Nutella Tart
This Nutella tart is an easy, no-bake dessert perfect for chocolate lovers! It has a soft, chewy crust and a smooth, chocolaty Nutella filling - great for holidays or even a date night.
Servings: 12 slices
Calories: 364kcal
Ingredients
Tart Crust
- 2 cups hazelnuts
- 1/4 cup cocoa powder
- 1/4 cup coconut oil , melted
- 3 Tbsp. maple syrup
- pinch sea salt
Tart Filling
- 1 cup dark chocolate , chopped
- 3/4 cup Nutella
- 3/4 cup full-fat coconut milk
Instructions
- Process the tart crust ingredients. Add the hazelnuts to a food processor bowl fitted with an S blade and process until the nuts are finely ground. Be careful not to over-process the nuts; otherwise, they will turn into hazelnut butter. Add the cocoa powder, coconut oil, maple syrup, and salt to the food processor and pulse until well combined. The mixture should be sticky enough to hold together when you press it between your fingers. If it's too dry, pulse it a little bit more.
- Press the mixture into a tart pan. Transfer the crust mixture to a lightly greased 9-inch/23-cm tart pan and press it firmly across the bottom and sides of the pan to form a solid base and sturdy edge. A tart pan with a removable base is best for easy removal and a more elegant presentation, but a regular tart pan also works. If using a tart pan with a removable base, remember never to grab the tart pan from underneath because the removable bottom will lift up and break the crust. In fact, I recommend placing the tart on a cookie sheet to make it easy to move the tart from the counter to the refrigerator.
- Set up a double boiler. Add a few inches of water to a medium saucepan and top it with a stainless-steel bowl slightly larger than the circumference of the saucepan. The bowl should create a seal with the bottom saucepan to trap the steam produced by the hot water. Ensure the bottom of the bowl isn't touching the water - this would cause the chocolate to get too hot. Bring the water to a gentle simmer over medium-low heat. Once the water is hot, turn the heat to the lowest setting.
- Prepare the tart filling. Add the chocolate, Nutella, and coconut milk to the stainless steel bowl set over the saucepan and melt the chocolate, stirring constantly, until all the ingredients are well combined and the tart filling is completely smooth.
- Assemble the tart. Pour the filling on top of the crust in the tart pan and spread it evenly, smoothing out the top. When pouring the filling into the crust, keep the bowl as close to the tart pan as possible. The further the filling has to fall, the more air bubbles will form. Tap out any air bubbles.
- Chill. Transfer the tart to the refrigerator to firm up, for 1-2 hours.
- Serve. Once set, remove the Nutella tart from the tart pan (only if using one with a removable base).
- Store. Leftover Nutella tart keeps well in an airtight container in the refrigerator for up to 1 week. For longer-term storage, freeze in an airtight container for up to 1 month.
Notes
*Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 12 | Calories: 364kcal | Carbohydrates: 22g | Protein: 7g | Fat: 29g | Fiber: 6g | Sugar: 14g