Description
These Nutella fruit tarts are a decadent yet refreshing treat, featuring a buttery tart shell filled with creamy Nutella and topped with an assortment of fresh fruits.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
- 1 cup Nutella (chocolate-hazelnut spread)
- 1/2 cup heavy cream (optional, to lighten Nutella)
- 1 cup mixed fresh fruits (strawberries, kiwi, blueberries, raspberries, etc.)
- 1 tablespoon apricot jam (optional, for fruit glaze)
- 1 teaspoon water (for thinning glaze)
Instructions
- Preheat oven to 350°F (175°C). In a food processor, pulse flour, powdered sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and 1 tablespoon cold water; pulse until dough comes together. Add more water if needed. Chill dough for 30 minutes.
- Roll out dough and press into tart pans (6 mini or 1 large). Prick bottom with a fork. Bake for 15–20 minutes or until lightly golden. Cool completely.
- Optional: In a bowl, mix Nutella with whipped heavy cream for a lighter texture.
- Fill cooled tart shells with Nutella or Nutella-cream mixture.
- Top with assorted sliced fruits, arranging decoratively.
- Optional: Warm apricot jam with water and brush over fruits for shine.
- Refrigerate for 30 minutes before serving. Best served same day.
Notes
- You can use store-bought tart shells for a quicker version.
- Try different seasonal fruits for variety.
- Dust with powdered sugar or drizzle with chocolate for extra flair.
Nutrition
- Serving Size: 1 mini tart
- Calories: 370
- Sugar: 22g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Nutella tart, fruit tart, chocolate fruit dessert, summer tart, mini tarts