Nutella Tart


To celebrate the passing of Michele Ferrero, who was the richest guy in Italy for having created Nutella, Ferrero Rocher, Kinder Eggs, etc I made a Nutella tart! This recipe is really easy, very few ingredients needed, no bake, but would make your friends/family think that you spent hours making it 😉 The toasted hazelnuts make the tart crunchy and taste a lot like a Ferrero Rocher; who doesn’t like that??


The crust I used is a no-bake cookie crumb crust. You can definitely do a pastry crust or baked crumb crust, that just takes a bit more time. I find using the bottom of a measuring cup very useful to compress and flatten the mixture, and once thats all even distributed I use my hands to smooth it out.

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The filling is the easier part of this tart. Just need to make sure to heat the corn starch well enough and that it thickens before you pour the liquid mixture into the tart shell. If mixture is watery before you pour it in, it probably won’t thicken up much even after refrigeration and you just end up with a mess.

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Nutella Tart
Prep time
Cook time
Total time
Serves: 1 tart
  • ½ cup whole untoasted hazelnuts
  • 1½ cups graham cracker crumbs (9 whole piece of graham crackers)
  • ¼ cup packed brown sugar
  • Tiny pinch of salt
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons cornstarch
  • 2 cups milk
  • ¾ cup Nutella
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  1. Toast hazelnut on a baking sheet until fragrant and slightly brown, but not burnt. Set aside.
  2. Crush graham crackers in a food processor or inside of a ziploc bag until finely crusted.
  3. Add brown sugar and small pinch of salt. Pulse.
  4. Add melted butter and continue to pulse until mixture is thoroughly mixed.
  5. Press crumb mixture into tart pan evenly. Refrigerate for at least 1 hour.
  6. Whisk cornstarch into ¼ cup of milk in a small bowl.
  7. Add the rest of the milk, Nutella, salt, and vanilla extract to a small pot and turn heat onto medium.
  8. Keep whisking until the Nutella is thoroughly mixed into the milk, then whisk in the cornstarch and milk mixture from the small bowl.
  9. Bring mixture to a slight boil and keep stirring, making sure to scrape the bottom as well.
  10. The mixture will thicken, and when it boils it'll thicken completely.
  11. Pour mixture into the chilled crust. Refrigerate for about 1 hour until the tart sets.


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