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Easy Italian Nutella Tartlets Recipe With Caramel

An absolutely indulgent dessert recipe from Italy that’s so easy to make and perfect for Nutella lovers. These Italian Nutella Tartlets with caramel, singularly known in Italy as a Crostatina Alla Nutella or Crostatina Di Nutella, will satisfy any Nutella Cravings you may have, while giving you a great recipe that’s perfect for parties and picnics.

An overhead view of decorated Nutella tartlets.

What Makes This Recipe Great!

  • The Perfect Party Size – Each hazelnut tart is portion-sized dessert that are great for gatherings, picnics and parties. You can even slice them up and make them bite-size too!
  • Made From Scratch – I have included every step in this recipe to be made from scratch including the tart crust. Of course, for speed and ease, you can shop-buy the pastry or buy ready made tart shells and whipped cream topping if you are rushed for time.
  • Authentic Italian Tastes – Wow your friends and family with an authentic Italian recipe that tastes amazing!

About This Recipe – In More Detail

The flavour of chocolate hazelnut spread transport me to Italy every time and there are so many more ways of using Nutella in recipes that involve more than just spreading it on toast. These deliciously indulgent brownies and this Nutellamisu are a testament to that!

When you’re looking for a rich, decadent dessert to serve up to family and friends at parties or special occasions, this Mini Nutella Tarts recipe is the way to go. Similar the the Italian tastes of Jam Crostatas and simply made, using a buttery, sweet, shortcrust pastry that’s made from scratch (or you can buy it ready made too, saving a little time).

Enjoying a delicious chocolate Nutella Tart is a great way to enjoy the Nutella flavour, which is one of my most favourite things in the kitchen cupboard.

Quick to make, without the need for blind baking the tartlet cases. I fill each tartlet to the brim with a creamy Nutella filling and decorate the top with pastry before baking them in the oven. Each little Nutella tart is then served with a big dollop of easy homemade whipped cream in the perfect portion size. You’ll be lucky to have any leftovers from this recipe.

While I have likened these to Italian Crostatas for similarity, they are technically a Crostatina alla Nutella (plural – Crostatine) owing to their smaller sizes.

A hand is piping homemade whipped cream onto the top of one of the Nutella Tartlets

Equipment Needed To Make Nutella Tartlets

  • 7.5cm / 3 inch Egg Fluted Tartlet Tins – You can make these Nutella Tartlets a breeze using loose-bottomed mini tartlet tins for easy removal. Alternatively, you can also use a cupcake tray, but you won’t get the fluted sides the same way and they can be much harder to remove in one piece. In this instance, I recommend lining a cupcake tin with cupcake cases.
  • Baking Tray or Baking Sheet – To arrange and hold the tart tins and place them in the oven. 
  • Rolling Pin – Used for rolling out the pastry.
  • Food Processor (optional) – You can use a food processor or a hand-held pastry blender to create the pastry if you’d prefer.
  • 10cm / 4 inch Cookie Cutter – While not essential, having a cookie cutter to cut out rounds of pastry to fill the tartlet tins will make life much easier.
  • Whisk – Electric Hand Held or Stand Mixer with the Whisk Attachment – There is a bit of whisking in this recipe. So, for the best results (and to save your arm muscles) use an electric whisk.
  • Piping Bag with a Piping Tip – This makes piping the homemade whipped cream on top of the Nutella Tartlets super easy. However if you do not have any, you can try using a plastic food bag with the corner cut off. It doesn’t achieve exactly the same look, but your dessert tartlets will still look great.

Ingredients Needed For Italian Nutella Tartlets

A labelled photo of all the ingredients needed to make Nutella Tartlets.
  • Plain Flour (All Purpose) – This makes the base of the shortcrust pastry dough. We haven’t tested alternatives so I cannot recommend a substitute here.
  • Salt – We add in the salt separately rather than in the butter to control the amount we use.
  • Unsalted Butter – The most important thing here is that you use the butter chilled, straight from the fridge for the pastry. This makes the shortcrust pastry have a flaky texture rather than being too dense.
  • Caster Sugar – Also known as superfine sugar, you can use white caster sugar or opt for a golden caster sugar for a slightly deeper flavour.
  • Egg – Using egg yolks gives the pastry a rich flavour and golden colour. You can save the egg whites and freeze them for later use in another recipe. We also use eggs in the tartlet filling to bind it together and give a little rise.
  • Nutella – This is a rich hazelnut based spread that we fill the Crostatine di Nutella with.
  • Dulce De Leche – We use this as part of the delicious Nutella filling to make it rich and creamy with a caramel flavour that compliments the Nutella well.
  • Heavy Whipping Cream – We use this as the base to make a homemade whipped cream on the side or piped on top of the Nutella Tartlets. This is part of an optional serving suggestion so you don’t need to make it if you’d prefer to serve them on their own.
  • Powdered Icing Sugar – To give sweetness to the homemade whipped Cream.
  • Vanilla Extract – Add a little to the homemade whipped cream to heighten the flavour.

An Alternative To Aerosol Whipped Cream

Making your own whipped cream at home that rivals the aerosol whipped cream that you buy in the supermarket couldn’t be easier. And, the best part is that it actually tastes much better too!

With 3 simple ingredients, this easy recipe for whipped cream can be made in no time at all! Using heavy whipping cream, combined with powdered icing sugar and vanilla extract, it’s ready in under 5 minutes. Plus, it’s more stable thanks to the use of powdered sugar and therefore, won’t melt as easily on top of your Nutella tartlets the way that commercial whipped cream does.

Be cautious about over whipping the cream and stop when the peaks become medium, otherwise the cream will separate and you will have more of a butter mixture than that of whipped cream and there is no going back once this has happened, meaning you will have to start this step from scratch.


Step-By-Step Guide- How To Make Italian Nutella Tartlets – Crostata Alla Nutella

For the Pastry:

Step 1: Combine the dry ingredients

  • In a large bowl (or stand mixer with the paddle attachment), combine the flour and salt.

Step 2: Add the butter

  • Cube the cold butter into small pieces and add them to the flour mixture.
  • Rub the butter into the flour until the mixture resembles breadcrumbs.
Two hands are rubbing butter into the flour mixture.
Hands hold the pastry ingredients up to show the breadcrumb texture.

Step 3: Add sugar and egg yolks

  • Add the sugar to the mixture and mix it through.
  • Add the egg yolks and mix again.

Step 4: Add water and form the dough

  • Add water to the mixture and mix until a smooth dough forms.

Step 5: Chill the dough

  • Shape the dough into a ball and cover it with clingfilm or plastic wrap.
  • Place the dough in the fridge and let it chill for about 30 minutes.

Step 6: Preheat the oven

  • Preheat the oven to 170C (340F).
A hand is preparing to pour two egg yolks into the dry pastry ingredients.
Two hands are kneading the pastry to form a dough.

Step 7: Roll out the pastry

  • Remove the chilled dough from the fridge and place it on a lightly floured surface.
  • Roll out the pastry with a rolling pin until it is about 5mm (1/4 inch) thick.

Step 8: Cut and prepare the pastry shells

  • Using a cookie cutter, cut out rounds of pastry to fill the tartlet tins. Reserve the remaining dough.
  • Place the rounds of pastry into the tins, gently pressing them into the sides and corners.
  • Pierce the bottom of the pastry in each tin a couple of times with a fork.

Step 9: Chill the pastry shells

  • Place the tins back into the fridge while you prepare the filling.
A hand is using a cookie cutter to cut out rounds of shortcrust pastry.
Two hands are pressing the cut out pastry circles into mini tart tins.

For the Filling:

Step 10: Whisk the eggs and prepare the filling

  • In a large bowl, whisk the eggs.
  • Add the Dulce De Leche and Nutella spread to the eggs and mix together to form the filling.
A hand is preparing the pour the Nutella in with the eggs and Dulce De Leche.
A hand is using a wooden spoon to stir the filling ingredients in a glass bowl.

Step 11: Fill the pastry shells

  • Spoon the creamy filling into each mini tart, filling each one evenly but leaving a gap at the top to allow it to rise.

Step 12 (Optional): Add pastry decorations

  • Using the reserved pastry, cut out thin lattices or small shapes to decorate the tartlets.
Two hands are spooning the caramel Nutella filling into the pastry cases.
Two hands are decorating the top of the tartlets with pastry decorations.

Step 13: Brush with cream and bake

  • Brush the pastry decorations with a little cream or egg to help them brown.
  • Place the tartlets in the preheated oven and bake for 20-25 minutes until the filling has risen and formed a skin on top and the pastry looks golden brown.

Step 14: Cool and serve

  • Remove the tartlets from the oven and allow them to cool in the tins.
  • Once cooled, remove the Nutella tartlets from the tins and serve them at room temperature immediately, or store them in the fridge until required.
Two hands are holding a baking tray with the Nutella Tartlets on it, ready to bake in the oven.

For the Homemade Whipped Cream (optional):

Step 15: Sift the powdered sugar

  • Sift the powdered sugar into a bowl to remove any lumps. Set aside.

Step 16: Whip the cream

  • Pour the whipping cream into a large bowl or a stand mixer with the whisk attachment.
  • Begin whisking the cream on medium speed and add the vanilla extract while whisking continuously.
  • Slowly add the sifted powdered sugar and continue whisking until the cream forms medium peaks.
A hand is pouring the icing sugar into the whipped cream in a glass bowl.
A hand is using a whisk to whip the cream.

Step 17: Decorate and serve

  • Place the whipped cream into a piping bag with a piping nozzle.
  • Use the whipped cream to decorate the cooled tartlets on top or serve it alongside them in a bowl or piped onto a plate next to them.
Two hands are holding a piping bag fitted with a metal piping nozzle. It has been filled with the prepared cream.

The Nutella Tartlet Filling

It’s rich, creamy and decadent, leaving your dinner guests wanting more. This Nutella Tart filling is so simple to make, using just 3 ingredients, Nutella, Eggs and Ready made Dulce De Leche.

All you need to do is whisk the eggs and add in the Nutella and Dulce De Leche. Mix it all together until it becomes silky and smooth.

There isn’t anything complicated to this tartlet filling but the fudgy caramel flavour is out of this world amazing, leaving everybody wanting more.


A hand decorates the top of the Nutella Tartlets with extra pastry.

FAQ

What’s the difference between a tart and tartlet?

Only the size! Tartlets are a smaller version of a tart.

Should I grease the tartlet tins?

There is no need to grease them as the pastry contains enough butter to make removal easy, but if you want to be completely sure that they won’t stick, a light greasing with butter or no-stick baking spray won’t hurt.

Where does Nutella Originate?

Nutella is a product that is made in Italy by the same company who make Ferrero Rocher chocolates.


Decoration Options

I use some of the excess pastry and homemade whipped cream to decorate these delightful Nutella Tartlets. However, we wanted to give you a few more options to change things up a bit:

  • Fresh Berries – Strawberries and Raspberries make a delicious topping that compliments the Nutella flavour really well.
  • Freeze Dried Berries – I love using freeze dried berries to decorate desserts and a sprinkling on top of the cream will work wonders.
  • Omit the Cream – If you’d prefer, you can omit the cream without any sacrifice on flavour, this is really an extra decadent option to serve the tartlets with.
A Nutella Tartlet with a red candle in the top that has just been blown out.

Pro Tips and Guidance

  • Chill the ingredients for the pastry – It’s an important step to making homemade shortcrust pastry and will really affect the results, so don’t omit this step. Using softened butter will change the pastry texture a lot.
  • Don’t overbeat the cream – Only beat it until it become stiff, overmixing cream will cause it to separate and it’s not easy to come back from that.
  • Get them in the oven quickly – Once you fill and decorate your Nutella Tartlets, get them in the preheated oven as soon as you can. Otherwise, the pastry decoration will sink into the filling and the pastry cases will absorb the Nutella mixture and become soggy.
  • Decorate with whipped cream – When the tartlets have cooled completely and you are ready to serve them.

A line of Nutella Tartlets with the one at the front having had a slice cut out of it.

Storage

  • Storage: If you wish to store Nutella tartlets, do so without the whipped cream topping and only add this when you’re ready to serve. Nutella Tartlets should be stored in the Fridge in an airtight container for 2-3 days. You may find that the pastry begins to get a little soft the longer you leave it.
  • Storing the Whipped Cream – You can make the homemade whipped cream and store it in the fridge in an airtight container for up to 24 hours.
  • Freezing – Nutella tarts can be frozen. Wrap them individually and store in an airtight container to prevent freezer burn. They can be stored for up to 2 months. The pastry will become softer upon freezing but shouldn’t turn soggy.

Check Out These Sweet Recipes

Nutella Filled Brownies

Another way to use Nutella, these decadent Brownies are filled to the brim with Nutella and Ferrero Rocher chocolates.

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Carrot and Banana Cake

A rich, moist cake baked without eggs or butter. This easy to make cake is sure to please.

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Cornflake Traybake Tart

This classic British recipe is guaranteed to transport you back to childhood memories with a shortcrust base and jam filling.

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An overhead shot of decorated Nutella Tartlets surrounded with berries and sprinkles of freeze-dried raspberry pieces.

Easy Italian Nutella Tartlets Recipe With Caramel

5 from 10 votes
These mini tarts filled with a caramel Nutella filling are show-stopping portion-sized treats that your friends and family will love. This recipe makes them completely from scratch including the sweet shortcrust base while the filling is easy to make with only 3 ingredients. These Nutella tartlets are then baked in the oven and served with an easy homemade whipped cream.
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Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Servings: 12 Tartlets
Calories: 372kcal

Ingredients
  

For the Pastry

  • 250 g Plain (All Purpose) White Flour
  • Pinch of Salt, optional
  • 125 g Unsalted Butter, chilled
  • 100 g Caster (superfine) Sugar
  • 2 Egg Yolks
  • 1 tbsp Water

For the Nutella Filling

  • 200 g Nutella
  • 397 g Dulce De Leche
  • 2 Eggs

For the Homemade Whipped Cream (optional)

  • 240 ml Heavy Whipping Cream, chilled
  • 30 g Powdered Icing Sugar
  • 1 tsp Vanilla Extract

Instructions

For the Pastry

  • Firstly, we will make the pastry. Combine the flour and salt in a large bowl (or stand mixer with the paddle attachment if you are using one).
  • Cube the butter into small pieces and add it to the flour, while it is still cold. On hot days it is best to cube the butter and place it back in the fridge while you prepare everything else.
  • Rub the butter into the flour until it becomes breadcrumb-like in consistency.
  • Add the sugar and mix through.
  • Add the egg yolks and mix again.
  • Add the water and mix again until you form a smooth dough.
  • Shape the dough into a ball and cover it with clingfilm. Place it into the fridge and leave it to chill for about 30 minutes.
  • Preheat the oven to 170C (340F).
  • Remove the chilled dough from the fridge and place it on a lightly floured surface.
  • Roll out the pastry with a rolling pin until it is about 5mm (1/4 inch) thick.
  • Using a cookie cutter, cut out rounds of pastry to fill the tartlet tins. Reserve the rest for the top.
  • Place the rounds of pastry into the tins, pressing them gently into the sides and corners.
  • Pierce the bottom of the pastry cases a couple of times with a fork.
  • Place the tins back into the fridge while you prepare the filling.

For the Filling

  • In a large bowl whisk the eggs.
  • Add the Dulce De leche and the Nutella spread and mix together to form the filling.
  • Spoon the Nutella mixture into the pastry shells, filling each one evenly but leaving a gap at the top to allow it to rise.
  • ** Optional ** With the excess pastry cut out and add thin slices of pastry to the tops of each tartlet in a lattice pattern. You can use a sharp knife or pastry wheel. If you'd prefer, you can cut out small shapes of pastry using a cookie cutter or fondant cutter and place them on top of the filling.
  • Brush the pastry decorations with a little extra cream or egg to help them brown.
  • Place the tartlets in the oven and bake for 20-25 minutes until the filling has risen and formed a skin on top.
  • Remove the tartlets from the oven and allow them to cool in the tins.
  • Once cooled, remove the Nutella tartlets from the tin and serve at room temperature immediately, or store in the fridge until required.

For the Homemade Whipped Cream (optional)

  • Sift the powdered sugar into a bowl to remove any lumps that have formed during storage.
  • Pour the whipping cream in a separate large bowl or a stand mixer with the whisk attachment.
  • Begin whisking the cream on a medium speed and add the vanilla extract while whisking continuously.
  • Slowly add in the powdered sugar and whisk everything until it forms medium peaks. This is where the cream will hold its shape but the top of the peaks curl over slightly.
  • Place the whipped cream into a piping bag with a piping nozzle to decorate the cooled tartlets on top or serve alongside them in a bowl or piped onto a plate next to them.

Video

Recipe Notes

  • Be sure that the ingredients for the pastry are chilled before use. 
  • If you are serving with whipped cream, make sure the tartlets have cooled completely before piping the cream on top, otherwise it will melt.
  • Only pipe the cream when you are ready to serve.
  • You can store the cream in the fridge for 24 hours before use, in an airtight container. 
  • Baked Nutella Tartlets should be stored in the fridge for 2-3 days, you will find the pastry will soften the longer they are stored. 
  • Nutella Tartlets can be frozen without the cream. Again, the pastry will become a little soft once defrosted, but it will not affect the overall flavour too much. Freeze for up to 2 months wrapped individually and in an airtight container to prevent freezer burn. 

Nutrition Estimate

Calories: 372kcal | Carbohydrates: 38g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 26mg | Potassium: 126mg | Fiber: 1g | Sugar: 20g | Vitamin A: 639IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 2mg

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