Name: Nutella Tart with Brown Butter Hazelnut Graham Cracker Crust
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 1/4 cups (156g) all-purpose flour; 1/4 cup (25g) cocoa powder; 1/4 cup (50g) granulated sugar; 1/4 tsp salt; 1/2 cup (113g) unsalted butter, cold and cubed; 1 large egg yolk; 2-3 tbsp ice water; 1/2 cup (120ml) heavy cream; 1/2 cup (150g) Nutella; 1/2 tsp vanilla extract; 1/4 tsp salt; 3 oz (85g) semi-sweet chocolate, chopped; 1/3 cup (80ml) heavy cream (for glaze); 2 tbsp (30g) light corn syrup; 2 oz (56g) semi-sweet chocolate, chopped (for glaze)

Why You’ll Love Nutella Tart with Brown Butter Hazelnut Graham Cracker Crust Recipe

Ultra‑rich, smooth Nutella ganache filling that melts in your mouth.
Crunchy and flavorful hazelnut‑enhanced crust that adds texture.
Make‑ahead dessert that’s perfect for special occasions or celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust
Hazelnuts
Graham cracker crumbs
Kosher salt
Unsalted butter

Filling
Semi‑sweet chocolate
Nutella
Vanilla extract
Kosher salt
Heavy whipping cream

Optional toppings
Nutella whipped cream
Candied hazelnuts

Directions

Prepare the crust: Brown the butter in a saucepan until golden and fragrant, then let cool slightly. Toast hazelnuts in a pan until fragrant. Pulse graham crackers, toasted hazelnuts, salt, and brown butter in a food processor until finely ground. Press the mixture into a 9‑inch removable‑bottom tart pan and bake until lightly golden.

Make the filling: Heat heavy cream gently until small bubbles form around the edges. Pour hot cream over chopped semi‑sweet chocolate, Nutella, vanilla, and salt in a bowl; cover for a few minutes, then stir until smooth to form a shiny ganache.

Assemble: Pour the ganache into the cooled crust and smooth the top. Refrigerate for at least 3–4 hours or overnight to set.

Optional toppings: Whip heavy cream with Nutella for a fluffy finish and sprinkle candied hazelnuts on top before serving.

Servings and timing

Serves: about 10 slices.
Prep time: ~20 minutes.
Cook time: ~20 minutes.
Chilling time: ~4 hours.

Variations

Use digestive biscuits instead of graham crackers if you can’t find graham crackers.
Top with a sprinkle of sea salt instead of whipped cream for a salted chocolate twist.
Add a layer of fresh raspberries between the crust and ganache for a fruity contrast.

Storage/Reheating

Store the tart covered in the refrigerator for up to 5 days.
For best texture, serve chilled; avoid reheating as chilling helps the ganache hold its structure.

FAQs

How do I know when the crust is done baking?

The crust is ready when it turns lightly golden and fragrant around the edges.

Can I make this tart dairy‑free?

You can experiment with dairy‑free chocolate and cream substitutes, but texture and taste will vary from the original.

Do I need a tart pan?

A removable‑bottom tart pan gives the best result, but a shallow pie plate can work in a pinch.

Can I freeze the tart?

Refrigerate only; freezing may change the texture of the ganache and toppings.

How long does it take to set in the fridge?

Chill at least 3–4 hours, but overnight gives the best firmness.

What can I use instead of hazelnuts in the crust?

Almonds or pecans can be used if you prefer a different nut flavor.

Why did my ganache separate?

If the cream was too hot or cooled too quickly, the chocolate can seize; warm gently and stir slowly.

Can I make this ahead for a party?

Yes, it stores well for several days in the refrigerator.

Can I add fruit on top?

Fresh berries can be added, but serve soon after to avoid sogginess.

Is this tart very sweet?

It’s rich and sweet but balanced by the slight saltiness in the crust.

Conclusion

This Nutella tart elevates a favorite spread into a stunning dessert with a crunchy, nutty crust and lusciously creamy filling. With simple steps and make‑ahead convenience, it’s a dessert that impresses while celebrating bold chocolate‑hazelnut flavor.