Nutella and Raspberry Tarts

So i know this sounds strange, like I’ve been deprived my whole life, but i, myself, have never had Nutella until this moment! I know right, BOOM mind explosion. Yes i should be going to Chocoholics anonymous meeting every week, but this was never on my radar. So with 26 years of build up from almost everyone around me, i’d have to say……… its JUST ok. Its not as special as everyone made it out to be. Yup i said that. BUT in saying that, add a bit of warm cream and mix it until you have your ganache and NOW you have me sold.

So lets make some tarts with this hazelnutty goodness.

First you will need to make your shortcrust pastry.

You will need

  • 1 2/3 cups plain flour
  • 125g unsalted butter, cubed
  • 1 egg
  • 1 tablespoon of chilled water


Place your butter and flower together in a food processor and mix until it looks like bed crumbs. Then add your whisked egg and chilled water to the flour and butter and pulse the mix until it started to become a ball.


Once it starts to form a ball, take it out and start to knead on a floured surface until all combined. Wrap in glad wrap and place in fridge for 2 hours.

When your pastry is ready, roll out on a floured surface and cut your desired tart shapes out. I used little tart cases and used a glass to cut the circles out. Don’t forget to grease up your tart case with some spray oil.

Bake for 20 or until golden on 180 degrees.

Once you have got your tart shells out of the oven and starting to cool it’s time to start the salivating, i mean making the ganache.

You will need

  • 3/4 cup of Nutella
  • 1/2 Cup of heavy cream

Heat your cream up on the stovetop till almost boil. Then combine the cream with the Nutella until nice and smooth.

Your shells should be cool enough now. So with a teaspoon start spooning in the ganache into your shells.

To add the finishing touches

You will need

  • Raspberries
  • Gold leaf (optional)

Places your raspberries on top of your tarts and slightly push them in a touch. So they are slightly sticking out. Then just add a bit of gold leaf if desired. Cool in the fridge till the ganache is a bit firm and then EAT!

It might also be best to start again as you one you have your first tart, they will be gone just like that.



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