When guests are coming and you need a quick and easy dessert, these Nutella Tarts will save the day! Layers of buttery phyllo dough are formed into cups and filled with soft chocolate hazelnut cream to make these cute treats. The best part? They’re ready in under 30 minutes!
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You had me at Nutella! If you’re like me and anything that contains this dreamy chocolate hazelnut spread is instantly your favourite, then you’re going to love this recipe.
I adapted this recipe from Martha Stewart’s ‘Phyllo Cups with Cappuccino Cream’ (Everyday Food, May 2020). The original recipe tastes wonderful, and I just knew it would work well with the addition of Nutella.
The great thing about this dessert is that while it looks fancy and that it took you many hours of intricate work to make, it comes together so easily in under 30 minutes! For other quick individual desserts, check out my Mini Pavlova Nests and my Mini White Chocolate Cheesecakes.
I use frozen phyllo dough to make the tart shells and then whip up some heavy whipping cream with a few tablespoons of Nutella and voila! A simple and elegant dessert you will be proud to serve.
What to Expect from this Recipe
- Crispy tart shells. Buttery phyllo dough crisps up to golden perfection.
- Creamy Nutella filling. Chocolate hazelnut chocolate spread meets fluffy whipped cream in this delicious filling.
- Quick to prepare. You can whip up these Nutella tarts in under 30 minutes.
- Showstoppers. Your friends and family will be impressed by how fancy these tarts look even though we know how easy they are to make! It will be our little secret.
Ingredient Notes
The full list of ingredients and amounts can be found in the recipe card below.
- Phyllo Dough: This dough comes in thin sheets, that feel almost papery. They are usually brushed with butter or syrup and layered to create golden crackly pastry. I always buy my phyllo dough because it’s just plain easier and I can’t be bothered with the fuss of making my own. You can usually find it in the freezer section of your local grocery store. If you are ambitious and want to make your own, I’m sure it would taste amazing here.
- Nutella: This is the brand name for a popular chocolate hazelnut spread. If you can’t find Nutella, you can substitute for a comparable brand. You can use it in all kinds of desserts, or I think it tastes divine spread on hot toast. If I’m being honest, my favourite way to eat it is off a spoon!
How to Make this Recipe
Make sure you leave the phyllo dough out to thaw completely before starting. Also, the Nutella should be at room temperature (some people keep it in the fridge) and the heavy cream should be cold.
I suggest using either an electric mixer or a stand mixer to whip the Nutella cream. It makes the job so much easier. You can, of course, use a handheld whisk, it will just take you a bit longer.
- Layer phyllo dough. Brush melted butter and sprinkle sugar over one sheet of phyllo dough. Layer the second sheet on top and repeat. Repeat again with the third and final sheet. Cut into 6 equal pieces.
- Shape phyllo tarts. Gently press each piece into one of the holes in the muffin tin. Make sure the bottom of the dough is flattened out in the cup and use your fingers to crimp the excess dough to make a cup shape. Spread out the tart shells as best you can.
- Bake. Put the muffin pan in the oven in the middle rack and bake for 15 minutes at 350F (180C).
- Make Nutella Cream. Add the Nutella and powdered sugar to the bowl of your stand mixer and whip with ¼ cup of the heavy cream until lightened. Add the remainder of the cream and continue whipping until it holds medium to stiff peaks depending on how thick you want your cream.
- Serve. Dollop the Nutella cream into the cooled tart shells or pipe it in a swirled pattern. Decorate with mini chocolate chips or serve plain.
Helpful tips
- Make ahead. You can bake the tart shells the day before and store them in an airtight container in a single layer, so they don’t crack. You can also make the cream and store it in the fridge for up to 2 days. Fill them on the day you’re ready to serve them.
- Don’t over-whip. Keep an eye on your Nutella cream. It can quickly go from firm peaks to butter in a matter of minutes. You are looking for thick, soft cream.
- Scale up. You can easily double or triple this recipe to serve a crowd.
Frequently Asked Questions
Adding powdered sugar to the heavy cream will help to stabilize it – meaning it won’t lose its shape right away. It also helps to make the cream easy to pipe.
The main difference is the fat content which results in a very different end product. Puff pastry is laminated with butter which creates steam, and the pastry puffs up and becomes light and airy.
Phyllo dough doesn’t contain butter and remains flat when baked. The fine sheets are usually stacked together and baked until you have golden crispy layers.
Nutella spread is flavoured with hazelnuts and cocoa. It has a thick creamy texture that is very addictive!
Storage
Once you’ve made your tarts, you should serve them immediately. You can store the tart shells and cream separately if you have leftovers (not likely!), or you can prepare things in advance to serve when you need them.
Phyllo tart shells: Store the baked shells in an airtight container in a single layer at room temperature for up to 24 hours.
Nutella Cream: Store the cream in an airtight container in the fridge for up to 2 days. After that, it will start to lose some of its volume.
These crispy and creamy Nutella tarts are sure to become your new favorite dessert!
If you make this recipe, I’d love to see it! Share it on Instagram: #bakersbookshelf
Nutella Tarts
Equipment
- 1 12 cup muffin pan
Ingredients
For the tart shells
- 3 sheets of frozen phyllo dough, thawed
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Nutella Cream
- 3 tablespoons Nutella (or comparable chocolate hazelnut spread)
- 1 tablespoon powdered sugar
- 1 cup heavy whipping cream (250 ml)
Decoration (optional)
- 2 tablespoons mini chocolate chips
Instructions
Make the tart shells
- Preheat your oven to 350°F (180°C).
- Carefully separate the sheets of phyllo dough being careful not to tear them. Lay one sheet on a flat cutting board and brush with ½ of the melted butter. Sprinkle ½ of the granulated sugar all over the dough.
- Layer the second sheet of phyllo dough over the top and repeat brushing on ½ of the butter and sprinkling over ½ of the sugar.
- Repeat with final layer.
- Use a sharp knife or a pair of kitchen scissors to cut the phyllo into 6 equal-sized pieces.
- Gently press each piece into one of the holes in the muffin pan, spacing them out the best you can. Make sure the bottom of the dough is pressed flat and crimp the excess dough so it fits into the cup.
- Bake for 15 minutes, remembering to turn the pan halfway through the baking time. The tart shells will be golden brown and crisp when they are fully baked.
- Let the phyllo shells cool completely on a wire rack while you make the filling. Be careful when removing them from the muffin pan as they are delicate and break easily.
Make the Nutella Cream
- In a large bowl of a stand mixer fitted with the whisk attachment, add the Nutella, powdered sugar, and ¼ cup of cold heavy whipping cream. (You can also use a handheld mixer for this part).
- Whip on medium speed until everything is combined and the mixture is light and fluffy. This will take about 2 minutes. Scrape down the sides of your bowl.
- Pour the rest of the heavy cream into the bowl and whip on low for 30 seconds, then turn the mixer up to medium and continue to whip until the cream thickens.
- You are looking for medium to firm peaks, depending on your preference. This will take from 7 – 10 minutes. Keep checking the consistency to make sure you don't over beat the cream.
Fill the tarts
- Dollop the whipped cream into the cooled phyllo tart shells using a spoon or you can pipe it in for a more decorative effect.
- sprinkle over some mini chocolate chips for decoration if you like.
- Serve immediately!
Notes
- Make ahead. You can bake the tart shells the day before and store them in an airtight container in a single layer, so they don’t crack. You can also make the cream and store it in the fridge for up to 2 days. Fill them on the day you’re ready to serve them.
- Don’t over-whip. Keep an eye on your Nutella cream. It can quickly go from firm peaks to butter in a matter of minutes. You are looking for thick, soft cream.
- Scale up. You can easily double or triple this recipe to serve a crowd.
Melissa G. says
I tried these and they were really easy. I kept the shells in a container and filled them with the Cream when I was ready to serve them. xo
Julianne says
That’s a great idea, Melissa! I’m happy you enjoyed the tarts!