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crostatine alla nutella-in the plates one cut hand on-landscape

Crostatine alla Nutella (Nutella Tartlets)

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


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.


  • 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


  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 1/2 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 1/2 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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