Buttery, crumbly and topped with a swirl of chocolate hazelnut goodness, these Eggless Nutella Tarts are a simple treat to bake for sharing. With easy and accessible ingredients, they’re a lovely addition to your Deepavali goodies, or your afternoon snack plate!

After sharing my original Nutella tarts, I wanted to make a version without eggs so that more people could enjoy them. These have a lightly sweetened butter cookie base that balances the rich nutella topping. Each tart is small enough for a bite or two, although stopping at one might be the difficult part!

Why You’ll Love these Eggless Nutella Tarts

  • Made without eggs: No egg substitutes, or complicated ingredients needed
  • Simple pantry ingredients: The dough uses butter, icing sugar, vanilla and plain flour
  • Buttery and crumbly: A tender base with a generous chocolate hazelnut topping
  • Perfect for sharing: Pipe them into little bite-sized treats for festive gatherins or gifting

Getting the Dough Right

For this version, I increased the plain flour to a higher ratio as compared to butter, at 170g, to give the dough more structure. The dough should be soft enough to form the ridges, while not overly soft such that it sticks to your mould.

I refrigerated the dough for 30 minutes given the warm weather. Should your dough still be overly soft, add 10g – 20g more flour to help firm it up, though it might also mean that the cookies will be slightly less crumbly. Thereafter, refrigerate as needed as you work the dough.

The Original Nutella Tarts

The original Nutella Tarts recipe can be found here. This version uses egg yolk (or a full egg if you’re making twice the batch) so that the additional fats make it extra crisp. However, I thought to make an eggless version that is almost just as crumbly due to popular demand.

Without further ado, the recipe!

Eggless Nutella Tarts Recipe
by Javier Tan October-18-2026

Buttery eggless tart bases topped with Nutella, made with an accessible list and easy steps. Perfect for sharing, Deepavali or afternoon tea!

Ingredients

  • 1/2 Cup or 115 Unsalted Butter, softened at room temp
  • 1/3 Cup + 1 Tsp or 45g of Icing Sugar, sifted if lumpy
  • 1 Tsp or 5ml Vanilla Essence
  • Approx 1 Cup + 2 Tbsp or 170g Plain Flour + more for cutting
  • Pinch of Salt, optional
  • Approx 300g – 350g Nutella, or as needed

Instructions

  1. First, cream together softened butter and sugar, approx 2 mins. Avoid beating excessively.
  2. Then, whisk in vanilla and salt if using.
  3. Fold in the flour until a soft, evenly mixed dough forms. Refrigerate the dough for 30 minutes.
  4. Transfer the dough between two sheets of parchment paper and roll until a desired thickness or approx 0.5cm. Flour the cookie cutter and cut out the tarts.
  5. Bake in a pre-heated oven for 160C for about 14 – 16 mins or until it is starting to brown on the edges.
  6. Leave to cool for about 20 minutes.
  7. Then, pipe your Nutella filling over the cookie. These filling will not expand.
  8. Bake an additional 8-10 minutes at 140 degrees C. If it doesn’t set for your first batch, try going longer for 3 – 4 minutes, or increasing the temp to 160 degrees C for the last few minutes until it sets, and record the temperature for your oven. If it cracks or bubbles, lower the temperature to 120C – 130C.
  9. Serve and enjoy!

Details

  • Prep time: 20 mins
  • Cook time: 25 mins
  • Total time: 45 mins
  • Yield: 30 Eggless Nutella Tarts

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 2 – 3 weeks, and can be stored in the refrigerator.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan