Instead of spooning Nutella from the jar, savor the chocolatey spread in these cute, little pastries.
For the crust:
¾ cup unsalted butter
½ cup sugar
1 tsp vanilla
½ tsp kosher salt
2 cups all-purpose flour
2 cups heavy cream
2 Tbsp cornstarch
1 cup Nutella
½ tsp vanilla
⅛ tsp salt
Garnish: warm caramel sauce
Let's get Cooking...
Preheat oven to 350ºF.
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 ¼ 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.