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:
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.
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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 no time to make!
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.
Nutrition Facts
No Bake Nutella Tart with Amaretti Cookie Crust
Amount Per Serving
Calories 871Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 31g194%
Cholesterol 98mg33%
Sodium 499mg22%
Potassium 191mg5%
Carbohydrates 97g32%
Fiber 4g17%
Sugar 81g90%
Protein 12g24%
Vitamin A 1165IU23%
Vitamin C 0.3mg0%
Calcium 108mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
