Pumpkin Nutella Tart

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  • Pâte Sablée-Tart Dough
  • 1 Cup Unsalted Butter
  • ¾ Cup Powdered Sugar
  • ¼ tsp Salt
  • ½ tsp Vanilla Extract
  • 2 Eggs
  • 2½ Cups All Purpose Flour
  • Pumpkin Nutella Filling:
  • 1 (15oz) Can Pumpkin
  • 3 Eggs
  • ½ Cup Light Brown Sugar
  • ½ Cup Heavy Cream
  • ¼ Cup Sour Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • ½ tsp Ginger
  • ¼ tsp Nutmeg
  • ¼ tsp Salt
  • Nutella Swirl
  • ¼ Cup Nutella, melted


  1. Prepare the Pâte Sablée(Tart Dough):
  2. Preheat oven to 350 degree F and place the removable individual (3inch) tart pans on a sheet pan
  3. In mixing bowl with paddle attachment, cream together the butter, powdered sugar, salt and vanilla extract
  4. Scrape down sides of bowl and mix until butter is smooth
  5. Add in eggs one at a time and mix until fully combined
  6. Slowly add in the flour
  7. Continue mixing on low speed until all the dry ingredients are incorporated
  8. Remove the dough the bowl onto a lightly floured surface and form it into a ball.
  9. Wrap the dough in plastic and chill for 30 min
  10. Once the dough is chilled, remove the dough and let it sit on the counter for 5-10 minutes to slightly soften
  11. roll the dough out on a lightly floured surface to approx. ⅛ inch thick and cut into 6 inch round disks
  12. Place the dough into 8 3” tart pans or 1 9” tart pan and press to form the shape of the pan
  13. Place the prepared tart pans in the refrigerator for 15-20 minutes to allow the dough to rest
  14. Press a piece of parchment paper into the center of each tart shell and fill with pie weights or uncooked rice to cover the entire surface of the tart
  15. Blind Bake (prebake) the crust for 10 minutes, remove the parchment paper filled with pie weights
  16. Prepare the Pumpkin Filling:
  17. In a large mixing bowl, whisk together all the ingredients (*except the Nutella) until smooth
  18. Fill the crust ¾ full of pumpkin filling
  19. Warm the nutella until a melted consistency, drizzle the nutella over the pumpkin filling and using a toothpick create a swirl design on top
  20. Bake the Pumpkin Nutella Tarts for 25-30 minutes or until the pumpkin filling puffs up and the center no longer moves
  21. Allow the Pumpkin Nutella Tarts to cool completely before removing them from the metal molds