Nutella Tarts

If you love simple chocolate bakes, these Nutella Tarts might be your new favourite! These irresistible tarts are soft, sweet, and ideal for gifting or adding to any dessert spread.

These Nutella Tarts came together from one of my usual leftover moments. I had some pasta frolla in the freezer and wanted to use it up, so I took it out and rolled it into small tart shells. I have always loved finding ways to reuse leftovers, especially when they lead to quick sweets like this.

When I opened the pantry, a big tub of Nutella was sitting there waiting to be used, so the idea came naturally.

I baked the shells, filled them with Nutella, and they turned out really tasty. Leftovers often turn into easy desserts like this in my kitchen.

Key Ingredients for Nutella Tarts

Pasta Frolla (Pie Crust Dough)

A classic Italian dough with a soft crumb and light sweetness. It bakes into a tender shell with a light crisp finish and a smooth texture that complements the chocolate-hazelnut filling.

Nutella

Smooth and creamy with a deep chocolate-hazelnut flavour. It spreads easily into cooled shells and keeps a soft texture that works well in small tarts.

Roasted Hazelnuts

Lightly roasted hazelnuts add crunch and a warm, nutty aroma. They pair naturally with the filling and give the tarts a crisp finish on top.

Find the complete list with measurements in the recipe card below.

How to Make Nutella Tarts

Dough

Step 1: Put the flour, sugar, butter, egg, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix until the dough looks crumbly, then knead it quickly by hand until smooth.

Step 2: Wrap the dough in cling wrap and put it in the fridge for 30 minutes.

Step 3: Take it out of the fridge, place it on a sheet of baking paper, and roll it into a 1 cm – 0.4 inch thick sheet.

Step 4: Cut 2 circles approximately the same size as your tart tins and place the dough in the greased tins. Press it down well and make sure the sides are covered too.

Step 5: Prick the dough with a fork. Cover it with baking paper, then fill the tins with beans or rice so the dough does not puff up while baking.

Step 6: Bake in a preheated oven at 180°C – 355°F for about 30 minutes, or until golden brown and cooked through.

Step 7: Discard the beans and let the tarts cool down completely before unmoulding and filling them.

Filling

Step 1: Fill the tarts with Nutella, decorate them with the toasted hazelnuts, and serve.

Variations and Twists

Add Cocoa to the Dough – Add 1 tablespoon cocoa powder to the flour to create a darker tart shell with deeper chocolate tones. It gives the pastry a subtle chocolate base that pairs well with Nutella.

Use White Chocolate Hazelnut Spread – Replace Nutella with a white chocolate hazelnut spread for a lighter colour and a different kind of sweetness.

Add Raspberry Jam Beneath the Nutella – Spread a thin layer of raspberry jam under the filling. The raspberry adds a gentle tang that pairs well with the Nutella.

Flavour the Dough with Citrus Zest – Add grated orange zest to the dough while mixing. It brings a bright aroma that works well with chocolate.

Top with Chopped Dark Chocolate – Scatter finely chopped dark chocolate over the tarts while they are still warm, so it softens slightly and adds texture.

Extra Help from the Kitchen

Chill the Dough Again if It Softens During Rolling – If the dough becomes too soft while shaping, place it back in the fridge for a short rest so it is easier to handle.

Patch Small Tears With Extra Dough – When lining the tins, press a small piece of dough over any thin or torn areas to keep the tart shell even during baking.

Use a Flat-Bottomed Glass to Level the Base – After pressing the dough into the tin, lightly tap the base with a flat-bottomed glass to create an even surface before blind baking.

Cool the Beans or Rice Before Storing Them – If you reuse your blind-baking weights, let them cool completely before placing them back in their container to avoid condensation.

Warm the Nutella Slightly Before Spreading – If the Nutella is firm, warm it briefly so it spreads smoothly into the cooled tart shells.

Storage and Shelf Life

Store unfilled tart shells in an airtight container at room temperature for 2–3 days. Filled Nutella Tarts keep well in the fridge for 1–2 days. Freeze pasta frolla for up to 2 months and thaw it in the fridge before rolling.

Baked tart shells also freeze well for up to 1 month when wrapped securely. Reheat tart shells briefly in a low oven if they soften during storage.

5 from 2 votes

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Nutella Tarts Recipe

If you love simple chocolate bakes, these Nutella Tarts might be your new favourite! These irresistible tarts are soft, sweet, and ideal for gifting or adding to any dessert spread.

Course: Dessert

Cuisine: Italian

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 2 × 10 cm – 4 inch tarts

Author: Manuela Zangara

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

1. Put the flour, sugar, butter, egg, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix until the dough looks crumbly, then knead it quickly by hand until smooth.
2. Wrap the dough in cling wrap and put it in the fridge for 30 minutes.
3. Take it out of the fridge, place it on a sheet of baking paper, and roll it into a 1 cm – 0.4 inch thick sheet.
4. Cut 2 circles approximately the same size as your tart tins and place the dough in the greased tins. Press it down well and make sure the sides are covered too.
5. Prick the dough with a fork. Cover it with baking paper, then fill the tins with beans or rice so the dough does not puff up while baking.
6. Bake in a preheated oven at 180°C – 355°F for about 30 minutes, or until golden brown and cooked through.
7. Discard the beans and let the tarts cool down completely before unmoulding and filling them.

Filling

1. Fill the tarts with Nutella, decorate them with the toasted hazelnuts, and serve.

Recipe Notes

*You will only need about ⅓ of this dough. The remaining dough freezes well for later use.