Easy to Make Ricotta & Nutella Tart

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This decadent Nutella tart is a creamy and chocolatey delight!

Unlock the secret to making the ultimate Nutella tart with this recipe that brings together the luscious flavors of ricotta and Nutella. From the buttery crust to the creamy filling, find out why this dessert is a surefire way to satisfy your sweet tooth!

A chocolate nutella tart with ricotta on a speckled plate.

There are so many tart variations out there. From savory to sweet, to bake and no-bake options, it was a challenge to decide which direction I wanted to go. Finally, I decided to go with a sweet, no-bake option…well, almost no-bake. You do have to bake the shortbread crust. Don’t worry! It only needs to be baked for about 20 minutes. This creamy Nutella tart recipe is definitely worth the effort!

Ricotta and Nutella: The Sweetest Duo

Now to figure out the flavor combinations. My husband and I brainstormed ideas and we collectively thought that these two flavors would marry well together and who doesn’t love Nutella? I had the idea of adding honey as I was making it and it gave it just the right amount of sweetness.

The texture of this tart is really wonderful once you chill it for a few hours. It reminds me of cheesecake, maybe a bit less firm but just as easy to cut a beautifully clean slice. I also wanted to make this Nutella tart visually appealing and whipped up an almond and walnut honey topping. I arranged it in a crescent-like shape just before chilling it overnight.

Ingredients: Nutella Filling

  • Ricotta
  • Nutella
  • Cream cheese
  • Cocoa powder
  • Vanilla extract
  • Honey
  • Salt

See recipe card for quantities.

Note: You will have a little bit of the filling leftover which you can refrigerate and use as a delicious dip for fruits, as a crepe filling or even spreading it on your morning toast!

Ingredients: Buttery Tart Crust

A convenient aspect about the crust for this recipe is that there is no need to refrigerate the dough. You combine everything in a food processor, roll it out, press it into your pan, poke a few holes, and bake it. Simple without compromising quality.

  • All purpose flour
  • Butter
  • Salt
  • Granulated sugar
  • Vanilla extract
  • Egg yolk
  • Milk

See recipe card for quantities.

Top Tip

It’s important to use cold butter to achieve the perfect texture for the crust.


Whether you’re serving this tart for a special occasion or just a weeknight dessert, it’s sure to be a hit with everyone at the table.

The butter crust provides a crisp and flaky base, while the creamy filling is a decadent blend of ricotta, Nutella and honey. With our step-by-step guide in the recipe card, even novice bakers can achieve this delicious treat. So, why not indulge in a little sweetness and treat yourself and friends to this delectable dessert? As Julia Child famously said, “A party without cake is just a meeting.” So, let’s make every occasion a celebration with this heavenly tart.

I love how versatile this highly-favored chocolate hazelnut spread is. What should I make with it next?

If you love tarts, check out our completely No-bake Silken Tofu Chocolate Tart.

Ricotta & Nutella Tart with a Delicious Buttery Crust

In this recipe, I will show you how to make a delicious tart, from crust to finish.
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Prep Time:30 minutes
Total Time:20 minutes
Servings: 12 slices


  • 9" tart pan with removable bottom
  • food processor


  • 15 oz container of ricotta
  • 1/2 cup Nutella
  • 4 oz cream cheese, softened to room temperature
  • 1/4 cup cocoa powder
  • 1/2 tsp vanilla extract
  • 3 tbsp honey
  • pinch of salt


  • 1 1/2 cups all-purpose flour
  • 8 tbsp cold unsalted butter, cubed
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 egg yolk
  • 1 tbsp milk

Topping (optional)

  • 1/4 cup sliced almonds
  • 1/4 cup chopped walnuts
  • 1 tbsp honey
  • dash of cinnamon
  • dash of sea salt


  • Preheat oven to 375°F. In your food processor, combine all the ingredients for your crust until you get a smooth dough mixture. Feel free to add a bit more milk if dough is too crumbly.
  • Place your dough on a floured baking mat and place a piece of parchment paper on top. With a rolling pin, flatten out your dough to as close to the circumference of your tart pan as possible.
  • Place dough inside of your pan and press all the way up to the edges. With a fork, poke a few holes into the bottom of your crust. Bake crust for 20-23 minutes. Let crust cool completely before adding your filling.

Ricotta filling

  • In your stand mixer, combine your ricotta and Nutella. Mix in the cream cheese. Add in salt, vanilla, honey and cocoa powder. Pour mixture into cooled crust. Add topping if desired. Refrigerate tart for 3-5 hours or overnight if possible. Tart will firm up and will be easy to cut into slices.
  • Note: you will have about half a cup of filling left over. You can refrigerate this and use it as a fruit dip or just enjoy in a cup with some whip cream!


  • In a small bowl, combine almonds, walnuts, honey, cinnamon, and sea salt. Spoon over tart before refrigerating. Feel free to add in other nuts, seeds or even top with fresh fruit!

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