This easy Nutella tart is the perfect way to enjoy your favorite chocolate hazelnut spread in a more elevated form. The creamy Nutella filling sits perfectly on a buttery, toasted hazelnut graham cracker base, giving you the ultimate balance of sweet and salty and smooth and crunchy. This is a perfect make-ahead dessert that is sure to impress!
Ingredient Highlights
- Graham crackers- graham crackers make up the bulk of the crust with hazelnuts and brown butter enhancing their flavor. If you aren't based in the US where graham crackers are easily found, you can substitute digestive biscuits instead.
- Hazelnuts- since Nutella is a chocolate hazelnut spread, it only makes sense to add some hazelnuts to the crust to enhance that flavor. Toasting the hazelnuts helps to bring out their flavor even more. You can purchase already peeled hazelnuts that have the skins removed to make using hazelnuts easier.
- Brown butter- browned butter is one of those magical ingredients that just takes a few extra minutes to elevate to something greater. It becomes nutty and extra flavorful. Read more below on how to make brown butter.
- Semi-sweet chocolate- Semi-sweet chocolate lends sweetness to the mixture without overpowering the Nutella flavor. I tested this with bittersweet chocolate and it covered up too much of the Nutella flavor. Milk chocolate would make the tart overly sweet so stick with semi-sweet chocolate if you can.
- Nutella- I've tested this with both name-brand Nutella and store-brand chocolate hazelnut spread and couldn't taste or tell a difference so either should work.
- Vanilla extract- pure vanilla extract always adds a little extra flavor. I prefer real vanilla extract over the imitation kind.
- Heavy Cream- heavy cream combines with the chocolate and Nutella to make a delicious and smooth ganache for the tart filling. Do not substitute heavy cream with anything else.
- Salt- Salt helps balance the sweetness of the chocolate and Nutella. I always use kosher salt when baking. I prefer the Diamond Crystal brand.
Helpful equipment
- Removable bottom tart pan- A special tart pan is very helpful as the bottom can be removed so it's super simple to achieve clean edges. It helps make a pretty presentation, showing the fluted edges of the pan. I have not tested this in any other dish but if you don't care as much about looks, you could get away with using a shallow pie plate if you don't have a tart pan.
- Food Processor- This is not a have-to product however it will make life easier! The hazelnuts are ground up with the graham crackers for the crust and a food processor helps to grind everything up fine and uniformly. You could place the graham crackers in a zip-top bag and crush them using a can or a rolling pin and do the same for the hazelnuts but you likely won't have as fine of a crumb.
How to make browned butter
While making browned butter is no more than melting butter on the stovetop, there are a few tips to ensure it turns out perfectly.
First, cube the butter into tablespoon pieces and place it in a light-colored saucepan. Cutting the butter into the same size cubes makes it melt faster and more evenly. The lighter color of the saucepan will help you see how brown it gets on the bottom.
On medium heat, melt the butter. This should take around 2-3 minutes to completely melt the butter and start to boil it. At this point, your mixture will be bubbling and very slightly foamy.
It then starts to bubble even more rapidly before turning foamy. Stir frequently during this process so that it cooks evenly and doesn't burn. When it turns foamy, just quickly stir the spoon so that you can see the color through the foam.
Take it off the heat once it turns an amber golden brown color. It can burn quickly so don't walk away or pick up your phone during this step! Scrap up any brown bits from the bottom of the pan as those contain lots of flavor! Check out my brioche cinnamon rolls with brown butter cream cheese frosting post for pictures of the process.
Expert Tips
- Don't burn the browned butter! Watch it closely as it will turn from golden brown to burned quite quickly.
- Tamp down the crust using the bottom of a cup to ensure a smooth surface and stable crust.
- Toast the hazelnuts for the crust for maximum flavor. If you purchased already shelled hazelnuts, simply heat them in a small pan over medium heat for about 5 minutes until they smell nutty and toasty.
- If the chocolate does not melt completely after you've let the ganache mixture sit for some time, microwave the mixture for 15 second intervals, stirring after each one.
- Let it Set: The filling needs to chill and firm up to get that perfect texture, so don’t rush this step. Give it at least 4 hours before serving or just make it overnight.
- This tart is best served cold. The Nutella filling holds its shape better, and it’s just that much more satisfying when it’s cold.
Topping Ideas
While this tart is already indulgent on its own, there are a few toppings you can add to make it extra special. I've included the optional toppings I added in the recipe card but you could also just use:
- Whipped Cream: A dollop of lightly sweetened whipped cream on top balances the richness of the Nutella filling.
- Hazelnuts: A few chopped toasted hazelnuts sprinkled on top add an extra crunch and flavor. For an even more elevated option, see the recipe card for how to make candied hazelnuts.
- Sea Salt: A pinch of flaky sea salt on top adds an interesting contrast to the sweetness.
How to serve and store the tart
This nutella tart needs to be refrigerated, however for serving, remove it from the fridge about 20 to 30 minutes before you plan to eat it to take the chill off. Keep any leftovers covered in the refrigerator for up to 5 days. If you choose to top it with whipped cream, it is best to wait until right before serving.
This Nutella tart with a brown butter hazelnut graham cracker crust is a dessert that feels special without requiring too much time or effort. The crunchy, nutty crust pairs perfectly with the smooth, rich Nutella filling. Whether you’re making it for a special occasion or just a treat to spoil yourself, this tart is sure to become a new favorite. So grab a few ingredients, and treat yourself to this chocolate hazelnut delight!
For more tart recipes, check these out!
Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thank you and enjoy!
Nutella Tart with a Brown Butter Hazelnut Graham Cracker Crust
Ingredients
Crust
- ½ cup (52 grams) hazelnuts chopped
- 1 ½ cups (155 grams) graham cracker crumbs- 10 full sheets
- ¼ teaspoon kosher salt
- 8 tablespoons (112 grams) unsalted butter cubed
Filling
- 8 oz (230 grams) semi-sweet chocolate finely chopped
- 1 cup (296 grams) Nutella
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¾ cup (180 grams) heavy whipping cream
Nutella Whipped Cream-optional
- ½ cup (120 grams) heavy whipping cream
- 3 tablespoons (56 grams) Nutella
Candied Hazelnuts-optional
- ½ cup (52 grams) hazelnuts coarsely chopped
- 2 tablespoons (24 grams) granulated sugar
- ⅛ teaspoon kosher salt
- 2 teaspoon water
Instructions
Crust
- Preheat the oven to 350°F. Melt the butter in a small saucepan on medium-low heat until it turns a golden-brown color and has a nutty smell, about 5-7 minutes. It will foam up during this time so keep stirring and checking the color under the foam. Once it starts to turn color, don't walk away as it can burn quickly. Let the butter cool while you make the rest of the crust.8 tablespoons (112 grams) unsalted butter
- Place the hazelnuts in a small pan over medium heat, stirring often, for about 5 minutes until lightly toasted. They will start to smell more fragrant. Place the graham crackers, toasted hazelnuts and salt in a food processor and pulse until finely ground. Add the slightly cooled brown butter and pulse a few times until combined.½ cup (52 grams) hazelnuts, 1 ½ cups (155 grams) graham cracker crumbs- 10 full sheets, ¼ teaspoon kosher salt
- Pour the crust mixture into a 9-inch removable bottom tart pan, pressing the crust into the sides and bottom of the pan. Use the bottom of a cup to firmly press down the crust mixture. Bake the crust for about 8-10 minutes until lightly golden brown and fragrant. Allow the crust to cool while making the filling.
Filling
- In a medium bowl, add the chopped chocolate, Nutella, vanilla extract and salt. In a small saucepan, heat the heavy cream over medium low heat until bubbles begin to form at the edges of the cream. Do not boil the cream.8 oz (230 grams) semi-sweet chocolate, 1 cup (296 grams) Nutella, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, ¾ cup (180 grams) heavy whipping cream
- Once heated properly, pour the cream over the Nutella/chocolate mixture and place a plate or plastic wrap over the top of the bowl for about 5 minutes to allow the chocolate to melt. Stir the Nutella mixture well until it forms a smooth and shiny ganache.
- Pour the filling into the baked crust and smooth the top. Place the tart into the refrigerator for at least 3-4 hours or overnight to allow it to set up. Top with Nutella whipped cream and candied hazelnuts like the pictures show if desired.
Nutella Whipped Cream
- Place the heavy cream and Nutella in the bowl of a stand mixer fit with the whisk attachment. Beat the cream and Nutella until it reaches at least soft peaks.½ cup (120 grams) heavy whipping cream, 3 tablespoons (56 grams) Nutella
Candied Hazelnuts
- In a small pan over medium heat, combine the chopped hazelnuts, sugar, salt and water. Stir to combine the ingredients and coat the hazelnuts completely. Allow the sugar to dissolve and begin to turn golden brown while stirring frequently, for 3-5 minutes.½ cup (52 grams) hazelnuts, 2 tablespoons (24 grams) granulated sugar, ⅛ teaspoon kosher salt, 2 teaspoon water
- Pour the hazelnuts onto a piece of parchment or wax paper to allow them to cool. Before topping the whipped cream with the hazelnuts, break apart any larger pieces using your hands and then sprinkle on top of the Nutella whipped cream.
Notes
- Feel free to top the tart with lightly sweetened whipped cream or a sprinkle of sea salt instead of the optional toppings above.
- The tart will keep in the refrigerated, covered, for up to 5 days.
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