Crostatine alla Nutella (Nutella Tartlets)

Crostatine alla Nutella, Nutella Tartlets. A crumbly, light, and buttery pastry with a luscious Nutella filling. I am sure kids and grown-ups alike will fall in love with their delicate texture and delightful flavor. 

These rich and decadent tartlets were my favorite snack as a kid, or of any Italian kid for that matter. A copycat recipe of a tartlet made by a famous brand that almost every Italian household had in their pantry. Recreate the amazing taste of these Nutella tartlets in the comfort of your home. Serve it as individual desserts for a fancy dinner or celebration. 

[First published on May 24, 2015, this post has been updated for pictures and recipe instructions]

Memories from my childhood

In case I could go back in time to my childhood, I would choose a day that involved a sunny day at the beach, merenda (snack) after a swim, and crostatine with Nutella. The impossible heat, the sticky sand on my feet, the salty taste on my lips. With my shriveled hands from being in the water too long, I grab the chocolate tartlet my mother is handing me. Wet hair dripping down my neck, and wind caressing my tanned body, I bite into the tart, crumbs falling, chocolate melting in the sun, my mother smiling. What a pleasure it was, what a blessed moment.

If moments were crumbs, I would put them in my pockets to help me track my way back home.

Italian Tartlets 

Namely, Crostatine is the Italian word for tartlets or little tarts. 

These are the ingredients you will need to make them at home:

• flour, all-purpose, or farina 00
• a pinch of salt
• unsalted butter, cold, cubed (better a European-style butter with a high-fat content)
• icing (powdered) sugar
• organic lemon, the zest 
• eggs, only the yolks
• a few drops of water, in case the dough seems too dry
• Nutella, for the filling, a couple of tablespoon for each tartlet

A crumbly dough

The characteristic of a tartlet, compared to a pie, is to have a delicate, crumbly texture, and this is achieved by using butter, eggs, and sugar. It is not a flaky dough like the one of a pie, and you can actually eat your tartlet without using a plate and fork, yes, a handheld affair.

Tips when rolling the dough

• Firstly, lightly flour a work surface. I use my trusted wood board, the same as when I make homemade pasta.
• Then, flour your rolling pin, as well.
• Next, turn your dough a quarter turn frequently, to achieve a round dough. Turning your dough frequently allows you to see if the dough is sticking at the bottom, and add more flour.
• Lastly, try to be consistent when rolling, using the same pressure on the middle and on the edges of the dough.

Tartlet Pans

I absolutely love my tartlet pans and use them often! They are 4 inches (10 cm) in diameter with removable bottom (Fat Daddio's). Before investing in these, I had smaller tartlet pans (no removable bottom), and I used to place two strips of parchment paper in a criss-cross pattern at the bottom of the tartlet pan to help me take out the tartlets (and avoid breaking them).

Do you want more ideas to use your tartlet pans? Make these Crostatine with Ricotta, Yogurt, and Berries, or these Spelt flour Jam Tartlets.

Things to remember:

1. Let the dough come to room temperature (it will be easier to roll).
2. Use a round cutter bigger than the circumference of the tartlet pan.
3. Place the round disks of dough into each tartlet pans, gently pressing down and on the sides. Place the pans on a tray and let rest in the fridge for 10 minutes. Use the leftover dough to make the lattice top.
4. Preheat the oven to 180°C (350°F).
5. Warm-up the Nutella in the microwave or in a bain-marie until runny and smooth.
6. Before adding the Nutella to the pastry, poke the bottoms with a fork.
7. Cut strips of the leftover dough about ½ inch wide with a corrugated pasta cutter or pizza wheel; arrange them on top of the Nutella in a diamond shape.

If heaven had a flavor

Indeed, if heaven had a flavor it would taste like these tarts. Starting at the crust, so delicate and light it just melts in your mouth in a cloud of crumbs.  Then the Nutella, sweet, profound, hugs your soul like there is no tomorrow, and together the duo makes you feel like you are really special!

Sometimes, the simple things in life give you the greatest pleasure.

Enjoy these Crostatine alla Nutella!

Crostatine alla Nutella (Nutella Tartlets)

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★★★★★

5 from 10 reviews

• Author: Nicoletta
• Prep Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 tartlets 1x

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Description

Crostatine alla Nutella, Nutella Tartlets. A crumbly, light, and buttery pastry with a luscious Nutella filling. I am sure kids and grown-ups alike will fall in love with their delicate texture and delightful flavor.

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Ingredients

Scale 1x2x3x

• 250 g all-purpose flour
• a pinch of salt
• 125 g unsalted butter, cold, cubed
• 90 g icing (powdered) sugar
• the zest of 1 small organic lemon
• 2 egg yolks
• a few drops of water if the dough is too dry
• Nutella for the filling

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Instructions

1. In the bowl of a food processor, add the sifted flour, a pinch of salt, and the cubed cold butter. Pulse until crumbly.
2. Add the sifted icing sugar and pulse.
3. Then, add the lemon zest and the egg yolks.
4. Pulse until it starts to come together. Add drops of water if too dry. Do not overwork the pastry dough.
5. Place the dough onto a work surface, gently knead it together to form a ball, then flatten it into a disk.
6. Wrap it in plastic and set it to rest in the fridge for at least half an hour.
7. In the meantime, butter 6 round tartlet pans with a removable bottom. If using regular tartlet pans, place two strips of parchment paper in a crisscross pattern (this will help you take the tartlets out of the pan).
8. After the resting time, let the dough come to room temperature (it will be easier to roll). Place it on a lightly floured surface, then with a floured rolling pin, roll the dough into a ½ cm thickness.
9. Using a round cutter, bigger than the circumference of the tartlet pan, cut out 6 round shapes.
10. Use the leftover dough to make the lattice top.
11. Place the round disks of dough into each tartlet pans, gently pressing down and on the sides. Place the pans on a tray and in the fridge for 10 minutes.
12. Preheat the oven to 180°C (350°F).
13. Warm-up the Nutella in the microwave or in a bain-marie until runny and smooth.
14. After 10 minutes, take the tartlet pans out of the fridge, poke the bottoms with a fork, and spread a couple of tablespoons of Nutella on the bottom of each.
15. To make the lattice top, use a corrugated pasta cutter or a simple pizza wheel. Cut strips of dough of about ½ inch and make the criss-cross pattern (diamond shape) on top of the Nutella.
16. Bake in the preheated oven for about 20 minutes or until light golden brown.
17. Let the tarts cool on a rack before serving.

• Category: Italian desserts
• Method: Baking
• Cuisine: Italian

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