No-Bake Nutella Pie (GF Option)
A rich, delicious Nutella tart great for any occasion. This chocolate hazelnut tart has a smooth, fudge-like filling on top of a buttery crust and topped with the added crunch of toasted hazelnuts. The perfect dessert.
Servings: 8 people
Calories: 730kcal
Equipment
- 1 Whipped Cream Dispenser if you want professional looking piping on top of the pie
Ingredients
Crust
- ½ cup unsalted butter chilled
- 1 ¼ cups flour can use a gluten-free 1-1 flour
- 1 teaspoon salt
- 2-3 tbsps water ice cold
Filling
- 1 ½ cups Nutella
- ⅔ cup heavy whipping cream
- 5 tbsps unsalted butter
- ¼ cup hazelnuts toasted to garnish
Whipped Cream Garnish (Optional)
- ¾ cup heavy whipping cream
- 6 tbsps powdered sugar
- ½ teaspoon vanilla extract
Instructions
Crust
- Preheat the oven to 350℉.
- Place ½ cup of chilled butter, flour, and salt in a large mixing bowl.
- Using a pastry cutter, combine until it resembles small fine crumbs.
- Add in the water in small amounts until you have just enough for the dough to come together into a ball. (If the dough is soft, place it in the refrigerator for 30 minutes before rolling it out.)
- Lightly flour a hard surface.
- Roll the dough into a circle large enough to fit a 9" tart pan.
- Place the dough into the tart pan and trim the edges.
- Cut a piece of parchment paper approximately the size of your pan and place it over the top of the tart covering it completely.
- Add baking weights or beans and place it in the oven and bake for 15-20 minutes.
- Remove the parchment paper and weights.
- Continue to bake for about 5-10 more minutes uncovered until the pie crust is lightly browned.
- Remove from the oven and let it cool completely.
Filling
- In a small saucepan, combine ¾ cup of heavy whipping cream, Nutella, and butter. Stir over low heat until the butter has melted and the ingredients are incorporated.
- Remove from the heat and pour into the cooled tart crust.
- Place into the refrigerator for about 4 hours to allow it to completely set.
Whipped Cream Topping
- Place ¾ cup whipping cream, powdered sugar, and vanilla extract into a small bowl.
- Using an electric mixer or stand mixer fitted with a whisk attachment, beat until stiff peaks form.
- Place into a piping bag or whipped cream dispenser.
- Decorate the top of the tart as desired.
- Sprinkle with toasted hazelnuts if desired.
Notes
If you don't feel like making a crust, a store-bought crust is fine as is making a quick cookie crust. Oreo is my favorite!
To make it in advance - prepare the pie completely but without the whipped cream and hazelnuts on top. Store it in plastic wrap in the refrigerator. When you are ready to serve it, add on the whipped cream and toasted hazelnuts so that they’re fresh.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can freeze this tart covered in layers of plastic wrap and aluminum foil for 6-8 weeks. When you need it, let it thaw overnight in the refrigerator.
Nutrition
Serving: 1piece | Calories: 730kcal | Carbohydrates: 58g | Protein: 7g | Fat: 53g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 328mg | Potassium: 321mg | Fiber: 4g | Sugar: 38g | Vitamin A: 1196IU | Vitamin C: 0.5mg | Calcium: 102mg | Iron: 4mg
