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
1. Mix butter and condensed milk in a stand mixer till well combined. Do not overmix and result in melting of butter.
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 – 15 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.