No-Bake Chocolate Hazelnut Mini Tarts
Rich chocolate and toasted hazelnut combine in these bite-sized no-bake tarts, perfect for quick indulgence. This dessert-inspired desserts ready in about 38 minutes layers hazelnuts, graham cracker crumbs, unsalted butter, melted into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup hazelnuts
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup hazelnut spread (such as Nutella)
- 1/4 tsp sea salt flakes
Instructions
- Step 1: Preheat oven to 350°F. Spread 1 cup hazelnuts on a baking sheet and toast for 10 minutes until fragrant and skins loosen; rub skins off with a towel.
- Step 2: In a medium bowl, combine 1 cup graham cracker crumbs, toasted hazelnuts, and 4 tbsp melted unsalted butter; mix until crumbs are evenly moistened.
- Step 3: Press the crumb mixture firmly into the bottoms and up the sides of 12 mini tart pans or a mini muffin tin; bake for 8 minutes until set, then cool completely.
- Step 4: In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer; remove from heat and pour over 8 oz semi-sweet chocolate chips in a bowl.
- Step 5: Let sit for 2 minutes, then stir gently until smooth; stir in 1/4 cup hazelnut spread until fully incorporated.
- Step 6: Spoon the chocolate filling evenly into each cooled tart shell, sprinkle 1/4 tsp sea salt flakes over the top, and refrigerate for at least 1 hour until firm before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Hazelnut Mini Tarts take to make?
Total time is about 38 minutes (20 min prep + 18 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Hazelnut Mini Tarts?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Hazelnut Mini Tarts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Hazelnut Mini Tarts for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Hazelnut Mini Tarts?
Dessert desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
