By Elina 
There is nothing quite like the creamy, nutty combination of white chocolate and hazelnuts. If you are a fan of Kinder Bueno bars, this tart is going to be your new obsession. It features a crisp buttery crust, a luscious white chocolate custard filling, and plenty of toasted hazelnuts for that signature crunch. Whether you are hosting a dinner party or just treating yourself on a weekend, this tart looks like a masterpiece but is surprisingly simple to make.
Ingredients
Base: 1 Shortcrust pastry sheet (or homemade dough)
The Chocolate: 200g White chocolate (good quality)
The Cream: 100g Heavy cream (thick or liquid)
The Custard: 3 Whole eggs
Sweetness: 50g Caster sugar
Flavor: 1 tsp Vanilla extract
Balance: 1 Pinch of salt
Crunch: 100g Toasted, chopped hazelnuts
Optional Garnish: Kinder Bueno White bars (broken into pieces) for decoration
Step-by-Step Instructions
Step 1: Prep and Blind Bake Preheat your oven to 180°C (350°F). Roll out your pastry and carefully line a tart tin. Prick the base all over with a fork to prevent it from puffing up. Bake it “blind” (without filling) for 15 minutes until it is just starting to color.
Step 2: Melt the Chocolate While the crust bakes, set up a double boiler (a bowl placed over a pot of simmering water). Melt the white chocolate together with the heavy cream. Stir gently until smooth, then remove from heat and let it cool slightly.
Step 3: Whisk the Eggs In a large mixing bowl, whisk the eggs, sugar, salt, and vanilla extract. You want to whisk vigorously until the mixture turns pale yellow and becomes fluffy. This adds lightness to your tart filling.
Step 4: Combine the Mixtures Gently fold the cooled melted chocolate mixture into your fluffy eggs. Use a whisk or spatula to mix them lightly—don’t overbeat it!
Step 5: Add the Crunch Add the chopped hazelnuts to the batter and mix well so they are evenly distributed.
Step 6: Fill and Bake Pour the filling into your pre-baked tart shell. Place it back in the oven and bake for 20 to 25 minutes. You want the filling to be set (it shouldn’t wobble too much) and the pastry to be golden.
Step 7: Cool and Serve Let the tart cool completely in the tin. This allows the filling to firm up properly. Once cool, remove from the pan. Chef’s Tip: Top with pieces of Kinder Bueno White bars for that extra wow factor!
Recipe Card
Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr Servings: 8 slices
Instructions:
Preheat oven to 180°C (350°F).
Blind bake the pastry in a tart tin for 15 minutes.
Melt white chocolate and cream in a double boiler; cool slightly.
Whisk eggs, sugar, salt, and vanilla until pale and fluffy.
Fold the chocolate mixture into the eggs gently.
Stir in the chopped hazelnuts.
Pour into the tart shell.
Bake for 20–25 minutes until set.
Cool completely before slicing.
Enjoy your homemade Kinder Bueno Tart!
Kinder Bueno White Chocolate & Hazelnut Tart Recipe
The ultimate White Chocolate & Hazelnut Tart recipe! Creamy, crunchy, and inspired by Kinder Bueno. Get the simple instructions here.
Type: Dessert
Cuisine: French
Keywords: Kinder Bueno White Chocolate & Hazelnut Tart
Recipe Yield: 8 Slices
Preparation Time: 20M
Cooking Time: 40M
Total Time: 1H
Recipe Ingredients:
- Base: 1 Shortcrust pastry sheet (or homemade dough)
- The Chocolate: 200g White chocolate (good quality)
- The Cream: 100g Heavy cream (thick or liquid)
- Sweetness: 50g Caster sugar
- Flavor: 1 tsp Vanilla extract
- Balance: 1 Pinch of salt
- Crunch: 100g Toasted, chopped hazelnuts
- Optional Garnish: Kinder Bueno White bars (broken into pieces) for decoration
Recipe Instructions: Instructions: Preheat oven to 180°C (350°F). Blind bake the pastry in a tart tin for 15 minutes. Melt white chocolate and cream in a double boiler; cool slightly. Whisk eggs, sugar, salt, and vanilla until pale and fluffy. Fold the chocolate mixture into the eggs gently. Stir in the chopped hazelnuts. Pour into the tart shell. Bake for 20–25 minutes until set. Cool completely before slicing.