The first time I had Nutella was about…15 years ago in high school. My best friend (who is STILL my best friend! w00t!) had just gone on a three week tour of Germany with an exchange student program, and Nutella was a souvenir she came back with. This was long before imported items were readily available in grocery stores, and we were in awe of it. Well, probably just me because she lived on this stuff along with brown bread for three weeks. But I found a new fave, and haven’t looked back!
For our last holiday gathering, I knew my cousin would be coming up and she has this…minor obsession with Nutella. Wanting to make something that I knew she would love, I set out to make Nutella Tarts, which you could easily eat with all of our children running at our feet 🙂
Trust me–if it’s not easy to make, or easy to eat, I’m not making it. Don’t let recipe titles intimidate you–just try it and you’ll be pleasantly surprised!
1 packet phillo dough (freezer section!)
1 stick butter (8 tbsp)
2 c heavy whipping creme
4 tbs. white sugar
1.5 c Nutella
First you start out with the Phillo Dough. Cut it into squares and use four-five sheets at a time, depending on how crunchy you would like the tarts. Four sheets is perfect for holding the filling, but five or six sheets will make it extra crispy, which I prefer myself. Cut it as the photo shows below.
Next, take the squares and press them into a tartlet baking sheet, as shown below. These baking sheets can be found anywhere, I got mine at Target.
Meanwhile, melt the butter in a saucepan. Heat it until it shows grains, known as browning the butter. You’ll see the grains on the pastry brush below. This gives it some depth and texture. Using a pastry brush, coat all the phillo dough in the brown butter, almost soaking it through. The phillo needs the butter so it doesn’t dry out and crack.
Pop these in the oven for approximately 10 minutes at 450 degrees. Keep your eye on them so they don’t burn! You just want them slightly browned.
Let them cool and take them out of the pan and set them on a plate. They will look golden brown, as shown in the photo below…
In a large bowl, mix together the heavy whipping creme and the sugar. (You can add more sugar if you like it extra sweet, but when you add the Nutella, it will sweeten the creme!) Whip until stiff peaks form, about 7 minutes. Set aside.
In a double boiler, gently heat the Nutella so that it becomes smooth. You just want to keep the water at a gentle simmer, I have my burner on 3, with 1 being the absolute lowest setting. Keep stirring to make sure it’s an even melt.
Take the melted Nutella and drizzle it around the whipped creme. This is the part where you have to be careful. See photo below for an idea–you have to gently drape the melted Nutella into the creme because it needs to be incorporated carefully so the creme doesn’t deflate. You want to keep the air bubbles so it stays nice and fluffy. If you drop the Nutella in one big lump, you have to stir so much more, and you’ll have liquid creme again. SOOO the goal is MINIMAL STIRRING. Drizzle the melted Nutella, and using a rubber spatula, gently FOLD it in to incorporate it. As shown below…