Nutella tarts are really greedy, they drive both adults and children crazy.

They are perfect for breakfast, a snack, or as a gift idea.

Perhaps you too, like me, associate tarts with the period of childhood.

In fact, they were often eaten during school breaks, to recharge you with a little sweetness.

However, even now that I’m an adult, I indulge in a sweet cuddle from time to time during the heavier days.

I particularly like this recipe because the shortcrust pastry does not break while I roll it out.

Because the dough is quite elastic, thanks to the presence of the whole egg and the sandblasted processing method.

In addition, by covering the tarts during cooking, the Nutella will remain soft inside ….

If you work with a planetary mixer it will be easier to prepare the dough, and you will avoid overheating the pastry.

You can still knead by hand, trying to work quickly, especially after combining the egg with the other ingredients ….

So what are we waiting for? .. Get the recipe !!

How to prepare Nutella tarts

Put the cold butter and flour in the planetary mixer, work them so as to grease the flour, it must be a sandy mixture.

Now also add the icing sugar, vanilla and salt, work for a moment at low speed to mix everything.

Add the lightly beaten egg by slightly increasing the speed of the mixer.

Use the leaf whisk for the planetary mixer and work only the time necessary to mix the ingredients.

When all the flour has taken the color of the egg and begins to accumulate, stop the planetary mixer and pour the dough onto the lightly floured work table.

Knead for a moment and give it the shape of a loaf, then crush it between two sheets of baking paper, in this way it will cool down faster.

Refrigerate for at least 2 hours.

Filling of tarts

After 2 hours, resume the dough, break it into pieces with your hands and pour it into a planetary mixer.

Let it work for a very short time, it will take less than 1 minute, this will make the pastry plastic and workable.

If you are kneading by hand this step will require some strength and patience but it will be worth it.

Immediately take a third of the mixture that will be used for the lozenges, roll it out to 3 mm and put it in the fridge.

Then roll out the remaining shortcrust pastry to a thickness of 5 mm.

Line the previously greased and floured molds, prick them on the bottom and fill them for about 3/4 with Nutella.

It is important not to get flush with the edge, because in cooking the Nutella and the lozenges will increase a little in volume.

Take the shortcrust pastry left in the fridge and cut it into 1 cm wide lozenges with a wheel.

Place them on the tarts, creating the classic grid pattern.

At this point, put the tarts to cool in the refrigerator for at least 30-40 minutes.

After this time, cover the tarts with an aluminum foil suitable for the oven, and cook them in the lower part at 170 ° in static mode for about 20-25 minutes.

Remove the silver paper and cook for another 10 minutes, always in the lower part.

Anna’s advice:

It is important to use cold butter, the ideal temperature would be around 10°.

You can use this dough to prepare a tart with a diameter of 24.

If you want softer tarts you can add 1/2 teaspoon of yeast to the dough.

What to do if the pastry breaks while we roll it out?

With this recipe you shouldn’t run into this problem, however each flour differs from the others and absorbs liquids in different quantities.

To remedy this problem, add a few tablespoons of very cold water to the mixture or egg white until you reach the desired consistency.

Knead it quickly and let the pastry rest in the refrigerator again.

You will have a less crumbly but still good pastry.

I hope you enjoyed this recipe.

Good super delicious snack to everyone☺️

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