Nutella tart with roasted hazelnuts

If you’re a fan of nutella, you’re going to love this nutella tart recipe. It’s a decadent dessert that features a buttery roasted hazelnut crust made with ritz crackers, a smooth and creamy nutella ganache filling, and a crunchy topping of chopped roasted hazelnuts. It’s easy to make and perfect for any occasion.

Using nutella in desserts is a great way to add a rich and creamy chocolate hazelnut flavor to your sweet treats. You can use nutella as a filling (like in this tart recipe), a frosting (like my sour cream nutella fudge frosting), in a drink (like nutella coffee), a swirl, or even as an ingredient in the batter.

This recipe is inspired by my total love of all things chocolate hazelnut, and a little bit by my ferrero rocher cake. I thought, why not a simple and elegant tart?

Why you'll love this recipe

Making this nutella tart couldn't be easier, and here's why I think you'll love this recipe:

• Chocolate and nutella are a classic combination. Everyone loves chocolate and hazelnut.
• Minimal ingredients. The nutella ganache has three ingredients and that's it.
• It has a buttery crust. In lieu of a graham cracker crust base, I went with Ritz crackers. They are super buttery and compliment the roasted hazelnuts really well. And it is super simple to make with just four ingredients.
• Roasted hazelnuts add a great depth of flavor to both the crust and as a crunchy topping.
• It is a great special occasion recipe. A nutella tart looks super fancy and elegant, and no one has to know how easy it to make.

Ingredients

The simplest ingredient list ever, just a few things and many I bet you have in your pantry.

• Ritz crackers. I like the buttery flavor these bring and also that they are not too sweet and the tart filling is sweet, so using these gives a nice balance. You could most definitely graham crackers or vanilla wafers if you prefer.
• Hazelnuts. Roasted hazelnuts makes all the difference in getting the rich and toasty nutty flavor. And it is a super simple step.
• Butter.
• Heavy cream
• Chocolate
• Nutella
• Vanilla
• Salt

How to make roasted hazelnuts

Roasted hazelnuts are super versatile and a great addition to all kinds of things like salads or oatmeal.  Roasted hazelnuts have a deeper, nuttier flavor because much of the moisture is removed in roasting, leaving a concentrated flavor. 

You can roast hazelnuts in the oven or on the stove top. I prefer to roast them in the oven as it is quick and simple:

• Spread the shelled hazelnuts on a cookie sheet in a single layer.
• Place them in a preheated oven (to 350).
• Let the nuts roast for about 10-12 minutes, giving a quick check after 10 minutes. If they smell nutty and are lightly browned then they’re done. If they’re not, keep checking on them every minute or so.
• Watch them closely so they don’t get overdone and burn.\

You can roast hazelnuts and keep them on hand as they last months in the fridge or freezer.

Instructions

Once you've got the roasted hazelnuts, throwing together this nutella tart is super quick and easy..

To make the crust

All the crust ingredients (crackers, hazelnuts, butter) get blitzed in the food processor.

Dump into a tart pan with a removable bottom

Spread and press the crust into the tart pan, starting in the middle and working your way out and up the sides.

To make the chocolate nutella filling

Place your chopped chocolate in a glass or ceramic bowl.

Heat the heavy cream to a simmer.

Add hot cream to the chocolate and let it sit for a few minutes to melt.

Gently whisk the cream and chocolate together

Add the nutella to the chocolate and cream.

Whisk together until completely blended.

Pour the nutella ganache into the cooled crust and let it set util it firms up a bit.

Ingredient swaps and variations

There's always ways to mix up a tart as easy as this Nutella tart. Here are some ideas:

• Add some berries. Add some fresh or frozen raspberries on top of the nutella tart for a burst of fruity flavor and color. You can also make a berry sauce by cooking some raspberries with sugar and water until thickened, then drizzling it over the tart before serving.
• Add some extra roasted hazelnuts right in with the ganache.
• Top with unsweetened whipped cream, this will cut some of the richness and is something I do often.
• Mix up the crust. You can make this extra chocolatey by using oreos or chocolate cookies in place of the Ritz crackers.
• The nutella and chocolate ganache filling is already gluten free, so if you need this to be totally gluten free, simply make the crust with a gluten free butter cookie or cracker instead.

Tips for success

You know I always have a few pro tips to make sure you get the best possible results, and this nutella tart is no exception.

• Make sure to use the proper tart pan with a removable bottom. This will ensure easy removal from the pan.
• Do not use a metal bowl for making the ganache. I don't really have a scientific answer as to why this happens, but more often than not, when I place the chopped chocolate in a metal bowl, the chocolate will not blend with the hot cream. It separates and is a gross mess. Glass or ceramic bowl is the way to go for this.
• Make the roasted hazelnuts. I know this is an extra step that may seem unnecessary, but I promise you ti si worth and you will notice an elevated difference in your tart crust and the garnish on top.

Other tart recipes you should try

Tarts are easy and elegant, and something I love to make. Here are some of my other tart recipes that are just as delicious:

Nutella tart with roasted hazelnuts

This nutella tart recipe is a decadent dessert with a roasted hazelnuts crust and a nutella ganache filling. It’s perfect for any occasion.

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Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Course: Dessert

Cuisine: American

Keyword: chocolate ganache tart, nutella, roasted hazelnuts

Servings: 12 slices

Author: Katie Beck

Equipment

• tart pan with removable bottom
• glass or ceramic bowl to make the ganache

Ingredients

For the crust

• 32 ritz crackers this is an approximate number, I used one whole sleeve of crackers
• 1 ½ cups roasted hazelnuts
• 3 tablespoon butter melted

For the filling

• ¾ cup heavy cream
• ½ cup bittersweet or semi sweet chocolate chopped
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 ¼ cup Nutella
• Chopped roasted hazelnuts for garnish optional

Instructions

To make the crust

• Preheat the oven to 350. Place the ritz crackers and hazelnuts in a food processor and pulse on low until formed into a cumbly mixture. Add the melted butter and continue to pulse until smooth, small crumbs have formed, about 1 minute or so.
• Dump the crust mixture into the tart pan with a removable bottom and press into the bottom and up the sides. Bake for about 10 minutes until lightly golden in color. Cool completely on the counter while you make the ganache filling.

To make the ganache filling

• Place chopped chocolate into a medium sized glass or ceramic bowl. Place the cream in a small saucepan and heat over medium low heat until the mixture begins to bubble along the edges.
• Remove the cream from the stove and pour over the chocolate. Cover the bowl (I just use a plate that fits on top) for about 3 minutes to the let cream melt the chocolate.
• Then gently and slowly whisk the chocolate, which should be totally soft and melted, with the cream to combine together. Don’t over mix or try to whip, we are not trying to incorporate air into the mixture, just combine them together.
• Add the vanilla, salt and Nutella to the chocolate ganache and continue gently whisking until everything is incorporated.
• Pour the Nutella ganache into the cooled tart pan.
• Let this sit until cooled and set up, at least 30-45 minutes before serving. When tart has set up sprinkle the chopped roasted hazelnuts on top as a garnish if using.

Notes

This tart is excellent with a nice soft texture at room temperature. You can also serve it chilled for a firmer, fudgier texture. Keep leftovers in the fridge for up to four days. Bring to room temperature again before serving if desired.

Nutrition

Calories: 422kcal | Carbohydrates: 31g | Fat: 31g

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