Nutella Tart

This tart is a full-on family favourite: from the oldest to the youngest, everyone loves it. Friends, neighbours, even random guests have asked for the recipe after one bite. It’s gooey, decadent, and super indulgent, the kind of dessert that makes you close your eyes with the first forkful.

Perfect for special occasions, rainy Sundays, or any moment that deserves a little extra comfort (and chocolate). Just don’t expect leftovers — it never lasts long in our house.

Finished Nutella Tart

Makes around 10-12 slices, and remember, it’s super decadent, so you really don’t need them too big!

Prep Time: 20 min + 50 min cooking time

Ingredients:

For the pastry:

• 300 g plain flour, plus a little extra for dusting

• 150 g chilled diced unsalted butter, plus a knob for greasing

• 75 g sugar

• 3 eggs (2 for the pastry and 1 for brushing the strips)

• Zest of ¼ lemon

  
  

For the filling:

• 50 g liquid caramel (store-bought or homemade — see below)

• 750 g Nutella or other chocolate-hazelnut spread

To make your own caramel:

Melt 150 g sugar in a dry pan over medium heat until golden and runny. Swirl, don’t stir.

Method:

Pastry:

Sift the flour into a large bowl and add the diced cold butter. Working quickly, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and the lemon zest, then mix to combine. Beat 2 eggs and pour them into the bowl, then bring everything together with your hands to form a smooth, consistent dough. Wrap the dough in cling film and let it rest in the fridge for at least 1 hour.

After it has been chilling:

Preheat the oven to 180°C.

Grease a 22–24 cm tart tin with a little butter.

On a floured surface, roll out two-thirds of the chilled pastry into a circle slightly larger than the tin. Carefully lift the pastry into the tin, gently pressing it into the edges. Trim off any excess.

Prick the base with a fork and place it in the fridge to chill for 10 minutes.

Filling:

Spread the caramel evenly over the pastry. Then gently spread the Nutella on top, smoothing it out with a spatula or the back of a spoon.

Roll out the remaining pastry and cut it into strips. Use the strips to create a criss-cross lattice over the filling.

Beat the remaining egg and brush it over the pastry strips for a golden finish.

Cover the tart loosely with foil and bake for the first 20 minutes.

Then remove the foil and continue baking for a total of 45–50 minutes, or until the pastry is golden and fully cooked.

Serving Tips:

• Let the tart cool slightly before slicing — it’s easier to cut when the filling has settled a bit.

• Serve warm for that extra gooey, melt-in-your-mouth texture.

• Add a scoop of vanilla ice cream or a dollop of whipped cream for a dreamy dessert.

• A sprinkle of sea salt flakes on top brings out the caramel beautifully.

• Enjoy with an espresso or an after-dinner liqueur for grown-up guests!

• Add a scoop of vanilla ice cream for a dreamy dessert.

Tips & Tricks:

• Chill the pastry dough well before rolling, it makes it easier to handle and helps prevent shrinkage in the oven.

• If the Nutella is too thick to spread, warm it slightly in the microwave (10–15 seconds) or place the jar in a bowl of hot water to soften.

• Don’t skip the foil in the first 20 minutes of baking, it protects the lattice from browning too quickly.

• This tart tastes amazing slightly warm or at room temperature, but it’s also delicious straight from the fridge the next day.

Variations:

Fruit Boost: Add a thin layer of sliced bananas under the Nutella for a fruity surprise.

Crunch Factor: Sprinkle in crushed peanuts  before adding the lattice top for extra texture.

I hope you enjoy this totally indulgent Nutella tart as much as we do! It’s rich, gooey, and guaranteed to win hearts. Whether you serve it warm with a scoop of ice cream or sneak a slice straight from the fridge, it’s pure joy in every bite.

Happy Cooking!