Menu

Ferrero Rocher & Nutella Tart!

*This post may contain affiliate links. Please see my disclosure for more details!*

A Sweet Shortcrust Pastry Base, with a Layer of Nutella, and a Chocolate Nutella Mousse Filling with Ferrero Rocher – a Delicious Nutella Tart!

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, and I figured that a delicious and mousse 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!

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!!

Recipe Updated February 2018! – nothing was changed in the recipe, other than just making it again and devouring it and updating the pictures involved. 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?!

Ferrero Rocher & Nutella Tart!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A Sweet Shortcrust Pastry Base, with a Layer of Nutella, and a Chocolate Nutella Mousse Filling with Ferrero Rocher!

Course: Dessert
Cuisine: Tart
Servings: 12 Slices
Calories: 423 kcal
Author: Jane's Patisserie
Ingredients
Pastry Base
  • 175 g Plain Flour
  • 100 g Cold Unsalted Butter (diced)
  • 1 tbsp Icing Sugar
  • 1 Egg Yolk
Tart Filling
  • 150 g Dark Chocolate
  • 150 g Milk Chocolate
  • 300 ml Double Cream
  • 100 g Icing Sugar
  • 1/2 tsp Vanilla Extract
  • 400 g Nutella
  • 12-16 Ferrero Rocher
Instructions
For the Base
  1. Sift the Flour and Icing sugar, and add the Diced Butter, Egg Yolk, and 1tbsp of cold water into a food processor. Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn't take too long at all!

  2. 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!

  3. 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! 

  4. 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
  1. Melt the two types of Chocolate slowly over a bain-marie or in the microwave in 30 second bursts - giving it a stir each time. Leave this too cool whilst you do the rest.

  2. Spread 200g of the Nutella onto the cooled Pastry Base and leave for now. 

  3. In a separate bowl, pour in the Double Cream, Vanilla, Icing Sugar and the other 200g of Nutella - Using an electric whisk (or you can do it buy hand if you're brave!) whisk until the mixture is holding itself and has formed peaks. 

  4. Once that is done, you can pour in the melted Chocolate and fold it together with a spatula until the mix is well combined.

  5. Pour this on top of the Nutella mix and spread evenly. Press into the mixture 12 Ferrero Rocher (one per slice), and chop any extra over the Tart for decoration!

  6. Leave to set in the fridge for 3-4 hours or longer if needed. 

Recipe Notes

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. 

Nutrition Facts
Ferrero Rocher & Nutella Tart!
Amount Per Serving
Calories 423 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 21g131%
Cholesterol 50mg17%
Sodium 29mg1%
Potassium 299mg9%
Carbohydrates 55g18%
Fiber 4g17%
Sugar 36g40%
Protein 5g10%
Vitamin A 395IU8%
Vitamin C 0.2mg0%
Calcium 70mg7%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

Enjoy!!

Find my other Nutella Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

 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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

52 Comments

  • KP
    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!
    Thanks!

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

      Yes you can do!

    • KP
      December 18, 2019 at 11:44 am

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

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

      Yep!

  • Rosa Preston
    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?

    Reply
    • Jane's Patisserie
      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

  • Samina
    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

    Reply
    • Jane's Patisserie
      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.

  • Louise
    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

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

      It lasts for 3 days in the fridge.

    • Louise
      November 26, 2017 at 9:06 pm

      Thank you x

  • liesbethrosier1
    August 7, 2015 at 1:46 pm

    Reblogged this on bizzlise.

    Reply
  • Sugar and Buttons
    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!

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

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

    • Dalya
      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?

      Thanks

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

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

  • flynn14
    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!!

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

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

  • urbanmonique
    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.

    Reply
  • Sara
    March 19, 2015 at 9:38 pm

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

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

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

  • mrsaubergine
    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!

    Reply
  • Natascha's Palace
    March 16, 2015 at 5:53 pm

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

    Reply
    • Jane's Patisserie
      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
      March 16, 2015 at 5:59 pm

      Ah that makes sense! Perfect! Thank you! Xxxxx

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

      It’s okay!! 🙂 x

  • Sam Siddique
    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

    Reply
  • Sam Siddique
    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

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

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

  • KwashKitchen
    March 16, 2015 at 9:59 am

    That looks amazing Jane x

    Reply
  • Lili
    March 16, 2015 at 9:56 am

    Yum yum! 🙂 🙂 🙂

    Reply
  • Stephanie Tania
    March 15, 2015 at 6:56 pm

    I need this to get me through finals week haha

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

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

  • The Culinary Jumble
    March 15, 2015 at 5:41 pm

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

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

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

  • Natascha's Palace
    March 15, 2015 at 5:36 pm

    Yes…please!

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

      Hehehe thank you!!

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

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

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

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

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

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

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

      I like your style!!

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

      ????

  • stephysweetbakes
    March 15, 2015 at 4:41 pm

    Lord have mercy lol. Scrumptious

    Reply
  • Pamplemousse
    March 15, 2015 at 4:13 pm

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

    Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.