Oh, how I wish you could smell my kitchen right now! There’s something magical about the scent of warm Nutella mingling with buttery pastry that instantly transports me back to childhood. My grandma used to sneak me spoonfuls of that hazelnut goodness when Mom wasn’t looking, and now I’ve turned that guilty pleasure into these irresistible mini Nutella tartlets.
What makes these little gems so special? They’re ridiculously easy to make (we’re talking 30 minutes start to finish), yet taste like you spent hours in the kitchen. The crisp, buttery crust shatters perfectly against the creamy chocolate-hazelnut filling, it’s pure happiness in bite-sized form. Perfect for when you need a quick dessert fix or want to impress guests without the stress. Trust me, one bite and you’ll understand why these mini Nutella tartlets have become my most requested recipe!
Why You’ll Love These Mini Nutella Tartlets
Let me count the ways these little treats will steal your heart (and probably your waistline)!
- Quick magic: From bowl to table in 30 minutes flat, faster than most takeout!
- Rich flavor bombs: That perfect balance of crisp crust and melty Nutella is pure bliss.
- No-fuss portions: Bite-sized means you can “sample” just one… or five. No judgment here.
- Kid-approved: My niece calls them “fancy pop-tarts”, high praise from a 7-year-old!
- Endless variations: Dress them up with sea salt, berries, or crushed nuts for instant wow factor.
Seriously, these tartlets are the edible equivalent of a warm hug, simple, comforting, and impossible to resist.
Ingredients for Mini Nutella Tartlets
Here’s everything you’ll need to make these heavenly bites. I’ve learned through trial and error that quality ingredients really make the difference here, no fancy stuff, just good basics done right. Family tastes often rely on the best basics.
- 1 cup all-purpose flour: The foundation of our perfect crust
- 1/2 cup unsalted butter: Chilled and cubed, cold is key!
- 2 tbsp granulated sugar: Just enough to sweeten the crust slightly
- 1 egg yolk: Helps bind everything together beautifully
- 1/4 cup Nutella: Use the good stuff, we’re not skimping here!
- 1 tbsp milk: For that golden glaze on the crust
See? Nothing complicated! Just six simple ingredients that create pure magic together. Pro tip: measure everything before starting, it makes the process so much smoother.
How to Make Mini Nutella Tartlets
Okay, let’s get to the fun part! Making these tartlets is easier than you think, but I’ve got some little tricks that’ll make yours turn out perfect every time. Follow these steps and you’ll be biting into chocolatey heaven before you know it.
Preparing the Crust
First things first, preheat that oven to 350°F (180°C). While it’s warming up, let’s make the dough. Grab your food processor (or a sturdy bowl if you’re going old-school with a pastry cutter) and pulse together the flour, cubed cold butter, and sugar until it looks like coarse sand. Now here’s my secret: add the egg yolk and pulse just until the dough comes together in clumps. Overmixing is the enemy of a flaky crust!
Turn the dough out onto your counter and gently knead it a few times, just until it forms a smooth ball. If it feels too sticky (which can happen on warm days), wrap it in plastic and pop it in the fridge for 15 minutes. No drama if you skip this step though, I’ve done it both ways and they still turn out delicious!
Baking and Filling the Tartlets
Now for the magic! Press about a tablespoon of dough into each cup of your mini tart pan, making sure to get it up the sides evenly. I use my fingers for this, no fancy tools needed. Pop them in the oven for 10 minutes until the edges just start turning golden. They’ll puff up a bit, but don’t worry!
Pull them out and immediately make little wells in each tartlet with the back of a teaspoon, this gives us the perfect spot for our Nutella. Spoon in about a teaspoon of Nutella into each one (be generous, who are we kidding?) and return to the oven for just 5 more minutes. When they’re done, the Nutella will be gloriously shiny and the crust a beautiful golden brown. Let them cool in the pan for 5 minutes before transferring to a rack, this patience prevents crumbling, I promise!
Tips for Perfect Mini Nutella Tartlets
After making these tartlets more times than I can count (okay, fine, I may have a problem), here are my foolproof tips for perfection every time:
- Butter must be cold: Like, straight-from-the-fridge cold. This gives you that dreamy flaky texture.
- Don’t overfill: A teaspoon of Nutella per tartlet is plenty, they’ll bubble over if you get greedy!
- Let them rest: I know it’s hard, but letting them cool 5 minutes in the pan prevents heartbreak (and crumbling).
- Mini muffin pans work too: No tartlet pan? No problem! Just reduce baking time by 2 minutes.
- Dust with sea salt: A tiny sprinkle right after baking takes them to gourmet level instantly.
Follow these simple tricks and you’ll have tartlets so good, people will swear you bought them from a fancy bakery!
Ingredient Substitutions and Variations
Listen, I get it, sometimes you need to switch things up! Here are my tried-and-true swaps that still deliver amazing results:
- Nutella alternatives: Peanut butter works beautifully (just warm it slightly first), or try Biscoff spread for a caramel twist.
- Gluten-free option: Swap the flour 1:1 with your favorite GF blend, the texture stays perfect!
- Dairy-free version: Use vegan butter and skip the egg yolk (add 1 tbsp ice water instead).
- Extra crunch: Mix chopped hazelnuts into the crust or sprinkle on top before baking.
See? No need to stress if you’re missing an ingredient, these tartlets are crazy adaptable! If you’re looking for other quick dessert ideas, check out these no-bake mini Oreo desserts.
Serving and Storing Mini Nutella Tartlets
Oh, the joy of serving these warm tartlets! The Nutella stays gloriously oozy for about 10 minutes after baking, perfect for impressing guests. But here’s my confession: I actually prefer them at room temperature when the filling firms up just enough to hold its shape. Either way, they disappear fast!
If by some miracle you have leftovers (ha!), store them in an airtight container at room temperature for up to 3 days. No fridge needed, cold Nutella just isn’t the same. For longer storage, freeze them unfilled and add fresh Nutella when you’re ready to serve. Trust me, they’ll still taste like you just baked them!
Mini Nutella Tartlets Nutritional Information
Okay, let’s be real, we’re not eating these for the health benefits! But for those curious (or tracking), here’s the scoop per tartlet: about 120 calories, 7g fat (4g saturated), 12g carbs, 8g sugar, and 2g protein. Remember, these are estimates, actual numbers may vary based on your exact ingredients and how generously you fill them! My advice? Enjoy every guilt-free bite, life’s too short to skip the good stuff.
Frequently Asked Questions
I’ve gotten so many questions about these tartlets over the years, here are the ones that pop up most often with my no-nonsense answers:
Can I use homemade Nutella?
Absolutely! Just make sure it’s thick enough, runny homemade versions might make the crust soggy. I sometimes add a pinch of cornstarch to mine if it’s too loose.
Why does my crust shrink in the pan?
This happens when the gluten gets overworked. Handle the dough gently and don’t stretch it when pressing into the molds, let it relax naturally.
How do I prevent a soggy bottom?
Two tricks: make sure your oven is fully preheated, and don’t skip that initial 10-minute bake before adding the Nutella. This sets the crust perfectly!
Can I make these ahead?
You bet! The unfilled shells keep for 3 days in an airtight container. Just warm them briefly before adding fresh Nutella, they’ll taste like you baked them that day.
What’s the best way to remove them from the pan?
Let them cool 5 minutes first, then gently twist each tartlet, they should pop right out. A small offset spatula helps if they’re being stubborn!
I’d love to hear how your tartlets turn out! Did you add any fun twists? Snap a photo and tag me, nothing makes me happier than seeing your kitchen creations. And if you loved them as much as I do, leave a rating so others can discover this little bite of joy too!
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30-Minute Mini Nutella Tartlets: Irresistible Bliss in Every Bite
- Total Time: 30 minutes
- Yield: 12 mini tartlets 1x
- Diet: Vegetarian
Description
Delicious mini Nutella tartlets with a crispy crust and creamy filling.
Ingredients
- 1 cup flour: for the tartlet base
- 1/2 cup butter: chilled and cubed
- 2 tbsp sugar: to sweeten the crust
- 1/4 cup Nutella: for the rich filling
- 1 egg yolk: to bind the dough
- 1 tbsp milk: for brushing the crust
Instructions
- Preheat your oven to 350°F (180°C).
- Mix flour, butter, and sugar until crumbly.
- Add egg yolk and knead into a smooth dough.
- Press the dough into mini tartlet molds.
- Bake for 10 minutes until golden.
- Fill each tartlet with Nutella.
- Bake for another 5 minutes.
- Let cool before serving.
Notes
- Use cold butter for a flaky crust.
- Chill the dough for 30 minutes if too sticky.
- Swap Nutella for peanut butter if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 tartlet
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg