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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.


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!

A sweet shortcrust pastry base, with a layer of Nutella, a chocolate ganache filling with Ferrero Rocher - a delicious Ferrero Rocher & Nutella tart!
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Category: Dessert
Type: Tart
Keyword: Ferrero Rocher, Nutella
Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 14 Slices
Author: Jane's Patisserie


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


  • 12-16 Ferrero Rocher
  • 25 g chopped hazelnuts


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. 


  • 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. 


Find my other Nutella Recipes on my Recipes Page!

You can find me on:

 J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Varsha on December 15, 2023 at 11:29 pm

    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!

  2. Marian on October 26, 2023 at 12:35 pm

    I cannot find bars of milk chocolate. Can I use high quality chocolate chips instead. If not what can I use?

  3. Nancy on July 10, 2021 at 10:21 pm

    5 stars
    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?


    • Jane's Patisserie on July 19, 2021 at 4:36 pm

      I would just put it into pots and set! x

  4. Jade on November 13, 2020 at 10:33 pm

    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

    • Jane's Patisserie on November 14, 2020 at 10:19 am

      I would still use a loose bottomed tart tin x

    • Sarah on April 25, 2021 at 8:27 pm

      5 stars
      Would this work with condensed milk instead of fresh cream, so I can keep it at ambient

  5. Sheena hamid on August 26, 2020 at 7:01 am

    Hi jane. When u say dark choc and milk choc can u also please specify the cocoa percentage of each. Thanks

    • Jane's Patisserie on August 26, 2020 at 12:05 pm

      Dark should always be 70% or darker, milk is usually about 30-35% x

  6. Jessica on April 10, 2020 at 2:23 am

    5 stars
    Can you freeze this tart?

  7. KP on December 17, 2019 at 9:40 am

    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!

    • Jane's Patisserie on December 17, 2019 at 12:07 pm

      Yes you can do!

    • KP on December 18, 2019 at 11:44 am

      perfect! would you recommend still spreading the biscoff on the pastry?

    • Jane's Patisserie on December 18, 2019 at 5:51 pm


  8. Rosa Preston on October 12, 2018 at 8:30 am

    I’ve got a 25cm tart tin, do I need to adjust the quantities of the mixture etc and if so how much by?

    • Jane's Patisserie on October 12, 2018 at 1:33 pm

      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

  9. Samina on February 6, 2018 at 8:47 am

    Can the base be made/mixed by hand instead of using a food processor as i don’t have one at the moment? x

    • Jane's Patisserie on February 6, 2018 at 8:48 pm

      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.

    • Nicola on December 11, 2021 at 4:14 pm

      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!

  10. Louise on November 17, 2017 at 9:55 pm

    Hi how far in advance can I make this please? I would like to serve it at christmas

    • Jane's Patisserie on November 19, 2017 at 6:05 pm

      It lasts for 3 days in the fridge.

    • Louise on November 26, 2017 at 9:06 pm

      Thank you x

  11. liesbethrosier1 on August 7, 2015 at 1:46 pm

    Reblogged this on bizzlise.

  12. Sugar and Buttons on May 11, 2015 at 7:38 pm

    This looks so amazing! I need to try this! Your blog is lovely, could become one of my new favourites!

    • Jane's Patisserie on May 11, 2015 at 8:25 pm

      Thank you so so much! That means a lot too me 🙂

    • Dalya on July 21, 2015 at 9:32 pm

      Hi Jane,
      This looks amazing. Would you please advise what is the size of this tray in the recipe?


    • Jane's Patisserie on July 22, 2015 at 9:58 am

      Hi! I believe it was a 20cm/8inch tin 🙂

  13. flynn14 on April 1, 2015 at 6:54 pm

    Ohmiword!!!!! Your recipes look evil….in a purely chocolaty good kind of way ?…. Thanks for the visit and the like. I know i shall be back for more of yours!!

    • Jane's Patisserie on April 1, 2015 at 7:16 pm

      Awwh thank you so much! I loved your post!!

  14. urbanmonique on March 20, 2015 at 5:15 pm

    Reblogged this on urbanmonique and commented:
    I just had to post this gorgeous creation of Jane’s – Read it and weep, friends! And by the way, her blog is a wealth of such stuff, so head over there and subscribe.

  15. Sara on March 19, 2015 at 9:38 pm

    I love how decadent this dessert looks! Can’t wait to try it!

    • Jane's Patisserie on March 19, 2015 at 9:42 pm

      Thank you so much!! I hope you enjoy the recipe 🙂 x

  16. mrsaubergine on March 17, 2015 at 8:54 pm

    Reblogged this on Books, Baking & Other Objects of Beauty and commented:
    Another one to definitely try! Mmm, Nutella!

  17. Natascha's Palace on March 16, 2015 at 5:53 pm

    How much is a splash of milk? Reviewing ingredients to make this ??!

    • Jane's Patisserie on March 16, 2015 at 5:56 pm

      As annoying as it sounds, enough to make the dough the right texture! Sometimes it can take none, or quite a bit depending on the flour ☺️ I add the egg, then add a few drops of milk till it gets to the right consistency you normally find it shortcrust pastry!

    • Natascha's Palace on March 16, 2015 at 5:59 pm

      Ah that makes sense! Perfect! Thank you! Xxxxx

    • Jane's Patisserie on March 16, 2015 at 6:00 pm

      It’s okay!! 🙂 x

  18. Sam Siddique on March 16, 2015 at 12:45 pm

    If I give it a go, would you mind if I post the results on my blog (all credit to you obviously!) 🙂 x

    • Jane's Patisserie on March 16, 2015 at 12:46 pm

      Go ahead, I would love that! 🙂 x

    • Sam Siddique on March 16, 2015 at 12:47 pm

      Yay! Thanks 🙂 x

  19. Sam Siddique on March 16, 2015 at 12:21 pm

    Two of my favourite chocolate treats! Will have to give this a go soooooon… and then eat it all myself! x

    • Jane's Patisserie on March 16, 2015 at 12:43 pm

      I like your idea haha, but thank you!! Its so yummy! x

  20. KwashKitchen on March 16, 2015 at 9:59 am

    That looks amazing Jane x

  21. Lili on March 16, 2015 at 9:56 am

    Yum yum! 🙂 🙂 🙂

  22. Stephanie Tania on March 15, 2015 at 6:56 pm

    I need this to get me through finals week haha

    • Jane's Patisserie on March 15, 2015 at 7:06 pm

      Ahh doo it! It’ll be perfect for the job!

  23. The Culinary Jumble on March 15, 2015 at 5:41 pm

    Not overly keen on Ferrero Rocher, but have to say that looks amazing!

    • Jane's Patisserie on March 15, 2015 at 5:46 pm

      Thank you! You could easily substitute it for other chocolates that you do like!

  24. Natascha's Palace on March 15, 2015 at 5:36 pm


    • Jane's Patisserie on March 15, 2015 at 5:46 pm

      Hehehe thank you!!

    • Natascha's Palace on March 15, 2015 at 5:53 pm

      Love Ferrero Rochers too. My favourites! The photo alone is a torture ??

    • Jane's Patisserie on March 15, 2015 at 5:54 pm

      Awwwh haha I tried my best with the photos, took so many attempts! But thanks! Try the recipe yourself, you won’t regret it!!

    • Natascha's Palace on March 15, 2015 at 6:05 pm

      I will! I was trying to think of an impressive cake for my husband for his birthday. Think this will be it!

    • Jane's Patisserie on March 15, 2015 at 6:12 pm

      Awwh YAY haha that makes me so happy, I really hope he likes it!!

    • Natascha's Palace on March 15, 2015 at 6:32 pm

      Well if he doesn’t, no problem! More for me hahahaha!

    • Jane's Patisserie on March 15, 2015 at 6:33 pm

      I like your style!!

    • Natascha's Palace on March 15, 2015 at 6:36 pm


  25. stephysweetbakes on March 15, 2015 at 4:41 pm

    Lord have mercy lol. Scrumptious

  26. Pamplemousse on March 15, 2015 at 4:13 pm

    Mmmmm Ferrero rocher. It reminds me of my childhood!!! Love those! And your tart looks scrumptious!

    • Jane's Patisserie on March 15, 2015 at 4:14 pm

      Thank you so much!!! I love them too!

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