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Nutella Hazelnut Tarts

Inspired by Sally's baking Addiction, these tarts are filled with an amazing hazelnut chocolate filling.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Refrigerate 3 hours
Total Time 40 minutes
Servings 6 servings
Calories 853kcal
Author Danielle Wolter

Ingredients

For the Crust

For the Filling

Instructions

For the Crust

  • Preheat oven to 350 degree
  • Toast the hazelnuts for about 5 minutes, or until lightly browned and fragrant.
  • Combine ¾ cup of the hazelnuts (reserve the last ¼ cup for topping), flour, sugar and salt in a food process and coarsely blend.
  • Add the cubed butter and blend until butter is in small pieces (pea sized).
  • Put mixture in a bowl and add the ice water until a dough forms.
  • Press equal parts of dough into 6 mini tart pans. Make sure dough is firmly pressed into tart dish.
  • Cover each mini tart with parchment paper and fill with pie weights.
  • Bake for 20-25 minutes or until crust is lightly browned.

For the Filling

  • Combine the cornstarch and ½ cup of the cream in a bowl and whisk into a paste.
  • Combine the rest of the cream, Nutella and salt in a saucepan over medium heat.
  • Whisk constantly until mixture comes to a boil. Add the cornstarch mixture and return to a boil, whisking until thickened, about 3-4 minutes.
  • Remove from heat and stir in the vanilla extract.
  • Pour mixture into tart crusts. Refrigerate for 3 hours, or until set. Top with remaining chopped hazelnuts and serve.

Nutrition

Serving: 1tart | Calories: 853kcal | Carbohydrates: 54g | Protein: 8g | Fat: 68g | Saturated Fat: 39g | Cholesterol: 149mg | Sodium: 247mg | Potassium: 370mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1640IU | Vitamin C: 1.7mg | Calcium: 123mg | Iron: 3.5mg