Nutella & Shortbread Tart
Gooey Nutella and chocolate chips sandwiched between layers of buttery, tender shortbread. This tart can be made into bars or mini tarts or even mini cups and has all the good things that will have you wanting more!
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Where are my Harry Potter fans??? We’ve been rewatching all the movies and just watched 7 part 1, which of course makes me despise Helena Bonham Carter simply because she’s so good at being such a terrible person (Bellatrix LeStrange). However, I very recently watched her as Princess Margaret in The Crown, and I adore her in that role. It’s an odd love-hate relationship.
Anyone else have this problem???
Anyway, in honor of all of this British film and television, I made something fairly British: shortbread! Technically the Nutella filling is Italian, but I still felt very British making and eating this.
This can be made as mini tarts (like I made), a full sized tart, or regular bars. It uses my shortbread base that always gets rave reviews, then has a thick layer of Nutella, chocolate chips, and roasted hazelnuts, all topped with a shortbread hazelnut crumble.
It’s simple and just the right amount of rich and oh-so-delicious.
How to make Nutella & shortbread tart
This is so simple! Sift your flour and salt. Be sure the flour was spooned and leveled into the measuring cup.
Beat your butter then beat in the sugar. Beat in the vanilla.
Add the flour and mix on low just until combined.
Press 1/3 of the mixture into a nonstick baking pan or tart pan or divided between about 6 mini tart pans. Freeze for 10-20 minutes.
While the base chills, mix some chopped roasted hazelnuts into the remaining shortbread.
Spread the chocolate hazelnut spread on the chilled base. Add the chocolate chips and a few tablespoons of chopped hazelnuts.
Crumble the shortbread hazelnut mixture with your hands evenly on top. Add a few more chocolate chips if desired.
Bake until no longer shiny and just beginning to turn golden.
Once cooled, drizzle some more hazelnut spread and sprinkle some more chopped hazelnuts on top.
Enjoy!
Tips and notes for this recipe
Spoon and level your flour!
This shortbread will be too dry if you have too much flour. You can also weigh it—about 250-260 grams. If you spoon the flour gently into your measuring cup then level it with the back of a knife, you will have the right amount.
Don’t skimp on the filling!
I wish I’d added more Nutella, which is why I wrote the recipe for about double what I used. Chocolate chips are also a must—they keep it a little sturdy while making it so yummy!
Roast your own hazelnuts
Thanks to the pandemic, the nut options at Whole Foods were minimal. I could only find raw hazelnuts, so I had to roast them myself. But it was so fun! You just roast them in an even layer at 350 for about 15 minutes, until golden.
Once cool, rub a handful at a time in a dish towel to remove the skins. Don’t worry if some of the skins stay on unless you’re really picky about that. After they’re roasted, I suggest using a hand chopper to keep from sending bits of hazelnut all over your kitchen.
Nutella & Shortbread Tart
- prep time: 5-10 minutes
- chill time: 10-20 minutes
- bake time: 15-20 minutes
- total time: 50 minutes
servings: 12-16
Ingredients:
- 2 cups flour, spooned and leveled then sifted
- ¼ teaspoon finely ground sea salt
- 1 cup unsalted butter, softened
- ½-⅔ cup powdered sugar (to taste)
- 1 teaspoon vanilla extract
- 1 cup chocolate hazelnut spread (Nutella), plus more for drizzling ½ cup chocolate chips¾ cup chopped roasted hazelnuts (see note for roasting your own)
Instructions:
- Preheat oven to 350.
- Make your shortbread by whisking the flour and salt together. Be sure your flour was spooned and leveled into the measuring cup then sifted. Set aside.
- Beat the butter on high until smooth. Add powdered sugar and beat on low then increase to high until very smooth, about 1 minute. Add vanilla and beat until smooth.
- Add flour and beat on low just until combined.
- Place ⅔ of the shortbread into a nonstick 8x8 baking pan (or a tart pan or divided between about 6 mini tart pans). Place in the freezer for 10-20 minutes, or refrigerate for an hour.
- While the base chills, mix the remaining ⅓ with ½ cup of the chopped roasted hazelnuts. Leave on the counter so it’s pliable when you need it.
- Once the base is chilled, spread the chocolate hazelnut spread evenly on it. Top with chocolate chips and a sprinkling of chopped hazelnuts, reserving a couple tablespoons for after it’s baked. Crumble the shortbread-hazelnut mixture evenly on top, using your hands to break it up. Add some more chocolate chips on top, if desired.
- Bake for 15-20 minutes, just until it begins to look matte and slightly golden. Don’t let it get too golden, as this will mean the base is overbaked and will crumble. Let cool in the pan.
- Once cooled, drizzle some extra hazelnut spread on top. You’ll want to stir it very well to get it drizzle-able, or you can add some to a ziploc bag and cut a very small hole in the corner to drizzle it. I used a small spatula and lots of patience. Sprinkle a couple tablespoons of chopped hazelnuts on top.
Enjoy! Cover leftovers tightly and keep at room temperature for up to 1 week.
