The Floured Table

menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUBSCRIBE
  • Free Ebook

subscribe
search icon
Homepage link
  • ABOUT
  • RECIPES
  • SUBSCRIBE
  • Free Ebook

×
Home » Recipes » Tarts

Crostata alla Nutella (Italian Nutella Tart)

Updated: Jun 3, 2025 · Published: Oct 25, 2022 by Kathleen Culver · This post may contain affiliate links · 4 Comments

Jump to Recipe Pin Recipe

This crostata alla Nutella (Italian Nutella tart) has a tender, buttery crust and a rich, chocolate hazelnut filling. The shortcrust pastry dough, pasta frolla, comes together easily and the creamy chocolate filling has only 3 ingredients. It's perfect for a coffee treat, an after school snack (like in Italy!) or a special dessert.

A crostata alla nutella with a few slices removed.

Crostata alla nutella is a variation on the classic rustic crostata di marmellata, or Italian jam tart. It's a dessert made throughout Italy, with that ubiquitous chocolate hazelnut spread, Nutella. The shortcrust pastry (pasta frolla in Italian) is a sweet and buttery dough that is a staple in Italian baking. It includes baking powder for a light and tender texture.

I've used the dough in this pasta frola, an Argentine tart made with quince paste, and also to create these rich, filled Nutella biscuits. It's a wonderfully easy dough to mix up, and handles beautifully.

This nutella tart has a creamy, rich center filled with an easy (and generous) portion of Nutella. Adding a bit of heavy cream and butter ensures that the filling remains soft and smooth. Without this addition, Nutella can harden and dry out - or become grainy - when baked. This recipe has a lush, gooey Nutella center that complements the tender, buttery crust.

In Italy, this chocolate hazelnut tart is often served as a homemade snack for children, as a birthday cake, and also at cafes and restaurants. Whether for children or a chocolate lover of any age, you'll love this recipe!

Jump to:
  • Ingredients
  • Instructions
  • Variations
  • Equipment
  • Storage
  • 📖 Recipe
  • More Tarts
  • 💬 Comments
A single slice of crostata alla nutella on a white plate.

Ingredients

Labeled ingredient photo for crostata alla nutella.
  • Unsalted butter - Using unsalted butter allows you to control the total quantity of salt in the recipe. Salt content in salted butter varies from brand to brand. Butter should be at room temperature. The majority of the butter is used in the pasta frolla dough, with 2 Tablespoons reserved for the tart filling, for extra richness and shine.
  • Granulated sugar - For sweetness, and to help the crust brown.
  • All purpose flour - Flour binds the dough together.
  • Kosher salt - For added flavor.
  • Baking powder - For leavening, giving the dough a softer, lighter texture.
  • Eggs - One whole egg plus an egg yolk serve as a binder and add fat and flavor to the dough.
  • Nutella - Nutella is the star of this recipe! While there are other brands of chocolate hazelnut spread available, I encourage you to use Nutella brand, as the recipe and consistency of each product is different. I tested this recipe using Nutella spread.
  • Heavy cream - Cream adds moisture to the Nutella, keeping it from drying out while baking.

See recipe card for quantities.

Instructions

Learn how to make homemade crostata alla Nutella with Italian shortcrust pastry (pasta frolla) and just a few ingredients for the filling. These photos will walk you through the process. See the recipe card for detailed instructions.

A bowl of creamed butter and sugar for crostata alla nutella dough.

To make the dough, beat the butter and sugar on medium speed until well combined. Scrape down sides of the bowl.

A bowl of dry ingredients mixed with butter and sugar.

Add flour, salt and baking powder. Mix on medium low speed until mixture resembles fine sand.

A bowl of finished dough for a crostata alla nutella.
Finished pasta frolla dough for a tart and lattice.

Add egg and egg yolk. Mix on low speed just until mixture comes together.

Gather dough into a rectangle. Separate dough into two uneven portions - one should be ⅔ of the dough, and the other should be ⅓. Flatten each dough piece into a round disc.

A circle of rolled out dough on parchment paper.
An unbaked pasta frolla tart shell.

Roll out the larger piece of dough between two pieces of parchment paper to ⅛ inch (3 millimeters) thick.

Flip dough upside down onto tart pan. Press dough into pan.

Trim excess dough from edge of tart pan. Place tart pan in refrigerator to chill for at least 30 minutes.

Fluted strips of lattice dough on a sheet of parchment paper.
Cream and melted butter in a bowl.

Combine scraps with remaining dough. Roll dough to ⅛" (3 millimeters) thick between two sheets of parchment. Place on sheet pan and chill briefly in refrigerator to firm. Cut dough into long 1 inch wide (2.5 centimeter) strips. Place back on sheet pan into refrigerator to chill.

In a small sauce pot (or a microwave safe bowl), heat the cream and melt the butter. Cream should just begin to bubble at the edges. Remove from heat and set aside to cool for a bit.

Chocolate hazelnut filling in a bowl.
An unbaked tart shell with chocolate hazelnut filling.

In a medium bowl, measure out Nutella. Add warm cream and butter mixture. Whisk together.

Spoon Nutella mixture into the chilled tart shell and smooth the filling.

Strips of lattice dough on an unbaked chocolate filled tart.
An unbaked lattice crossed crostata alla nutella.

Place half of the lattice strips on the tart in one direction, spacing them 1 inch apart (the same width as the lattice). Press down gently on the edges to seal them.

Place the top layer of lattice strips at an angle to the bottom layer of strips to create an X shape. The holes between lattice strips should resemble squares.

Trimmed lattice on an unbaked Italian nutella tart.

Use a knife to trim the ends. Place tart in fridge to chill for 30-60 minutes.

Bake for 30-35 minutes, until lattice and crust are lightly golden brown. Place on a baking rack to fully cool.

Refrigerate tart for at least one hour prior to serving in order to slice cleanly. Sprinkle the edges with cocoa powder immediately before serving.

A chocolate hazelnut tart with one slice marked.

Hints: When working with dough for lattice, make sure you chill the dough well first. Cut the lattice strips after you chill the rolled out dough, and then place back into the refrigerator again until cool.

If the lattice strips become too pliable as you are placing them on the crostata, pop them back in the fridge again for a few minutes.

Chill the fully assembled crostata alla nutella for at least 30 minutes before baking to ensure the butter in the dough is cold.

Slices of nutella tart on white plates.

Variations

Give these variations a try:

  • Hazelnut topping - Sprinkle chopped hazelnuts over the top of the tart before baking.
  • Citrus zest - Pasta frolla dough often includes the zest of a lemon or orange (or both!). I omitted it here to focus on the chocolate hazelnut flavors, but you are welcome to add it back in.
  • Espresso - For a boost of coffee flavor and to temper the sweetness of the Nutella, add up to 1 Tablespoon of instant espresso powder (affiliate link) to the cream and butter mixture.

Equipment

Items below contain affiliate links.

For my tart recipes, I use this nonstick carbon steel tart pan with a removable base.

A half sheet baking pan (18 x 13 inches) keeps the base of the tart from browning too quickly and catches any drips or spills. Sometimes butter leaks from the bottom of the tart pan, or the filling bubbles over a bit. Save yourself the work of cleaning the oven and use a foil lined baking sheet underneath!

Parchment paper is great for lining the baking pan. The cookies won't stick at all if you use parchment underneath. One roll of this 15 inch x 164 foot (38 centimeter x 50 meter) non-stick paper lasts a LONG time! If you have access to a Costco store, the price is often a bit better.

A pastry wheel makes cutting lattice strips easy. It has two wheels with both a plain side and a fluted side. The fluted side makes the pretty scalloped edge you see on the lattice in this recipe.

Storage

This Nutella tart is easiest to slice when chilled. Chill in the refrigerator until close to serving time.

Store: Keep this tart (well wrapped) in the refrigerator for up to 5 days.

Freeze: To freeze leftovers, wrap with plastic wrap and place in an airtight container in the freezer for up to 3 months. To thaw, unwrap to avoid condensation making the crust soggy. Defrost in the refrigerator prior to serving.

A slice of lattice woven nutella tart on a white plate.

📖 Recipe

A crostata alla nutella with a few slices removed.
Print Recipe Pin Recipe

Crostata alla Nutella (Italian Nutella Tart)

This crostata alla Nutella (Italian Nutella tart) has a tender, buttery crust and a rich, chocolate hazelnut filling. The shortcrust pastry dough, pasta frolla, comes together easily and the creamy chocolate filling has only 3 ingredients. It's perfect for a coffee treat, an after school snack (like in Italy!) or a special dessert.
AuthorKathleen Culver
Prep time45 minutes minutes
Cook time30 minutes minutes
Chill time2 hours hours
Total time3 hours hours 15 minutes minutes
Servings12 servings (9 inch tart pan)
Prevent your screen from going dark

INGREDIENTS

Pasta Frola Dough

  • 170 grams (6 ounces; 12 Tablespoons) unsalted butter, room temperature
  • 100 grams (½ cup) granulated sugar
  • 300 grams (2½ cups) all purpose flour
  • 2 grams (½ teaspoon) Kosher salt
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 large egg yolk

Nutella Filling

  • 450 grams (16 ounces) Nutella brand chocolate hazelnut spread
  • 125 mL (½ cup) heavy cream
  • 28 grams (2 Tablespoons) unsalted butter

Decoration

  • 10 grams (2 Tablespoons) cocoa powder, for dusting on border of baked crostata

INSTRUCTIONS

Pasta Frola Dough

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined. Scrape down the sides of the bowl.
    170 grams (6 ounces; 12 Tablespoons) unsalted butter, 100 grams (½ cup) granulated sugar
  • Add flour, salt and baking powder. Mix on medium low speed until mixture resembles fine sand. Scrape down the bowl several times to ensure no large pieces of butter remain.
    300 grams (2½ cups) all purpose flour, 2 grams (½ teaspoon) Kosher salt, 1 teaspoon baking powder
  • Add egg and egg yolk. Mix on low speed just until mixture comes together. Do not over mix.
    1 large egg, 1 large egg yolk
  • Gather dough into a rectangle. Separate the dough into two uneven portions - one should be ⅔ of the dough, and the other should be ⅓. Flatten each dough piece into a round disc.
  • Roll out the larger piece of dough between two pieces of parchment paper (or a lightly floured surface, if you don't have parchment). It should be about ⅛" thick and the circle should be an inch wider than your tart pan on each side. Peel the parchment off of the top, and then replace. Flip the dough over while still sandwiched between parchment layers. Peel off the second parchment layer and discard.
  • Carefully flip the dough upside down onto the tart pan. If any cracks or tears occur, patch with extra dough scraps. Press dough to ensure no air pockets remain between dough and pan.
  • Trim excess dough from the edge of the tart pan with a knife held parallel to your work surface. Place tart pan in refrigerator to chill for at least 30 minutes. Combine leftover tart scraps with remaining ⅓ of dough.
  • Roll out the remaining dough to a similar size between two sheets of parchment. Place on a sheet pan and chill in the refrigerator as well.

Nutella Filling

  • In a small sauce pot (or a microwave safe bowl), heat the cream and melt the butter. Cream should just begin to bubble at the edges. Do not boil. Remove from heat and set aside to cool for a bit.
    125 mL (½ cup) heavy cream, 28 grams (2 Tablespoons) unsalted butter
  • In a medium bowl, measure out Nutella. Add (warm, not hot) cream and butter mixture. Whisk slowly (and patiently!) until cream fully incorporates into the chocolate mixture. It will take time, but eventually it will come together in a smooth mixture and thicken somewhat.
    450 grams (16 ounces) Nutella brand chocolate hazelnut spread

Crostata Assembly

  • Preheat oven to 350 degrees Fahrenheit (177 Celsius, Gas mark 4).
  • Remove the remaining sheet of dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Using a ruler and a sharp knife, cut the dough into long 1 inch (2.5 cm) wide strips. Place back on sheet pan into refrigerator to chill.
  • Spoon the chocolate mixture into the chilled tart shell and use a mini offset spatula or the back of a spoon to level and smooth the filling.
  • Place half of the lattice strips on the tart in one direction, spacing them 1 inch apart (the same width as the lattice). Press down gently on the edges to seal them. Place the top layer of lattice strips at an angle to the bottom layer of strips to create an X shape. The holes between the lattice strips should resemble diamonds. Use a knife to trim the ends that overhang.
  • Place tart (make sure it's level!) in fridge to chill for 30-60 minutes. This will ensure the dough is cold before baking.
  • Bake for 30-35 minutes, until lattice and crust are very lightly golden brown. Place on a baking rack to fully cool.
  • Once cool, refrigerate tart for one hour prior to serving in order to slice cleanly. Sprinkle with cocoa powder directly before serving.
    10 grams (2 Tablespoons) cocoa powder

EQUIPMENT

  • 1 round tart pan

Made this recipe? Please leave a comment and a star review! ★★★★★

More Tarts

If you liked this chocolate hazelnut crostata recipe, you might also enjoy these tarts:

  • A baked pasta frola (quince tart) with thin lattice on top and a border of dessicated coconut. The tart rests on a marble platter on a blue-grey stone surface and is surrounded by small bowls and a blue linen napkin.
    Pasta Frola (Quince Tart)
  • Two slices are cut out of a chocolate tart. It rests on a round wooden cutting board on a grey stone surface. There are plates, a knife and a napkin nearby.
    Chocolate Coffee Mascarpone Tart
  • Pear hazelnut tart slice on a speckled grey blue ceramic plate. A vintage fork rests on the right side of the plate. The plate is on a warm tan textured stone background. A small bit of a textured grey napkin peeks out from the bottom left corner, and a small view of a bowl of chopped hazelnuts is visible at top left.
    Pear Tart with Hazelnut Frangipane
  • A baked tarte aux figues with a slice cut out, with fig leaves and honey nearby.
    Tarte aux Figues (French Fig Tart)

Comments

    5 from 3 votes (1 rating without comment)

    Made this recipe? Please leave a comment and a star review! ★★★★★ Cancel reply

    Your email address will not be published. Required fields are marked *

    Please rate this recipe after you've made it:




  1. Ali says

    September 24, 2024 at 11:41 pm

    hiii

    can i know the size of tart pan?

    thaaank yoy

    Reply
    • Kathleen Culver says

      September 25, 2024 at 2:06 pm

      Hi Ali,
      A 9" tart pan (23 cm) is best.
      I've linked the pan I use in the recipe notes, but will add this to the recipe card where it's easier to find!
      Thanks,
      Kathleen

      Reply
  2. OCTIII says

    February 23, 2024 at 8:14 am

    This is a wonderful and delicious recipe. The short crust pastry is tasty and easy to prepare. A few notes… the recipe card does not include lemon zest in the list of ingredients, but it is included in the pasta frola dough instructions. I improvised and added 1 teaspoon. Also, there is a discrepancy in what size to cut the lattice strips- 1-inch in mentioned in the photo narrative, while 3/4-inch is listed in the recipe card.

    Overall, I enjoyed making and eating this Italian treat!

    Reply
    • Kathleen Culver says

      September 26, 2024 at 4:23 pm

      Thank you so much for the feedback!
      Traditional pasta frola dough has lemon zest in it, which is why it accidentally crept into this rendition!
      You could certainly add it, but I chose to keep it out of this version so the chocolate would stand out.
      It is listed as a potential variation, however.

      I've also updated the directions for the lattice strips to reflect the correct width (1 inch).

      So glad you liked it!
      Kathleen

      Reply

Hi! I'm Kathleen.

I'm the baker, food photographer and chief mess maker behind the Floured Table. I share my passion for delicious desserts by providing you with well tested, approachable recipes you can confidently recreate at home.

Read more

Popular Recipes

  • Nutella filled biscuits on a white speckled ceramic plate. A small bowl of Nutella rests nearby. A spoon of Nutella rests on the plate. The plate sits on a warm tan stone surface. More cookies and crumbs surround the plate.
    Nutella Biscuits
  • A side view of a rectangular piece of chocotorta icebox cake showing the alternating chocolate cookie layers and the dulce de leche cream cheese layers. The cake rests on a beige ceramic plate on a tan stone surface. Another slice and a bowl of dulce de leche are out of focus in the background.
    Chocotorta
  • A row of round dark chocolate cookies in a parchment lined pan.
    Chocolate Wafer Cookies
  • Black sesame cookies with pools of melted chocolate on a brown parchment paper background.
    Black Sesame Cookies

Egg Free Recipes

  • Three rows of vanilla sandwich cookies stuffed with vanilla creme.
    Golden Oreo Cookies
  • Three rows of vanilla creme filled chocolate sandwich cookies.
    Oreo Cookies
  • A baked cookie crumb crust.
    Chocolate Cookie Crust
  • A log of almond paste with two slices cut nearby.
    Almond Paste

Footer

↑ BACK TO TOP

Navigation

  • Recipe Index
  • About
  • Privacy Policy
  • My Photo Gear

Don't Miss a Recipe

Subscribe

More Floured Table

  • Work with Me
  • Portfolio

Copyright © 2025 Kathleen Culver

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.