Nutella Tarts

The Nutella is baked to set, so you can easily stack them up in containers. The Nutella will hold its shape. The tricky part is in the right temperature to bake the Nutella, too low it won’t set even after 30 min, too high and it will crack and melt.

The tart base is a favorite recipe of mine, only 3 ingredients but stands up to handling. The taste is buttery and crumbly.

Recipe (method adapted from Nur Huda)

  • 175g salted butter
  • 45g condensed milk
  • 260g plain flour
  • Nutella

Method

1. Mix butter and condensed milk in a stand mixer till well combined.

2. Add in flour and mix at low speed till the mixture is like rice grains. Switch to spatula and mix by hand till a soft dough that’s smooth and not crumbly.

3. Wrap with cling wrap and rest in the fridge for 20 min.

4. Form 10g balls and press using a tart mould.

5. Bake the tart shells at 160 deg for 10 min. When time is up, take out shells and let it cool slightly.

6. While tart shell is baking, place 4-5 big spoons of Nutella in piping bag. If Nutella is too soft, chill in fridge for about 10-15min. Check and feel for firmness, don’t let the Nutella harden too much. Avoid using top of a new bottle which is very fluid and hard to pipe.

7. Pipe Nutella onto tarts. Return to bake at 130 deg C with fan for about 15 min. Bake at 150 deg C for another 5 min. If you see the Nutella melting and cracking badly when you increase the temperature, then your oven is too hot, adjust temperature.

8. Allow to cool, then pack in airtight container. You can also chill it.

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20 Comments Add yours

  1. Angie says:

    These look so good! Can you please share a link to the type of cookie mould you have?

    Like

  2. Joy says:

    Thanks for the recipe! I’ve baked it over weekends and my family loves it so much that they requested me to bake it again!

    Like

    1. oladybakes says:

      Thanks Joy, so happy to hear this.

      Like

  3. Marie says:

    Hi, my oven got no fan mode. Can I still bake it?

    Like

    1. oladybakes says:

      Yes you can, might need to adjust the timing.

      Like

  4. Bluey says:

    “Pipe Nutella onto tarts. Return to bake at 130 deg C with fan for about 15 min. Bake at 150 deg C for another 5-10 min.”
    For this temperature at 150 deg c will it be under fan mode or normal mode?

    Like

    1. oladybakes says:

      This is fan, but please monitor your oven carefully, in case the Nutella splits.

      Like

  5. Rabi says:

    I’ve done several batch of this. So yummy. This recipe so yummy compare to store bought. Thank you sister

    Like

  6. Virgo says:

    Hw u can get nice swirls tart.
    I hv problem wen piping cos the.nutella become.liquid so fast. So wen i pipe sometime no design i really fed up. Hope u can help me.

    Like

    1. oladybakes says:

      There are some tips in the recipe. You can chill the Nutella, don’t use the top of a new bottle, bottom will be better for piping. Did you follow the tips? It should work.

      Like

  7. ice0401 says:

    HI,The first 20mins of baking. is it the under fan mode too ??

    Like

    1. oladybakes says:

      It’s under normal top and bottom heating element. No fan.

      Like

  8. Jess says:

    Do I need to adjust my oven temperature to slightly higher as mine is not with fan? Can I use unsalted butter and add a pinch of salt to it?

    Like

    1. oladybakes says:

      You have to experiment with the temp, can start 10 deg higher. Salted butter is fine with a pinch of salt.

      Like

  9. Aidah says:

    Which piping mould are u using to get that nice swirl?
    Thanks for replying

    Like

    1. oladybakes says:

      Hi, it’s a small star shaped tip. No brand though.

      Like

  10. Nora says:

    Hi dear, why is my dough very soft. I can’t even use a mold to press on the dough as it will go out of shape. I have follow the ingredients carefully. Can I add more flour. Will it be hard. Please advice. Thank you

    Like

    1. oladybakes says:

      Yes it is a soft dough, need to handle gently. You can fridge it to harden the butter a little. Soft dough makes a melt in the mouth texture.

      Like

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