Caramel Hazelnut Mini Tartlets

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
  • Nutella filling:
  • 2 cups heavy cream
  • 2 tablespoons cornstarch
  • 1 cup Nutella
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • Garnish: warm caramel sauce


  1. Preheat oven to 350°F.
  2. 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.
  3. Bake for 15-18 minutes, or until golden brown. Remove and cool completely.
  4. Mix together 1/4 cup of heavy cream and cornstarch in a bowl.
  5. 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.
  6. Pour Nutella filling into each tart crust. Let cool to room temperature, and refrigerate for at least 1 hour to set.
  7. When ready to serve, drizzle with warm caramel sauce.