When I was young my godmother used to make the most amazing and decadent Nutella tarts. Whenever we would go there for dessert my brother, my sister and I would always request that she make them for dessert. I was so excited when she sent me the recipe! I have modified the crust a bit since she made it to make it a bit nuttier. I really hope you give these ones a try, you won’t be disappointed!
RECIPE (makes18 tartlets)
1½ cups hazelnut flour
½ cup coconut flour
2 tbsp sugar
150g unsalted butter (melted)
½ tsp salt
1. In a large bowl, mix together the hazelnut flour, coconut flour, sugar and salt.
2. Add all of the butter (leaving just a couple of tablespoons to butter the tart trays) and mix until it forms a dough like consistency that holds shape when you squeeze it in your hands.
3. Butter the trays generously with a pastry brush.
4. Place a couple of tablespoons of the pastry mix into each of the moulds and with your fingers massage the mixture into the mould. You want about 0.5cm thickness around the whole mould.
5. Bake in 180°C oven for 20 minutes or until golden brown.
6. Allow to cool for 30 minutes.
7 Spoon a heaped tablespoon of Nutella (be generous) into each tart.
8. Bake in 180°C oven for five minutes.
9. Allow to cool for 20 minutes.
10. Place in fridge for an hour before serving.
The tart is best stored in the fridge so that it holds its shape.
The recipe makes 18 little tartlets. I used mini muffin silicone trays I got for $5 at Kmart.
I have also made them in larger tart tins and the recipe makes approximately 10. Alternatively you can make one large 9.5 inch tart and cut it up in slices to serve.