No Bake Nutella Tart

Nutella is my second choice of breakfast spread after you take away the many jars of Peanut Butter in the house. Because PB depletes at such an alarming rate, Nutella comes in handy as a good substitute. Though it may not be the healthiest spread, Nutella still classifies as comfort food. 

Besides consuming from the jar ( I don’t encourage this addiction btw!!), making a Nutella pie/tart is always a good idea. Here’s why:

1) It’s easy to whip up and it can keep for a few days. ( Always a good idea if you’re having a party and don’t want to stress yourself on the day itself. You can always make this 1-2 days in advance)

2) Everyone loves Nutella right? No reasons why they shouldn’t? 

3) Tarts are easy to slice up and serve. They won’t melt like the cream frosting on your cake 

4) Great idea for picnics and potluck! 

5) Kid will love doing them with you. ( That includes finger licking during the entire process ;)) 

6) It’s just soo yummy!

Sometimes I’m lazy so I don’t make my own crust out of flour and butter. I use digestive biscuits to construct the crust. It’s a little crumbly on the top when you slice the tart but overall, it still stays and holds well as you can see in the picture below.  

Toast some hazelnuts in the oven and sprinkle them on the tart for added crunch. You can always throw them in the filling as well. 

No Bake Nutella Tart ( Makes a 5″ Round tart) 


6-7 digestive biscuits crushed 

2-3 tbsp of butter, melted

5g corn starch

160g whipping cream

80g Nutella 

dash of salt

1/3 tsp vanilla extract

5-6 whole hazelnuts, toasted at 160deg celsius for 5 mins. Turn the nuts occasionally ( Eyeball the hazelnuts as they might burn). 


1) Mix melted butter and digestive biscuits together until it is able to stick together nicely when pressed down with a spoon. Add more butter if needed. 

2) Press biscuit mixture into a 5″ Round tart pan with removable bottom. Press crumbs up the side as well

3) Refrigerate while you prepare the filling

4) Whisk the cornstarch and cream together in a medium saucepan. Stir until the cornstarch has dissolved and no clumps form.

5) Add in Nutella and salt and using a balloon whisk, whisk over medium heat until all the ingredients combined comes to a boil 

6) Constantly whisk so the bottom of the saucepan won’t burn. When bubbles start to form and mixture starts to boil, whisk for additional 2 mins until thicken. 

7) Remove saucepan from heat and stir in vanilla extract.

8) Pour filling into tart pan and refrigerate for 3-4 hours or overnight until set. 

9) Remove tart and serve 🙂 

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