These Mini Nutella Tartlets are bite-sized delights that combine a crunchy graham cracker crust with a rich, velvety chocolate hazelnut filling. Perfectly portioned and incredibly indulgent, they are the ultimate treat for Nutella lovers.
With a smooth, pudding-like center and a sweet, buttery base, these mini tarts are a show-stopping dessert for parties or a special family treat.
Recipe Details
- Flavor Profile: The sweet, caramel-like notes of the brown sugar graham crust pair flawlessly with the deep, creamy hazelnut and chocolate flavor of the filling.
- Texture: You get a satisfying crunch from the baked shell followed by a luscious, smooth custard that melts in your mouth.
- Time: 20 minutes prep/cook, 3 hours chilling time.
- Difficulty: Easy. The filling cooks in one pot, and the crusts are simple to press and bake.
What You’ll Need
To make this recipe, you will need a mini tart pan or a mini muffin tin to shape the crusts. A blender or food processor is helpful for crushing the graham crackers, and a saucepan is needed to cook the filling. The ingredients are simple pantry staples like graham crackers, sugar, and butter, plus heavy cream and Nutella for the star filling.
Ingredient Notes
- Graham Crackers – You need about 8 full sheets to make 1 cup of crumbs. Pulsing them finely ensures the crust holds together well.
- Nutella – The key ingredient! Use a full cup for a robust hazelnut chocolate taste. You can also use dairy-free chocolate hazelnut spreads if needed.
- Heavy Whipping Cream – This provides the rich, creamy base for the filling, making it smoother than using milk alone.
- Cornstarch – This acts as the thickener, turning the Nutella mixture into a stable custard that sets firm when chilled.
- Butter – Melted butter binds the crust crumbs together.
- Brown Sugar – Adds a hint of molasses flavor and sweetness to the crust.
Add-ins and Substitutions
- Crust Variation – You can substitute Oreo crumbs for a double-chocolate version or pretzel crumbs for a salty-sweet twist.
- Toppings – Top with a toasted hazelnut, a dollop of whipped cream, or a fresh raspberry for a pop of color.
- Salt – A pinch of flaky sea salt on top right before serving highlights the chocolate flavor beautifully.
How to Make Mini Nutella Tartlets
- Prep the Crust: Preheat the oven to 350 degrees F. Pulverize your Graham crackers using a blender or food processor until they turn into fine crumbs.
- Mix and Press: In a medium bowl, mix the Graham cracker crumbs with the melted butter and brown sugar until well combined and the mixture looks like wet sand. Press the crust mixture into the mini tart shells. Start in the center and work your way up the edges, keeping the crusts thin (about ¼ inch thick).
- Bake: Place the tartlets in a single layer on a baking tray (if using individual tins) and bake for 10 minutes.
- Make the Filling: While the crust bakes, make the hazelnut chocolate filling. Add all filling ingredients (Nutella, heavy whipping cream, cornstarch, salt) to a cold saucepan. Turn the stovetop to medium heat while continuously mixing.
- Cook: Keep mixing while the mixture comes to a boil, then cook for around 8 minutes to thicken. It won’t thicken excessively on the stove but will firm up significantly once cooled, so be sure to cook it for the full 8 minutes to activate the cornstarch.
- Fill: Remove the crusts from the oven. Pour the creamy Nutella filling directly into the hot baked crusts (no need to let either cool yet).
- Chill: Let the tartlets sit on the counter for about 10 minutes until the pans are cool enough to touch. Then, transfer to the fridge for at least 3 hours or the freezer for 1 hour to set up completely.
- Serve: Enjoy cool!
Pro Tip: When cooking the filling, keep that whisk moving! Nutella and cream can burn easily on the bottom of the pan if left unattended. Continuous stirring ensures a silky smooth texture.
Recipe Tips
- Crust Thickness: Don’t make the bottom of the crust too thick, or it will be hard to bite through. Use a teaspoon or a small shot glass to help press the crumbs firmly into the tart shell corners.
- Setting Time: Be patient with the chilling time. If you try to remove them from the tart pans too early, the filling might still be soft and the crust could crumble.
- Dairy-Free Option: To make this dairy-free, use a dairy-free butter substitute for the crust and coconut cream or a plant-based heavy cream alternative for the filling, along with a vegan hazelnut spread.
FAQs
- Can I use a regular muffin tin? Yes! Use cupcake liners to make removing the tarts easier, or grease the pan very well.
- How do I store these? Keep them in an airtight container in the refrigerator for up to 5 days. They soften slightly over time but are still delicious.
- Can I freeze them? Yes, these freeze wonderfully. Thaw in the fridge for an hour before serving for the best texture.
Serving Suggestions
- Coffee: These rich tarts are the perfect size to enjoy with an afternoon espresso.
- Dessert Platter: Serve alongside fruit tarts and mini cheesecakes for a beautiful dessert spread.
- Holiday Gift: Because they are stable when chilled, they make excellent edible gifts in a nice box.
Make This Recipe in Advance
- Crust Prep: You can bake the shells a day in advance and store them in an airtight container. Fill them on the day you plan to serve.
- Full Assembly: Since they need to chill anyway, making them the night before is actually the best strategy to ensure they are perfectly set for your event.
Mini Nutella Tartlets
- Total Time: 3 hours 40 minutes
- Yield: 12-16 Mini Tarts 1x
- Diet: Vegetarian
Description
These Mini Nutella Tartlets are bite-sized delights that combine a crunchy graham cracker crust with a rich, velvety chocolate hazelnut filling. Perfectly portioned and incredibly indulgent, they are the ultimate treat for Nutella lovers. With a smooth, pudding-like center and a sweet, buttery base, these mini tarts are a show-stopping dessert for parties or a special family treat.
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs (approx. 8 full sheets, pulverized)
- 4 tablespoons butter, melted
- 1/4 cup brown sugar
Nutella Filling
- 1 cup Nutella (or hazelnut spread of choice)
- 1/2 cup heavy whipping cream
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
Instructions
Prep Crust
Preheat the oven to 350°F (175°C). Use a blender or food processor to pulverize the graham crackers into fine crumbs.
Mix and Press
In a medium bowl, combine the crumbs, melted butter, and brown sugar until the mixture looks like wet sand. Press the mixture firmly into the bottoms and up the sides of a mini tart pan (or mini muffin tin). Keep the crust thin—about 1/4 inch thick.
Bake
Bake the crusts for 10 minutes.
Make Filling
While the crusts bake, combine the Nutella, heavy whipping cream, cornstarch, and salt in a cold saucepan. Turn the heat to medium.
Cook
Whisk continuously as the mixture comes to a boil. Cook for about 8 minutes to ensure the cornstarch activates and the mixture thickens. It won’t become solid on the stove, but it should coat the back of a spoon thickly.
Fill
Remove the crusts from the oven. Carefully pour the hot filling directly into the hot baked crusts.
Chill
Let the tartlets sit on the counter for about 10 minutes to cool slightly. Then, transfer the pan to the refrigerator for at least 3 hours (or the freezer for 1 hour) to set completely.
Serve
Gently remove from the pan and serve chilled.
Notes
Stir Continuously: When cooking the filling, keep the whisk moving. Nutella and cream can burn easily on the bottom of the pan if left unattended.
Muffin Tin Hack: If you don’t have a mini tart pan, use a mini muffin tin. Using cupcake liners or greasing the pan thoroughly will make removal much easier.
Dairy-Free Option: This recipe adapts well. Use a dairy-free butter substitute for the crust, a plant-based heavy cream (or coconut cream) for the filling, and a vegan hazelnut spread.
Crust Thickness: Use a teaspoon or the bottom of a shot glass to press the crumbs firmly into the corners. If the crust is too thick on the bottom, it will be difficult to bite through.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking / Stovetop
- Cuisine: American / European
Nutrition
- Serving Size: 1 Tartlet
- Calories: 260
- Sugar: 22g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: mini nutella tarts, hazelnut tartlets, no bake filling tarts, mini desserts for parties, graham cracker crust recipe, chocolate hazelnut treats, easy bite sized desserts
