Nutella Strawberry Tart

If you love Nutella, you’re going to love this Nutella Strawberry Tart. A shortbread crust is filled with a Nutella pudding and topped with fresh strawberries. It’s a chocolate lover’s dream!

Oh my God you guys. I made heaven. Seriously. Nutella Strawberry Tart.

Do you love Nutella as much as I do? I have to hide the container in my cabinet so I don’t attack it with a spoon. This Nutella Strawberry Tart is full of Nutella pudding. And it’s topped with strawberries. I love chocolate and strawberry together. It’s my favorite way to eat fruit, if we’re being totally honest.

On Easter we went to a buffet and they had a chocolate fountain for dessert. You know what that fountain got me to eat? Pineapple. Something I won’t normally touch with a 10-foot pole. So, yeah. Chocolate + Fruit is totally acceptable.

And the crust. The CRUST. You guys – it’s shortbread.

So, let’s put it all together into one Nutella Strawberry Tart. Shortbread Crust + Nutella Pudding + Strawberries = Heaven. Am I right or am I right?

The crust for this Nutella Strawberry Tart is super easy to make. You all know how much I hate rolling, right? It’s up there with dipping? And being patient? So I made a shortbread crust (the one I made Apple Butter Pie Bars with) and I pressed it into my tart pan. The only difference between this crust and that other one is that I used cold butter. And my food processor.

I took this picture because if you make this Nutella Strawberry Tart you’ll probably think there isn’t enough dough to fill the whole tart pan. You have to press and press and press. But this is proof – there is enough dough!

You’re going to pre-bake the tart shell, so you want to prevent bubbling. You can use beans or pie weights. I prefer a fork. Prick the bottom of the tart several times with the tines of a fork before baking. No bubbling!

Bake and cool your tart. Then comes the fun part!

I made my Nutella Strawberry Tart filling using my new favorite kitchen tools from Kizmos.

You remember them? A few months ago, I made a White Chocolate Macadamia Magic Pizza using the fun and smiley Kizmos tools. I cut the pizza with Bob, my pizza cutter, and opened the can of sweetened condensed milk with Chrissy, the can opener.

This month I’m introducing you to the Kizmos measuring cups and colanders. I am in love with the measuring cups. The Get Happy Measuring cups are the perfect size. (I know…all measuring cups are the same size. But if you bake often and use a variety of cups, you’ll know they aren’t all created equal. These are perfect – the handles and cups are wide and perfect for scooping.)

And, Kizmos has possibly the cutest kind of measuring cups ever: Nesting Measuring Cups. Think Russian Nesting Dolls…but measuring cups. It’s like a toy that’s also a measuring cup. Those of you with toddlers and young children will delight in using them. The Nesting Measuring Cups were perfect for measuring out the Nutella – deep and wide so that I could get a small spatula inside to dig it all out into the pan.

And, possibly my favorite Kizmos product: the colanders.

They smile at you while you clean your produce. How adorable is that?

I still haven’t named my new Kizmos products. What do you think? I think the purple colander looks kind of like a Kimmy. What do you think?

{Want to win your own Kizmos tools to name? Scroll down to enter!}

Okay, so let’s talk Nutella pudding, mmkay? Best. Pudding. Everrrrr.

You heat your Nutella, milk, salt, and extracts in a pan to melt it. I used a combination of vanilla extract and hazelnut extract, because I had it in my pantry. You can skip the hazelnut if you don’t have it. Then you thicken the pudding by adding more milk that has been mixed with cornstarch. This is an egg-free pudding! Who knew?

Oh, the possibilities…

The Nutella Strawberry Tart comes together super easy and fast. Simply pour into the tart shell and chill and you have a gorgeous dessert. I added the strawberries right before serving. I suggest you do that too – day old washed strawberries just aren’t quite…right. If strawberries don’t look good at the market, you could also do this with raspberries. That would be just as good!

Seriously, heaven people.

I should know. Guess who ate 2/3 of the Nutella Strawberry Tart? {Shhhh….don’t tell my trainer…}

Nutella Strawberry Tart

5 from 2 votes

This Nutella Tart is a chocolate tart recipe with a sweet tart crust you can press into the pan with your hands. The filling is a egg free chocolate pudding made with Nutella and no added sugar.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 45 minutes

Yield 10 servings

Serving Size 1 /8th slice

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Ingredients

 

Crust

• ▢ ½ cup unsalted butter (cold and diced)
• ▢ 1 ½ cups (186g) all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ ¼ cup (50g) granulated sugar
• ▢ 2 tablespoons (30ml) white vinegar or apple cider vinegar

Filling

• ▢ 2 tablespoons (16g) cornstarch
• ▢ 1 ¾ cups (414ml) whole milk (divided)
• ▢ ¾ cup (202g) Nutella
• ▢ ½ teaspoon vanilla extract
• ▢ ⅛ teaspoon salt
• ▢ 2-3 cups strawberries stem removed and cut in half (optional)
• ▢ Additional Nutella for drizzle, optional

Instructions

• Preheat oven to 400°F.
• Pulse flour and sugar in a food processor. Add diced butter and pulse for about 20-30 seconds, until the butter is broken up. Add the vinegar and run until dough comes together in the machine.
• Turn dough out into a 10” tart pan with a removable bottom. Press with your hands up the sides and across the bottom. It will seem there isn’t enough dough - but there is, just keep working it!
• Place a sheet of parchment paper over the bottom and up the sides of the tart. Fill the tart shell with pie weights (or beans). Bake for 15 minutes. Remove the tart shell from the oven and carefully remove the parchment and weights; poke the bottom of the tart with the tines of a fork. Return to the oven to bake until light golden and cooked through, approximately 10-15 more minutes. Cool before filling.
• When ready to fill the tart shell, make the filling. Whisk the cornstarch into ¼ cup milk in a small bowl. Add the remaining 1½ cups milk, Nutella, salt, and extracts to a pan. Whisk over medium heat until the Nutella melts, then whisk in the cornstarch mixture.
• Bring mixture to a boil, stirring constantly with a rubber spatula or wooden spoon. It will start to thicken. Once the mixture starts to boil, stir constantly until fully thickened, about 2 minutes (it will coat the back of the spoon). Pour into the crust.
• Cool 15 minutes, then cover the top with plastic wrap to prevent a skin from forming and chill the tart until cold and set, at least 3 hours.
• Top with strawberries before serving, if desired. I also melted about 2 tablespoons Nutella in the microwave (about 30 seconds) and drizzled it over the berries for a pretty topping.

Recipe Notes

• The mixture will be thick enough to coat the back of the spoon but not a full pudding consistency when it's done cooking. It will set more in the fridge as it cools.
• Store leftover tart in the refrigerator. Once strawberries are added it will only last a day or 2 before the berries begin to weep. Tart will last in fridge 3-4 days without berries.
• Feel free to substitute a no-bake tart crust if you prefer.

Recipe Nutrition

Serving: 1/8th slice | Calories: 343kcal | Carbohydrates: 33g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 751mg | Fiber: 1g | Sugar: 28g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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I love Nutella so much that I can’t get enough. I love making things like Nutella Chocolate Pudding Cookies or Peanut Butter Nutella Nutter Butter Pie and I’m obsessing over Nutella 5 Chip Cookies by What’s Cooking with Ruthie, Banana Monkey Bread with Nutella Ganache by Wine & Glue, and Nutella Kiss Cookies by Something Swanky.

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Last Updated on May 19, 2020