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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 minutes
Cook Time 5 minutes
Total Time 25 minutes
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