No-Bake Nutella Tart w/ Nutter Butter Cookie Crust
This no-bake recipe creates a decadent Nutella tart featuring a crunchy crust made from Nutter Butter cookies. The process involves crushing cookies and combining them with melted butter for the base, then preparing a rich Nutella filling with whipped heavy cream and egg yolk. The tart is then chilled until firm, resulting in a luscious, easy-to-make dessert.
Equipment
- 1 Food Processor Or a zip-top bag and rolling pin for crushing cookies
- 1 9-inch Tart Pan Preferably with a removable bottom for easy serving
- 2 Mixing Bowls One large for the filling, one medium for the crust
- 1 Whisk For whipping cream and combining ingredients
- 1 Rubber Spatula For folding and smoothing the filling
Ingredients
Main
- 10 oz Nutter Butter cookies
- 1/2 cup + 2 tbsps salted butter melted
- 1 1/4 cups heavy cream
- 12 oz Nutella
- 1 large egg yolk
Instructions
- Finely crush the Nutter Butter cookies in a food processor until they resemble fine crumbs.
- In a medium bowl, combine the crushed cookie crumbs with the 1/2 cup + 2 tablespoons of melted salted butter, mixing until thoroughly moistened.
- Press the cookie mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan. Place the crust in the refrigerator to chill while preparing the filling.
- In a large mixing bowl, whip the heavy cream to soft peaks using a whisk or electric mixer.
- In a separate medium bowl, whisk together the Nutella and the large egg yolk until smooth and well combined.
- Gently fold the whipped cream into the Nutella-egg yolk mixture until just combined, being careful not to overmix.
- Pour the Nutella filling evenly over the chilled cookie crust in the tart pan, spreading it with a rubber spatula to create a smooth top.
- Refrigerate the tart for a minimum of 4-6 hours, or preferably overnight, to allow it to set completely.
- Once set, carefully remove the tart from the pan, ideally by pushing up the removable bottom.
- Slice and serve chilled, optionally garnished with toasted nuts or a sprinkle of flaky sea salt.
Notes
For a truly stable crust, ensure your Nutter Butter cookies are pulverized to a fine crumb; any large pieces will compromise its integrity. Press the crust firmly and evenly into the tart pan, paying special attention to the sides. When preparing the filling, whip your heavy cream to soft peaks before gently folding it into the Nutella and egg yolk mixture. Overmixing can deflate the cream, leading to a less airy, dense filling. The egg yolk adds richness and helps stabilize the emulsion, providing a smoother, more luxurious texture. Thorough chilling is crucial for the tart to set properly; aim for at least 4-6 hours, or ideally overnight. Garnish with a sprinkle of flaky sea salt or a few toasted hazelnuts to cut through the sweetness and add textural contrast.