Description
Delicate Italian mini tarts filled with creamy Nutella and topped with a lattice pastry design, creating perfect individual-sized desserts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 stick cold butter, cubed
- 2 large eggs
- 1/4 teaspoon salt
- 1 cup Nutella
- 1 egg (for egg wash)
Instructions
- Mix flour, sugar, and salt. Cut in cold butter until crumbly. Add eggs, form dough, and chill for 30 minutes.
- Roll dough to 1/8-inch thickness. Cut circles for tart bases and strips for lattice tops.
- Press dough circles into greased mini tart pans. Fill each with Nutella.
- Create lattice pattern on top, brush with egg wash.
- Bake at 350°F (175°C) for 15-20 minutes until golden brown.
Notes
- Keep dough cold while working
- Don’t overfill with Nutella
- Cool completely before serving
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 285
- Sugar: 22g
- Sodium: 95mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 4g