Raspberry Nutella Tart Recipe
This Raspberry Nutella Tart is a show-stopping dessert that combines a buttery shortbread crust, silky chocolate-hazelnut filling, and fresh raspberries. It’s surprisingly easy to make and always impresses guests.
Perfect for dinner parties, holiday gatherings, or when you’re craving something indulgent, this tart comes together in under an hour. The contrast of tart raspberries with sweet Nutella creates an irresistible flavor combination.
Why You’ll Love This Tart
The buttery crust melts in your mouth and pairs perfectly with the rich Nutella filling. You don’t need any special equipment—just a tart pan and basic baking tools.
Fresh raspberries add a pop of color and brightness that cuts through the richness. This dessert looks bakery-quality but takes minimal effort, making it ideal for both beginners and experienced bakers.
Make it ahead for stress-free entertaining. The tart holds up beautifully in the fridge and actually tastes better after chilling for a few hours.
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Ingredients You’ll Need
The crust requires just butter, flour, sugar, and a pinch of salt—ingredients you likely have on hand. Use cold butter for the flakiest texture.
For the filling, quality Nutella makes all the difference. You’ll also need heavy cream to create that smooth, ganache-like consistency. Fresh raspberries are essential for the topping.
Optional additions:
Making the Crust
Press the dough directly into your tart pan—no rolling required. This shortbread-style crust is forgiving and easy to work with, even for beginners.
Prick the bottom with a fork to prevent bubbling during baking. Chill the crust for 15 minutes before baking to help it hold its shape.
Bake until golden brown around the edges. Let it cool completely before adding the Nutella filling to prevent melting.
Raspberry Nutella Tart Recipe
Course: DessertCuisine: French-inspiredDifficulty: Easy8-10
20
minutes2
2
hours20
minutesA decadent tart featuring a buttery shortbread crust filled with silky Nutella ganache and topped with fresh raspberries. This elegant dessert is perfect for any special occasion.
Ingredients
- For the Crust
1½ cups (190g) all-purpose flour
½ cup (115g) cold unsalted butter, cubed
¼ cup (50g) granulated sugar
¼ teaspoon salt
1 large egg yolk
2-3 tablespoons cold water
- For the Filling
1¼ cups (350g) Nutella
½ cup (120ml) heavy cream
1 teaspoon vanilla extract (optional)
- For the Topping
2 cups (250g) fresh raspberries
Powdered sugar for dusting
Fresh mint leaves (optional)
Directions
- Make the crust: Preheat oven to 350°F (175°C). In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- Form the dough: Add egg yolk and 2 tablespoons of water. Pulse until dough just comes together. Add more water if needed.
- Press into pan: Press dough evenly into a 9-inch tart pan with removable bottom. Prick bottom with fork. Chill for 15 minutes.
- Bake the crust: Bake for 20-25 minutes until golden brown. Cool completely on wire rack.
- Prepare filling: In a small saucepan over low heat, warm Nutella and heavy cream, stirring until smooth and combined. Remove from heat and stir in vanilla if using.
- Fill the tart: Pour Nutella mixture into cooled crust. Tap gently to remove air bubbles. Refrigerate for at least 2 hours until set.
- Add raspberries: Just before serving, arrange fresh raspberries on top of set filling. Dust with powdered sugar.
- Serve: Remove tart from pan, slice with a sharp knife, and serve chilled.
Notes
- Substitutions:
Use a premade tart shell to save time
Swap raspberries for strawberries, blackberries, or mixed berries
Try chocolate hazelnut spread alternatives if preferred - Tips:
Make sure crust is completely cool before adding filling
Warm your knife under hot water for cleaner slices
For a firmer filling, add 2 oz melted dark chocolate to the Nutella mixture
| Nutrient | Per Serving |
|---|---|
| Calories | 604 kcal |
| Total Fat | 36.6 g |
| Sugars | 58.2 g |
| Protein | 6.7 g |
The Nutella Filling
Warm the Nutella and cream together until smooth and pourable. This creates a silky ganache that sets perfectly when chilled.
Pour the filling into the cooled crust and tap gently to release air bubbles. The filling should be glossy and spread evenly across the surface.
Refrigerate for at least 2 hours until firm. The tart needs this time to set properly before adding the raspberry topping.
Topping with Raspberries
Arrange fresh raspberries in concentric circles or a random pattern—both look stunning. Place them close together for full coverage and maximum visual impact.
Add raspberries just before serving to keep them fresh and vibrant. If making ahead, store the tart without berries and add them when ready to serve.
A light dusting of powdered sugar adds an elegant finishing touch. You can also add fresh mint leaves or a drizzle of melted chocolate.
Storage and Make-Ahead Tips
Store the tart covered in the refrigerator for up to 3 days. The crust stays crisp and the filling remains perfectly set.
You can make the crust and bake it a day ahead. Store it covered at room temperature and fill it the next day.
The filled tart (without raspberries) can be made up to 24 hours in advance. Add fresh berries and garnishes right before serving for the best presentation.
Frequently Asked Questions
Can I make this tart without a tart pan?
Yes! Use a 9-inch pie dish or springform pan instead. The presentation will be slightly different, but it will taste just as delicious. Press the crust up the sides and follow the same baking instructions.
How do I prevent the crust from getting soggy?
Make sure the crust is completely cooled before adding the Nutella filling. You can also brush the baked crust with a thin layer of melted chocolate and let it set before filling for extra protection.
Can I freeze this tart?
Freeze the tart without the raspberry topping for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and add fresh raspberries before serving.
