Easy Italian Nutella Tartlets Recipe With Caramel
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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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