This no-bake nutella tart combines nutella, mascarpone cheese and whipping cream to create a beautiful filling that sits on a delicious amaretti cookie crust. Topped with more whipping cream, it's the perfect dessert that takes 30 minutes to make!
This No-Bake Nutella Tart is the perfect dessert to make if you need to make a dessert but don't have tons of time to dedicate to it (because we've all been there). The tart takes 30 minutes to make, seriously! It then just needs time to set in the fridge, and it's done!
Making this tart is as simple as whipping the mascarpone and nutella together. The amaretti cookie crust provides a nice accompaniment to the nutella flavour, too! You can leave the tart at just the nutella filling, or you can top it with some freshly whipped whipping cream too. A perfect Italian tart, with so many good and classic Italian flavors in it.
How to Make this No-Bake Nutella Tart - Step by Step
In a 9 inch springform pan, criss-cross 2 strips of parchment paper to create tabs. Then cut a circle from the parchment paper and lay it over the strips. This will make it easier to remove the tart from the pan (photo 1)
Over medium heat, melt butter in a saucepan. Once melted, remove from heat and set aside.
In a food processor, process the amaretti cookies until they are a fine, crumb-like texture (photo 2)
In a medium-sized bowl, mix the crushed amaretti cookie crumbs, melted butter, salt, and brown sugar with your hands until all the amaretti are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist (photos 3 &4)
Press the crumbs evenly and tightly into a springform pan into one layer. Place the pan into the fridge while you make the filling (photo 5)
With a stand mixer or hand mixer, whip the ½ cup of whipping cream until stiff peaks form. Set aside (photo 6)
In a stand mixer, combine the mascarpone and nutella. Whip until the two are well-blended and a cream-like consistency is reached (photo 7)
Fold the whipping cream into the nutella-mascarpone cream (photo 8)
Remove the springform pan from the fridge, and top the crust with the nutella-mascarpone filling (photo 9). Place the tart back in the fridge and allow it to firm up for at least 2 hours, or overnight.
*See recipe for whipped cream topping
Extra Tips for Making this No-Bake Nutella Tart:
Extra Tips for Making this No-Bake Nutella Tart:- Ensure the mascarpone is a room temperature before whipping it, or else it will be clumpy when whipped.
- If you don't have mascarpone on hand, ricotta would work well as a substitute. Just make sure to drain it of any excess liquid before using.
- This recipe is based on a 9 inch springform pan.
- Store-bought, packaged amaretti cookies are the best to use in this recipe. You want to make sure the amaretti are dry and hard, not soft. The dry amaretti will make the best crust. I used amaretti similar to these.
- If you don't want to use amaretti cookies, a graham cracker crust would work well too. Use the same amounts of butter, brown sugar and salt listed in the recipe to make the crust, substituting graham cracker crumbs for amaretti.
Other Easy Dessert Recipes You Might Like:
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Recipe
Recipe
No Bake Nutella Tart with Amaretti Cookie Crust
Ingredients
For the Amaretti Cookie Crust:
- 7 tablespoon butter
- 6 cups amaretti cookies
- ¾ teaspoon salt
- ⅓ cup brown sugar
For the Nutella Filling:
- ½ cup whipping cream
- 1 cup nutella
- 1 ¼ cup mascarpone cheese at room temperature
Whipping Cream to Top Tart With (optional)
- 1 cup whipping cream
- 2 teaspoon sugar
- 1 teaspoon vanilla extract
- 3 tablespoon chopped hazelnuts
- 3 tablespoon shaved chocolate
Instructions
- In a 9 inch springform pan, criss-cross 2 strips of parchment paper to create tabs. Then cut a circle from the parchment paper and lay it over the strips. This will make it easier to remove the tart from the pan.
- Over medium heat, melt butter in a saucepan. Once melted, remove from heat and set aside.
- In a food processor, process the amaretti cookies until they are a fine, crumb-like texture.
- In a medium-sized bowl, mix the crushed amaretti cookie crumbs, melted butter, salt, and brown sugar with your hands until all the amaretti are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist.
- Press the crumbs evenly and tightly into a springform pan into one layer. Place the pan into the fridge while you make the filling.
- With a stand mixer or hand mixer, whip the ½ cup of whipping cream until stiff peaks form. Set aside.
- In a stand mixer, combine the mascarpone and nutella. Whip until the two are well-blended and a cream-like consistency is reached.
- Fold the whipping cream into the nutella-mascarpone cream.
- Remove the springform pan from the fridge, and top the crust with the nutella-mascarpone filling.
- Place the tart back in the fridge and allow it to firm up for at least 2 hours, or overnight.
- Remove it from the fridge, cut into pieces, serve and enjoy!
For the whipped cream topping (optional):
- When you're ready to serve the tart, whip the whipping cream, sugar and vanilla extract until stiff peaks form.
- Using a spatula or spoon, spread the whipping cream on to the tart, and sprinkle with chopped hazelnuts and shaved chocolate.
Recipe Notes
- Ensure the mascarpone is a room temperature before whipping it, or else it will be clumpy when whipped.
- If you don't have mascarpone on hand, ricotta would work well as a substitute. Just make sure to drain it of any excess liquid before using.
- This recipe is based on a 9 inch springform pan.
- Store-bought, packaged amaretti cookies are the best to use in this recipe. You want to make sure the amaretti are dry and hard, not soft. The dry amaretti will make the best crust. I used amaretti similar to these.
- If you don't want to use amaretti cookies, a graham cracker crust would work well too. Use the same amounts of butter, brown sugar and salt listed in the recipe to make the crust, substituting graham cracker crumbs for amaretti.
Ashley says
This tart is so lovely! I making it today for Valentines! I do have a question, can the whipped cream topping be made and put on in advance and sit on the tart in the fridge for a couple hours before serving?
Pina says
Hi Ashley! Excited for you to make this! I've never tried it that way, but I think it would be just fine to put the whipped cream topping on in advance. Let me know how it works out!
-Pina