Nutella Tart

Updated 24th January 2026

This Nutella tart is one of my favourite by far - obviously because of my love of Nutella but also for my love of simple, straightforward and delicious dessert recipes! From the easy press in hazelnut graham cracker crumb crust to the creamy chocolate hazelnut filling - it’s a dessert that never disappoints. This No Bake Tart (or almost no bake with a no bake option) with an easy to make crust and filling will definitely be your new favourite dessert perfect for any occasion. With only 7 ingredients- you just can’t go wrong!

Nutella Tart Recipe Ingredients

• GRAHAM CRACKERS or GRAHAM CRACKER CRUMBS: Either store bought crumbs or crackers made into fine crumbs using food processor (for a variation you could also use biscoff, gingersnaps, or Oreos instead)
• MELTED BUTTER: I use unsalted butter for the crust
• HAZELNUTS: I like to toast mine in a dry skillet over medium low heat until lightly toasted and fragrant. Optional but for best flavor I recommend it. The hazelnuts are for the crust and for garnishing. If you prefer making the crust without the hazelnuts you can simply omit.
• HAZELNUT SPREAD: I love the classic - Nutella, but any hazelnut spread would work here. I have to admit though I have never tried this particular recipe with homemade or all natural chocolate hazelnut spread so the texture and consistency may be different if using those. The generic ones you get that are similar to Nutella will yield the most similar result in taste and texture
• SUGAR: I use a little brown sugar in the crust which adds a touch more sweetness but more importantly acts as a binder, helping the crumbs stick together and solidify into a firm, sliceable base. It’s optional but recommended.
• SALT: Salt adds flavour to the crust but also optional
• MASCARPONE: Mascarpone is really the key ingredient in this his tart that not only allows the filling to be extra creamy and rich but also sliceable. It sets really beautifully with the Nutella. I use full fat mascarpone. I like to use it chilled. It’s not the easiest to substitute. The closest single ingredient substitute would be cream cheese. Mascarpone has a much richer, creamier taste and higher fat content than cream cheese and a lot less tang. Usually for a true mascarpone dupe you would need to combine cream cheese with sour cream or heavy cream or crème fraiche. I have not tried Spoon Universities Mascarpone vs Cream Cheese: What’s the Difference? substitution recipe but feel free to try it yourselves if you can’t get your hands on mascarpone.
  
  

Tips on Handling Mascarpone

There are a lot of ideas out there about how to handle mascarpone in recipes so it won’t ‘break or get grainy - here are some tips I have learned by experience. Mascarpone is extremely high in fat and has a fragile structure, making it behave more like heavy cream or butter than a stable cheese. When it is warmed, the fat melts and separates from the liquid proteins, resulting in a grainy, curdled texture. How to Prevent Separation:

• Keep it Cold: Unlike cream cheese, mascarpone should generally be kept chilled until immediately before use. If it is too warm, it breaks instantly when whipped. The fat solids melt and it loses its structure. Of course it will still taste good and set properly but the texture will be grainy.
• Do Not Over-mix: Whip or mix at low speed or gently by hand to prevent it from turning into butter.
• Add Liquid Slowly: If combining with cream or liquids, add them very slowly to maintain the emulsion.
• Match Temperatures: Ensure ingredients like egg yolks or cream and in this case nutella are at similar temperatures (ideally cool or room temperature, but not hot) to prevent thermal shock and splitting.
  
  

How to Make Nutella Tart/ Nutella Pie

1. Make Crust: In a food processor add chopped toasted hazelnuts along with the graham cracker crumbs, sugar and salt. Process until combined and hazelnuts are finely ground. In a medium bowl combine the crumb hazelnut mixture with melted butter and stir until combined and crumbs are fully moistened and resemble wet sand. Feel free to do this in the food processor if desired to save yourself from using another bowl.
2. Bake Crust: Press crust into prepared pan and bake in a preheated oven for 10 min then remove and cool. Baking is optional - if you decide not to bake the crust, once crust is pressed in, place pan in the freezer while you make filling to allow crust to set and solidify.
3. Make Filling: Place chilled mascarpone in medium size mixing bowl and using an electric mixer beat on low until smooth. Add the nutella and beat on low until combined.
   Assemble Tart: Spoon filling into cooled or chilled crust smooth out evenly. Top with chopped toasted hazelnuts and chill for 2-4 hours. If you are chilling for longer wrap tight with plastic wrap (the nuts garnishing top of tart will prevent it from sticking to filling) and chill overnight until ready to slice and serve.
   
   

Nutella Tart Storage, Make Ahead & Freezing

• STORAGE: Leftover tart will keep 5 days in the fridge covered tightly with plastic wrap. The crust will get softer but the flavours will stay delicious.
• MAKE AHEAD: This is a great make ahead dessert as it needs to chill for 2-4 hours or overnight. Make it ahead 1-2 days and keep chilled and tightly wrapped with plastic wrap until ready to serve.
• FREEZING: Personally I don’t prefer to freeze desserts with mascarpone. It is possible and the flavours will stay the same but at times the texture of the mascarpone can change when frozen - it can separate or become grainy. But if you would like to freeze this tart you can. Wrap tightly with plastic wrap and foil and place in an airtight container or ziploc bag and freeze the whole tart in pan or pieces this way for up to 1 month. Thaw in the fridge overnight and then enjoy.