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three phyllo nutella tarts in a row on a board
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5 from 1 vote

Nutella Tarts

When guests are coming and you need a quick and easy dessert, these NutellaTarts 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!
Prep Time15 minutes
Baking Time15 minutes
Total Time30 minutes
Course: Dessert
Servings: 6 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

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.
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.
Adapted from Martha Stewarts's 'Cappuccino Phyllo Cups' (Everyday Food, 2010).