Nutella Tart: the decadent dessert recipe chocolate addicts will love

Total time: 45 Min + Chilling time
Difficulty: Low
Serves: 8 people
By Cookist

If you want to impress the chocolate-lovers in your life, then listen up. This recipe is one you do not want to miss. The Nutella tart is an easy, rich dessert recipe and is a must-have for your recipe repertoire! The creamy, hazelnut filling coats and is topped with a flaky crust.

The homemade crust is so easy to make, that you’ll wonder why you ever used store-bought pastry in the first place! To make it, you only need flour, sugar, eggs, vegetable oil, baking powder, lemon zest, and of course, Nutella. Serve it warm with a scoop of ice cream or whipped cream and enjoy!

Nutella Tart Ingredients

Flour – use all-purpose flour or plain flour.

Sugar – use granulated sugar for the pastry.

Eggs – you will need two eggs (one whole egg and one egg yolk).

Vegetable oil – vegetable oil is used in place of butter for a soft pastry.

Lemon zest – used to flavor the pastry.

Nutella – it is a good quality hazelnut cream.

How To Make Nutella Tart

Start with the pastry. In a mixing bowl, beat together the eggs with sugar, salt, and oil. Then whisk in the lemon zest, sifted flour, and baking powder. Knead the dough a few times until it’s smooth. Then wrap with plastic wrap and rest in the fridge for 30 minutes.

Once the pastry has rested in the fridge, roll out the dough and use the rolling pin to carefully place it in the baking tin (leave out some pastry for the top). Pour the Nutella over the dough. Create the leftover pastry bits to create a lattice on top. Cover with aluminum foil and bake. Remove the foil and bake for another 10 minutes.

Can You Make Nutella Tart Without Lattice Crust Top?

If you prefer to serve the Nutella tart without the lattice on top, you can add toasted chopped hazelnuts for a crunchier texture.

Expert Tips

Don’t forget to add the aluminum foil. It prevents the pastry from browning too quickly.

Make mini tarts by cutting out small circles of dough with a cookie or biscuit cutter. Place the small pastry rounds in a greased muffin tin, fill with the hazelnut cream, and bake.

Make it gluten-free by using gluten-free flour.

Add extra crunch by adding chopped hazelnuts to the pastry.

To ensure easy removal of the pastry, use a loose-bottomed baking tin.

The Nutella filling will be soft. If you prefer it to be firmer, leave it in the fridge for a few hours.

How To Store Nutella Tart

Store the tart in the fridge for up to 5 days.

300 g (2 1/2 cups)
100 g (1/2 cup)
egg yolk
Vegetable Oil
80 ml (1/3 cup)
Baking powder
10 g (1 tbsp)
Lemon zest
a pinch
400 g


In a mixing bowl, beat the eggs with sugar, salt, and oil.

Add lemon zest, then sifted flour and baking powder.

Knead the dough and leave it in the fridge for 30 minutes. It’s important to rest the pastry dough in the fridge. It allows the vegetable oil to solidify and the glutens to relax, which not only means the pastry will be easier to work with, but it will also hold its shape better during the baking process.

Once the time has elapsed, roll out the dough with a rolling pin and place it in a greased baking tin. Make the dough stick well to the sides of the tin with your hands and cut off the excess dough from the edges. Set the excess dough aside.

Pour the Nutella over the dough.

For making a lattice crust on top, make some strips with the excess dough. Arrange them on top.

Cover with aluminum foil and bake at 360°F/180°C for 10 minutes. Remove the foil and bake for another 10 minutes or until the crust is golden brown. Take the tart out of the oven and let it cool.

Once cool, slice and serve the Nutella tart. Enjoy!

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