Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup Nutella
- 1 cup heavy cream
- 1/2 cup milk
- 4 egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Muffin tin
- Mixing bowl
- Whisk
- Rolling pin
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Roll out the pie crust on a floured surface and cut out circles to fit into the muffin tin. Press the crusts into the muffin cups and prick the bottoms with a fork.
3. Bake the crusts for 10 minutes and then remove from the oven.
4. In a mixing bowl, whisk together the Nutella, heavy cream, milk, egg yolks, sugar, vanilla extract, and salt until smooth.
5. Pour the Nutella custard mixture into the pre-baked crusts, filling each one about 3/4 full.
6. Bake the tarts for 20-25 minutes or until the custard is set and the edges are golden brown.
7. Remove the tarts from the oven and let them cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
Makes 12 tarts
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 28g
Protein: 4g
Substitutions for ingredients:
- You can use any type of pie crust, homemade or store-bought.
- You can use any brand of chocolate hazelnut spread instead of Nutella.
- You can use half-and-half or whole milk instead of heavy cream.
Variations:
- Add chopped hazelnuts or sliced bananas on top of the Nutella custard before baking.
- Use a graham cracker crust instead of a traditional pie crust.
- Add a tablespoon of instant coffee to the custard mixture for a mocha flavor.
Tips and tricks:
- Make sure to prick the bottom of the crusts with a fork before baking to prevent them from puffing up.
- Let the tarts cool completely before removing them from the muffin tin to prevent them from falling apart.
- Store the tarts in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tarts in the oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the tarts on a platter with a dusting of powdered sugar and a dollop of whipped cream on top.
Garnishes:
Dust with powdered sugar, add a dollop of whipped cream, or sprinkle with chopped hazelnuts.
Pairings:
Serve with a cup of coffee or a glass of milk.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
- If the custard is not setting, bake the tarts for an additional 5-10 minutes.
- If the crusts are burning, cover them with aluminum foil while baking.
Food safety advice:
Make sure to store the tarts in the refrigerator and consume within 3 days.
Food history:
Custard tarts have been a popular dessert in Europe since the Middle Ages. Nutella, a chocolate hazelnut spread, was invented in Italy in the 1940s.
Flavor profiles:
The Nutella custard tarts are rich and chocolatey with a hint of hazelnut.
Serving suggestions:
Serve the tarts as a dessert or a sweet snack.
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Taste: Rich, Creamy, Sweet, Nutty, Chocolatey