I think that hazelnut cream tartlets are among my favorite desserts, and when they are in individual portions, they gain an extreme value for me.

As if they are even tastier, more special.

I followed the recipe for my favorite shortcrust, crumbly and crunchy at the right point, and with that buttery taste that melts in your mouth and then the tips listed on that blog.

They are perfect to serve at snack time; kids go crazy for them.

The classic quick-to-prepare baked treat that pleases everyone.

In short, it’s a bit of a provocation, but everyone should try it at least once in their life!

Are you afraid the hazelnut cream will dry out too much during cooking? Don’t worry: with a little secret, you can avoid this problem. Read how to do it in the recipe procedure.

Simply follow the basic preparation of soft shortcrust pastry, which rolls out easily and, once baked, results in a crumbly bite, does not crack or break, perfectly embracing the hazelnut cream filling!

A delicate and crunchy shortcrust shell, made with butter, precisely to give it that extreme crumbly texture combined with crunchiness.

Here’s what you need to pay attention to: preferably use type 00 white flour.

The butter must be cold from the fridge, to prevent it from melting during kneading.

Eggs should be kept at room temperature for a couple of hours; if too cold, they do not blend well with the rest of the dough.

Watch the amount of sugar; if it’s too much, the shortcrust pastry tends to crumble and becomes dark when baking.

If you want to achieve a softer shortcrust, also add 1 teaspoon of sifted baking powder.

Finally, timing is crucial: work the dough quickly, otherwise it becomes elastic and shrinks during baking; it is important then to let it rest in the refrigerator (in the less cold part) for at least 30 minutes.

This prevents it from breaking when you roll it out with a rolling pin.

Come on, let’s knead and prepare the hazelnut cream tartlets for our grandchildren.

Difficulty: Very easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 10/12 tartlets
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Hazelnut Cream Tartlets

2 1/2 cups all-purpose flour
2 eggs (room temperature)
3/4 cup sugar
Half lemon (zested or one packet of vanilla sugar)
2/3 cup butter (cold from fridge or 1/2 cup vegetable oil)
1 teaspoon baking powder
1 pinch salt
2 cups milk
1/3 cup all-purpose flour (or cornstarch)
2 eggs (whole)
1/3 cup sugar
1 1/2 cups Nutella®
1 packet vanilla sugar

Tools

Molds
Kitchen Scales
Pastry Board
Rolling Pin
Small Pots

Steps for Hazelnut Cream Tartlets

First, make the custard because it needs to cool.
Bring the milk to a boil.
Meanwhile, in a bowl, mix whole eggs and sugar, then add the flour and whisk until the mixture is smooth.
Add a packet of vanilla sugar and mix.
Once the milk reaches a boil, pour it into the bowl.
Stir well to dissolve everything.
Now pour it into a clean double-bottomed pot and put it on the stove.
Stir constantly during cooking to prevent it from sticking to the bottom or burning.
Once it reaches a boil, cook for another 2 minutes.
Transfer the cream to a bowl and let it cool.
Once the cream has cooled, add the Nutella.
Mix until the mixture is uniform.
Cover the cream.
Place the flour and baking powder in a bowl along with the butter in pieces and the zest of half a lemon.
(Cold butter from the fridge).
Begin to create fine crumbs with your hands, then add the sugar, continuing to work everything.
Crack the eggs and also add the salt.
(Eggs at room temperature).
At this point, transfer the dough to the work surface and handle it briefly, just enough to compact it.
A small but important tip: once compact, do not handle it further as it should not get warm.
At this point, wrap it in plastic wrap and place it in the refrigerator to firm up for about 30 minutes.
Dust the pastry board with flour and roll out the dough to a thickness of 3/16 to 1/4 inch.
Depending on the diameter of your molds, cut out circles slightly larger than the mold.
Place the shortcrust in the molds.
Then spread a generous layer of prepared Nutella cream on top and let it cool.
Cover with the remaining shortcrust pastry, creating the classic lattice (you can get creative with any type of decoration… this is the classic one)!
Bake at 350°F for 15-18 minutes or until golden brown.
Baking times can vary significantly from oven to oven, so my advice is always to check baking from time to time.
Let them cool completely before transferring them to a tray, otherwise, they will break.
Ready to be served with a sprinkle of powdered sugar if desired.
Enjoy your meal!