Mini Nutella Chocolate Tarts

A rich and silky Nutella chocolate mousse, encased in a buttery chocolate crust-- perfect for satisfying that midweek chocolate craving.

These tarts were surprisingly fuss-free to make! The hardest part was waiting for the mousse the set (I couldn’t wait and I ate one tart before it went into the fridge heheh it was warm and yums.....)

Sink your teeth into that rich silky filling.

As these tart shells bake, your kitchen will smell like buttery chocolatey goodness.

MINI NUTELLA CHOCOLATE TARTS RECIPE

Makes 12-13 tarts. I use cheekueh moulds for my tarts, but you could use proper tart tins or muffin tins.

INGREDIENTS:

Tart Shells

80g Plain flour

40g Cocoa Powder (I use Hershey’s)

75g Unsalted butter, cold and cut into cubes 1/2 tsp fine salt

3 tbsp fine sugar

2 tbsp water

1 tbsp honey

Nutella Chocolate Mousse

1 tbsp corn flour

1 cup whipping cream

115g Nutella

20g chopped dark chocolate

1/4 tsp vanilla extract

1/4 tsp salt

TART SHELL STEPS:

1. In a food processor, put in flour, cocoa powder, cold butter, fine salt and sugar. Pulse till it resembles fine crumbs.

2. Add in water and honey. Pulse till the mixture comes together to form a rough dough.

3. Tip your dough out onto your working surface and knead it a few times by hand till the dough comes together and no more flour streaks or butter bits remain.

4. Using a rolling pin, roll the dough to about 4 mm thick.

5. Using a round cup or a cookie cutter of an appropriate size (I use a whisky glass), cut out dough circles and then line the inside of each pie mould with the dough circle. Don't worry if your moulds aren't non-stick. Your tart shells will come out easily after they're baked.

6. Use a small fork to prick the bottom of your mini tart shells for a more evenly baked bottom (the bottom of your shells will pop up a bit in the oven)

7. Bake in a preheated oven at 210C, top and bottom setting, for about 10-12min.

8. Let your tart shells cool to room temperature before popping them out of their moulds with a small knife.
   

MOUSSE STEPS:

1. In a medium saucepan, add in corn flour and 1/4 cup whipping cream. Whisk by hand to combine.

2. Pour in the remaining 3/4 cup whipping cream. Add Nutella, chopped chocolate, vanilla and salt.

3. Bring the saucepan to the stove and whisk the mixture intermittently over med-low fire till the chocolate and Nutella have melted into the cream. Set the whisk aside and allow the mixture to start coming to a boil.

4. Immediately start whisking until the mixture thickens, for about 2min. It should not be clumpy!

5. Remove from the heat and set aside to cool a little for about 5min, whisking to prevent clumps from forming.

6. Pour or scoop mousse into your tart shells (or use a piping bag if you really want to be fancy).

7. Refrigerate in the chiller, uncovered, for at least an hour for your mousse to set.

8. Sprinkle some sea salt on top and enjoy!:)
   

These mini Nutella chocolate tarts have to be kept refrigerated, and will stay fresh for 3 days in the fridge.

---

Notes:

• Make sure your butter is cold when processing it with the flour mixture in your food processor. This will make your tart dough easier to work with, and will also make your tart shells light and flaky.

• Do not overcook your mousse or it will become too thick and clumpy to pour properly into your tart shells. You will also not have as smooth and glossy a finish after your mousse sets. Remember that there will be carryover heat that will continue cooking your mousse after you remove it from the stove!