Hazelnut Tartlets with Homemade Nutella

Introduction

A small luxury with big flavor.
These tartlets are the kind of recipe I reach for when I want something that feels indulgent but stays intimate — perfect for a coffee catch-up, a small celebration, or a quiet afternoon treat. The concept is simple: a crisp, buttery shell holds a luscious, spreadable filling that gleams when piped and invites the first bite.
What I love about these little pastries is how they balance technique with approachability. The pastry requires a light, confident touch; the filling needs slow patience in a food processor until it turns glossy and smooth. Yet neither part asks for long lists of fussy steps or equipment beyond pantry basics and a tartlet tin.
When you make these, expect the kitchen to smell rounded and comforting — a subtle warmth that feels like hospitality itself. If you enjoy small-format baking that delivers concentrated flavor, these tartlets are a wonderful project: straightforward, rewarding, and great for gifting.
Note: The sections that follow include everything you need to assemble the pastry and the filling with clarity and confidence, along with tips to lift texture and finish for an elegant bite.

Why You’ll Love This Recipe

Reasons to make these tartlets — beyond the obvious delight of a bite-sized treat.
First, the format: tartlets feel celebratory but are inherently personal. They’re the kind of dessert that reads as handcrafted, even when you’re doubling the batch. Second, the contrast between the crisp shell and the velvety filling is deeply satisfying — there’s a moment of snap followed by a glossy, melt-in-the-mouth center that lingers.
Third, the recipe scales beautifully. Make a dozen as written for a small gathering, double for a party, or halve for an intimate batch. The components also travel well: the filling can be stored and used as a spread or layered into other desserts, and the shells keep their texture when stored properly.
Finally, this recipe gives room for personalization. You can finish the tartlets with a scatter of crushed crunchy garnish, a whisper of fine dust for visual contrast, or a small shard of tempered chocolate for drama. Each tweak accentuates the core pleasures of textural contrast and concentrated flavor.
In short: this recipe combines accessible technique with results that look and taste like something special, perfect for both weekday indulgence and weekend entertaining.

Flavor & Texture Profile

What to expect in every bite.
These tartlets are built on a dialogue between textures and a layered flavor arc. The shell should be crisp with a fine crumb that fractures cleanly when bitten; it’s buttery with a subtle sweetness that acts as a quiet partner to the filling. The filling is the star of the show: glossy, smooth, and voluptuous, delivering concentrated depth without cloying heaviness.
On the palate you’ll notice a toasty background note that gives warmth and a rounded nuttiness. This is counterbalanced by the deeper, slightly bitter notes that come from the dark chocolate element — they provide backbone and prevent the spread from becoming overly sweet. A whisper of fine salt enhances the overall flavor, lifting the sweetness and sharpening the savory threads.
Texturally, there’s an interplay of crisp pastry, silky filling, and a final crunchy note from a small scatter of chopped garnish. That final crunch is small but important: it adds dimension and keeps every bite interesting.
Serving temperature matters: a room-temperature filling will feel silkier and spread more elegantly, while a chilled filling will be firmer and cleaner to pipe. Choose the sensation you prefer and adjust lightly — a touch of warmth smooths the texture; a slight chill tightens it.

Gathering Ingredients

Complete ingredient list — organized so you can shop or gather before you start.
Follow this list carefully to ensure the pastry and filling come together as intended. Having everything pre-measured and ready will keep the process smooth and prevent overworking the dough or the filling.

• 250g plain flour
• 125g unsalted butter, cold and cubed
• 50g icing (powdered) sugar
• 1 egg yolk
• 2 tbsp cold water
• Pinch of salt
• 200g hazelnuts (for the Nutella)
• 100g dark chocolate (70%)
• 60g powdered sugar (adjust to taste)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp neutral oil (sunflower or light olive)
• 1 tsp vanilla extract
• Pinch of fine salt
• 2 tbsp warm milk (optional, to loosen)
• Extra chopped hazelnuts for topping
• Optional: cocoa powder or icing sugar for dusting

If you’d like to streamline, set up a small mise en place: keep the cold butter in the fridge until needed, have the nuts ready for roasting, and line your tartlet tin before you roll the dough. This modest prep makes the hands-on work faster and more enjoyable.

Preparation Overview

A clear plan before you begin — temperament, timing, and technique.
Start by chilling and handling the pastry ingredients with minimal warmth; cold fat and a gentle hand are what create the ideal crumb. While the dough rests, use that downtime to toast and cool the nuts thoroughly — this develops depth and aroma for the filling. The filling benefits from patience: process the nuts until they release oils and become a silky butter, then incorporate the chocolate and sweeteners gradually until a glossy, spreadable texture emerges.
I always recommend lining tin wells before blind-baking to protect the pastry and ensure even cooking. Use baking weights for a steady base during the first bake, then remove them to allow the base to color and crisp. Keep an eye on the edges; they are thinner and will color more quickly than the base.
For assembly, decide whether you will spoon or pipe the filling. Piping gives a neat swirl and makes portioning exact; spooning is quicker and delivers a rustic character. Finally, finish with a sprinkle of chopped garnish or a light dusting — these small visual cues elevate the experience.
Timing tip: use the chill and bake windows as productive pauses for other tasks like cleanup and preparing final toppings.

Cooking / Assembly Process

Step-by-step instructions to take you from dough to filled tartlet.
1. Preheat the oven to the specified temperature and prepare your tin by greasing or arranging liners as needed.
2. Combine the dry pastry components in a mixing bowl, then cut in the cold cubed fat until the mixture resembles coarse breadcrumbs. Add the yolk and the cold liquid, bringing the dough together quickly; wrap and chill to relax the gluten.
3. While the pastry chills, spread the nuts on a tray and roast until aromatic. Wrap them briefly and rub off the loose skins; allow them to cool to room temperature.
4. In a food processor, blitz the cooled nuts until they release oils and transform into a silky paste. Melt the chocolate gently and add it along with the powdered sweeteners, cocoa powder, neutral oil, extract, and a pinch of salt. Process until the mixture turns glossy and smooth; add a small amount of warm milk only if you need to loosen the texture.
5. Roll the chilled dough to an even thinness, line the tartlet wells, trim the edges, and blind-bake with parchment and weights. Remove weights midway through the bake to allow the bases to color and crisp. Transfer the shells to a rack to cool briefly before filling.
6. Fill each cooled shell with the prepared spread: either spoon it in and smooth or load a piping bag and pipe a neat swirl. Finish with a sprinkle of chopped garnish and an optional dusting for contrast.
Final check: ensure the filling is at a workable temperature for the method you choose — room temperature for piping, slightly firmer for neat edges.

Serving Suggestions

Ways to present and enjoy these tartlets with personality.
Serve the tartlets at room temperature to showcase the silky character of the filling. Arrange them on a simple platter or a rustic wooden board, spacing each piece so the sheen of the filling is visible; negative space makes even small desserts feel curated. For a refined finish, lightly dust with a fine contrast powder or place a tiny pile of chopped garnish off to one side of each tartlet rather than directly on top — this keeps the visual focus on the glossy filling.
Pair these tartlets with beverages that complement the dessert’s midweight richness: a small cup of freshly brewed coffee, an espresso, or even a creamy tea. If serving for an occasion, set them near a small bowl of extra crunchy garnish so guests can add texture to taste.
For a gift or transport, nestle the tartlets in a shallow box with parchment layers to prevent sliding; include a small sachet of extra dusting powder or chopped garnish for finishing at the destination. When arranging them for a photograph or table, think about height variation — a low pedestal or a small stack of books under the platter adds visual interest without complicating the serving.
Note on forks vs. fingers: their size makes them friendly for both casual finger-food service and plated dessert courses; choose what fits the mood of your gathering.

Storage & Make-Ahead Tips

How to store each component and make the process flexible for your schedule.
Separating components is a practical way to make these tartlets without rushing. The filling stores well in an airtight jar in the refrigerator; when chilled it firms and can be spooned or warmed slightly to reach a spreadable texture. The shells can be baked in advance and kept at room temperature in a sealed container with a layer of parchment between tiers to prevent sticking. Re-crisp shells briefly in a warm oven if they soften before serving — a very short blast at low temperature will restore texture without compromising the filling.
If you plan to make the filling ahead, allow it to come to room temperature before using so it pipes smoothly; alternatively, warm it gently over a bain-marie for a few seconds and stir to reach the right consistency. When storing the spread in the fridge, remember that a small chill will thicken it markedly, so factor in enough time to soften to the desired consistency prior to assembly.
For longer storage, freeze the filling in portions in airtight containers for up to a few months; thaw overnight in the fridge and bring to room temperature before using. Avoid freezing filled tartlets as the pastry texture can degrade with moisture formation.
Transport tip: pack shells and filling separately and assemble on arrival for best texture and presentation.

Frequently Asked Questions

Answers to common questions and troubleshooting tips.

• How do I get a flaky, crisp shell? Keep the fat cold, use a light touch when combining, and avoid overworking the dough. Chill before rolling, and blind-bake with weights for an even base.
• My filling is grainy — what happened? Continue processing the nut butter until it becomes oily and smooth before adding other ingredients. A little extra processing time usually solves graininess.
• Can I use a different type of nut or chocolate? Yes, but expect changes in flavor and texture; darker chocolate yields more bitterness and structure, while different nuts alter oil content and mouthfeel.
• How should I adjust if the spread is too thick? Gently warm or add a small amount of warm milk or neutral oil and pulse until you reach the desired consistency.
• Can I freeze the tartlets? Freeze components separately: the spread freezes well in airtight containers, but fully assembled tartlets are best kept unfrozen to preserve pastry texture.

Final note: if you run into a problem not covered above, a quick check of temperature (is the filling too cold or too warm?) and texture (is the pastry overworked?) will usually point to a straightforward fix. Small adjustments in handling and temperature will help you fine-tune results on the next batch.