Nutella Strawberry Tart

This Chocolate Tart with Nutella Pudding recipe is seriously the best and deserves a place in your dessert rotation. The flaky shortbread crust is coated with a creamy Nutella pudding and topped with freshly sliced strawberries. Get ready for an indulgent treat that’s sure to satisfy even your sweetest cravings. 

Ingredients needed

• Butter: use cold and diced butter
• Flour: I’m using all-purpose flour for the crust 
• Vinegar: white or apple cider vinegar to make your crust tender
• Cornstarch: this will thicken the mixture to a pudding texture.
• Milk: I’m whole milk for the higher fat content for a creamier consistency. You can also use heavy cream or low fat milk. 
• Nutella: the star of the whole recipe!
• Strawberries (optional): stem removed and cut in half 

How do you make a tart crust?

• Preheat the oven to 400°F. Add flour and sugar to a food processor and pulse. Then add in your diced cold butter and pulse.
• Once the butter is broken up, add the vinegar and run until the dough comes together in the machine. 
• Turn dough out into a 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 on it!
• To bake your dough, 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) then 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 a fork. Return to the oven to bake until lightly golden and cooked through approximately 10-15 more minutes. Cool completely before adding in the chocolate filling.

How to make a chocolate tart?

• Whisk the cornstarch into milk in a small bowl. Add the remaining milk, Nutella, salt, and extracts in a pan and whisk over medium heat until the Nutella melts, then whisk in the cornstarch mixture. 
• Bring mixture to a boil, constantly stirring with a rubber spatula or wooden spoon. It will start to thicken. Once the mixture starts to boil, stir constantly until fully thickened, 
• Pour into the crust.
• Cool for 15 minutes at room temperature, then cover the top with plastic wrap to prevent 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 of Nutella in the microwave and drizzled it over the berries for a pretty topping.

Expert Tips

• 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. The Tart will last in the fridge for 3-4 days without strawberries.
• Feel free to substitute a no-bake tart crust if you prefer.
• Add some whipped cream on your chocolate tart with strawberries to dress up this delicious dessert

Nutella Strawberry Tart

5 from 3 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 minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Yield 10 servings

Serving Size 1 /8th slice

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Equipment

• Food Processor
• Pie Weights
• Tart Pan

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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 Video

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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Last Updated on May 7, 2023