Peanut Butter Nutella Tarts

Peanut Butter Nutella Tarts


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Nutella is hard to resist! But have you tried it on a peanut butter tart? This recipe has all the goodies in one dessert.

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Time needed

35 min preparation + 1.75 hour cooking

Serving Size / Yield

10 servings


  • Crust:
  • 1 cup flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ½ cup peanuts, finely chopped
  • 6 tablespoons of unsalted butter, cold and cubed
  • ½ teaspoon vanilla extract
  • 1 large egg, beaten
  • Filling:
  • 1½ cup Nutella
  • 1 cups heavy cream
  • 3 tablespoons creamy peanut butter
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons corn starch

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In a large bowl, mix together the flour, peanuts, sugar and salt until well mixed. Add the cold butter and beat until blended with pea-sized crumbs. While beating, drizzle the egg and vanilla until dough forms. Fill and press 10 small greased tartlet pans. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350°F, and bake the tartlets for 30 minutes, or until golden brown. Remove the crusts and cool completely. In a small bowl, whisk together ¼ cup of cream and cornstarch. In a medium saucepan, add the remainder of cream, peanut butter, vanilla and salt. Whisk it the cornstarch mix and bring to a boil, stirring frequently. Whisk for 2 minutes, or until thickens. Pour equal amounts of mixture into each crust and let rest for 1 hour, or until set. In a microwave safe bowl, melt the Nutella and add the remainder of the cream into the mix, stirring well. Spread the Nutella topping onto the mini tarts and refrigerates for 30 minutes, or until hardens to original consistency.

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