Chocolate Hazelnut Mousse Tart (Nutella Tart)

A deliciously creamy and rich hazelnut chocolate mousse filling in a chocolate shortbread crust. This Vegan Hazelnut Chocolate Tart is easy to make, coconut-free, can be adapted as gluten-free and tastes like nutella!
Prep Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 20 minutes
5 from 2 votes
flat lay of nutella tart with edible purple and lilac pansies.

If you’re a fan of nutella then you’re in the right place. This vegan chocolate hazelnut tart is a melt-in-your-mouth, mousse-y kinda nutella tart. The creamy filling is paired with a crunchy chocolate hazelnut shortbread crust that compliment each other so well. 

What’s more this recipe is completely coconut-free, unlike many other vegan chocolate ganache tarts you’ll find on the web. So you can expect the flavour focus to be fully and dark chocolate and hazelnut with no coconut-y flavour or thickness creeping in.

The recipe is adapted from my popular vegan chocolate mousse cake, which also uses that secret ingredient (well, it’s not really secret – just undetectable!).

This chocolate hazelnut tart is:

  • Coconut-free
  • Easily adapted as gluten-free
  • Creamy and decadent but not overly rich
  • Really easy to make
  • Every nutella lover’s dream!
 

slice of chocolate hazelnut tart with edible purple flowers.

Ingredients for the chocolate shortbread crust

To get a chocolate hazelnut flavoured crust for this vegan chocolate tart I’ve used my staple shortbread recipe that’s found in many other of tart recipes and made a few tweaks. 

All purpose flour: Substitute this for gluten-free all purpose flour if needed.

Cocoa powder: For this recipe I’ve used Dutch processed cocoa which gives an intense dark chocolate flavour, feel free to swap it with raw cacao powder if preferred.

Light brown sugar: You can swap this for any other granulated sugar of your choice, coconut sugar or white sugar will work.

Sea salt: This is essential for bringing out the flavour in the crust.

Vegan butter: To give that lovely buttery flavour to the shortbread.

Hazelnut butter: This gives the crust that “nutella” flavour.

ingredients to make nutella tart.

Ingredients for the chocolate hazelnut mousse filling

The filling for this chocolate hazelnut pie contains just 6 ingredients. It tastes like a hybrid between creamy homemade chocolate hazelnut spread and chocolate mousse! 

Dark chocolate: I recommend using a good quality dark chocolate here as the flavour will shine through in this recipe.

Hazelnut butter: This gives the nutella flavour to the chocolate mousse filling. 

Silken tofu: This is what creates that mousse-y consistency, and don’t worry the flavour is undetectable.

Vanilla extract: A little vanilla helps to add depth of flavour and enhance the sweetness of that ganache filling.

Pure maple syrup: This is my favourite liquid sweetener for tart recipes.

Sea salt: Added to bring out the flavours and enhance the sweetness of the recipe.

ingredients to make chocolate hazelnut tart.

How to make this creamy vegan nutella tart (with step-by-step images)

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

Steps for making the crust

  1. Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough.
  2. Split the dough in half, evenly press half into the sides of the tart tin.
  3. Press the remaining dough into the base of the tin, use a flat bottomed glass or cup measure to flatten it down.

  4. Use a fork to prick several holes into the base. Bake the crust for 12-15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).

Steps for making the filling

  1. Melt the chocolate over a double boiler (bain-marie). Add the silken tofu, hazelnut butter, maple syrup, vanilla extract and salt to a blender and blitz for a minute or so until creamy.

  2. Add in the melted chocolate to the blender.

  3. Blend again for a couple of minutes until completely smooth.
  4. Pour the filling into the tart shell and use a spatula to smooth it out. To get the swirl effect on top, place the tart tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 2 hours (or overnight if preferred).

Expert tips and FAQs 

How to store this chocolate hazelnut tart

Store in an airtight container in the fridge and consume within a 5 days.

Can this recipe be made gluten-free?

Yes, just swap out the all purpose flour for gluten free all purpose and you can adapt this recipe as gluten-free.

vegan chocolate tart.

Swap-outs

Hazelnut butter: If you have an allergy or don’t like the taste of hazelnuts you can adapt this recipe by swapping out the hazelnut butter for another nut butter. Almond butter, peanut butter, cashew butter would all be amazing, and you can even go for tahini or sunflower butter to keep it nut-free.

Vegan butter: If you don’t have access to vegan butter you can sub it in the crust for coconut oil. Use coconut oil in it’s solid form as a direct substitute for vegan butter.

vegan chocolate tart with hazelnuts.

Related recipes

More vegan nutella themed recipes

 

More vegan tart recipes

 
flat lay of nutella tart with edible purple and lilac pansies.

Chocolate Hazelnut Tart (Nutella Tart)

5 from 2 votes
PRINT RECIPE PIN RECIPE
A deliciously creamy and rich hazelnut chocolate mousse filling in a chocolate shortbread crust. This Vegan Hazelnut Chocolate Tart is easy to make, coconut-free, can be adapted as gluten-free and best of all, tastes like nutella!
Prep Time 20 mins
Chilling Time 2 hrs
Total Time 2 hrs 20 mins
Servings 12

INGREDIENTS

CRUST

  • 1 ½ cups gluten-free all purpose flour or regular all purpose flour if not GF
  • ¼ cup cacao powder
  • 2 tbsp brown sugar or coconut sugar
  • ¼ tsp sea salt
  • 4 tbsp vegan butter
  • 2 tbsp hazelnut butter

FILLING

  • 8.8 oz vegan chocolate
  • 12.5 oz silken tofu
  • ½ cup hazelnut butter
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • vegan chocolate shavings for garnish
  • chopped hazelnuts for garnish
  • edible flowers such as pansies for garnish

INSTRUCTIONS

CRUST

  • Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9.5" tart tin with some oil or vegan butter. Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough. If needed, add a tablespoon of water to get the mixture sticking.
  • Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base. Bake the crust for 15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).

FILLING

  • Melt the chocolate over a double boiler (bain-marie). Add the silken tofu, hazelnut butter, maple syrup, vanilla extract and salt to a blender and blitz for a minute or so until creamy. Add in the melted chocolate and blend again for a couple of minutes until completely smooth.
  • Pour the filling into the tart shell and use a spatula to smooth it out. To get the swirl effect on top, place the tart tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 2 hours (or overnight if preferred).
  • Once set, remove the tart from the tin. Garnish with some grated chocolate, chopped hazelnuts and edible flowers if desired.
  • Store in an airtight container in the fridge and consume within a 5 days.

RECIPE NOTES

 

Storage instructions: Store in an airtight container in the fridge and consume within a 5 days.
To make this recipe gluten-free: Swap out the all purpose flour for gluten free all purpose and you can adapt this recipe as gluten-free.

 

Swap-outs

Hazelnut butter: Almond butter, peanut butter, cashew butter would all be amazing, and you can even go for tahini or sunflower butter to keep it nut-free.
Vegan butter: If you don't have access to vegan butter you can sub it in the crust for coconut oil. Use coconut oil in it's solid form as a direct substitute for vegan butter.

NUTRITION

Calories: 307kcal | Carbohydrates: 34g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 130mg | Potassium: 191mg | Fiber: 5g | Sugar: 17g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 5mg
Tried this recipe?Mention @addictedtodates or tag #addictedtodates

Reader Interactions

LEAVE A REVIEW:

If you tried this recipe and enjoyed it, please consider leaving a rating and a review below. I love to hear about your recipe remakes and how much you loved them!

Recipe Rating






2 thoughts on "Chocolate Hazelnut Mousse Tart (Nutella Tart)"

  1. Christina – this looks lovely. I am definitely going to make it. One question: for the silken tofu, do you recommend soft, firm, or extra-firm? Thank you! Warm greetings from Canada.

    1. Hi Stephen,

      Thank you so much, glad to hear you’re giving it a try. The silken tofu is soft, hope you enjoy the recipe 🙂