Chocolate Nutella Tarts with Greek Yogurt

Mini chocolate Nutella tarts with Greek yogurt are an easy, decadent-tasting make ahead dessert. You don’t need any tart molds, either – just a muffin tin!

Nutella is stirred into melted chocolate, then mixed with Greek yogurt for the filling. Then, it’s dolloped into a simple graham cracker hazelnut crust and chilled to set.

These are fun to decorate, too! I used chopped hazelnuts and strawberries, but you can top them with anything you’d like.

mini chocolate nutella tarts with strawberries and chopped hazelnuts

Mini Nutella Yogurt Tarts

If you don’t know, Nutella is a smooth chocolate hazelnut spread that’s tasty enough to eat straight from the jar. But if you want to take the Nutella flavor to a whole new level (which I highly recommend), these tarts are absolutely divine.

The dark chocolate and Greek yogurt dial down the sweetness of Nutella just a bit, while giving the tart filling a richer, lightly tangy flavor. But don’t worry – you’ll still taste that hazelnut flavor you know and love!

And that buttery graham cracker/hazelnut crust just makes it even better. Did I mention how simple these are to make? If you’re intimidated by tarts (like I was), this is a perfect opportunity to try them – without the need for any complicated techniques.

(If you do want a full-size tart recipe, try this dark chocolate raspberry tart!)

Recipe Ingredients

Most of the ingredients you’ll need here are simple pantry items:

  • graham crackers: The main base of the tart crust. I love the hint of cinnamon and honey flavor they add. You can also try another type of pantry cookie, like vanilla wafers, if you’d like!
  • hazelnuts: We’re adding some chopped hazelnuts to the crust to really enhance that Nutella flavor and give the crust a nuttier flavor. You can usually find these pre-chopped in the baking aisle. If using whole hazelnuts, just chop them coarsely first to make it easier on your food processor. (You can leave these out, if desired – just add an extra graham cracker sheet when making the crust.)
  • butter: To bind the crust ingredients and enhance the flavor.
  • brown sugar: This sweetens the crust, while also helping hold it together (since the brown sugar melts a bit while the crust is baking).
  • chocolate chips: Melted chocolate makes up a good portion of the filling for a richer flavor, and helps it set. Plus, it warms the Nutella for easier mixing (since Nutella doesn’t do well in the microwave). You can also use a chopped bar of dark chocolate, if you prefer.
  • Nutella: Sweetens the filling and adds a delicious hazelnut flavor.
  • Greek yogurt: Tarts are often made with heavy cream, but I’ve found Greek yogurt is a more flavorful substitute with a lovely texture. Plus, it simplifies making the tart filling!
  • vanilla extract: Enhances the flavors. (Leave this out if you’re using vanilla Greek yogurt.)
  • salt

And for topping, I used additional hazelnuts, more melted chocolate with Nutella stirred in (drizzled over the tart), and strawberries.

Have leftover Nutella? Try these no bake Nutella thumbprint cookies, these chocolate Nutella strawberry bites, or this chocolate Nutella panna cotta!

mini nutella tarts with sliced strawberries

How to Make Chocolate Nutella Tarts

Now, let’s go over how to make these little beauties!

First things first, you should set your Greek yogurt out on the counter so it can get closer to room temperature by the time we’re ready for it. (Don’t worry, it won’t be sitting out very long).

1: Prepare Graham Cracker Hazelnut Tart Crust & Bake

Start by making the graham cracker crust. In a food processor, pulse graham crackers in 5 second intervals until they’re crumbs. Add chopped hazelnuts (or hazelnut pieces), then pulse again until the mixture’s texture is pretty fine.

Next, melt butter in the microwave in 30 second intervals at 50% power. Add melted butter and brown sugar to the graham cracker mixture, then pulse until well-incorporated.

Next, line a muffin tin with muffin liners. Use a tablespoon to measure 2 tablespoons of the crust mixture into each liner, then press down to compress the mixture into a tart form. Make sure the centers slope down and the sides rise up a bit, like a shallow bowl.

graham cracker hazelnut tart crust in muffin tin

Bake for 5 minutes at 350 degrees Fahrenheit, then set aside to cool completely. If the centers rose up at all, lightly press them down with a spoon.

2: Make Chocolate Nutella Tart Filling

Next, make the filling. Start by melting the chocolate chips in the microwave in 30 second intervals at 50% power, stirring between each interval, until just smooth. (Be sure not to overheat).

Then, stir Nutella into the melted chocolate. (Don’t microwave the Nutella, as that can change its structure). Give it a minute to cool a bit.

Next, stir together the chocolate Nutella mixture and the Greek yogurt, then add vanilla extract and salt. Mix well.

With a tablespoon, scoop about 1 tablespoon of filling into each tart crust. Use the spoon to press down lightly in the center to spread the filling out a bit, then smooth out on top.

Cover the muffin tin with plastic wrap and chill for at least 1 hour to set (or up to 3 days). A longer chill time will yield a sturdier crust.

3: Add Toppings & Serve

Lastly, add toppings to the tarts! I drizzled melted chocolate (with Nutella stirred in), then added chopped hazelnuts and sliced strawberries on top.

mini tarts with chocolate drizzle, chopped hazelnuts, and sliced strawberries

Storage Tips

Keep these stored in the refrigerator in an airtight container. They should keep for up to 3 days.

mini tarts with hazelnuts and melted chocolate in a bowl

How to Toast Hazelnuts

To bring out the nutty flavor of the hazelnuts even more, you can toast them! (I wouldn’t recommend toasting the ones you use in the crust, to keep it from getting too dry/crumbly. But you definitely can for the topping!)

In a Skillet: Heat a skillet to medium-low heat on the stovetop. Add hazelnuts in a single layer. Toast, stirring, for 5-8 minutes, until fragrant.

In the Oven: Spread hazelnuts on a single layer on a sheet pan lined with parchment paper. Roast at 350 degrees Fahrenheit for 12-15 minutes. Stir once at the halfway mark. Be sure to watch them carefully so they don’t burn!

Be aware – if you’re toasting hazelnut pieces (rather than whole hazelnuts), they won’t take as long to cook.

You might also enjoy these hazelnut banana bread bars with Nutella swirl or this chocolate Nutella fudge!

Topping Ideas for Chocolate Nutella Tarts

There are endless ways to top and decorate these mini tarts! Here are some ideas:

  • raspberries
  • blueberries
  • sliced pear
  • shredded coconut
  • flaky salt
  • espresso powder
  • whipped cream

Looking for a different tart recipe to try? Check out these coconut yogurt tarts with berries!

mini chocolate nutella tartlets with strawberries and hazelnuts

These would be fabulous at any gathering, for a fancy afternoon tea, or as a casual late-night snack. Either way, they’re perfect for chocoholics and Nutella lovers alike!

More chocolate recipes to try:

If you make these chocolate Nutella tarts, I’d love if you shared your thoughts with a rating and comment below!

Chocolate Nutella Tarts with Yogurt

Mini chocolate Nutella tarts with Greek yogurt are an easy, decadent-tasting make ahead dessert. No tart molds needed – just a muffin tin!
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 12 mini tarts

Ingredients
  

For the Tart Crust:

  • 8 graham crackers (full sheets)
  • 5 Tbsp unsalted butter
  • 3 Tbsp hazelnuts (coarsely chopped)
  • 2 Tbsp brown sugar (packed)

For the Tart Filling:

  • ½ cup dark chocolate chips (or chopped chocolate bar)
  • ¼ cup Nutella
  • ½ cup plain Greek yogurt
  • ½ tsp vanilla extract
  • pinch of salt

Instructions
 

  • Preheat oven to 350°F (176°C). Line a muffin tin with muffin liners and set aside. Place Greek yogurt on the counter so it's closer to room temperature when we're ready to use it. (Don't worry, it shouldn’t sit out for more than 20-30 minutes.)
  • Pulse graham crackers in a food processor in 5 second intervals until crushed. Add hazelnuts and pulse in 5 second intervals until the mixture is a somewhat fine powder.
  • Microwave butter in a microwave-safe bowl in 30 second intervals at 50% power. Add brown sugar and melted butter to the graham cracker mixture. Pulse until well-incorporated.
  • Using a tablespoon, scoop 2 tablespoons of the mixture into each lined muffin tin well. Press down over the entire crust with the tablespoon, making sure the centers slope down and the sides rise up a bit, like a shallow bowl. (Be sure to also compress the mixture against the sides.)
  • Bake for 5 minutes. When done, remove from the oven and set aside to cool completely.
  • Meanwhile, melt chocolate chips in the microwave in 30 second intervals at 50% power, stirring between each interval, until just smooth. (Do not overheat).
  • Add Nutella to the melted chocolate and stir to combine. (Do not microwave Nutella). Allow to cool slightly (about 1 minute), then add Greek yogurt, vanilla, and salt. Stir well until fully incorporated.
  • Using a clean tablespoon, spoon about 1 tablespoon of filling into each tart crust. Carefully press down with the tablespoon in the center of the filling to spread it out a bit, then smooth out slightly on top in a circular motion.
  • Cover muffin tin with plastic wrap and chill in the refrigerator for at least 1 hour (or up to 3 days). Once chilled, add desired toppings* and serve!

Notes

Storage Tips: Store in the refrigerator in an airtight container for up to 3 days.
Note for Toppings: I drizzled melted chocolate (with Nutella stirred in), then added chopped hazelnuts and sliced strawberries on top. If you’re not planning on adding a chocolate/Nutella drizzle when serving, then you’ll want to add your toppings before chilling (so they stick to the filling). Just avoid anything that will get soggy.
Keyword chocolate, dark chocolate, hazelnuts, nutella, tarts

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