Ferrero Rocher & Nutella Tart!
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A sweet shortcrust pastry base, with a layer of Nutella, a chocolate ganache filling with Ferrero Rocher – a delicious Ferrero Rocher & Nutella tart!
Nutella and Ferrero Rocher
So Nutella is one of the dreamiest things. Like, as many millions of people will agree, its DELICIOUS! Making it into all sorts of things makes all other sorts of delicious Nutella treats such as this delicious tart.
My Nutella rocky road has been a hit since I posted it recently, along with my other recipes such as my Nutella cupcakes and Ferrero Rocher & Nutella no-bake cheesecake. They all show that Nutella is a hit, and I can’t resist having another delicious treat to go along with them.
I have always thought that Ferrero Rocher are such a delectable treat – they’re so crunchy, nutty, and chocolatey! Which basically means they are perfection. I have always wanted to make a dessert that involves them as they have always been one of my favourite chocolates.
Tart
I figured that a delicious and ganache like chocolate tart would be perfect! The Nutella layer at the bottom of the tart is a nice surprise to those eating the dessert as you can’t see it from the top, and its so full of flavour! This in addition to the beautifully light and and delicious chocolate tart filling is the perfect combo!
Occasion dessert
This is without a doubt one of the most amazing desserts I have made – and its so simple! Its a recipe that can be altered quite easily to suit what people prefer, but if you follow this recipe well, you will have a winner!
I have made this dessert for Christmas eve dinner, Christmas day lunch, birthdays, Mother’s day, and so many more occasions I can’t even count – it is PERFECT for any occasion!!
Tart flavour alternatives
This one is always a good show for anyone who adores Nutella, or Ferrero Rocher, but can easily be altered to others tastes! If you want to try something similar, why not try my Rolo Tart, or Biscoff Tart?!
Recipe Updated May 2021
The original recipe is the same base, and amount of Nutella, but the chocolate topping has changed slightly. The original recipe was 150g milk chocolate, 150g dark chocolate melted together and cooled. Then with 300ml double cream and 100g icing sugar whipped together and folded into the chocolate.
Ferrero Rocher Nutella Tart!
Ingredients
Pastry Base
- 175 g plain flour
- 100 g cold unsalted butter (diced)
- 1 tbsp icing sugar
- 1 egg yolk
Tart Filling
- 400 g Nutella
- 125 g dark chocolate
- 125 g milk chocolate
- 300 ml double cream
- 25 g unsalted butter
Decoration
- 12-16 Ferrero Rocher
- 25 g chopped hazelnuts
Instructions
For the Base
- Sift the flour and icing sugar into a food processor.
- Add the unsalted butter, egg yolk, and 1 tbsp of cold water into the food processor.
- Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn't take too long at all!
- Grease & flour a 23cm tart tin - Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 coin(s).
- Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!
- Preheat the oven to 200C/180CFan - Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry 'Blind' for 15 minutes remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden!
- Leave to cool (keep the pastry in the tin for now as it will keep it sturdy whilst it is being filled.)
For the Filling
- Spread 400g of Nutella onto the cooled pastry base and leave for now.
- Add the dark chocolate, milk chocolate, double cream and unsalted butter to a large bowl.
- Microwave the mixure in short bursts, stirring well each time, until smooth. Alternatively, add the bowl above a pan of simmering water to melt.
- Pour this on top of the Nutella. Press in the Ferrero Rocher around the edge and sprinkle on some chopped hazelnuts!
- Leave to set in the fridge for 3-4 hours or longer if needed.
Notes
- This recipe will last for 3 Days in the fridge!
- Using Ferrero Rocher are optional, but they are delicious! You can easily use Kinder Bueno instead if you wanted something cheaper!
- You can easily use a no-bake biscuit base instead if you wished by blitzing 300g of digestives into a crumb, and mixing in 150g of melted butter.
- You can use shop bought shortcrust pastry if you prefer.
Enjoy!!
Find my other Nutella Recipes on my Recipes Page!
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I’m going to make mini ones, if freezing would it be better not to add the Ferrero Rocher on top, I can then add when I take it out the freezer ?
You can once thawed xx
How long can the pastry be in the fridge for before blind baking?
I usually say 48 hours max for unbaked things, but you could also freeze it!
Hi. You use double cream in a lot of your recipes. Can you please provide a good substitute as it’s hard to find in US.
I haven’t made it yet Jane but I can’t wait to. Everything I have tried out from your blog turns out incredible. Thank you for making people think I can actualy bake hahaha!
I cannot find bars of milk chocolate. Can I use high quality chocolate chips instead. If not what can I use?
Absolutely beautiful 😍😍
I’ve been left with leftover filling mix (the choc, cream and butter combo), do you have any suggestions for using this up without me making another batch of pastry?
Thanks,
Nancy
I would just put it into pots and set! x
Another lovely looking recipe Jane! If you were going to do the biscuit base instead of pastry would you still use a tart tin or a normal loose bottom tin? X
I would still use a loose bottomed tart tin x
Would this work with condensed milk instead of fresh cream, so I can keep it at ambient
Hi jane. When u say dark choc and milk choc can u also please specify the cocoa percentage of each. Thanks
Dark should always be 70% or darker, milk is usually about 30-35% x
Can you freeze this tart?
Yes!
Hi Jane,
I really want to make this for Xmas day but I was just wondering can I substitute the Nutella for biscoff? I was going to use your biscoff tart recipe but that has butter in the filling and I wanted more of a firmer filling like this recipe if that makes any sense!
Thanks!
Yes you can do!
perfect! would you recommend still spreading the biscoff on the pastry?
Yep!
I’ve got a 25cm tart tin, do I need to adjust the quantities of the mixture etc and if so how much by?
If its still quite shallow it should be fine, or to be safe you could add on another half and make mini ones if you have leftover ingredients x
Can the base be made/mixed by hand instead of using a food processor as i don’t have one at the moment? x
Yes it can you just need to make sure its evenly distributed. And cool it before pressing into the tin for a bit as well as doing by hand tends to warm the butter up too much.
Would this work if I mixed the Nutella with the chocolate filling rather than spread on the bottom so the whole tart has that hazlenutty taste? Thanks!
Hi how far in advance can I make this please? I would like to serve it at christmas
It lasts for 3 days in the fridge.
Thank you x
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