crostatine alla nutella

Crostatine alla Nutella (Nutella Tartlets)

  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 tarts (9 cm molds) 1x


  • 250 g all purpose flour
  • 125 g butter, cold, shaved
  • 1/2 lemon, the zest
  • 2 egg yolks
  • 100 g icing sugar
  • 1 pinch salt
  • 180 g Nutella


  1. In an electric mixer put sifted flour, pinch of salt and shaved cold butter. Mix until crumbly.
  2. Pour the crumbly mix on a work surface or a bowl. Add the sifted icing sugar.
  3. Make a well in the middle and put lemon zest and egg yolks.
  4. With a fork mix it well and start incorporating the flour.
  5. Kneading the dough by hand, gently, and just until it forms a ball. Do not overwork the pastry dough. You don’t want the butter to warm up.
  6. Punch the dough down into a thick disk, wrap it in plastic and set it to rest in the fridge for at least half hour.
  7. After the time, roll the dough into a 1/2 cm thickness and with the molds cut the shape of the tarts out.
  8. Place parchment paper in two strips in a cross pattern (it will be easier to take the tarts out).
  9. Place cut dough into the mold, press center and sides and put them back in the fridge for 10 more minutes.
  10. Warm up Nutella in the microwave oven or in a bain-marie. It has to be runny and smooth.
  11. After the 10 minutes, take the tarts out of the fridge, poke the bottom with a fork and spread the Nutella up to the rim.
  12. With the excess dough, cut strings with a corrugated pasta cutter and make the criss cross pattern (diamond shape) on top of the nutella.
  13. Bake in pre-heated oven at 180°C (350°F) for about 25 minutes or until golden brown.
  14. Let the tarts cool on a rack before serving.
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