If you love uncomplicated chocolate bakes, these Nutella Tarts are a must-try. Soft, sweet, and effortlessly elegant, they work perfectly for a dessert table, a homemade gift, or a quick treat to brighten any day.
These tarts began as a way to use leftover pasta frolla I had frozen. I rolled the dough into small tart shells, filled them with Nutella from the pantry, and discovered a fast, satisfying dessert that always disappears quickly. Using leftover pastry like this is a great shortcut when you want something homemade but simple.
When I opened the cupboard and found a large jar of Nutella, the pairing felt natural — rich, creamy filling inside a tender, buttery shell.
I blind-baked the shells, spooned in the Nutella once they were cool, and finished with roasted hazelnuts for texture. The result is a reliable, crowd-pleasing sweet that comes together with minimal fuss.
What Makes These Tarts So Easy to Enjoy
- They’re compact and portable — ideal for picnics, potlucks, or packed treats.
- They travel well and present nicely in small boxes, so they make lovely edible gifts.
- They’re perfect for using leftover pasta frolla or other shortcrust dough.
Key Ingredients for Nutella Tarts
Pasta Frolla (Pie Crust Dough)
A classic Italian sweet pastry that’s tender and slightly crumbly. It becomes a light, crisp shell that complements the creamy filling without overpowering it.
Nutella
Smooth, chocolate-hazelnut spread that fills the shells easily and remains soft for a pleasing bite. Warm it slightly if it’s too firm for spreading.
Roasted Hazelnuts
A sprinkle of toasted hazelnuts adds crunch and enhances the hazelnut flavor already present in the spread.
Full ingredient quantities are listed in the recipe card below.
How to Make Nutella Tarts
Dough
Step 1: Place the flour, sugar, softened butter, egg, and a pinch of salt in the bowl of an electric mixer fitted with a paddle attachment. Mix until the mixture resembles coarse crumbs, then bring it together quickly by hand until smooth.
Step 2: Wrap the dough tightly in cling film and chill for 30 minutes to firm up.
Step 3: Roll the chilled dough between sheets of baking paper to about 1 cm (0.4 inch) thick.
Step 4: Cut circles to fit your tart tins (or cut slightly larger and trim). Gently press the dough into greased tins, making sure the sides are even.
Step 5: Prick the bases with a fork, line with baking paper and fill with baking beans or rice for blind baking.
Step 6: Blind-bake at 180°C (355°F) for about 30 minutes, or until the pastry is golden and cooked through.
Step 7: Remove the weights and paper, then cool the tart shells completely before unmoulding and filling.
Filling
Step 1: Spoon or pipe Nutella into the cooled shells, level the surface, then sprinkle with toasted hazelnuts. Serve at room temperature or chilled, depending on preference.
Frequently Asked Questions
Yes. Hazelnut, almond or chocolate spreads with a similar texture will work well — choose one that spreads smoothly into the tart shells.
Try chopped almonds, pistachios, toasted coconut, chocolate shavings, or fresh berries for color and contrast. A thin smear of jam under the Nutella adds a bright note.
Yes. Freeze cooled, baked shells in an airtight container for up to one month. Thaw at room temperature before filling.
Variations and Twists
Add Cocoa to the Dough: Stir 1 tablespoon of cocoa powder into the flour for a chocolate-tinged shell that intensifies the Nutella flavor.
White Chocolate Hazelnut Spread: Use a white chocolate hazelnut spread for a lighter, creamier look and a different sweetness.
Raspberry Jam Layer: Spread a thin layer of raspberry jam on the shell before adding Nutella for a pleasant tart-sweet contrast.
Citrus Zest: Add grated orange zest to the dough for a fresh, aromatic note that complements chocolate.
Dark Chocolate Topping: Scatter finely chopped dark chocolate over the warm filling so it softens slightly for added texture.
Extra Help from the Kitchen
Re-chill Soft Dough: If the pastry softens while rolling, chill it briefly until firm enough to handle.
Patch Tears: Use a small piece of extra dough to mend thin spots when lining the tins.
Level the Base: Press the base with a flat-bottomed glass for an even surface before blind baking.
Cool Baking Weights: Let beans or rice cool completely before storing to prevent condensation.
Warm the Nutella: Gently warm Nutella if it’s too firm to spread—use short bursts in a microwave or a warm water bath.
Storage and Shelf Life
Unfilled tart shells keep in an airtight container at room temperature for 2–3 days. Once filled, store the tarts in the fridge and enjoy within 1–2 days. Freeze pasta frolla for up to 2 months; thaw in the refrigerator before rolling. Baked shells can be frozen for up to one month and reheated briefly in a low oven if needed.
Try These Sweet Treats Next
- Macadella
- Mulberry Granita
- Alfajores de Maicena
- Malbec Ice Cream
- Vegan Chocolate Hazelnut Truffles
Nutella Tarts Recipe
If you like simple chocolate bakes, these Nutella Tarts are soft, sweet, and perfect for sharing or gifting.
Dessert
Italian
Ingredients
Dough*
- 250 g – 2 cups flour
- 125 g – 1 cup sugar
- 125 g – 1.1 stick unsalted butter – softened
- 1 egg
- 1 pinch salt
Filling
- 5 or 6 tbsp Nutella
- Roasted hazelnuts – to decorate
Instructions
Dough
-
Put the flour, sugar, butter, egg, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix until crumbly, then knead briefly by hand until smooth.
-
Wrap the dough in cling film and refrigerate for 30 minutes.
-
Roll the dough between baking paper to a 1 cm (0.4 in) thickness.
-
Cut circles to fit your tart tins, press into greased tins and ensure the sides are even.
-
Prick the bases with a fork, line with baking paper and fill with beans or rice for blind baking.
-
Bake at 180°C (355°F) for about 30 minutes, until golden and cooked through.
-
Remove weights and paper, cool completely before unmoulding and filling.
Filling
-
Fill the cooled tart shells with Nutella, decorate with toasted hazelnuts, and serve.
Recipe Notes
*You will only need about one third of this dough for two small tarts. Freeze the remaining dough for later use.