These Nutella Tarts come with a fragrant buttery biscuit base with a soft and creamy Nutella topping. Double baked as dainty little cookies, these make a perfect addition to any tea table, especially for Nutella and chocolate fanatics! I am honestly in a lost on what to name them. An alternate name would be Piped Nutella Cookies!
Baking with Nutella can be challenging as too high temperatures can burn or alter its flavour. However, piping the Nutella on top directly will not be feasible either as it would be sticky and goopy. Therefore, the best way is to bake it a second time to fix the Nutella.
In fixing the Nutella, it allows the piped Nutella to harden nicely while retaining the decorative shapes. If you are not up for it, you could simply scoop spoonfuls of Nutella on top of the cookies too, or dip it!
Apart from the Nutella fixing, I would say it is a relatively easy recipe. The other problem I can foresee would be rolling of the dough and using the mould. This would not be challenging so long you work patiently with the dough and allow it to cool sufficiently! Be generous with the flour on your working surface to make your rolling easier.
On top of which, I have attached a picture of my piping tip and mould above for reference. I have no idea what type or number of piping tip it is, but you could use any that you like. Would appreciate if anyone can give me any insights too! I just like the little roses it pipes out!
Without further ado, the recipe!
Nutella Tarts Recipe
by Javier Tan May-03-2020
These Nutella Tarts come with a fragrant and melt-in-your-mouth butter cookie base with fixed Nutella piped across in pleasing decorative patterns!
Ingredients
For Tarts:
- 1/2 Cup or 115g of Unsalted Butter, Softened at Room Temperature
- 1 and 1/2 Cup or 180g of All-Purpose / Plain Flour (and extra for flouring the surface)
- 2 Tablespoon or 35g of Granulated White Sugar
- 2 Tablespoon or 20g of Milk Powder (Optional)
- 1 Egg Yolk
- 1/4 Tsp or 1.4g of Table Salt
- 1 Tsp or 5ml Vanilla Essence
- 300g of Nutella
Instructions
- Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.
- Then, add in salt, egg and vanilla before mixing well.
- Sift the flour and milk powder.
- Next, fold in the dry ingredients into the mixture containing the well-mixed butter, sugar and egg yolk.
- Once completed, refrigerate the batter for 25 minutes. In the meantime, preheat the oven to 160 degrees C (or 325F).
- Then, flour a clearn surface and roll out the dough until about 0.5cm thickness.
- Using a cookie cutter, cut out the dough and transfer to baking tray.
- Bake for about 12min 45 to 13min 45s or until it is starting to brown on the edges.
- Leave to cool for about 30 minutes.
- Then, pipe your Nutella filling over the cookie. These filling will not expand.
- Bake an additional 8-10 minutes at 140 degrees C. If it cracks or bubbles, lower the temperature to 120C – 130C.
Details
- Prep time: 60
- Cook time: 20
- Total time: 1
- Yield: Approx 30 Nutella Tarts
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Best eaten within 5 days!
- Feel free to ask if you need help!
Enjoy!
– Bakeomaniac, Javier Tan
Hi! Love you recipe! Yielded me crumbly melt in the mouth tarts.
I had one problem tho with the shapes. The dough kept sticking to my tart mould. Didnt shape well i also tried flouring the mould nd the dough.nothing worked. Any tips?
Hey Anisha! Thank you for trying out my recipe and I am so glad to hear that you like the flavour of it!
Likely that your butter has melted if you are living at somewhere tropical (such as Singapore, Malaysia, Indonesia etc), or you are working in a warm environment. Pop back your batter in the fridge for about 5-10 minutes and work with it again while flouring the mould, should work 🙂 Hope that helps!
Hi! Is it possible to change nutella to ganache? Thanks!
Hey Zya! It is possible to change it to ganache definitely but most probably need to be refrigerated 🙂
Thank you! 😋
Glad to be of help 😀
Should the nutella harden after the second bake? Or should it remain gooey and soft …
Hey Samantha! Hope I didn’t get back too late!
It should harden after the second bake. If it doesn’t, I will usually bake even longer the next time I make it. I like to test by looking at it. It should lose its glimmer!
Hi zya I love the flavor very delicious but my tart is abit dry. Feels abit hard to swallow how can I improve it?
Hey Adeline! I suggest working with less flour or adding slightly less flour. Another reason for dryness could be that it was overbaked at the first stage. In that case, reduce baking time by about 2 – 4 minutes 🙂
Hope that helps!
Hello! Is it possible to use salted butter and not use any salt in the recipe?
Hey Vanessa, you can most definitely do that 🙂
Thank you!
Hi.
Do u hv e ondeh ondeh tarts recipe?
Thanks 😊
Hey Khim! Thank you for dropping by 😀 Currently I do not have one but when I do make one, I would definitely publish it! Thanks for the recipe suggestion 😛
Hi Chef Javier! Thank you for the prize. I would like to use the tart recipe for pineapple tarts, do i bake tart and pineapple together?
Hey Delia, no worries and I am so happy to hear that you are making good use of the prize 🙂
For that, yes you can bake both together if you fancy an open tart! If you fancy a close-tart, here’s the recipe for it:
https://bakeomaniac.com/easy-pineapple-tarts-recipe/
Hope that helps 🙂
My Nutella did not harden even after second bake. What did I do wrong?
Hey Dawn! Its likely that you have to heat it longer. It could be due to variations such as using more nutella (which then requires more time) or oven variations 🙂
Hi, may I know how Long is the shelve life for these Nutella tarts? 🙂 it looks so yummy! And may I know which baking mode do you bake your tart & Nutella for? 🙂
Hey Hayley, thank you for dropping by my blog! I believe they can keep for at least 1 week, and up to 2 weeks if stored very well! The sooner you finish it though, the better!
I used a normal convectional oven with no fan 🙂 Both the tart and nutella the same mode! Hope that helps!
Hi there, I’ve tried the recipe and it’s very nice overall but just that it’s quite drying. Is there any solution to it? Thanks! 🙂
Hey Hayley, am glad that you tried the recipe so far! I would recommend a slightly lower baking temperature. This is likely due to an oven-to-oven difference and might need some observation on your end!
For a start I think could either try 1 min less baking time for the first bake, or bake at lower tempeartures, that should remove less moisture from the cookies 😀
Hi Javier, can I know aft your first bake, do you continue to keep your oven on(heated) before u pipe the cookies w Nutella and pop them in for the second bake?
Hey Irene,
that’s a good question! It depends on what speed you are working on and how many batches you have! For a big batch, I leave it on because when my third batch of cookies just came out of the first bake, I can put my other batches in for the second heating! However, for smaller batches, I tend to turn off the oven to save electricity. Hope that helps 🙂
What if I don’t have milk powder ?
Hey Sherleen, thank you for dropping by my blog! Just omit it and it will still be good to go 🙂
Hi there was inspired by your recipe and did some nutella blossoms but i have some left over batter. Can i store them in the fridge and make the blossoms the next day? Whats the storage life like for the batter?
Hey Lava! Thank you for dropping by my blog and I am glad that the recipe captured your eye!
The batter can be stored for up to a week in the refrigerator 🙂 So making it the next day definitely works! I hope I didn’t get back too late!!
Hi Javier,
The tart base can it be bake as butter cookies?
Thanks.
Hey Yvonne! That’s a good question, you can definitely do that 😀
Hi why my Nutella seperate from the tart even after second bake and leave it cool
Hey Shirin! That’s a good question.
Usually the nutella portion dries out during the second bake so that the top is no longer glossy and won’t stick to another nutella tart when packed.
However, if it’s baked too long, the bottom might dry out too such that it detaches and cant stick.
For your particular scenario, I might recommend baking it at one tier higher from the middle rack or the current rack, so that the top dries out faster than the bottom. It will require quite a bit of monitoring to get the perfect nutella texture but once you get it, be sure to record the amount of time needed!
For those reading this as well, do take note it differs from oven to oven!
Is a good and easy recipe. The crust was so buttery and it meant in the mouth. Would try this for pineapple tart too!
Hey Verlin! Thank you for dropping by and I am so happy that you like the recipe! I have used this for pineapple tarts as well and works like a charm 🙂
Hi! Is it a must to have the egg yolk only? or can i not separate it from the egg whites and mix it in with the other ingredients?
Hey Disha! I used egg yolk only as it allows for the nutella tarts to be rich and crumbly! Adding in egg white makes the cookie harder and less crumbly, however both should be fine 🙂
Hope that helps and thank you for dropping by!
Hi, i saw from your video that you used zipped lock bag to pipe the nutella, will the sides get burst?
Hey Smurftie, yes sometimes it does! Make sure to use a large enough ziploc bag so that doesn’t happen 🙂
Hi, The Tarts turned out to have a biscuit like texture on the outside and the inside was soft. May I know why? Can egg whites only be used?
Hey Zani! Thank you for trying out my recipe and for the question!
Regarding the texture, it sounds like the tarts might have been subjected to high temperatures than what was required. It is likely to be soft all around instead. Since very oven is different I would suggest either baking a rack lower or reducing the temperature slightly for that 🙂
I would recommend only egg yolks and no egg whites. However, if you have no eggs, use 2 tablespoons of milk or heavy cream!
Hey Zani,
Not too sure if I replied this previously but just in case and for anyone having the same problem, its likely because the oven temperature is too high, resulting in an overcooked exterior and undercooked interior. Lowering the temperature by 10 degrees should help, but do keep a close look otu to ensure its cooked 🙂
For egg-wise, I would recommend only the egg yolks to introduce some fats to the batter. Egg white tends to make it less crumbly!
Tried the recipe, and it was a success. Forgotten to add salt into the recipe, but luckily it turns out well.
Hey Grace, am so glad that you tried the recipe and like it! The salt is quite a minor detail and you could even top the nutella with some sea salt! Sometimes I just skip the salt altogether too :p
Hi there! May I enquire after baking, can I store my baked and cooled nutella tart in the fridge? Or best to be kept outside? Thank you!
Hey Dayah! Both are possible ways of storage but I always prefer to keep it outside instead of in the fridge. This is because the butter can harden in the fridge and as such the texture is different and won’t be as crumbly. However, its subjected to personal preference! Also, it tends to keep longer in the fridge as compared to outside 🙂 Hope that helps!
great looking tart..
would like to know if i can work on this without a mixer ( mixer just retired LOL )
Hey Kym 😀 thank you for the kind praise! Most definitely you can do that! I have always been working these Nutella Tarts without a mixer and it works just fine!
Hi Javier …
May I know is there a link of your video making it for this recipe ? Thanks
Hey Elaine! Thank you for dropping by my blog!
Here’s the recipe video: https://www.facebook.com/SCSdairySG/videos/2728421740733462
Hope that helps 🙂
Hi Javier ..
I am new in baking and would like to try your recipe . For stand mixer , do I start using it right from the start ,from creaming the butter to kneading the dough ? And roughly how Long do I need to knead using the mixer ? And do I use the The flat beater, dough hook or wire whisk for the entire process ? Thank you.
Hey Elaine! Not too sure if you are the same Elaine who asked about the video but here’s a video of the recipe just in case: https://www.facebook.com/SCSdairySG/videos/2728421740733462
For stand mixer yes, start the same from the creaming of butter all the way! It should be quite fast and be careful not to overmix. I would say from start to finish it should take at most 10-15 minutes.
For the process, I would recommend the flat beater if possible and if not possible, the wire whisk! Make sure to scrape the corners every now and then! Hope that helps 🙂
Hello, I want to try this recipe but is there anyway to make variation to the cream? Is there a specific thing I need to look in terms of type of spread that can set as nicely as nutella? Some of my friends don’t like nutella and I want to make this for a potluck dinner. Thank you.
Hey Jay! Thank you for dropping by and reaching out!
I would suggest some simple toppings such as whipped cream, chocolate dipped, cream cheese or even jam! These cookie bases are really versatile. The only thing I would like you to take note is that for some glazes, you can just apply directly and for the others such as Nutella and Jam, you might have to do double baking!
Hope these ideas help and have an awesome potluck dinner 😀
Hi Javier,
For the cookies, if I do not add nutella, will this be good as a butter cookies base. I tried your recipe its really good, soft, melt in the mouth.
Just want to work on butter cookies,😁 or do you have a recipe for the butter cookies.
Thanks.
Hey Yvonne, sorry for the late reply! Just replied you on the separate comment, I am glad you like the base 😀
It is actually based on a very good butter cookie recipe I have developed so yes, do go ahead to use these if you like them 😀
Heyyy my batter turned out really crumbly how do I fix it ?
Hey Amanda! I suspect that too much flour was rolled in! Maybe slightly more moisture will work, such as a bigger egg or even a teaspoon / tablespoon of milk! Alternatively, add less flour (approx 10g)!
Hello. May i use only choc spread instead of nutella?
Hey Hong! Thank you for dropping by my blog! Some chocolate spreads do work as well but I suggest experimenting. Most importantly is that they must have the same properties as Nutella, if not, some tweaking is required!
Hi Javier,
I would like to add either crushed or 1 whole nut( e.g.. hazel, macadamia, pistachio or almond)
When should I add the above? 1st bake, 2nd bake or simply just add after bake?
Pleae advise.
Thank you
Hey JC! Thank you for reaching out, I would say it depends on a few things.
(1) If you would like to add the whole nut directly into the cookie itself, I would say can mix it directly and go for the double bake.
(2) If you would like to add it to the chocolate spread, I will recommend the second bake (if you are not making any patterns with the nutella). This is because if you add it in during the first bake, it will definitely get burnt / overly roasted.
Hope that helps and feel free to ask further!
Hi Javier,
Thank you for your advise.
I would like to add as decor on the nutella tart.
Will try your recommendation on adding the nuts on the 2nd bake.
Thank you
Glad to be of help, JC! Hope it goes well and do update me! If it works, I am sure the others would be happy to hear from you too 😀 Have a happy baking session!
The Nutella after harden and I put in the bottle it sticks to the baking sheet I put to layer the Nutella … how to make the Nutella not come out of the tart ?
Hey Lina! Just to get you right, between the Nutella Cookies in the bottle you lay it with baking sheets, and then the Nutella end up sticking to the baking sheet?
Usually for storage I tend to stack just at most a few layers, and layer them side ways!
Hi thanks for sharing.
May I check if u use upper heat only or both upper and lower heat?
Thanks in advance:)
Hey March, thank you for the kind appreciation too 😀
I used both upper and lower heat!
Can I also check Bake the 1st time at 160 deg for 12min with fan or without fan ya?
Hey March, thanks for dropping by my blog! It is without fan 🙂
Hey Javier ,
Can I also check if I have excess dough.
Can I bake more than one tray at a time?
If yes, temperature will be the same?
If you have excess dough go for it. However, I strongly recommend you to bake it as a separate batch unless your oven is big enough. If your oven is big enough like the built-in ones, the temperature is the same 🙂 Hope that helps!
Thanks for your recipe.
May I know if you have created peanut butter tart. (Replace nutella with peanut butter?)
Hey Katherine, apologies for the late reply!
I haven’t tried substituting it with peanut butter yet but it should be possible, and quite similar in terms of technique to the jam blossom tart recipe I did before:
https://bakeomaniac.com/blossom-jam-cookies-recipe/
Hope that helps 😀
Hi Javier,
Thanks for the lovely tart recipe, looks great.
I read through your advices and you’ve mentioned that we could decorate with some sea salt sprinkled on it. May I know, that should be done after baked, or during 2nd bake?
Thanks again, rgds, Lin.
Hey Lin! Thank you for dropping by my blog and I am so happy to hear that!
For the sea salt, I will usually do it during 2nd bake. Sprinkling it too early might cause it to dissolve or mix into the tart. Hope that helps 🙂
Hi! I’ve baked them and i love it! However, the nutella topping does not stick to the tart base, if i flick it the whole piece of toasted nutella will just fall off the tart base. Is it supposed to be like this?
Hey Rain! Thank you for dropping by my blog and I am so happy to hear that you like it!
Regarding the sticking, its likely that it hasn’t set properly yet. Perhaps you can bake it for slightly longer. For the Nutella part, it requires some experimentation to see the right temperature / duration for setting. If its too high, the Nutella might crack and burn but if its too low, it won’t be set. If I have to be precise, I suspect for your case you might be able to switch to just top heat. This allows the top to set, while allowing the bottom to be still slightly gooey to sitck! Hope that helps 🙂
Hi Javier!!
Thanks for sharing this awesome recipe! Had a massive craving for Nutella tart and tried to make this over the weekend.
I achieved the buttery melt-in-your-mouth texture! However the Nutella didn’t manage to set well after the second bake… I tried to up the temperature to 150 and baked it for another 5-7 minutes and still didn’t quite set. Any tips on how to get it set properly? Thanks in advance!! 🙏
Hey Olivia, thank you for dropping by my blog and I am so glad that you tried your hand at these!
I would recommend heating it for even longer. Its likely that the temperature was too low and as such, it did not managed to set! Perhaps 2-3 minutes longer for a start. Hope that helps!
If it still doesn’t set, you can consider higher temperatures of 160 degrees too!
Hey Javier!
Sure, will try that the next time~
Anyway, do you use top+bottom heat setting through out you first and second bake? 🙂
Thank you!
Hey Olivia! I use top + bottom heat setting throughout for both. But I guess adjustments might still be needed here and there depending on the specs of the oven / equipment!
hi Javier,
Can i know if we could swap the nutella with biscoff? will it firm up as nutella does?
Hey Minggang, that is a good question!
Someone posed the same question shortly before and my speculation currently is that it is unlikely to firm up as the % of vegetable oil in it doesn’t seem to be high. However, I would recommend giving it a try when you are making normal nutella tarts by setting some biscuit shells aside. Alternatively, you might even be able to just heat the biscoff spread alone in the oven to see how it will react in the heat.
Hope that helps 🙂
You say add flour and milk powder and then add the dry ingredients??? I thought dry ingredients are flour and milk powder where still have dry ingredients???? R you confusing yourself ????
Hey Apple,
Please refer to Step 3 which indicates “Sift”, not add. Hence, after sifting in step 3 then you add in step 4.
Hi Javier,
Can I ask if you have madelaine receipt.
Thanks.
Hey Yvonne,
Thank you for dropping by my blog! Here’s the recipe: https://bakeomaniac.com/classic-madeleines-recipe/ !
Happy baking 😀
Hi there! Tried making this today but the dough was quite crumbly. When i rolled it out, the dough started to break. Any way to remedy? Thank you!
Hey Cc! I am not too sure if its because of technique or because of the dough making but let me offer a few remedies!
(1) The dough might be too cold such that it breaks. In that case and its unspreadable, let it rest at room temperature for 5 – 10 minutes so that its not too cold.
(2) There might be too much force placed when rolling it such that it breaks! So using less force might help if this was the problem.
Hope that helps :)!
Hi Javier! Thank you so much for sharing this recipe! My tart turned out to be a little bit gooey in the inside… may I know what would you suggest? The only diff I made was using vegan salted butter instead (and I omitted the salt) as my husband can’t take normal butter. Also, for the nutella, I managed to get it set after baking it for an extra 5mins or so! Thanks to the comments above… it’s really a lot of trial and error! Hope to hear from you soon!
Hey Lynette, I am so so happy to hear that!
It would be good if you happen to have any pictures of the cross-section. But regarding gooey-ness, I am guessing that it could either be underbaked, or because when baked, the vegan butter might be slightly more “watery” and needs more time to bake. In both cases, I guess extending the first stage of baking might help.
Hope that helps. I am a little unsure as I haven’t worked with vegan butter before, but it is quite interesting and I hope we can get to the bottom of the problem! 🙂
Hello!
My nutella doesn’t harden after an hr or so. I tried to refrigerate after baking. But after i store them in container, it melts and stick to one another when i stack them. Any idea how to get the nutella fixed?
Hey Eve! Thank you for dropping by my blog and giving my recipe a try 😀
Its likel ythat you will have to bake them even longer at the fixing stage. As a good gauge, usually I bake them until theyre completely dull and lose their original gloss-iness / light reflection! I hope that helps, the fixing of nutella does take some experimentation depending on oven to oven :)!
Hello, may i know what butter brand do you use?
Hey Hayati, currently I use various brands of butter, depending on the occasion! This includes Lurpak, SCS Butter, Redman and some Australian brands 🙂
Thanks for the receipe.. its so yummy and my kids love it.. but my dough kept cracking on me. Why is that so?
Hey Jeslyn! Hope I didn’t get back too late.
It could be because there was too much flour, or flour stuck in the batter and as such during the heating process it dries out and cracks! Perhaps could try using less flour or to refrigerate more to work it easier :-)! Hope that helps!
Also however, do know that if the cracking is very minor for the finished product, it should be normal!
hello! should the oven heat be from the top, bottom, or from both top and bottom?
Hey Samantha, apologies for the late reply! I usually use both top and bottom but there’s no difference. If you want it faster you can do top too but I find that it heats up too too fast! As such, I choose top and bottom for greater control 🙂
Hi is it possible to use a toaster oven to bake this? If so, whats the required temperature? Is it the same?
Hey Ber, thank you for dropping by my blog and for the interest in my recipe :-)!
Unfortunately I have never tried baking this is a toaster oven before and I am afraid if it will dry out in one. Does the toaster oven happen to have convection heating option similar to an electrical oven?
Yes! I just know that it actually heats up faster than an oven!
Maybe I will update you again if I do try it in appliances such as the airfryer 🙂
Hi can I replace Nutella with biscoff? I’ve tried to bake it with biscoff but it will melt in the oven. 🙁
Hey Vanessa! It should be possible as I have seen it done before but you would definitely have to tinker and adjust the temperature / heat a little! Also, the shape might not be as nice so maybe a general layer or simple piping might do good!
Hi Javier, thank you for sharing your recipe! Gonna try to bake them soon… may I know which type / brand of milk powder u used? Thank you! 😀
Hey Jasmyn! Thanks for dropping my my blog and I hope I got back on time!
I used skimmed milk powder such as from Red Man and baking supplies shop. They shouldn’t cost too much, just the generic ones will do 🙂 Hope that helps!
Hello, im using a conventional oven, used 160 degrees but the tarts dont cook still very soft, what temperature and how long should i set it to?
Hey Yen! I think you would have to adjust accordingly to your oven for the timing as it does depend sometimes on factors susch as the oven’s brand and size.
I think you’re on the right track but perhaps you can bake it longer. Alternatively, if you noticed, there’s actually a second baking process which helps to harden both the nutella and tarts further (just in case it was not done). Hope that helps and please do let me know if you require further help 😀
Hi Javier!
Can the nutella tarts be kept for more than 5days? Will it be better if its kept refrigerated?
Thanks!
Hey Xan! Thanks for dropping by my blog and checking the recipe out!
I’ve kept it for up to 2.5 weeks before! However, to be safe it can be refrigerated.
For normal room temp storage, I recommend:
(1) Airtight container and lids
(2) Make sure nothing wet goes into the container (e.g. making sure your hands are dry, no wet cloths used and containers are wiped dry)
(3) Using silica gel packets to ensure the cookies are extra crisp (my cookies lasted to 2.5 weeks without silica gel)
For refrigeration:
(1) Once placed in the refrigerator, they can be stored longer
(2) However, they cannot be removed from the refrigerator anymore. This is because the water will condense, and collect in the container and the biscuits become soggy
Hope that helps and feel free to let me know if you’ve any more questions!
Hi Javier, I have finished my granulated sugar and replaced it with icing sugar, my tart turn out to be very dry. Is it because of my sugar?
Hey Serene! Thanks for dropping by my blog and trying out the recipe!
You’re right, I suspect the culprit to be the sugar. While most recipes are pretty okay with a substitution / swapping between the 2 sugars, icing sugar tends to lead to a slightly dryer effect due to the presence of cornflour mixed into the sugar. This will also cause the cookie shape to be very ‘stiff’ during the baking process and not spread out. Alternatively if it’s not the sugar, the answer should be relatively straightforward. It could be that the cookies themselves stayed a little too long in the oven as the caramelization (browning) might be more difficult to gauge with powdered sugar.
Hope that helps 🙂
Hi chef i would like to ask is the end texture of the nutella tart will be firm enough to stack in a container?
Hey Lissa, thank you for dropping by my blog and checking out the recipe! Yup they will be firm enough to stack in a container, however, do really make sure the nutella has solidified (and no longer glossy) using a finger to try, before stacking. Additionally, do not stack too high (e.g more than 8 or 10 layers) as when it gets really high, the pressure from the upper layers might end up squashing the lower layers.
Hope that helps :-)!
Hi! Can I check if your recipe can use all purpose flour from blue jacket? (: Thanks!
Hey Natalie, thanks for dropping by my blog! Yes you can 🙂 Hope that helps and feel free to let me know if you have further questions!
Hello Javier!
Thanks for the recipe! tried it and it worked! For someone who has a bad reputation of baking, this allowed me redeem myself.
I would like to ask tho;-
– my base tarts were crumbly but grainy.. was it because I didn’t cream till all sugar has dissolved in the butter?
– the Nutella became slightly dry after baking. Would there be any other options to reduce the dryness (e.g. add in butter and chocolate chips? I have no idea but just a random thought) apart from reducing the oven time?
Sorry for the long questions! Rly excited to try baking all over again after this round!
Many thanks once again!
Hey Rinnie, thank you for reaching out and I am glad you tried the recipe! I am sure you don’t have a bad reputation, you seem to understand your bakes and the techniques well, and I look forward to sharing with you more 🙂
(1) Crumbly, but grainy: What you suspect is likely to be true. For a finer and less grainy texture, and to make creaming easier, use less coarse sugar granules such as caster sugar. If you’re already using caster sugar, then make sure to continue creaming until it’s light yellow. I covered about creaming here just in case: https://bakeomaniac.com/solved-i-have-too-many-ugly-holes-in-cake/#:~:text=For%20the%20improper%20cake%3A%20Creaming,baking%2C%20creating%20such%20huge%20pockets.
(2) Yes you can definitely experiment with that 🙂 I would recommend trying with more butter first. Chocolate chips don’t always work how we expect it to sometimes, and they might not melt in correctly or at least I’ve yet to try. Nonetheless, feel free to experiment. Alternatively, it would also be to reduce the temperature used to bake the tarts during the first round of baking.
Hope this helps and feel free to let me know anytime you’ve more questions. Am excited, to see you excited to bake!
Hello! I was wondering why are my Nutella tarts sticking to the layer of paper i put in between them when i place them inside the containers? The whole swirl of Nutella would come right off and stick to the paper? 🙁 what do i have to do to stop that from happening?
Hello! I was wondering why are my Nutella tarts sticking to the layer of paper i put in between them when i place them inside the containers? The whole swirl of Nutella would come right off and stick to the paper? 🙁 what do i have to do to stop that from happening?
Hey Amy! Really really sorry for the late reply. I’ve missed both your earlier comment and this.
If your nutella is already nicely hardened except that you observe it still sticks to the layer of paper, proceed to bake an additional 2 – 3 minutes as compared to your usual time. This will help to dry it out even further. At the same time, usually I find that it works better stacked on top of each other. What happened is that when the Nutella is piped, it dries out and it can easily detach from the tarts as well. As such, usually I prefer to gift / sell nutella tarts in wider containers that are at most 3 – 4 layers! Hope that helps and feel free to let me know if you need help anytime 🙂
Hi javier…
Ur nutella tarts are really pretty !!
I tried baking nutella tarts before however do u have any advise on how to make my tart more of like “biscuits” texture.. more crunch to it rather then melt in the mouth.. thanks
Hey Aura, thank you for the kind praise and apologies for the belated reply!
You can extend the first bake for about 4-5 minutes. Ultimately when it comes to making it more crunchy, it’s possible to do so by drying out the biscuits even more. However, I’ve tried this before and I do notice that for crunchier biscuits, it might be too dry and more challenging for the Nutella to attach.
You can try and see where’s the sweet spot to have more crunchiness, but for the Nutella to still sticks! Hope that helps and feel free to update me anytime :-)!!