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nutella tart topped with strawberries, confectioner's sugar and chopped almonds

Nutella Tart inspired by Pierre Hermé

Course: Dessert
Cuisine: French
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 31 minutes
Servings: 8 inch tart
Calories: 373kcal
Rich, decadent, and extremely easy to make Nutella tart - Made with little if no effort at all and ready in just 30 minutes.
Print Recipe


  • 250 g shortcrust pastry
  • 85 g Nutella spread
  • 140 g 70% dark chocolate chopped
  • 100 g butter room temperature
  • 1 egg
  • 3 egg yolks
  • 2 tablespoon sugar
  • 60 g blanched almonds finely chopped
  • 1 teaspoon orange zest
  • powdered sugar to decorate


  • Roll out the shortcrust pastry on a parchment covered tart baking pan. Blind bake (cover with extra parchment and dry beans) in a preheated oven to 350F(180C) for 10 mins. Then spread nutella on top.
  • Put chocolate and butter in 2 bowls. Microwave until melted. Allow to cool a bit. Lightly whisk the chocolate with egg, then fold 1 yolk at a time until fully incorporated. Add sugar in.
  • Add sugar and orange zest in, fold warm butter in and mix until just combined. Fill the tart shell with the ganache and top with almonds. Bake for 11 mins.
  • Allow to cool 20mins then sprinkle powdered sugar and extra almonds on top and serve.


Calories: 373kcal | Carbohydrates: 29g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 247mg | Potassium: 216mg | Fiber: 3g | Sugar: 8g | Vitamin A: 448IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 4mg