Description
Delightfully crisp tart shells filled with creamy Nutella and topped with fresh, colorful fruits for a dessert that’s as beautiful as it is delicious.
Ingredients
- All-Purpose Flour: 1 1/2 cups
- Powdered Sugar: 1/3 cup
- Salt: 1/4 teaspoon
- Unsalted Butter: 1/2 cup (cold, cubed)
- Egg Yolk: 1
- Vanilla Extract: 1 teaspoon
- Nutella: 3/4 cup
- Strawberries: 1/2 cup, sliced
- Kiwi: 1, peeled and sliced
- Blueberries: 1/4 cup
- Raspberries: 1/4 cup
- Apricot Jam: 2 tablespoons (optional, for glazing)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and grease mini tart pans or line with parchment paper.
- Combine Ingredients: Mix flour, powdered sugar, and salt in a bowl. Cut in cold butter until mixture is crumbly. Add egg yolk and vanilla; mix until dough forms.
- Prepare Your Cooking Vessel: Roll dough and press into tart pans, trimming excess. Chill for 15 minutes.
- Assemble the Dish: Prick dough with a fork, cover with parchment, and fill with pie weights or dried beans.
- Cook to Perfection: Bake for 12–14 minutes until golden brown. Let cool completely.
- Finishing Touches: Spread Nutella in each tart shell, top with sliced fruits, and brush with warm apricot jam for shine.
- Serve and Enjoy: Serve immediately or chill slightly before serving.
Notes
- Use room temperature Nutella for easier spreading.
- Chill the dough before baking to prevent shrinking.
- Replace apricot jam with honey for a natural glaze.
- Keep tarts refrigerated and serve within two days for best texture.
Nutrition
- Serving Size: 1 tart
- Calories: 290
- Sugar: 18g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: nutella fruit tart, chocolate tart, mini tarts, nutella dessert, easy tart recipe, fruit nutella pastry