Raspberry Nutella Tart
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I might be a little obsessed with this Raspberry Nutella Tart. It’s beautiful, makes a statement and is oh-so-delicious! The Nutella flavor of the filling with the fresh, sweet raspberries – it’s hard to resist it’s allure.
Let’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 aren’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.
I started off with an Oreo crust. One of the best crusts out there, because it’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 it’s smooth. It’ll be quite thick with the Nutella. Just keep whisking, and heat the mixture a little more if it doesn’t seem like it’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.
Making the simple syrup is very easy – 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 it’s SO easy to make! Doesn’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 it’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!
Raspberry Nutella Tart
- Yield: 8-10 Slices 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
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
Enjoy!
Nutella Chocolate Cheesecake Cookie Cups
Reese’s Chocolate Peanut Butter Tart
No Bake Nutella, Peanut Butter and Marshmallow Pie
Recipes from friends:
Nutella Chocolate Torte from The Gunny Sack
Coffee Nutella Swirl Ice Cream from Crazy for Crust
Milk Dud Nutella Cookies from Lemons for Lulu
Raspberries and nutella (or chocolate) amazing tasting combination!
Pretty much an amazing tart in every way. Easy, delicious, impressive-looking…I bet your friend had a great birthday!
Raspberries and Nutella are MADE for each other. Just like this tart is just MADE for my face! These are gorgeous, and I am loving all that chocolate goodness! Pinned!
You make all desserts gorgeous but this one is extra stunning! Plus…who can resist berries with Nutella?!
Pinned for sure!
Thanks Melanie!
What a gorgeous tart! Love how easy, yet impressive it is!
This quite possibly the most beautiful tart I have ever seen! Not only that, but I want to eat the whole thing!
This tart is so beautiful and decadent. I want to face plant right into it!
This Nutella tart is GORGEOUS Lindsay! What a showstopper.
Thank you Jessica!
This is SO beautiful, almost too pretty to eat!
I love how easy this is (and your raspberry trick)!! And anything Nutella is ok by me 🙂
This is almost too gorgeous to eat! I love raspberries and chocolate together. Thanks for the shout out.
This recipe looks amazing – I love fruit and chocolate together and nutella only makes it even better! I made your Nutella Chocolate Cake with my mother for my brother’s birthday and it was sensational (although not as pretty as yours…).
Any chance of a Nutella ice cream cake appearing on the blog any time soon……?!
Many thanks from the UK xx
Thanks Isabelle! I’m so glad you enjoyed the cake! I love the idea of a Nutella ice cream cake – thanks for the suggestion. That could definitely appear soon. 🙂
I made this for a family dinner yesterday – it was my first tart. I actually purchased the tart pan specifically to try this recipe. It was AMAZING! I never knew how much I loved Nutella. Thinking of trying it next time with a layer of raspberry jam on the crust to experience the fruit in every bite!
I’m so glad you enjoyed it! I too love Nutella 🙂 The raspberry jam on the crust is a great idea!
Do you need to remove the white cream on the oreos before crushing them?
No, leave the cream.
Can this be made the day before?
Yes, it can.
Can you make this on a mini tartlet tins? And if so, should I adjust anything? This looks good, I want to try it, never made a tart before. Thank you!
I’m sure it can be made into minis, I’m just not sure how to adjust the ingredients for a certain number of minis.
Thank you for the recipe, it’s awesome! 🙂 I tried making but the filling is very melty – it softens and starts melting within a few minutes after taking out from the fridge. It sticks to the knife when I cut and it’s not firm enough :/ appreciate if you could help me out! Thank you 🙂
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.
Any idea how many Oreos are needed to make 1 1/2 cups? Is it a whole regular 14.3oz package?
I can’t remember exactly how many Oreos is, but you shouldn’t need the entire package. I think it’s about 20-25 Oreos
Hello – making this in January – do you know how many Oreos are needed for 1 1/2 cups? Is it an entire package? Thanks!