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A delicious no-bake kinder bueno tart with a biscuit base, white chocolate hazelnut filling, hazelnut chocolate ganache and more… 

Oh yes… thats right, HERE IT IS! The tart to end all tarts, the dessert to win any guest over and one of my favourite bakes I have ever made… my no-bake kinder bueno tart! 

No-bake tarts

So lets sit here and wonder how many no-bake tarts I have posted onto my blog so far… because, yeah, its a lot. I am obsessed but I have absolutely no shame in that as they are amazing. 

I adore a no-bake tart as often they are an easy to make and absolutely delicious no-bake dessert that makes a change from a cheesecake, and you can make so many delicious and different flavours. 

Some of my favourites include my after eight tart, my white chocolate and raspberry tart and my salted caramel easter tart… but this one?! This kinder bueno tart?! LIFE CHANGING! 

Kinder bueno

So of course, the theme of this kinder bueno tart is… kinder bueno. No shock there really. However, I just wanted to explain why I am so beyond obsessed and why I thought a tart would be worth making. 

The main answer? JUST LOOK AT THIS BEAUTY! It’s absolutely perfect. The kinder bueno flavour is just one of my favourite things ever, so I tried to emulate that into a no-bake tart for you all. 

The filling of a kinder bueno is like a white chocolate hazelnut creme with a wafer and chocolate – so here you have a biscuit base for the crunch, a white chocolate hazelnut creme layer, and then a ganache to boot. Of course, as many kinder bueno and kinder chocolate on top that I could muster. 

Hazelnut filling

So when it comes to this white chocolate hazelnut creme filling (also just known as hazelnut creme sometimes) you can either buy it online here, or try and find it in supermarkets such as morrisons. I am developing a homemade version, but gimme a little time to perfect it. 

It’s an optional extra, but its meant to represent the filling of the kinder bueno! You can just use a layer of nutella to still get the hazelnut flavour – or you could even mix half nutella with half white chocolate spread to make your own. 

Or, you can just leave it out. 


For the ganache, it follows the same idea as my biscoff tart, baileys tart, and my billionaires tart by making a simple yet DELIGHTFUL ganache with few ingredients. 

The main ingredients are dark chocolate, milk chocolate, butter and double cream. These melted together, in the correct ratios, create a really luxurious chocolate ganache filling that sets absolutely perfectly. The cocoa content of the two chocolates work well, so please stick to them! Changing them may make the tart not set. 

The trick with this one though, is that the hazelnut creme is also added in – it gives it extra flavour and is delicious. 


For the decoration I tried to keep it relatively simple, but honestly… it never is. I piled on some milk chocolate regular kinder Buenos, some white chocolate kinder Buenos, some kinder chocolate pieces, and some chopped hazelnuts. 

It ended up being quite an elaborate bit of decoration despite being oh so simple to do and achieve! Other than being absolutely scrumptious for some decoration, it also looks impressive. 

You can add on some melted chocolate, some whipped cream or anything else you fancy, but I love it the way it is. 

Tips & Tricks 

When its comes to a tart like this, you want to use a LOOSE BOTTOMED TIN. It will make your life so much easier if you want to take it out of the tin. This is the tin I use in all of my tart recipes because it fits the amount of filling absolutely perfectly. 

I also use this dark chocolate and this milk chocolate in all my baking, but generally any baking or supermarket own confectionary chocolate works best. 

I tend to buy this hazelnut creme in bulk because it is SO YUMMY! 

Kinder Bueno Tart!

A delicious no-bake kinder bueno tart with a biscuit base, white chocolate hazelnut filling, hazelnut chocolate ganache and more... 
Print Pin Rate
Category: Dessert
Type: Tarts
Keyword: Kinder Bueno
Prep Time: 20 minutes
Cook Time: 20 minutes
Setting Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Crust

  • 300 g digestives
  • 150 g unsalted butter


  • 200 g white chocolate hazelnut spread (or nutella)


  • 250 ml double cream
  • 150 g white chocolate hazelnut spread
  • 150 g dark chocolate
  • 150 g milk chocolate
  • 50 g unsalted butter


  • Kinder bueno
  • Kinder chocolate
  • chopped hazelnuts


For the Biscuit Crust

  • Blitz the biscuits to a fine crumb, and melt the butter.
  • Mix the biscuits with the butter to a wet sand texture
  • Press this into the sides and base of a 23cm tart tin

For the Filling

  • Melt your white chocolate hazelnut spread for about 20-30 seconds in the microwave, or in a pan till slightly smoother and more runny!
  • Spread it onto the biscuit base.

For the Ganache

  • Add the dark chocolate, milk chocolate, butter, double cream and spread to a large bowl.
  • Melt in short bursts in the microwave, stiring well each time, until melted.
  • Alternatively, add the chocolates, butter and spread to a bowl and heat the double cream until just before boiling point. Pour it over the mixture and stir until smooth.
  • Pour the chocolate mixture onto the spread and refrigerate for an hour or two until set firm. 

For the Decoration

  • Once set, decorate!
  • I randomly placed pieces of regular kinder bueno, white chocolate bueno, kinder chocolate pieces and chopped hazelnuts.
  • Set for a further couple of hours if needed.


Find my other recipes on my Recipes Page!

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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. Sophie on March 10, 2024 at 8:33 am

    Hi Jane,
    Could I swap the white chocolate hazelnut spread for milk chocolate hazelnut spread as struggled to find the white?
    Thanks x

  2. Lynn on December 1, 2023 at 6:27 pm

    5 stars
    Can I make this using a foil tart dish?

    • Jane's Patisserie on December 8, 2023 at 8:28 am

      Hiya! It depends on if the size matches the tart tin I use, because sometimes they are a lot shallower!

  3. Holly on July 6, 2023 at 10:53 am

    Could I ask if it is possible for the calorie per portion be included in your wonderful recipes? I know not everyone needs or wants to know them but for some family members and myself I like to keep a track on calorie intake. What ever the calories are it definitely won’t stop me having some that’s for sure. Thank you for all your hard work developing the gorgeous range of puddings and cakes I’m having so much fun doing them one by one and writing up a family cookbook of favourites . It’s almost impossible to chose a favourite so so far they are all in my book !

    • Jane's Patisserie on July 18, 2023 at 2:11 pm

      Unfortunately I will not be doing this. It’s best to work it out yourself as it depends on the brands of ingredients you buy, and how big a slice you cut so it’s far more accurate if you do it yourself x

  4. Charl on June 21, 2023 at 8:48 am

    Where can I get the white chocolate hazelnut spread as struggling to find it

  5. Ellie on February 22, 2023 at 9:37 pm

    Could this be made with 300g white chocolate and 150g white chocolate hazelnut spread?

    • Jane's Patisserie on February 27, 2023 at 4:04 pm

      Hiya! The spread should stay the same, and to make a white chocolate ganache, use 450g white chocolate and 150ml double cream. Hope this helps! x

  6. Becca on February 8, 2023 at 8:58 pm

    Hi Jane can I use kinder chocolate instead of the milk and dark chocolate for the ganache? X

    • Jane's Patisserie on February 10, 2023 at 12:12 pm

      Hiya! I personally wouldn’t recommend it, as it may not set! x

  7. Ellie on February 7, 2023 at 7:01 pm

    Please help 🙁
    I’ve tried your biscoff tart which was absolutely fab but tried making the base of this recipe today along with the lemon posset tart, using 300g digestives and 150g unsalted butter. It ended up with my trying to mould wet sand in the tart tin and was sliding around all over the place.

    I used Aldi’s own brand of digestives as I didn’t think this would make a difference, do you think this is what the problem was as both the biscuits and butter were definitely 300g and 150g.

    Thank you.

    • Jane's Patisserie on February 10, 2023 at 12:09 pm

      Hiya! Yes – the biscuits could possible be the issue, especially if they were accidentally a lighter version? Hope this helps! x

  8. Kin on December 9, 2022 at 11:50 am

    can you make this into individual ramekins?

    • Jane's Patisserie on December 15, 2022 at 12:28 pm

      Hiya! I personally have not tried this, however it’s definitely worth a go! x

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