Nutella Tart

Nutella Tart

Category, DifficultyIntermediate

Nutella enthusiasts, celebrate! As Chinese New Year approaches, we're diving into the world of Nutella Tart Cookies! I mean, who can resist the allure of Nutella? It's simply irresistible!

Prep Time40 minsCook Time1 hrTotal Time1 hr 40 mins
Yields48 Servings
Filling
 200 g homemade nutella
Tart Pastry
 250 g butter
 35 g icing sugar
 1 egg
 350 g cake flour
 1 pinch salt
1

Combine the butter and icing sugar in the Thermomix® mixing bowl, and mix for 1 min | Speed 4.

2

Incorporate the egg yolks into the mixture, and mix for 30 sec | speed 4.

3

Add the cake flour and salt, and mix for 25 sec | speed 3.5.

4

Transfer the dough onto a lightly floured surface, knead briefly until smooth, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5

After chilling, roll out the dough on a lightly floured surface to a thickness of 5mm. Dust with plain flour, press it into a flower tart mold dusted with flour, and carefully remove the dough from the mold, placing it neatly onto a tray. Repeat for the remaining dough.

6

Preheat the oven to 165°C.

7

Bake the dough in the oven for approximately 15 minutes. Once baked, allow the cookies to cool completely.

8

Pipe Nutella onto the cookie base using a star tip. For more defined shapes, refrigerate the Nutella for a while to firm it up. Bake for an additional 10 minutes at 150°C until the Nutella has firmed up.

9

Allow the cookies to cool completely before transferring them into an airtight container.

Ingredients

Filling
 200 g homemade nutella
Tart Pastry
 250 g butter
 35 g icing sugar
 1 egg
 350 g cake flour
 1 pinch salt

Directions

1

Combine the butter and icing sugar in the Thermomix® mixing bowl, and mix for 1 min | Speed 4.

2

Incorporate the egg yolks into the mixture, and mix for 30 sec | speed 4.

3

Add the cake flour and salt, and mix for 25 sec | speed 3.5.

4

Transfer the dough onto a lightly floured surface, knead briefly until smooth, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5

After chilling, roll out the dough on a lightly floured surface to a thickness of 5mm. Dust with plain flour, press it into a flower tart mold dusted with flour, and carefully remove the dough from the mold, placing it neatly onto a tray. Repeat for the remaining dough.

6

Preheat the oven to 165°C.

7

Bake the dough in the oven for approximately 15 minutes. Once baked, allow the cookies to cool completely.

8

Pipe Nutella onto the cookie base using a star tip. For more defined shapes, refrigerate the Nutella for a while to firm it up. Bake for an additional 10 minutes at 150°C until the Nutella has firmed up.

9

Allow the cookies to cool completely before transferring them into an airtight container.

Nutella Tart
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