Instead of spooning Nutella from the jar, savor the chocolatey spread in these cute, little pastries.
For the crust:
3/4 cup unsalted butter
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
2 cups all-purpose flour
2 cups heavy cream
2 tablespoons cornstarch
1 cup Nutella
1/2 teaspoon vanilla
1/8 teaspoon salt
Garnish: warm caramel sauce
Let's get Cooking...
Preheat oven to 350°F.
In a bowl, mix together butter, sugar, vanilla extract and kosher salt. Stir in flour and mix well. Press dough into mini tart pans and freeze for 15 minutes.
Bake for 15-18 minutes, or until golden brown. Remove and cool completely.
Mix together 1/4 cup of heavy cream and cornstarch in a bowl.
In a medium saucepan, add Nutella, the rest of the cream, vanilla and salt. Whisk cornstarch mixture into Nutella mixture. Turn heat to medium-high and bring to a boil, stirring frequently with a whisk. When it comes to a boil, whisk continuously until it thickens, about 2 minutes.
Pour Nutella filling into each tart crust. Let cool to room temperature, and refrigerate for at least 1 hour to set.
When ready to serve, drizzle with warm caramel sauce.