Chocolate Hazelnut Tartlets

Use up your Nutella the yummy and adorable way by baking bite-sized tarts.


  • For The Crust
3/4 cup unsalted butter
  • 2 cups all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
  • Nutella Filling:
  • 1 cup of nutella
  • 2 cups of heavy cream
  • 1/2 teaspoon of vanilla
  • 1/8 teaspoon of salt
  • 2 tablespoons of cornstarch


  1. Crust: Preheat oven to 350 degrees
  2. In a bowl, mix together butter, sugar, vanilla extract, and kosher salt.
  3. Stir in flour and mix well.
  4. Take dough and press into mini tart pan and freeze for 15 minutes.
  5. Bake for 15-18 minutes or until golden brown.
  6. Remove completely and cool completely.
  7. Nutella: Mix together 1/4 cup of cream and cornstarch in a bowl.
  8. In a medium saucepan, add nutella, the rest of the cream, vanilla, and salt.
  9. Whisk cornstarch mixture into nutella mixture.
  10. 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.
  11. Pour into each baked tart crust.
  12. Let cool and refrigerate for at least 1 hour to set.
7. When ready to serve, drizzle with warmed caramel.