Desserts
This chocolate Nutella tart recipe delivers layers of rich chocolate and hazelnut flavor with a crunchy almond topping that feels like a restaurant dessert at home. The secret lies in a perfectly balanced crust, a velvety Nutella-chocolate filling, and a toasted almond layer that adds satisfying texture.
I developed this method after years of testing—each element must work together to create that signature combination of creamy, crunchy, and indulgent.
The crust starts with a simple graham cracker base that stays firm during baking, while the filling combines melted chocolate and Nutella for a smooth, spreadable texture. A quick tempering step ensures the chocolate stays glossy and professional-looking rather than streaky.
The almond topping gets toasted until golden, creating contrast against the deep brown filling.
What you'll achieve is a tart with a crisp crust, a luscious Nutella-chocolate layer that melts in your mouth, and a crunchy almond topping that adds dimension.
The flavors are perfectly balanced—sweet, nutty, and rich without being overwhelming. This dessert looks impressive enough for special occasions but comes together with straightforward techniques.
Perfect for celebrations, dinner parties, or satisfying a chocolate craving, this tart requires just 30 minutes of active time plus chilling. The key is patience during the baking and cooling stages to ensure everything sets properly. Let's create this showstopping dessert that tastes even better than it looks.
Ingredients for chocolate nutella tart
Eight essential ingredients create a luxurious Nutella tart with restaurant-quality layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Graham Cracker Crumbs 🍪 | 2 cups | Fine texture, toasted lightly |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¼ cup | Fine grain preferred |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Dark Chocolate Bars 🍫 | 8 oz | 70% cacao, chopped fine |
| Nutella 🥜 | 1 ½ cups | Original hazelnut spread |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Sliced Almonds 🌰 | 1 ½ cups | Toasted to golden brown |
| Vanilla Extract 🌸 | 1 tsp | Pure, high-quality |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Powdered Sugar 🍚 | 2 tbsp | For dusting |
The graham cracker crumbs form the foundation—store-bought or homemade—but toast them lightly in the oven first to deepen their flavor. Honey Maid or Keebler brands work best for consistent texture. For the chocolate, Ghirardelli or Lindt 70% cacao bars melt smoothly without bitterness. The Nutella should be original hazelnut spread—none of that white chocolate nonsense. Pre-toast your sliced almonds in a dry pan until fragrant; Costco or Trader Joe's sell them pre-sliced for convenience. The butter must be cold for the crust to hold its shape—take it straight from the fridge.
No graham crackers? Crushed digestive biscuits or shortbread work as substitutes, though texture differs slightly. Dark chocolate substitutes like Lindt or Guittard maintain quality, but avoid milk chocolate—it lacks depth. Running short on Nutella? Equal parts chocolate and hazelnut butter mimic the flavor, though texture will vary. For the almonds, pecans or walnuts toast beautifully, but almonds provide that signature crunch. The vanilla extract should be pure bourbon or Madagascar—imitation extracts lack the complexity. If you're short on powdered sugar, aerosol canisters work for dusting, but they lack the fine finish of sifted powder.
Store the assembled tart in an airtight container for up to 5 days at room temperature, though the almond topping softens over time. For longer storage, wrap tightly in plastic wrap and refrigerate for 1 week. Freeze unbaked tart shells for 3 months—thaw overnight before adding filling. The filling sets best at room temperature, so plan ahead if serving immediately. Dust with powdered sugar just before serving to maintain that bakery-fresh appearance. Each slice is rich enough to satisfy—portion carefully if guests are sensitive to indulgence.
Why You'll Love This Recipe
- No Crust Struggles: I swear by the graham cracker crumb base—it’s buttery, sturdy, and actually holds shape. No need to fuss with pie dough or worry about cracks; just press, bake, and move on.
- Rich Without Effort: That melted dark chocolate folded into the custard? Chef’s kiss. The Nutella swirl ties it all together with a velvety, hazelnut-kissed finish that feels indulgent but takes zero extra work.
- Date Night Ready: Serve it warm with whipped cream for a dessert that feels fancy but costs less than takeout. Honestly, my partner thinks I’m a genius when I pull this out—no candles or fancy plates required.
- Leftovers? More Like Leftovers: This tart keeps beautifully for days, whether you’re stashing it for lazy mornings or sneaking bites straight from the fridge. Between us? The second slice is always the best.
Step-by-step instructions for chocolate Nutella tart recipe
Master this decadent dessert with precise technique and professional results every time.
Prepare the Crust Mixture
In a medium bowl, combine the 2 cups graham cracker crumbs with the 0.75 cup cold unsalted butter, 0.25 cup granulated sugar, and 0.5 tsp diamond crystal kosher salt. Use your fingers or a pastry cutter to work the mixture until it forms a coarse, crumbly texture with pea-sized butter pieces remaining. This ensures a tender, flaky crust rather than a dense one.
Press the mixture firmly and evenly into a 9-inch tart pan lined with a removable bottom, using the back of a measuring cup or your hands. Create an even layer by tapping the pan gently on the counter to eliminate air pockets. The crust should be compacted to about ¼-inch thickness at the edges and slightly thicker in the center. Chill in the refrigerator while you prepare the filling.
Create the Chocolate-Nutella Filling
In a microwave-safe bowl, melt the 8 oz dark chocolate bars in 30-second intervals, stirring between each interval, until completely smooth. Let it cool slightly for 2 minutes to prevent the 1.5 cups Nutella from seizing when combined. In a separate bowl, whisk together the 1 whole large egg, 0.5 cup heavy cream, 1 tsp vanilla extract, and a pinch of salt.
Gently fold the melted chocolate into the egg mixture until fully incorporated, then stir in the Nutella until smooth and well combined. The filling should have a thick, fudgy consistency—similar to pudding but with visible chocolate swirls. Pour the filling evenly over the chilled crust, spreading it to the edges with a spatula. Bake at 350°F for 25-30 minutes, until the center is just set but still slightly wobbly when gently shaken.
Prepare and Add the Almond Topping
While the tart bakes, toast the 1.5 cups sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until they turn a rich golden brown and release their aroma. Immediately transfer them to a plate to cool slightly. In a small bowl, mix the toasted almonds with the 2 tbsp powdered sugar to lightly coat them.
Once the filling is set but still slightly warm, sprinkle the almond mixture evenly over the top, pressing down gently to ensure adhesion. Return the tart to the oven for 5-7 minutes to allow the almonds to crisp and the powdered sugar to caramelize slightly. The almonds should be golden and the edges of the tart should be set but not overbaked.
Chill and Serve
Remove the tart from the oven and let it cool completely at room temperature for 1 hour. This step is critical—it allows the filling to set properly and prevents the crust from becoming soggy. Once cooled, run a sharp knife around the edges to loosen it from the pan, then carefully transfer the tart to a serving plate.
Slice into 8 equal wedges using a warm knife for clean cuts. Serve at room temperature or slightly chilled, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. The tart should have a perfectly balanced texture: a crisp, buttery crust, a rich, fudgy Nutella-chocolate filling, and a crunchy almond topping that contrasts beautifully with every bite.
Pro Tips For Making Chocolate Nutella Tart
- Chill the Crust: Press the graham cracker crust into the pan, then pop it in the fridge for 15 minutes before adding the filling. I used to rush this, and the crust always cracked under the weight of the warm chocolate—now it holds together like a dream.
- Melt Chocolate Slowly: Heat the dark chocolate over a double boiler (or a heatproof bowl over simmering water) at low heat, stirring constantly. I learned the hard way that direct heat burns it before it melts, leaving a bitter aftertaste that even Nutella can’t fix.
- Whisk Eggs Until Ribbon Stage: Beat the eggs and sugar until the mixture forms a thick ribbon when you lift the whisk—about 3-4 minutes. My first attempt was under-whipped, and the tart turned out dense instead of light. This is the thing that matters most for that perfect texture.
- Fold in Nutella Last: Mix the melted chocolate and eggs first, then stir in the Nutella at the very end. I was skeptical—sounds weird, but it works—because adding it earlier makes the filling too thick and uneven. The result? Smooth, gooey layers every time.
Common mistakes when making this dish
Overmixing the Crust
I’ve ruined more crusts than I’d like to admit by overworking the graham cracker mixture. Once you combine the crumbs with butter and sugar, stop mixing the moment the butter forms pea-sized clumps—no smaller.
Overmixing develops gluten in the crackers, turning your crisp crust into a dense, cakey mess. Use your fingers or a pastry cutter just until the mixture holds together when pressed. 🧈
Uneven Filling Distribution
The filling is where this tart shines, so don’t skimp on spreading it evenly. If you pour too much in the center and leave thin edges, the tart will have a lopsided texture—thick and gooey in the middle, dry and undercooked near the crust.
Use an offset spatula to spread the filling to the very edges of the pan, creating a uniform layer about ½-inch thick. This ensures even baking and a professional finish.
Skipping the Chill Step
Rushing to bake without chilling the crust is a classic mistake. The crust needs at least 30 minutes in the fridge to firm up before adding the warm filling. Without this step, the butter in the crust will melt too quickly, causing the filling to leak out during baking.
I’ve seen this happen more times than I can count—always chill!
Overbaking the Almond Topping
The almond topping should be golden and crisp, not burnt. Once you sprinkle it over the filling, bake for just 5-7 minutes—no more. Watch closely, as almonds go from perfect to charred in seconds.
If they start to darken too quickly, pull the tart out immediately. The filling will continue to set as it cools, so don’t worry about it being fully firm at this stage.
Not Tempering the Chocolate
Melted chocolate that’s too hot will seize when mixed with Nutella, creating a grainy, streaky filling. After melting the chocolate, let it cool for 2 minutes before combining it with the egg mixture.
This tempering step ensures a smooth, glossy finish. If you’re in a hurry, place the bowl in an ice bath for 30 seconds to cool it down faster. 🍫
Ignoring the Cooling Time
Serving the tart too soon is the fastest way to end up with a soggy crust. The filling needs at least 1 hour to fully set at room temperature. If you’re impatient, pop it in the fridge for 20 minutes to speed things up—but don’t skip this step entirely.
The contrast between the crisp crust and creamy filling is what makes this tart perfect, and proper cooling ensures that balance.
Nutrition facts
Frequently asked questions
Can I make this tart without a tart pan?
Yes! Use a 9-inch round cake pan or even a deep pie dish lined with parchment paper. For easier removal, lightly grease the sides with butter. The key is pressing the crust firmly into the bottom and up the sides to create a clean edge. If using a cake pan, chill the crust longer (45 minutes) to prevent sticking.
How do I store leftovers?
Keep the tart in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for 5 days—though the almond topping may soften slightly. Freeze unbaked tart shells for 3 months (thaw overnight before adding filling). Reheat slices briefly in the microwave (10 seconds) to restore crispness.
Can I substitute Nutella?
For a similar flavor, mix 1 cup melted dark chocolate with ½ cup hazelnut butter (or ½ cup almond butter in a pinch). The texture will be slightly less smooth, but the nutty richness remains. Avoid white chocolate—it lacks the depth needed for this recipe. For a dairy-free option, use vegan chocolate and Nutella.
Why did my crust turn crumbly instead of crisp?
Overmixing the crust or using warm butter are the most common culprits. The butter should be cold and only mixed until pea-sized clumps form. If your crust is too crumbly, press it extra firmly into the pan and chill for 1 extra hour before baking. For a second bake, brush the crust with melted butter after the first 10 minutes of baking.
How do I make this tart gluten-free?
Replace graham crackers with a gluten-free digestive biscuit crumb mix (like Schär) or a blend of crushed gluten-free shortbread and 1 tbsp cornstarch. For binding, add 1 tbsp gluten-free flour to the crust mixture. Test gluten-free chocolate and Nutella brands for cross-contamination risks. The texture will be slightly different but still delicious!