Happy “World Nutella Day″ ! Yup, it’s a thing! Originally created by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day is a day to celebrate, get creative with, and most importantly, eat Nutella. In 2015, Sara transferred World Nutella® Day to Ferrero (the makers of Nutella®) to help it live on and grow for years to come.
It’s the 19th iteration of this auspicious day and my 16th year participating.
In 2010 I made a Nutella cheesecake, in 2011 I made Nutella lamingtons, in 2012 I went French with Nutella macarons craquelés, in 2013, I made Nutella truffle pops. in 2014 I made a flourless hazelnut-chocolate Nutella-inspired cake, in 2015 I made a chocolate-hazelnut smoothie in 2016, I made Nutella éclairs, in 2017 I made Nutella pots de crème, in 2018 I made Chocolate -Hazelnut Financiers, in 2019, I made Nutella Twists and Palmiers, in 2020 I made Chocolate Hazelnut Bliss Bites in 2021, I made a Nutella Hot Chocolate, in 2022, I made a No-Bake Pot de de Crème , in 2023 I made No-Bake Nutella Cheesecake Pots and last year I made Thin, Chewy Six-Ingredient Nutella Cookies!
This year, I’ve made a variation on a very popular recipe of mine – Chocolate Ganache Tartlets. This version uses Nutella to make the ganache that fills a buttery tart shell – really, these couldn’t be easier (and they’re even easier if you use store-bought tart shells!).
What are you waiting for? Get baking!
Mini Nutella Ganache Tarts
Buttery tart shells filled with Nutella Ganache!
Ingredients
For the pastry:
- 3/4 cup (113 g) all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup (57g, 1/2 stick) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1 tablespoon heavy cream
For the filling:
- 60ml (1/4 cup) whipping cream
- 1/2 cup Nutella
- 1 tablespoon unsalted butter, melted and slightly cooled
To serve:
- Chopped hazelnuts (optional)
Instructions
- Whisk the flour, salt and sugar in a large bowl.
- Add the cubed butter and, using your fingertips lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry cutter for this job.
- Make a well in the middle of the flour mix and add the egg yolk and cream.
- Mix using a wooden spoon until the dough is firm enough to form a ball when you press the mixture together with your fingers - it might be a little crumbly but should come together when you squeeze it gently with your hands.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
Make the pastry:
Roll and cut the pastry:
- Lightly grease a 12 cavity muffin tin.
- Remove the dough from the fridge and roll the dough to a thickness of 1/4 inch (6mm). The easiest way to figure out if it’s rolled to the correct thickness is to roll the dough our and use your cookie cutters (3 1/2-inch (9 cm) diameter) to measure 10 rounds of dough. Cut those rounds, then reroll the scraps to cut the final 2 rounds.
- Place the disks in greased muffin tins and gently press in the centre to form pastry shells. Do not press too hard. Prick the bottom of each pastry shell with a fork and place the muffin tin in the freezer for 30 minutes, if you can.
- Meanwhile, pre-heat the oven to 375˚F.
Fully bake the tart shells:
- Bake the tart shells for 17-18 minutes or until golden, turning the tray from front to back halfway through the bake.
- Remove from the oven and place the muffin tin on a wire rack to cool slightly.
Make the ganache:
- In a small microwave-safe jug, heat the cream until it’s just about boiling.
- Put the Nutella in a small heatproof bowl and pour over the cream. Allow the cream to sit for a minute or so, and then slowly stir the cream into the Nutella.
- Once it’s smooth, add the melted, cooled butter and mix until the butter is completely incorporated. Set aside to cool slightly.
Fill the tart shells:
- Once the tart shells have cooled slightly (you should be able to touch them easily), use a 1-tablespoon cookie scoop to scoop the ganache into the pastry shells. Sprinkle with the chopped hazelnuts if using.
- Place in the fridge and allow to set for about 2 hours.
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Can I make these in advance?
These are the perfect make-in-advance recipe !
- Make the pastry and roll it out then freeze in, tightly covered in plastic wrap. Take it out the night before you want to bake with it and place it in the fridge. Bring to room temperature for about 5-1o minutes before you start to roll and cut.
- Make the pastry, roll it out and form the shells in the muffin tin, then freeze them until they are solid. Pack them (with parchment paper in between) in an airtight container and bake from frozen (they might need a few more minutes in the oven, just keep an eye on them).
- Make the pastry shells, fill them and put them in the fridge until you need to serve them. Take them out to allow to sit at room temperature for 5-10 minutes when you’re ready to serve.
Nutella recipes you might like!
Macarons craquelés noisette-chocolat
A crunchy, chewey bite sized cookie made with hazelnuts and chocolate and filled with Nutella!
Nutella éclairs
Éclairs filled with Nutella crème pâtissière for World Nutella Day 2016. Or, anytime...
Nutella truffle pops
Decadent gluten-free chocolate-hazelnut truffle pops. Cake recipe adapted from a Joan Campbell recipe in a Vogue Food and Wine Cookbook (date unknown, a page torn out with no other references)
Flourless chocolate-hazelnut cake
A rich, yet light, flourless chocolate cake made with hazelnut flour.
What about you – how will you celebrate World Nutella Day?
Follow the conversation online – check out @NutellaDay on Instagram and get all your Nutella news at the World Nutella Day site.
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I think the best thing about these are the “mini” part. A perfect size for a nice wee dessert (in my case, decadently at the office after lunch!) that while rich, isn’t filling.