Let Me Tell You About This Kinder Bueno Tart (And That One Time It Nearly Disappeared Before Dinner)
Alright, if you know me, you know I’m a sucker for anything with chocolate and hazelnut (Nutella jars rarely survive the week in my kitchen). So when my cousin Emma brought a Kinder Bueno Tart to our last family get-together, I was sold. And not just because I accidentally ate two slices before dinner (don’t judge, please). This tart has since become my secret weapon for impressing friends—plus, it’s fun to make, especially if you like sneaking bites when nobody’s looking. I’ll warn you now: the hardest part is not eating all the Kinder Buenos before they make it onto the tart. Happens more often than I’d like to admit. Anyway, let’s get stuck in.
Why I Keep Coming Back to This Tart
I make this Kinder Bueno Tart when I want something that looks much fancier than the effort it actually takes. My family goes absolutely crackers for it, especially my mum, who insists she doesn’t like ‘overly sweet things’ (until the second slice appears). Sometimes I make it just because I need a pick-me-up—and, to be honest, cleaning up the melted chocolate everywhere has become kind of therapeutic. I did have a disaster once when I tried to use a weird off-brand chocolate spread instead of Nutella. Never again. Stick with the good stuff, trust me.
What You’ll Need (And Some Cheats That Work When You’re In A Rush)
- 200g digestive biscuits (Or graham crackers. My gran always swore by McVitie’s, but I’ve used whatever’s in the cupboard—I even crumbled up some leftover cookies once. Still tasty!)
- 80g melted butter (Honestly, I just eyeball it if I’m feeling lazy. Salted or unsalted—no one will know.)
- 200g Nutella (Or any hazelnut spread, but it’s just not quite the same.)
- 200ml double cream (Heavy cream works, too. If you only have single cream, it’ll be softer, but it’ll do.)
- 100g dark chocolate (I sometimes use milk chocolate if I’ve run out. Once tried white chocolate—wouldn’t do that again.)
- 2 packs Kinder Bueno bars (That’s, what, 8 sticks? Save a couple for decoration, but nobody will complain if you’re generous and scatter more on top.)
- Optional: Handful of toasted hazelnuts, whipped cream, or extra chocolate shavings for flair.
How To Make Kinder Bueno Tart (And Where I Usually Sneak a Taste)
- First, crush the biscuits. You can do this with a food processor, but if you’re like me and can’t be bothered with the washing up, just stick them in a zip-top bag and bash them with a rolling pin (or, honestly, the bottom of a mug if that’s closer). Mix in the melted butter until it looks like wet sand.
- Press the mixture into the bottom of a loose-bottomed tart tin (mine is about 20cm, but anything close works). Press quite firmly—I use the back of a spoon, but fingers are great too. Don’t worry if it looks a bit uneven. Chill in the fridge for at least 30 minutes. I sometimes get impatient and stick it in the freezer for 10. Works fine, just keep an eye on it.
- Now, for the filling: Warm the double cream in a saucepan until it’s just about to simmer (little bubbles at the edge, but don’t boil it—I’ve made that mistake and had to start over, not fun). Pour the hot cream over the chocolate (broken into pieces) and Nutella in a heatproof bowl.
- Let it sit for a minute or so, then stir until smooth and glossy. This is where I always have a taste. For quality control, obviously. If it seems too thick, add a splash more cream.
- Pour the chocolate-hazelnut goodness over your biscuit base. Tap the tin gently on the counter (it’s loud, but it gets rid of air bubbles). Scatter broken bits of Kinder Bueno bars on top (or arrange them neatly if you’re feeling extra). Pop it back in the fridge for 2-3 hours—overnight is even better, but who manages to wait that long?
- Decorate with anything else you fancy (whipped cream, hazelnuts, sprinkles, some people go wild). Slice and serve. If it’s a bit too firm for your liking, let it sit at room temp for 10 minutes; it softens up nicely.
Some Notes from My Own Disasters and Triumphs
- If your base is crumbly, don’t panic. Just mash it back into place. Nobody cares once the filling’s on top.
- I once added orange zest thinking it’d be fancy. It was… odd. Maybe stick with hazelnut and chocolate.
- The tart looks a little wobbly right before it sets; that’s normal. It’ll firm up, promise.
Tinkering with Variations (Including One Flop!)
Swapped out the biscuit base for Oreos once—highly recommend if you like things extra chocolatey. Tried white chocolate for the filling… let’s just say it was a bit too sweet, even for me. Mixing in a handful of chopped roasted hazelnuts gives it a nutty crunch I love. I even tried adding coffee to the filling once, and honestly, it was kind of brilliant—like a Ferrero Rocher tart with a caffeine kick.
Don’t Have All the Equipment? No Drama
I do use a tart tin with a removable base, which helps with the whole ‘getting it out in one piece’ business. But—I’ve used a regular cake tin lined with cling film before, and it worked fine. Even did it in a Pyrex dish once, just scooped it out like a pie. No judgement here!
How I (Try To) Store This Tart
Honestly, in my house it never lasts more than a day, but if you have more restraint, cover and keep it in the fridge. Should be good for 2-3 days. The base might get a bit soft, but nobody’s complained yet. Freezing? I wouldn’t—chocolate can get weirdly grainy, in my experience.
How We Serve It In My Family
We tend to slice it thick and serve with a bit of whipped cream and fresh berries (if we have them—often it’s just the tart, straight form the tin, forks in). My niece likes a scoop of vanilla ice cream on the side, but I prefer it with a strong cup of coffee. Sometimes we just leave it on the table and everyone helps themselves. It’s a free-for-all, really.
Things I Learned The Hard Way (So You Don’t Have To)
- Let the filling set properly. I once tried to serve it too soon and it just went everywhere. Not pretty.
- Don’t use hot cream straight from the stove. Let it cool for a sec, or the chocolate might seize up and go grainy.
- Actually, I find it works better if you chop the chocolate pretty small before pouring the cream over.
Answers To Questions I Actually Get Asked
- Can I use milk chocolate instead of dark? Sure thing! The tart will be a bit sweeter, but sometimes that’s what you want. I’ve done it when I ran out of dark.
- What if I don’t have a tart tin? Like I said earlier, line any cake tin or even a pie dish with cling film. Won’t be as neat, but nobody ever seems to mind.
- Can I make it ahead? Oh, absolutely. Actually, I think it tastes even better the next day, when everything’s chilled and settled in.
- Do I really need to use Kinder Buenos? Well, it won’t be a Kinder Bueno tart without them, but honestly, any wafer chocolate bar works in a pinch. I’ve used Kit Kats once when the shops were shut.
- Where do you get your Nutella online? I usually grab mine here or if I’m feeling fancy, I check the deals on Amazon.
- What’s the best way to crush biscuits? Bash ’em any way you like; food processor, rolling pin, someone suggested a wine bottle once, but that might be risky…
One last thing, and this isn’t really about tarts, but did you know you can freeze leftover Nutella? I only found out because I accidentally left it in the freezer once. Tasted great, like frozen fudge. Anyway, back to the tart—let me know if you try it, or if you manage to make it last more than a day. I’m impressed if you do!
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter, melted
- 200 g milk chocolate
- 100 ml heavy cream
- 150 g hazelnut spread (such as Nutella)
- 100 g cream cheese, softened
- 4 Kinder Bueno bars, chopped
- 50 g white chocolate, melted (for drizzle)
Instructions
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1Crush the digestive biscuits into fine crumbs and mix with melted butter. Press the mixture into the base of a tart tin to form an even layer. Chill in the refrigerator for 15 minutes.
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2In a bowl, combine hazelnut spread and cream cheese until smooth. Spread this mixture evenly over the chilled biscuit base.
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3Heat the heavy cream in a saucepan until just simmering, then pour over the milk chocolate. Let sit for 2 minutes, then stir until smooth to make a ganache.
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4Pour the chocolate ganache over the hazelnut layer and smooth the top. Chill the tart for at least 1 hour until set.
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5Once set, decorate the tart with chopped Kinder Bueno bars and drizzle with melted white chocolate before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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