Recently, I was walking down the street and, for no apparent reason at all, every cell in my body screamed, “NUTELLA!!!!!!” I have no idea why. There was no smell, no visual trigger… I inexplicably and suddenly felt very nostalgic for my favorite childhood treat. I needed a spoonful of Nutella, like, URGENTLY.
As a kid, I would eat Nutella on EVERYTHING (including pasta), but I got to thinking about how I could reimagine it for my grown up self, like at a dinner party, for example. The results are these little tarts, which are YUMMY and pretty easy to make as far as tarts go. I’d like to give another shout out to David Lebovitz who shared this super easy and unfussy tart crust recipe on his blog (Wherever you are, David— BLESS YOU!) I went through several heartbreaking experiments with tart crusts until I happened upon David’s recipe, which worked like a charm and was no fuss. I used Greek yogurt for the filling to make it slightly less decadent, but if you want to go all the way you could totally sub in marscapone. Though, I liked the little bite that the yogurt gave to the dish… Just sayin! These tarts are absolutely fantastic when they have been refrigerated for a little while before eating. Report back your variations!
Greek Yogurt Nutella Tarts
— We made two 4 ½ inch tarts with this recipe, you could also make one 9 inch tart. —
90 G UNSALTED BUTTER, cut into pieces
1 TABLESPOON VEGETABLE OIL (I used canola)
2 TABLESPOONS OF WATER
1 TABLESPOON OF WHITE SUGAR
1/8 TEASPOON OF SALT
150G OF ALL PURPOSE FLOUR
NOTE: This tart curst is yummy, but it’s FRAGILE. Be kind and treat it tenderly, please.
¼ CUP OF HEAVY WHIPPING CREAM, whipped into soft peaks (I think you could also use premade whipped cream for this. If you do, I suggest ½ cup of premade whipped cream.)
1 TABLESPOON OF POWDERED SUGAR
¼ CUP OF GREEK YOGURT (we used Fage Greek Yogurt)
½ CUP OF ROOM TEMPERATURE NUTELLA
REVELATION: Making tart crust is a MAJOR PAIN IN THE ASS! But David Lebovitz shares a super easy, fast (and very effective!) way to do it on his blog. HOORAY! Merci David!
- Heat oven to 410 degrees F.
- In an ovenproof dish or non-reactive pot, combine the butter, oil, water, sugar, and salt.
- Place the dish/non reactive pot in the hot oven for 15 minutes, until the butter is bubbling and starts to brown around the edges.
- When done, remove from the oven and pour contents into a mixing bowl.
BE CAREFUL AS IT MIGHT SPUTTER HOT BUTTER!
- Dump in the flour into the mixing bowl and stir everything together quickly until it comes together and forms a ball that pulls away from the side of the bowl.
- Once the dough cools a bit, take off small pieces and gently push the dough into your tart shells with your hands, don’t forget to press up the sides of the tart pan!
- You should have some dough left over and you can use this to patch up cracks, if needed.
- Prick the dough all over with tines of a fork , about 10 times.
- Bake the tarts in the oven for about 15 minutes, or until the dough is golden brown.
- Remove from the oven and if there are any big cracks, use the reserved dough to fill in/patch up.
Lebovitz suggestion: “I find it best to pinch of a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing gently with your pinky.”
- Allow the crust to cool COMPLETELY before filling. While crust is cooling, work on the….
- If you refrigerate your Nutella, take it out of the fridge and let it get to room temp. (If it’s a hot day and your Nutella is all melted, put it in the fridge for 5-10 minutes. You want it to be slightly resistant in a spoon. Not too hard, not too melty, juussst right.)
- Mix together the whipped cream, powered sugar, and Greek yogurt in a bowl and refrigerate.
- When your tart crust is completely cooled, gingerly, sweetly, and carefully spoon in your yogurt/whipped cream mix into the tart, smooth carefully with the back of a spoon.
- With a different separate spoon, place room temp Nutella on top and smooth with the back of your spoon again.These were pretty damn yummy when room temp, but even MORE DELICIOUS when refrigerated.