Nutella Dulche de Leche Tartellette

Nutella Dulche de Leche Tartellette

Cooking does not rhyme with laziness.

The sluggish post going on here in my kitchen mirrors my recent indolence due to beautiful blue sky and warm weather. Pardon me. Well as most Southern French people say, that living in this beautiful corner of the world makes you live like cicadas; do nothing but sing and enjoy life. :-) Although I would admit that it could be boring if blown out of proportion. I was lucky that the past three days, Mistral has been blowing cool winds and it suddenly awakened my thirst to be in the kitchen once again.

I just thought of something simple, good and of course with chocolate in it. I guess you cannot think of other recipes easier to make than this one. Provided of course you have some dulche de leche and nutella jar seating in your kitchen and a little bit of fervor to handle your dough.

I call this Nutella theraphy a perfect recipe to combat the laziness sleeping within us.

And by the way I'll be sending this recipe over at Joelen for her Eye in my Pie event. If you love sweet pies go and check it out!


Nutella Dulche de Leche Tartellette

for your tart shells (Pate Sablé)

11/4 cups of flour (about 150 g)
1/4 cup almond powder (about 50 g)
1/2 cup of sugar
1 egg yolk
1 stick of butter cut in cubes (about 100 g)

(note: you can add a little bit of water if the dough is too compact and dry)

In a food processor, pulse all the flour, almond and sugar. Then add the butter and pulse again. Add the egg yolk and pulse until the mixture comes together in a ball. Wrap in plastic and refrigerate for about an hour. To avoid them sticking on to your hands and table roll the dough between sheets of plastic wrap and cut out circles larger than your tart shells, fit the dough into the molds and cut out the excess. Butter your tart molds and put your cut doughs. Press them firmly on the sides. Because the dough has tendency to puff up use fork to make holes on the bottom of your dough. Refrigerate them again for another hour before baking. Preheat your oven at 180° celsius and bake for about ten to fifteen minutes or until golden brown.

Once your tart shells are ready you can fill them up with dulche de leche and lots of nutella on it.


My other tart and pie recipes:

Mango Cheesecake Pie
Pinacolada Pie
Chocolate Tart