This is the ultimate hazelnut tart. It features hazelnut flour in the pie crust, chopped hazelnuts in the topping and hazelnut spread - in the form of Nutella - in the filling. This is the most hazelnut forward tart that you can make, and if you love hazelnuts as much as I do, this will become a new favourite.
To make this tart I was inspired by Italian Nutella crostata. It's one of my childhood favourites, and I recently got to eat it when visiting family back in Italy. I wondered, how come I don't have a Nutella crostata recipe on my blog? And then I thought, how about adding more hazelnuts? More hazelnuts!! And this is how I ended up with this hazelnut festival. Which is - a Nutella tart on hazelnut shortcrust.
Ingredients and equipment
- Flour
- Hazelnut flour (hazelnut meal)
- Butter
- Sugar
- Baking powder
- Vanilla extract
- Eggs
For detailed quantities, please refer to the recipe card at the bottom of this post.
I am a big fan of my food processor, especially when it comes to making pie crusts. I strongly recommend to use one to make this recipe. Other than that, you will need a spatula, a grater, and a scale to measure the dough when you need to divide it. This recipe fits a 24 cm (9 inches) tart pan.
How to make hazelnut tart with Nutella
1. Add the flour, hazelnut meal, sugar, baking powder, vanilla and butter to a food processor.
2. Blitz to combine, then add the eggs and start the blades again until the dough comes together.
3. Do not overwork or the heat from the food processor might excessively soften the dough.
4. Separate ⅓ of the dough, wrap it in cling film, and place it in the freezer. Press the rest of the dough onto a tart pan covering the bottom and part of the sides. Prick the bottom and sides with a fork and place in the fridge for 15 minutes.
5. Spread the Nutella all over the bottom of the crust but not the sides.
6. Take dough portion out of the freezer and grate all over the Nutella layer. Scatter the chopped hazelnuts all over.
7. Bake in the preheated oven at 180C (356F) for 30 minutes, or until the top and sides look golden.
tips and tricks
This tart is very brittle, so I would recommend to let it cool completely before attempting to slice it. Once cooled, it can be stored in an airtight container for up to 5 days. Storing it airtight will affect the texture, making it a little softer and easier to cut and chew from the second day. The first day you can expect it to be very crumbly and a little crunchier.
I have been raised eating Nutella on bread, so I have a deep connection with that particular hazelnut spread. But if you prefer not to buy Nutella, you can choose any chocolate hazelnut spread that you prefer. You can even make your own homemade Nutella! Or you can omit the chocolate part altogether and opt for a hazelnut spread that has no cocoa in it. The choice is yours.
More hazelnut inspiration
If you enjoyed this recipe and feel inspired to make more hazelnut-oriented recipes, have a look at these options. I use hazelnuts both in sweet and savoury dishes! Click the image to open the recipe.
If you tried this recipe, let me know your thoughts in the comments. If you're planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
Hazelnut tart with Nutella filling
Equipment
- Food processor
- Scale
- Spatula
- Grater
- 24-cm tart pan (9 inch)
Ingredients
- 300 g flour
- 100 g hazelnut meal
- 135 g sugar
- 120 g butter cold
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 eggs
- 300 g Nutella
- 40 g chopped hazelnuts
Instructions
- Add the flour, hazelnut meal, sugar, baking powder, vanilla and butter to a food processor. Blitz to combine. Add the eggs and start the blades again until the dough comes together. Do not overwork or the heat from the food processor might excessively soften the dough.
- Separate ⅓ of the dough, wrap it in cling film, and place it in the freezer. Press the rest of the dough onto a tart pan covering the bottom and part of the sides. Prick the bottom and sides with a fork and place in the fridge for 15 minutes.
- Spread the Nutella all over the bottom of the crust but not the sides. Take the other dough portion out of the freezer and grate all over the Nutella layer. Scatter the chopped hazelnuts all over.
- Bake in the preheated oven at 180C (356F) for 30 minutes, or until the top and sides look golden.
Notes
- Store refrigerated in an airtight container for up to 5 days.
- The nutritional information provided is made with an online calculator and only meant to be used as a guideline.
