Nutella Tartlets
By Camila ChaparroPublished on October 14, 2020
Time
1¾ hours, plus 1 hour cooling and 1¼ hours chilling
Yield
Serves 6
Ingredients
Crust
2 cups (10 ounces/283 grams) all-purpose flour ½ cup (3½ ounces/99 grams) sugar ¾ teaspoon table salt 14 tablespoons unsalted butter, meltedFilling
1 cup hazelnuts, toasted and skinned1½ cups Nutella ½ cup plus 1 tablespoon heavy cream 3 ounces (85 grams) bittersweet chocolate, chopped3 tablespoons unsalted butterBefore You Begin
You will need six 4-inch tart pans with removable bottoms for this recipe.
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees. Spray six 4-inch tart pans with removable bottoms with vegetable oil spray. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir with wooden spoon until dough forms.
- Divide dough into 6 equal pieces. Working with 1 piece of dough at a time, press two-thirds of dough into bottom of 1 prepared pan using your fingers. Press remaining dough into fluted sides of pan. Press and smooth dough with your fingers to even thickness.
- Line tart pans with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Place pans on wire rack set in rimmed baking sheet and bake until edges are beginning to turn golden, about 25 minutes. Carefully remove foil and weights, rotate sheet, and continue to bake until crust is golden brown and firm to touch, 10 to 15 minutes; let cool completely, about 1 hour.
- Reserve 48 whole hazelnuts for garnish, then chop remaining hazelnuts coarse. Sprinkle chopped hazelnuts evenly among cooled tart shells.
- Microwave Nutella, cream, chocolate, and butter together in covered bowl at 30 percent power, stirring often, until mixture is smooth and glossy, about 1 minute (do not overheat). Divide warm Nutella filling evenly among cooled tart shells, smoothing tops with clean spatula into even layer.
- Refrigerate tarts until filling is just set, about 15 minutes. Arrange reserved whole hazelnuts evenly around edge of tarts and continue to refrigerate until filling is firm, about 1½ hours. Remove outer ring of tart pans, slide thin metal spatula between tartlets and pan bottoms, and carefully slide tartlets onto serving platter or individual plates. Serve.
for the crust
for the filling
Time
1¾ hours, plus 1 hour cooling and 1¼ hours chillingYield
Serves 6Ingredients
Crust
2 cups (10 ounces/283 grams) all-purpose flour
½ cup (3½ ounces/99 grams) sugar
¾ teaspoon table salt
14 tablespoons unsalted butter, melted
Filling
1 cup hazelnuts, toasted and skinned
1½ cups Nutella
½ cup plus 1 tablespoon heavy cream
3 ounces (85 grams) bittersweet chocolate, chopped
3 tablespoons unsalted butter
Ingredients
Crust
2 cups (10 ounces/283 grams) all-purpose flour
½ cup (3½ ounces/99 grams) sugar
¾ teaspoon table salt
14 tablespoons unsalted butter, melted
Filling
1 cup hazelnuts, toasted and skinned
1½ cups Nutella
½ cup plus 1 tablespoon heavy cream
3 ounces (85 grams) bittersweet chocolate, chopped
3 tablespoons unsalted butter
Ingredients
Crust
2 cups (10 ounces/283 grams) all-purpose flour
½ cup (3½ ounces/99 grams) sugar
¾ teaspoon table salt
14 tablespoons unsalted butter, melted
Filling
1 cup hazelnuts, toasted and skinned
1½ cups Nutella
½ cup plus 1 tablespoon heavy cream
3 ounces (85 grams) bittersweet chocolate, chopped
3 tablespoons unsalted butter
Why This Recipe Works
In order to transform Nutella into a creamy filling, we knew we'd have to amp up its richness and transform its thick texture. We started with 1½ cups of Nutella—just the right amount for six 4-inch tarts—and then added heavy cream and butter for richness and creaminess and 3 ounces of bittersweet chocolate for a deeper, more intense flavor. We then microwaved the mixture, stirring it often, until it formed a homogeneous filling—essentially a ganache that just needed some time in the fridge to set up. Once chilled, the luscious truffle-like chocolate-hazelnut filling perfectly complemented the crisp, buttery crust. But we wanted even more contrast: A sprinkling of chopped hazelnuts in the bottom of each tart shell added welcome crunch to the smooth, creamy filling, while adorning the top with whole hazelnuts hinted at what was inside.
Before You Begin
You will need six 4-inch tart pans with removable bottoms for this recipe.
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees. Spray six 4-inch tart pans with removable bottoms with vegetable oil spray. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir with wooden spoon until dough forms.
- Divide dough into 6 equal pieces. Working with 1 piece of dough at a time, press two-thirds of dough into bottom of 1 prepared pan using your fingers. Press remaining dough into fluted sides of pan. Press and smooth dough with your fingers to even thickness.
- Line tart pans with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Place pans on wire rack set in rimmed baking sheet and bake until edges are beginning to turn golden, about 25 minutes. Carefully remove foil and weights, rotate sheet, and continue to bake until crust is golden brown and firm to touch, 10 to 15 minutes; let cool completely, about 1 hour.
- Reserve 48 whole hazelnuts for garnish, then chop remaining hazelnuts coarse. Sprinkle chopped hazelnuts evenly among cooled tart shells.
- Microwave Nutella, cream, chocolate, and butter together in covered bowl at 30 percent power, stirring often, until mixture is smooth and glossy, about 1 minute (do not overheat). Divide warm Nutella filling evenly among cooled tart shells, smoothing tops with clean spatula into even layer.
- Refrigerate tarts until filling is just set, about 15 minutes. Arrange reserved whole hazelnuts evenly around edge of tarts and continue to refrigerate until filling is firm, about 1½ hours. Remove outer ring of tart pans, slide thin metal spatula between tartlets and pan bottoms, and carefully slide tartlets onto serving platter or individual plates. Serve.
for the crust
for the filling
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