No-Bake Nutella Tart Recipe

4.50 from 64 votes
A slice of chocolate tart with a crumbly dark crust and sprinkled with chopped nuts on top sits on a white plate. In the background, a whole tart and a jar of Nutella are visible on a wooden surface.

This no-bake Nutella tart is quick, easy and delicious, every Nutella lover will love this dessert. This tart is eggless, without gelatin and no special techniques required, the crust made with Oreo cookies, the filling is rich, smooth and super delicious. This tart can be made with homemade Nutella (link to recipe below) or with store bought Nutella.

A slice of chocolate tart with a crumbly dark crust and sprinkled with chopped nuts on top sits on a white plate. In the background, a whole tart and a jar of Nutella are visible on a wooden surface.

No-Bake Nutella Tart Recipe

4.50 from 64 votes
Prep Time 20 minutes
WORK TIME 20 minutes
DIFFICULTY Easy
Cuisine World
Servings 10 yields

Ingredients
 

For the crust:

  • 24 Oreo cookies
  • 6 tablespoons 90g Butter, melted

For the filling:

  • ¼ cup 60ml Heavy cream
  • 4 tablespoons 30g Cornstarch (corn flour)
  • ¾ cup + 1 tablespoon 250g Nutella
  • 1½ cups 360ml Heavy cream
  • ¼ teaspoon Salt
  • â…“ cup 50g Hazelnuts for decoration

Instructions
 

  • DIRECTIONS
    1. Toast raw hazelnuts in a pan for 3-4 minutes. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible. Roughly chop and set aside.
    2. In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of an 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.
    3. In a small bowl mix 1/4 cup (60ml) heavy cream and cornstarch. Set aside.
    4. In a medium sized saucepan combine Nutella, salt and heavy cream. Place over low-medium heat until melted and combined. When Nutella is melted and the mixture is simmering add cornstrach mixture, cook over medium heat, stirring constantly until thickened. About 5-6 minutes.
    5. Pour the filling over the crust. Decorate with chopped hazelnuts.
    6. Refrigerate for at least 4 hours or until set.
    Notes:
    • Keep the tart covered in the fridge up to 5 days.

Video

YouTube video
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

4.50 from 64 votes (64 ratings without comment)

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