Mini Strawberry Nutella Tartlets: Bite-Sized Dessert Recipe

Mini Strawberry Nutella Tarts combine a silky Nutella-chocolate ganache, fresh sliced strawberries, and a buttery graham cracker crust. These small tarts are rich yet light, simple to make, and ideal for satisfying a sweet craving.

Table of Contents

• These Strawberry Nutella Tarts Are:
• Behind the Recipe
• How to Make the Recipe
• Baking Tools Used
• Recipe Notes
• Mini Strawberry Nutella Tarts Recipe

These Strawberry Nutella Tarts Are:

• easy to make
• deliciously balanced—not overly sweet
• topped with fresh sliced strawberries
• almost no-bake: crusts bake for 10 minutes
• about 4 inches in diameter; makes six tarts
• perfect for an after-dinner treat or small gathering

If you want a small-batch dessert that’s elegant but fuss-free, these mini tarts are a great choice.

Behind the Recipe

This dessert began as a favorite snack—graham crackers topped with Nutella and sliced strawberries. The flavors pair so well that turning them into little tarts felt like a natural next step.

After testing different formats, the mini tart version won: just the right portion, less sweet than a large tart, and ideal for sharing or enjoying alone. They also fit neatly into a small-batch recipe collection.

How to Make the Recipe

Below is a concise walkthrough for assembling these strawberry Nutella tarts.

Graham Cracker Crust

Ingredients: about 10 graham cracker squares (1 1/2 cups crumbs), 2 tablespoons granulated sugar, and 5 tablespoons melted unsalted butter.

Pulse graham crackers in a food processor or chopper until fine. Add sugar and melted butter and pulse until the mixture resembles wet sand. Press the crumb mixture into six mini tart tins with removable bottoms, smoothing with the back of a spoon or a measuring cup. Bake at 350°F for 10 minutes, then allow to cool.

Chocolate Nutella Ganache Filling

Ingredients: 1/2 cup heavy whipping cream, 2 ounces dark chocolate, 1 tablespoon unsalted butter, and 1 cup Nutella (or another hazelnut spread).

Break the chocolate into small pieces and place in a bowl with the butter. Heat the cream until just simmering (microwave or stovetop), pour it over the chocolate and butter, cover and let rest 2–3 minutes. Whisk until smooth, then stir in the Nutella until fully incorporated. The mixture will thicken as you whisk.

Spoon the ganache evenly into the cooled tart shells and chill briefly while you prepare the strawberries.

Add the Sliced Strawberries

Use about 6–8 fresh strawberries, depending on size. Slice and arrange 3–4 larger slices around the edge, then add smaller slices toward the center to create a flower-like pattern; use the strawberry base for a center “bud” if desired.

Chill the filled tarts in the refrigerator for 3–4 hours or overnight to fully set. If serving sooner, at least 3 hours of chill time is recommended for best texture.

Baking Tools Used

These tarts require minimal equipment:

• 6 mini tart tins with removable bottoms
• Food chopper or food processor (for graham crumbs) — or a sealed bag and rolling pin
• Mixing bowls and a whisk or spatula
• Baking sheet (to hold tart pans in the oven)

Recipe Notes

Helpful tips before you start:

• No food processor? Crush graham crackers in a sealed bag with a rolling pin.
• For a true no-bake version, freeze the crusts for 30–60 minutes instead of baking.
• Make the crusts ahead of time and store them uncovered in the refrigerator until ready to fill.
• Instead of microwaving the cream, heat it in a small saucepan until it just reaches a simmer, then pour over the chocolate and butter.