Easy Nutella Tart {gluten-free}

Overhead view of tart, partially sliced.
Save Recipe

Turn a jar of Nutella into a luxurious dessert with this easy Nutella tart recipe. It combines a gluten-free toasted hazelnut crust with a silky, no-bake chocolate hazelnut ganache filling. A fluffy layer of whipped cream on top finishes it off with an effortless touch!

  • Author: alexandra
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes (plus chill time)
  • Yield: one 9.5" tart 1x
  • Category: pies and tarts
  • Method: baking
  • Cuisine: American
  • Diet: Gluten Free



Toasted Hazelnut Crust:

  • 1 cup (4 ounces) hazelnut flour
  • 3/4 cup, spoon and level (3 1/8 ounces) gluten-free all-purpose flour with xanthan gum
  • 1 1/2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 6 tablespoons cold salted butter, cut into chunks
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon ice water, if needed

Nutella Ganache Filling:

  • 3/4 cup plus 1 tablespoon (6 3/4 ounces) heavy whipping cream
  • 6 ounces semisweet chocolate, chopped
  • 2/3 cup (7 ounces) Nutella or other chocolate hazelnut spread

Whipped Cream & Garnish

  • 1 cup (8 1/4 ounces) heavy whipping cream
  • 2 tablespoons confectioner's sugar
  • 1/4 teaspoon vanilla extract
  • toasted hazelnuts, chopped, for garnish (optional)


Toasted Hazelnut Crust:

  1. Toast the hazelnut flour: Place hazelnut flour in a medium skillet over medium-low heat. Cook, stirring often, until golden-brown and fragrant (about 5 minutes). Immediately remove from heat and allow to cool completely before using (20-30 minutes). Meanwhile, preheat oven to 350ºF. 
  2. Make the crust: Combine cooled hazelnut meal with the remaining dry ingredients in a food processor fitted with the steel blade attachment, and pulse to combine. Add the butter and pulse in until pea-sized. Add the egg and vanilla extract and pulse just until the ingredients are evenly moistened and start to clump together, adding the ice water if needed.
  3. Bake: Transfer mixture to a 9.5” round tart pan and press evenly into the bottom and sides. Trim excess dough along the top border to form a clean edge. Use a fork to prick the bottom of the crust multiple times. Transfer to preheated oven and bake for 10-13 minutes, until just starting to turn golden. Allow to cool completely (about 1 hour) before making ganache filling.

Nutella Ganache Filling:

  1. Make the ganache: Add cream to a medium, microwave-safe bowl and microwave until just beginning to boil (about 60-90 seconds). Submerge chocolate into cream and let sit for 5 minutes. Stir until smooth. Whisk in the Nutella until smoothly incorporated. Pour filling into the prepared crust and chill in the refrigerator until set (about 1 hour).

Whipped Cream & Garnish

  1. Make the whipped cream: Using a bowl and electric mixer, beat the cream on medium speed until starting to thicken. Add the confectioner’s sugar and vanilla extract and continue to beat just until stiff peaks form.
  2. Finish and garnish: Use an offset spatula to spread the whipped cream over the top of the tart. Garnish with toasted hazelnuts. Chill until ready to serve.



Substituting hazelnut flour: If you don't have hazelnut flour, you can use whole, toasted hazelnuts and grind them into a flour yourself using a food processor. Make sure to measure the hazelnuts by weight, or measure the flour after grinding it to make sure you have 1 cup. 

For the chocolate:Use a chocolate bar, not chocolate chips.

Storage and shelf life: Store leftovers in an airtight container in the refrigerator; keeps for about one week. 

Keywords: Nutella Tart, chocolate hazelnut tart, Nutella Tart with no-bake filling, gluten-free Nutella Tart, gluten-free chocolate hazelnut tart