Strawberry Nutella Mini Tarts with Chocolate Ganache

Mini Strawberry Nutella Tarts layer creamy chocolate, a Nutella ganache filling, fresh sliced strawberries, and a buttery graham cracker crust. They taste rich and indulgent, yet they're simple to make and sized just right for any sweet craving!

These Strawberry Nutella Tarts Are:

• simple to make
• truly delicious
• topped with fresh, sliced strawberries
• almost no-bake, since the crusts only bake for ten minutes
• roughly four inches across and make six in total
• a great after-dinner treat
• not too sweet or heavy for dessert

If you want a simple, no-fuss dessert that isn't too sweet or heavy, this mini strawberry Nutella tarts recipe is a great one to try!

The Story Behind It

Every so often, I like a snack of graham crackers with a little Nutella spread on top and some sliced strawberries. It's so tasty, and I love how those three flavors work together!

So when I was brainstorming dessert ideas to share a while back, I figured I should turn that snack into a dessert!

And so I did.

I first tested this recipe in a rectangular tart pan, but I ended up loving them much more as mini tarts. They're just the right amount of dessert for me, and they aren't overly sweet, either.

They also fit right in with the newest section of my recipe box: small batch recipes!

How to Make the Recipe

Here's a quick walkthrough of how to make these easy strawberry Nutella tarts!

Graham Cracker Crust

You'll need about ten graham crackers, two tablespoons of granulated sugar, and five tablespoons of melted, unsalted butter.

Use a mini food processor or food chopper (such as the Ninja I'm using) to grind the graham crackers into fine crumbs. Add the granulated sugar and melted butter, then pulse until everything is evenly combined.

The crust should feel like wet sand and press easily into the mini tart pans. Bake for 10 minutes at 350ºF, then let it cool.

Chocolate Hazelnut Ganache Filling

For the chocolate Nutella ganache filling, gather 1/2 cup of heavy whipping cream, 2 ounces of dark chocolate, one tablespoon of unsalted butter, and 1 cup of Nutella or hazelnut spread.

Put the chocolate and butter in a mixing bowl. Warm the heavy cream in the microwave, then pour it over the chocolate and butter. Cover with aluminum foil and let it rest for 2-3 minutes.

Whisk slowly until combined, then stir in the hazelnut spread. It will look thick at first, but keep whisking until it turns smooth and glossy. Spoon the ganache evenly into each mini tart pan, then refrigerate while you rinse, pat dry, and slice the strawberries.

Adding the Sliced Strawberries

How many strawberries you need depends on what's available at your grocery store or local farmers' market. I used about 6-8 strawberries in total for the tops of the mini tarts.

To get the same flower pattern, I arranged 3-4 larger slices toward the outer edge of each tart, then added 2-3 smaller slices. For the center bud, I used the bottom of a strawberry.

I chilled the tarts in the refrigerator for about 15 minutes while I cleaned and sliced the strawberries. Once they were decorated, I returned the tarts to the refrigerator to chill for 3-4 hours. If you're not serving them until the next day, leaving them in the fridge overnight works just fine.

Baking Tools Used

Your hand mixer and stand mixer can take a break for this mini strawberry tarts recipe, since you only need these baking tools:

• 6 mini tart tins with removable bottoms. I bought mine from Amazon, and I like them a lot!
• Food chopper. Very handy for making the graham cracker crust.
• Mixing bowls
• Whisk
• Baking sheet. Useful for moving the tarts in and out of the oven. It also works well for baking the tarts right on it.

Recipe Notes

Here are a few quick notes before you start this mini strawberry Nutella tarts recipe. You can also find them in the notes section of the recipe card.

• No food processor or food chopper? Put the graham crackers in a sealed Ziploc bag and crush them with a rolling pin.
• To make these mini strawberry Nutella tarts no-bake, freeze the graham cracker crusts for 30 minutes to an hour.
• You can make the graham cracker crusts ahead of time. Just keep them uncovered in the refrigerator until you're ready to use them!
• If you'd rather skip the microwave, heat the heavy whipping cream in a medium saucepan instead. Bring it to just below a boil, then remove it from the heat and pour it right over the dark chocolate and unsalted butter.

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