These Nutella Tarts are melty and crumbly, and do not require too much effort. The recipe calls for basic ingredients that you already have in your pantry. I have already made over 4 batches because they are so easy to make.
I was inspired to make these Nutella Tarts by a gal pal who makes them yearly for Lunar New Year. I have been one of the lucky recipients to receive these baked goodies and they are very addictive! So this year I attempted to bake some of my own, in lieu of Pineapple Tarts.
These melt-in-your-mouth Nutella Tarts are cookie-like and the hazelnut choco filling is simply chef’s kiss. I like to chill all the ingredients, including the mixing bowl and rolling pin. Because this will result in a buttery and crumbly texture that everyone loves.
I used a Pineapple Tart Mould / Press that you can get affordably here to form the shape of my Nutella Tarts. Mine was gifted by a friend who mailed it to me over 20 years ago. At the time, I attempted to bake Pineapple Tarts from scratch for the very first time in New York. I had never used this tart press before! Over the years I kept remembering I had this handy little tool, but never got around to using it. Finally I managed to dig it out from storage this time and put it to good use.
The Nutella Tarts require double baking though, in order to help the hazelnut choco filling set. This way you can store the Nutella Tarts into an air-tight container without the hazelnut choco spread sticking to one another and smudging.
To enhance the flavors of my Nutella Tarts, I sprinkled some Himalayan Sea Salt flakes. This is optional if you don’t have any handy, but you’ll find the sweet and salty combination to be exceptional. In view of the upcoming Lunar New Year festivities, I also embellished my Nutella Tarts with a teeny bit of gold leaf for some bling-bling.
You’ll be surprised when you see the recipe below. Because the quantity of ingredients are relatively modest. Not a lot of butter, not a lot of sugar. Yet the result is truly beautiful and still tastes sinful! I really love this recipe because there is no need to overwork the dough or rest the dough. When you manhandle the dough too much, the gluten in the flour will prevent the final result from becoming crumbly. Chilling the dough for a little while helps when you’re stamping the mould because the dough may be quite soft if not chilled prior.
Nutella Tarts with Himalayan Sea Salt
Ingredients:
160g salted butter, cubed and chilled until ready to use
200g all purpose flour
50g icing sugar
25g corn starch
1/4 tsp salt
2 egg yolks, beaten
3 tsp water or milk, in case dough is too dry
1 egg, for egg wash
1 jar Nutella or similar hazelnut choco spread
1-2 TB Himalayan Sea Salt flakes, optional
Method:
1. Preheat oven to 160°C.
2. Mix all dry ingredients using a food processor.
3. Add chilled butter cubes and pulse until mixture is sandy.
4. Add beaten egg yolk and pulse just enough until incorporated. A dough will begin forming; if it is too dry you can slowly add water or milk 1 teaspoon at a time.
5. Remove dough mixture from food processor and form into a ball shape, then chill in the fridge for 15 minutes.
6. Roll out the dough to about 5-6mm thickness and use a tart press to form the tart base.
7. Gently brush some egg wash and bake for 10 minutes.
8. Let the tarts cool completely before piping (or using a small teaspoon to form mini balls) the Nutella topping.
9. Sprinkle some Himalayan Sea Salt flakes and bake again in 140°C oven for 7-9 minutes until you can visibly see the Nutella topping no longer sticky.
I’m super duper pleased with how these Nutella Tarts turned out. I also shared them with friends and they gave positive feedback. I hope you will try making these Nutella Tarts for your dearest ones. You should make plenty of extra because these Nutella Tarts are so addictive they will disappear really quickly.
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