Nutella Banana Tart

Last night, Larry and I attended a memorial for an old friend of ours. The reason for the gathering was indeed sad, but it was good to reconnect with our old friends from the Denver Museum of Nature and Science, where we all worked for together for many years. The event was a potluck, which I have to admit, I love. I brought some of our wine that we made, a Nutella banana tart and some Asian pork wraps. Today I am going to focus on the Nutella banana tart though.

Nutella Banana Tart

Nutella and bananas is a great flavor combination. Each one highlights the other. This tart was so easy to make, yet it received rave reviews from everyone. It just goes to show things to have to be fancy to be good. 🙂 It only takes a few simple, everyday ingredients too.

I made the dough first and let it set in the refrigerator for about an hour before rolling it out and baking it. The dough was a simple pate sucre, or sugar dough, with ground hazelnuts.

The Dough

1 1/2 cups flour

6 TBSP cold butter, cubed

3/4 cup powdered sugar

dash of salt

3/4 cup ground hazelnuts

1 egg

5-6 TBSP heavy whipping cream

Grind the hazelnuts first, then add the flour, butter, salt and powdered sugar to the food processor and process until it is all blended together. Add the egg and cream and process again until it forms into a dough ball. Wrap in plastic wrap and let refrigerate for at least 30 minutes before using.

When ready to bake, preheat the oven to 350* F or 180*C. Roll the dough out onto a lightly floured surface. You want the dough to be no more than 1/4 inch in thickness. Roll it to the size of the pan you want to fill, then firmly press into the pan. I was using a large fluted tart pan.

Bake for about 40 minutes or until firm and lightly golden brown. Once it is baked, let it cool completely before filling.

The Filling

3-4 ripe bananas, sliced thin

1 -1 1/2 cups heavy whipping cream

1/2 cup powdered sugar

1 cup Nutella hazelnut spread

roasted hazelnuts for topping

dried banana chips for topping

cocoa powder for topping, optional

Make the whipped cream first, getting it to medium stiff peaks. Remove about 1 cup and set aside. Add the Nutella to the larger portion and mix together thoroughly.

Fill the bottom of the pastry tart with the sliced bananas, making sure to cover the whole bottom.

Evenly spread the Nutella cream over the bananas. Whip the remaining whipped cream to stiff peaks, then pipe it in a decorative design then add the roasted whole hazelnuts and banana chips. Sprinkle a little cocoa powder over the piped whipped cream too if you like, to add a little extra pizzazz. Cover and refrigerate until ready to serve.

I made enough dough to make some small tartlets for Larry and I to enjoy as well, though these weren’t nearly as fancy. I made them just for us. These weren’t meant to impress anyone else. 🙂 I made these first, and was kind of experimenting. I did not add the whipped cream to this version, but we decided it is much better with the Nutella cream rather than just the plain Nutella by itself. The Nutella cream is also much easier to work with too.

This is a simple, and simply elegant dessert. It was a definite crowd pleaser. Everyone raved about it, and you will too.

Have a great day and make everyday great. Life is what you make it so make it great. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.