Name: Chocolate Nutella Tart with Hazelnuts, Pistachios, and Raspberries Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 3 h 42 min
Cuisine: European
Ingredients: ½ cup unsweetened coconut flakes; 1¼ cups almond meal/flour; ¼ cup toasted hazelnuts; ¼ teaspoon salt; 2 tablespoons coconut oil; 2 tablespoons maple or agave syrup; 12 ounces bittersweet chocolate, finely chopped (or 8 ounces bittersweet and 4 ounces semi-sweet chocolate); 1 cup canned coconut milk; 1 teaspoon pure vanilla extract; 1 cup Nutella or hazelnut spread (use a Vegan Hazelnut spread if preferred); ½ cup pistachios; ¼ cup toasted hazelnuts; 1 cup fresh raspberries; Coarse sea salt (optional)

Print Recipe·4 from 8 reviews

If you are a chocolate lover with a penchant for elegant yet simple desserts, the Chocolate Nutella Tart with Hazelnuts, Pistachios, and Raspberries Recipe is about to become your new favorite indulgence. This tart balances a crisp almond and coconut crust with a luscious Nutella-infused chocolate ganache, finished off by the crunch of toasted hazelnuts and pistachios and the bright burst of fresh raspberries. It’s a beautiful and sophisticated treat that’s surprisingly easy to put together, promising a feast for both your eyes and your taste buds.

Ingredients You’ll Need

A round tart sits at the center on a white plate, showing three main layers: the light golden crust on the outer edge, a smooth, thick, and glossy dark chocolate filling covering most of the surface, and a decorative topping on one side made of red fresh raspberries, light brown hazelnuts, and green pistachios, all sprinkled lightly with coarse salt. Around the tart are three small clear glass bowls filled with hazelnuts, raspberries, and pistachios, placed on a white marbled surface with a soft gray cloth draped at the top edge. Photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its thoughtfully chosen ingredients that work together perfectly in texture and flavor. Each element adds its own personality—from the nutty crust to the silky, dreamy chocolate filling and the fresh, tangy raspberries on top.

Unsweetened coconut flakes: Adds wonderful texture and a subtle tropical aroma to the crust.
Almond meal/flour: Acts as the hearty base of the tart shell, ensuring a tender and crumbly crust.
Toasted hazelnuts: Brings a warm, toasty undertone in both crust and topping.
Salt: Just a pinch to balance and enhance the sweetness throughout.
Coconut oil: Provides richness and helps bind the crust ingredients naturally.
Maple or agave syrup: A gentle sweetener that lends subtle caramel notes.
Bittersweet and semi-sweet chocolate: The stars of the ganache, offering deep, complex chocolate flavor.
Canned coconut milk: Makes the ganache silky-smooth and dairy-free friendly.
Pure vanilla extract: Adds warmth and enhances the chocolate’s richness.
Nutella or hazelnut spread: Infuses the ganache with that beloved creamy hazelnut goodness.
Pistachios: Provides a stunning green contrast and delicate nutty crunch on top.
Fresh raspberries: Introduces a bright, fresh tartness to balance the richness.
Coarse sea salt (optional): An optional finishing touch to amplify flavors and add texture.

How to Make Chocolate Nutella Tart with Hazelnuts, Pistachios, and Raspberries Recipe

Step 1: Prepare the Nutty Crust

Start by preheating your oven to 350 degrees Fahrenheit. In a food processor, combine the coconut flakes, almond meal, toasted hazelnuts, and salt, pulsing until everything is well blended but still has some texture—you want a crumbly foundation. Next, gently melt together the coconut oil and your choice of maple or agave syrup, which will bind the crust and add natural sweetness. Pour this liquid mixture into the food processor and pulse just enough to incorporate without overworking. Press this mixture firmly into a 9-inch tart pan, making sure to cover the bottom and sides evenly and compact it tightly using the flat bottom of a cup. This crust will provide a crisp contrast to the creamy filling.

Step 2: Bake the Tart Shell

Bake your crust in the preheated oven for 10 to 12 minutes, until it turns a beautiful golden brown and feels firm to the touch. The toasty aroma while baking is a hint at the delicious layers to come. Once baked, remove from the oven and allow it to cool completely to room temperature before adding the filling. This cooling step is crucial for setting the tart base and preventing any sogginess.

Step 3: Make the Silky Chocolate Ganache

While your crust cools, finely chop the bittersweet and semi-sweet chocolate and place it in a medium bowl. Warm the canned coconut milk gently in a saucepan just to a boil, then immediately pour it over the chopped chocolate. Let it stand undisturbed for two minutes to soften the chocolate, then stir gently until you achieve a glossy, smooth ganache base. Whisk in the pure vanilla extract and then fold in the luscious Nutella or hazelnut spread until the mixture is fully combined. This ganache is rich yet smooth, with that delectable hazelnut-chocolate harmony we all adore.

Step 4: Assemble and Chill the Tart

Pour the ganache into the completely cooled tart shell, smoothing the surface with a spatula for an even finish. Transfer the assembled tart to the refrigerator and chill for at least three hours, or overnight if possible, to let it set perfectly. Patience is key here, as the ganache firms up to a silky, sliceable consistency that is pure heaven with every bite.

Step 5: Garnish with Nuts and Raspberries

Once set, it’s time to adorn your tart. Sprinkle the top generously with toasted hazelnuts and vibrant pistachios to add crunch and beautiful color contrast. Dot the surface with fresh raspberries for that pop of freshness and a slight tart note that balances the rich chocolate. If you like, finish with a light sprinkle of coarse sea salt to highlight the complex flavors even more.

How to Serve Chocolate Nutella Tart with Hazelnuts, Pistachios, and Raspberries Recipe

The image shows nine small clear glass bowls arranged on a white marbled surface in a loose circular pattern. Each bowl holds a different ingredient: bright red raspberries filling one bowl, smooth and shiny chocolate spread in another, a bowl filled with light beige crumbly powder, and another bowl with small round tan nuts. There is also a bowl of dark brown, irregularly cut chocolate pieces at the center, surrounded by bowls with shredded white coconut, a small glass bowl with soft white coconut oil, a bowl of greenish pistachio nuts, a bowl with a golden amber liquid, and a very small bowl with dark brown liquid. A tall clear bottle with white milk stands toward the back. The lighting is bright and even. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where this recipe shines in presentation and flavor. The combination of crunchy nuts and fresh raspberries not only looks stunning but also adds a pleasing textural play and brightness that enhances each bite. A light scatter of flaky sea salt can elevate the entire dessert, making every morsel burst with amplified flavor layers.

Side Dishes

This tart pairs beautifully with simple sides like a scoop of creamy vanilla bean ice cream or a dollop of freshly whipped coconut cream to complement the rich ganache. A cup of freshly brewed espresso or a mild black tea can round out the experience, cutting through the sweetness and rounding out the nutty notes.

Creative Ways to Present

For a special occasion, try serving the tart on a rustic wooden board surrounded by extra fresh raspberries and whole nuts. You could also drizzle a little warm berry coulis or a balsamic glaze around the plate for an elegant touch. Serving individual slices with a sprig of fresh mint adds color and aromatic freshness, making it as delightful to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

After enjoying your tart, store any leftovers in an airtight container in the refrigerator. This keeps the ganache firm and the crust crisp for up to one week, allowing you to indulge again without sacrificing texture or flavor.

Freezing

This tart freezes well if you want to prepare it ahead of time. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When ready to eat, thaw it overnight in the refrigerator to retain its creamy consistency and nutty crunch.

Reheating

Reheating isn’t typically necessary for this dessert, but if you prefer a slightly softened ganache, let the tart sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving, as it can alter the texture of the crust and ganache.

FAQs

Can I use regular dairy milk instead of coconut milk?

Yes, you can substitute canned dairy milk or heavy cream if you don’t need the tart to be dairy-free, but coconut milk adds a lovely richness and slight tropical undertone.

Is it necessary to toast the hazelnuts and pistachios?

Toasting the nuts enhances their flavor and crunch, making them a key step for the best texture and taste, so I definitely recommend it.

Can I make the crust without coconut flakes?

The coconut flakes provide great texture and subtle sweetness, but you could replace them with finely ground oats or additional almond flour for a slightly different bite.

What if I don’t have a tart pan?

While a tart pan with a removable bottom makes assembly easier, you can use a pie plate or shallow cake pan and press the crust accordingly, though slicing might be a bit trickier.

How do I know when the ganache is properly set?

The ganache should feel firm to the touch but still creamy and smooth when sliced. Chilling for at least three hours ensures it firms up nicely.

Final Thoughts

This Chocolate Nutella Tart with Hazelnuts, Pistachios, and Raspberries Recipe is truly a labor of love that pays off with every bite. Its beautiful balance of textures and flavors makes it perfect for impressing guests or treating yourself on any day that calls for something special. I encourage you to give this recipe a try—you might just find your new signature dessert to share and savor again and again!