Did you know that there is a World Nutella Day? It’s on Feb 5th, right around the corner from Valentine’s Day. Not that this is of any relevance but hey, a little bit of trivia never hurt anyone did it? Haha!
If you’re into Nutella as much as I am, also check out the recipe of this ever popular Eggless Hazelnut Nutella Loaf Cake.
Ok coming back to our recipe, this thing of beauty screams Nutella!! Every bite is an explosion of a chocolate-hazelnut flavor and Nutella lovers are sure to be transported to Cloud 9! The recipe comprises of a buttery tart shell filled with a silky Nutella ganache! Like whaaat?! Chocolate ganache made even better! Yess! And as if that wasn’t great by itself, then this is all finished off with a shiny glossy Nutella glaze!
If you’re salivating already, hold on a bit more because now our tart just needs to be refrigerated for a short while to become perfect to cut into slices to dig with a spoon into! Before that, let’s dig into the individual elements a bit more.
I was tempted to make a hazelnut crust for this tart but eventually decided to keep it simple because I’m a bit lazy that way. But also because I know that festive baking can get a bit arduous, not to mention a bit over one’s head. Thus the crust here is a simple digestive biscuit + butter mix that you probably made back in home science in 4th grade in school. But don’t be fooled into thinking that it tastes anything less than the sophistication that Nutella deserves. I used the most commonly available Marie Gold but any simple digestive biscuit/cookies are fine. If you want, you could also add a little powdered sugar.
Since I wanted nothing to really take away from the taste of Nutella, I’ve not added anything else except just a small bit of chocolate and butter to the cream for stability and flavour. The rest is Nutella all the way. While making the ganache, the Nutella may initially feel a bit difficult to mix well but as it meets with the hot cream mixture, specially if you refrigerate your jar, but it eventually mixes well to make a smooth ganache.
I should add a disclaimer at this point – do not eat up the ganache – as tempting as it may be – it’s meant for the tart. I repeat – leave the ganache alone 😂
The glaze is optional but really uplifts the overall dull and matted look of the ganache besides obviously making the tart more Nutella-ier! It’s simply thinning down the Nutella with some hot milk and pouring it over the set ganache. While pouring, it will do you well to not fidget with it too much and simply let the glaze spread out on its own and create a smooth surface.
I should admit, tarts are the easiest desserts to pretty up. You could use anything from roasted and chopped hazelnuts, edible flowers, or even just pipe some pretty designs with ganache. However even with no garnishes the tart looks great with the glaze and tastes just as good as it looks! If you’re looking for more festive recipes, check these out –
- Rose and Pistachio Cookies
- Gulab Jamun Mini Cakes
- Masala Chai Tea Cake
- Thandai Cake
- Paan and Gulkand Truffles
- Classic fudgy brownies
Eggless No-Bake Nutella Tart
For the Crust
- 24-25 biscuits Digestive Biscuits (125g)
- ¼ cup Butter, melted (56g)
For the Filling
- ¼ cup Fresh Cream
- ¼ cup Dark Chocolate, chopped (30g)
- 1 tbsp Butter
- ½ cup Nutella (150g)
For the Glaze
- 2 tbsp Nutella
- 2 tbsp Milk
For the Crust
- Crush the digestives completely to a fine powder in a mixer and transfer to a bowl.
- Add the melted butter and mix till combined and moistened such that when you press a small bit of the mixture into a ball, it does not crumble completely.
- Press this mixture into a tart pan covering the base and sides. Make sure it is packed firm and tight. Refrigerate the pan for 30 minutes while you prepare the filling and glaze.
For the Filling
- Place the chocolate and butter in a bowl.
- In a separate bowl, bring the cream to a light boil and pour over the chocolate. Let it sit for 30 seconds then stir till the chocolate melts completely to create a smooth ganache.
- Stir in the nutella – it may be clumpy and difficult to mix at first but a whisk will make it easier to combine. If the mixture looks grainy, reheat it for a few seconds in the microwave untill completely smooth.
- Pour the filling into the prepared digestive tart base and gently tap or use the back of a spoon to even out the surface.
- Place a clingwrap covering the tart pan and refrigerate it for atleast 1 hour or more.
For the Glaze
- Put the nutella and milk in a bowl and gently heat till both combine into a smooth glaze. You can add more milk to make the glaze thinner if needed. Pour the glaze over the set tart (after minimum 1 hour.) There is no need to touch the glaze, just pour it in the center and let it spread into an even surface. If needed, use the back of a spoon or an offset spatula to spread it neatly.
- Refrigerate again for 15-30 minutes for the glaze to set. Then cut and serve.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide