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