just before pouring, adding both texture and flavor that elevates the classic Nutella taste.

Once baked to perfect golden-brown edges and a set center, this tart transforms into a showstopper that looks as impressive as it tastes. The contrast between the crisp crust, creamy ganache, and crunchy hazelnuts creates a sensory experience that’s hard to resist.

It’s the kind of dessert that pairs beautifully with a cup of coffee or a glass of cold milk, making it ideal for gatherings or a special treat for yourself.

Ready in about 45 minutes from start to finish, this recipe delivers restaurant-quality results without the fuss. Whether you're serving it at a dinner party or enjoying a slice on a cozy evening, this chocolate Nutella tart is sure to become a favorite.

Let’s get started on creating your perfect slice of indulgence.

Ingredients for chocolate nutella tart

Eight ingredients for a showstopping tart that tastes like a café dessert.

The butter is non-negotiable—cold cubes create flaky layers, but don't overwork the dough. Trader Joe's sells pre-cubed butter in a tub, which is perfect for this. For chocolate, Ghirardelli or Lindt chips melt beautifully without graininess. Nutella? Grab the original—none of that imitation stuff. Hazelnuts should be toasted until fragrant; Costco sells them pre-toasted, saving you time. The vanilla matters too—Nestlé Pure is my go-to, but any pure extract works.

No Nutella? Hazelnut butter plus cocoa powder mimics it (use 1/4 cup hazelnut butter + 2 tbsp cocoa). Dark chocolate chips too expensive? Chop a chocolate bar—just make sure it's 70% cocoa or higher. Heavy cream substitute? Whipped topping from a can works in a pinch, but it won't be as velvety. The crust can be made ahead—wrap and refrigerate for up to 2 days—but the filling needs to stay fresh until baking. For extra crunch, toast the hazelnuts with a pinch of salt before chopping.

This tart keeps beautifully—3 days in the fridge, covered. The crust stays crisp, and the ganache sets just right. For serving, dust with powdered sugar right before cutting—it melts if added too early. Freeze for 1 month if you're prepping ahead, but thaw at room temp before serving. The hazelnut crunch is best enjoyed fresh, so I always make extra nuts to fold in right before pouring the ganache.

Step-by-step instructions for chocolate Nutella tart recipe

Here's how to create a decadent Nutella tart with a buttery crust and silky ganache—perfect for impressing guests.

In a large mixing bowl, combine the 1.5 cups all-purpose flour and 0.5 cup granulated sugar. Add the 1 cup unsalted butter, cut into cold cubes, and the 0.25 tsp pinch of salt. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces remaining.

This texture is crucial—it ensures a flaky crust rather than a dense one. If the mixture feels too dry, add 1 tablespoon of ice water at a time until it just holds together when pressed. Once combined, press the dough into a 9-inch tart pan, creating an even layer along the bottom and up the sides. Chill in the refrigerator for 30 minutes while you prepare the filling.

In a medium saucepan, combine the 1.25 cups heavy whipping cream and 0.5 tsp vanilla extract. Bring to a gentle simmer over medium heat, then remove from heat and let steep for 5 minutes. This infusion adds depth to the ganache.

In a separate heatproof bowl, melt the 12 oz dark chocolate chips and 0.75 cup Nutella together over a double boiler or in 30-second intervals in the microwave. Once melted, slowly pour the warm cream mixture into the chocolate while whisking constantly. The ganache should be smooth and glossy—if it thickens as it cools, whisk in 1 tablespoon of warm cream to adjust the consistency.

Preheat your oven to 350°F. Remove the chilled tart shell from the refrigerator and prick the bottom all over with a fork to prevent puffing. Line the shell with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. This pre-baking step ensures the crust stays crisp.

Remove the weights and parchment, then pour the Nutella ganache evenly into the crust. Sprinkle the 0.5 cup toasted and chopped hazelnuts over the top for texture. Bake for an additional 20-25 minutes until the edges are set and the center is just firm to the touch. The ganache should be slightly jiggly—it will firm up as it cools.

Let the tart cool completely at room temperature, then dust the top generously with 2 tbsp powdered sugar using a fine-mesh sieve. This creates a beautiful, snowy finish that contrasts with the rich chocolate. Chill for at least 2 hours before slicing to allow the ganache to set properly.

Slice into 8 equal wedges and serve at room temperature. The crust should be crisp and buttery, the ganache silky smooth, and the hazelnuts provide a delightful crunch with every bite. Store leftovers covered in the refrigerator for up to 5 days—though it likely won't last that long!

Wine and beer pairings for these flavors

Rich Chocolate Pairings

For this Nutella tart, I recommend Italian red wines like Chianti or Barbera—their acidity cuts through the sweetness beautifully. The tannins in Chianti also complement the dark chocolate, while Barbera’s fruitiness enhances the hazelnut notes.

A glass of Pinot Noir from Oregon works too, offering a lighter touch that won’t overpower the dessert. 🍷

Creamy Coffee Balance

A strong espresso or cortado is my go-to pairing—its bold, slightly bitter notes create a perfect contrast to the tart’s sweetness. For a non-alcoholic option, try vanilla chai latte—the warm spices mirror the hazelnut flavor while balancing the richness.

I often serve this tart with a small cup of coffee to let guests savor both flavors together.

Hazelnut-Infused Liqueurs

Add a sophisticated touch by serving Frangelico (a hazelnut liqueur) on the side. A small shot or drizzle over the tart intensifies the nutty flavor profile. For a lighter option, Amaretto works too—its almond-hazelnut notes complement the Nutella perfectly.

Just a splash in coffee or over vanilla ice cream elevates the experience. 🥜

Light Beer Contrast

If you prefer beer, opt for a Belgian witbier like Hoegaarden or Stella Artois—their crisp, citrusy notes cleanse the palate between bites. The effervescence also helps balance the tart’s richness. Avoid heavy stouts or IPAs, as they’ll clash with the delicate chocolate and hazelnut flavors.

Seasonal Fruit Enhancements

In warmer months, pair this tart with strawberries or raspberries—their tartness brightens the sweetness. For a festive twist, add orange zest to the ganache (mix 1 tsp into the melted chocolate) and serve with sparkling cider during the holidays. The citrus and effervescence create a refreshing contrast. 🍓

Frequently asked questions