Nutella Easter Tarts

Each year I bake the traditional Easter Kulich and dye eggs. But this year I thought it would be a great idea to also make these yummy and fun Easter tarts with Nutella filling and raspberry frosting. I made them, we all loved them, so here I am sharing the recipe with you! The recipe was adapted from Kinuskikissa.

I wish you all happy Easter!

                                                                                                                                                               

Ingredients (20 tarts): 
Author: Kinuskikissa

Base:

• 7 tbsp (100 g) butter, softened and at room temperature
• 1/4 cup (1/2 dl) sugar 
• 1 large egg
• 1 cup + 3 tbsp (2 3/4 dl) all-purpose flour

Filling:

• 10.6 oz (300 g) Nutella (or other chocolate-hazelnut spread)

Frosting:

• 5.3 oz (150 g) fresh raspberries
• 2/3 cup (1 1/2 dl) whipping cream
• 2 1/2 tbsp sugar

Decoration:

• small chocolate eggs

 
Directions: 

1. Preheat the oven to 390 degrees F (200 degrees C).
2. In a large a bowl, beat the butter and sugar; add the egg and beat again. Stir in the flour.
3. Butter the muffin pan openings using a pastry brush.  
   
4. Gently spread a thin layer of dough on the bottom and the sides of the muffin pan openings. Use flour to aid the process, if needed. Use your fingers to make the edges neater.
   
5. Bake for 10 minutes. Let cool for a couple of minutes in the muffin pans and then gently transfer them to the wire rack to cool. 
   
6. Spoon the filling in the cups.
   
7. Purée the raspberries in a blender. In large a bowl, combine the whipping cream and sugar. Whip the cream to stiff peaks; fold in the raspberry purée.
8. Place the frosting in a piping bag and spread it on top of the tarts. 
9. Decorate the tarts with chocolate eggs or Easter candy of your choice.

                                                                                                                                                             

 

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