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 – 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.
These look so good! Can you please share a link to the type of cookie mould you have?
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They look like this
https://browncookie.com/products/pineapple-tart-cookie-cutter
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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!
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Thanks Joy, so happy to hear this.
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Hi, my oven got no fan mode. Can I still bake it?
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Yes you can, might need to adjust the timing.
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Hi there, when you say bake with fan do you mean top,bottom + fan or just fan alone?
Thanks!
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“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?
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This is fan, but please monitor your oven carefully, in case the Nutella splits.
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I’ve done several batch of this. So yummy. This recipe so yummy compare to store bought. Thank you sister
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Most welcome!
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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.
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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.
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HI,The first 20mins of baking. is it the under fan mode too ??
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It’s under normal top and bottom heating element. No fan.
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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?
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You have to experiment with the temp, can start 10 deg higher. Salted butter is fine with a pinch of salt.
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Which piping mould are u using to get that nice swirl?
Thanks for replying
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Hi, it’s a small star shaped tip. No brand though.
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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
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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.
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hi dear would like to check this recipes can make how many pcs??
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Hi, this recipe will make 50 plus pieces.
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Hello, how many nutella tarts can i get from this recipe?
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About 50+
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Thank you!
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Is 140degreesC for 15mins okay for a no fan mode oven ? Or 140degreesC for 10mins ? Read both your comments regarding no fan mode earlier but you gave 2 different options which was higher tempertature & longer time
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can i know which nozzle u use or any nmbr.for the nozzle
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It’s a no brand star shape nozzle.
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Hi, how long can the tart be stored?
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If sealed in a bottle, keeping up to a week or 2 is alright. After opening, I usually finish under a week. No chance to test the limits.
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My nutella does not harden after baking. Why is that so? What can i do to harden it? Do i need to adjust the temperature or duration?
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It does not harden to chocolate texture. It will still smudge and flatten with pressure.
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hi! will the shape of the nutella flattened if we stack them in a container? will the nutella melt over time, say after a week or so?
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No, it shouldn’t.
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Hi dear, if I want to increase the quantity of the tarts , can I double the ingredients listed? And also can this tart base use to make pandan tart?
Thank you
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Yes sure, just increase. Don’t think you can use this for a big tart, just this small tart is fine.
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3. Wrap with cling wrap and rest in the fridge for 20 min. – just wrap the dough or wrap the top of the mixing bowl?
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Both ok.
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Hi… Can I replace condensed milk to sugar please, thank you
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Nope.
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Hello! I love the tart base it tastes awesome! but i noticed mine pops up in the middle. Would you know why is that so?
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Doesn’t happen to mine, they are so small. I guess you can use a fork to poke some hole before baking.
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Can we add eggs?
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Nope.
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Hello. Able to share a photo of the piping nozzle for the nice swirls? Or any reference?
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Hello! Able to share pics of piping nozzle for nice swirls? Or any references?
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It’s a no brand small star shape.
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Hi. Can keep the dough inside fridge / freezer for days?
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Have not tried.
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I have tried to bake twice but the dough will stick on my mold even I put the dough in my fridge. Could you advice me please I really like this recipe.
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Perhaps you can dust with flour a little before you cut. Or dust the mould.
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Made this today and it is delicious. Can you suggest a better way to store these tarts? I stack them in an air tight container but the nutella shell seem to stick to each other. End up keeping in the fridge.
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Slight stickiness is inevitable. You can try baking the Nutella longer to make it drier.
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Hi hi! can I check if I want it to have more ‘melt in your mouth’ texture, can I add some cornstarch to the recipe? If yes, do I reduce the amount of plain flour use and substitute that amount with cornstarch or do I add it on top of the amount of plain flour needed originally?
Also, can I freeze the dough for a while so that I can better cut it into shapes with a cookie cutter?
Lastly, am I able to make it a chocolate flavor?
Thank you!
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Yes to all, but the amount of corn starch to add will need to be experimented. Actually, this a very soft dough already, it’s adapted from a melt in the mouth cookie too.
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