Raspberry Nutella Tart

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This Raspberry Nutella Tart is beautiful, makes a statement and is oh-so-delicious! The Oreo crust is filled with a creamy Nutella filling and topped with fresh, sweet raspberries. This dessert is hard to resist!

If you enjoy this tart recipe you might also like my Cannoli Tart or this Strawberry Champagne Tart.

Nutella Raspberry Tart topped with sugar coated fresh raspberries and powdered sugar

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    This Raspberry Tart Is One Of My New Favorite Desserts

    Letโ€™s talk about it.

    I have a new love for tarts. They are like the mini version of a cheesecake or pie or something. They arenโ€™t exactly mini, but they have that mini feel. And as we all know by now, mini makes everything better and cuter.

    I absolutely fell in love with this particular tart.

    A slice of Nutella Tart on a purple plate topped with raspberries and sugar
    Side view of a Oreo crust Nutella tart topped with fresh raspberries and powdered sugar
    A slice of Nutella Raspberry Tart on a purple plate with a fork and fresh raspberries

    How To Make This Raspberry Nutella Tart

    I started off with an Oreo crust. One of the best crusts out there, because itโ€™s Oreo and they rock.

    The crust is filled with a Nutella chocolate ganache. Nutella, chocolate chips and heavy cream are added to a microwave safe bowl or measuring cup and microwaved for about 30 seconds to a minute, until the cream gets warm and starts to bubble.

    Use a whisk to mix the mixture together until itโ€™s smooth. Itโ€™ll be quite thick with the Nutella. Just keep whisking, and heat the mixture a little more if it doesnโ€™t seem like itโ€™s warm enough to smooth out all the way.

    Add the mixture to the crust, set it in the fridge and let it firm up. When firm, prepare the raspberries.

    I dipped the raspberries in a sugar syrup before adding them to the top of the tart. I like the way it adds that little bit of sweetness to them. It also softens them up a bit and I liked the softer texture of them with the tart. But you could definitely skip that step if you prefer.

    A homemade Nutella chocolate tart topped with sugar coated raspberries and surrounded by more raspberries
    A chocolate Nutella tart topped with raspberries is missing a slice on a dark plate

    How To Make The Simple Syrup For The Raspberries

    Making the simple syrup is very easy โ€“ you just heat sugar and water until the sugar is dissolved. Once ready, let it cool for about 10 minutes, then dip the raspberries into the water with a slotted spoon so that the water can drain off.

    Place the raspberries on the tart, sprinkle with some powdered sugar and you have one beautiful dessert! And itโ€™s SO easy to make! Doesnโ€™t get any better than that!

    I served this for a good friends birthday a couple weeks ago and it was a big hit!

    The texture of the tart is smooth, but firmer than your average ganache since itโ€™s got the Nutella in it. If you love Nutella, you will love this tart. The sweet chocolatey-ness of the Nutella goes perfectly with the sweetened raspberries and makes a great summer treat!

    Close up top view of a slice of Nutella tart topped with fresh raspberries and powdered sugar on a purple plate
    Close up side view of a Nutella tart topped with fresh raspberries and powdered sugar

    More Nutella Dessert Recipes

    Print
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    Nutella Raspberry Tart slice on purple plate
    Recipe

    Raspberry Nutella Tart

    • Author: Lindsay
    • Prep Time: 1 hour 20 minutes
    • Cook Time: 10 minutes
    • Total Time: 1 hour 30 minutes
    • Yield: 8-10 Slices
    • Category: Dessert
    • Method: No Bake
    • Cuisine: American

    Description

    This Raspberry Nutella Tart is beautiful, makes a statement and is oh-so-delicious! The Oreo crust is filled with a creamy Nutella filling and topped with fresh, sweet raspberries.


    Ingredients

    CRUST AND FILLING

    • 1 1/2 cups Oreo crumbs
    • 4 tbsp butter, melted
    • 2/3 cup Nutella
    • 6 oz semi sweet chocolate chips (about 1 cup)
    • 1/2 cup heavy whipping cream

    RASPBERRIES

    • 1/4 cup sugar
    • 1/4 cup water
    • 6 oz raspberries
    • powdered sugar, for sprinkling


    Notes

    1. Add melted butter to Oreo crumbs and mix until combined.
    2. Press cookie mixture evenly into the bottom and up the sides of a greased 9 inch tart pan, with removable bottom, then set aside.
    3. Put Nutella and chocolate chips in a microwave safe bowl. I used a glass measuring cup. Add heavy whipping cream to bowl. Heavy cream should mostly cover the Nutella and chocolate chips.
    5. Microwave mixture until cream begins to boil, about 1 minute.
    6. Remove from microwave and whisk until smooth. It may take a little whisking to get the Nutella incorporated. Microwave a little more, if needed.
    7. Pour ganache into crust and spread into an even layer. Refrigerate until firm.
    8. Add sugar and water to a small saucepan and heat on medium until sugar is dissolved, stirring regularly. Once the sugar is dissolved, remove from heat and allow to cool for about 10 minutes.
    9. Dip raspberries into sugar syrup with a slotted spoon, making sure to drain water off as you removed the raspberries.
    10. Top tart with raspberries. Sprinkle with powdered sugar, if desired.
    11. Refrigerate until ready to serve.

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 604
    • Sugar: 58.2 g
    • Sodium: 112.1 mg
    • Fat: 36.6 g
    • Carbohydrates: 64.3 g
    • Protein: 6.7 g
    • Cholesterol: 36.4 mg

    Categories

    Enjoy!

    A slice of Nutella filled tart topped with sugar coated raspberries and a whole tart below it

    Share a Comment

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    28 Comments
    1. Toni

      Hello โ€“ making this in January โ€“ do you know how many Oreos are needed for 1 1/2 cups? Is it an entire package? Thanks!

      1. Lindsay

        I canโ€™t remember exactly how many Oreos is, but you shouldnโ€™t need the entire package. I think itโ€™s about 20-25 Oreos

    2. Belle

      Thank you for the recipe, itโ€™s awesome! ๐Ÿ™‚ I tried making but the filling is very melty โ€“ it softens and starts melting within a few minutes after taking out from the fridge. It sticks to the knife when I cut and itโ€™s not firm enough :/ appreciate if you could help me out! Thank you ๐Ÿ™‚

      1. Lindsay

        Hmm, not sure. The only thing in the filling that thins it out is the heavy whipping cream. As long as everything is measured correctly, it should be fine.

    Lindsay
    About Lindsay

    Iโ€™m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

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