Nutella Tarts Recipe - Baking Made Simple by Bakeomaniac (2024)

Hey Anisha! Thank you for trying out my recipe and I am so glad to hear that you like the flavour of it!

Likely that your butter has melted if you are living at somewhere tropical (such as Singapore, Malaysia, Indonesia etc), or you are working in a warm environment. Pop back your batter in the fridge for about 5-10 minutes and work with it again while flouring the mould, should work 🙂 Hope that helps!

Hey Hayley, thank you for dropping by my blog! I believe they can keep for at least 1 week, and up to 2 weeks if stored very well! The sooner you finish it though, the better!

I used a normal convectional oven with no fan 🙂 Both the tart and nutella the same mode! Hope that helps!

Hey Lava! Thank you for dropping by my blog and I am glad that the recipe captured your eye!

The batter can be stored for up to a week in the refrigerator 🙂 So making it the next day definitely works! I hope I didn’t get back too late!!

Hey Disha! I used egg yolk only as it allows for the nutella tarts to be rich and crumbly! Adding in egg white makes the cookie harder and less crumbly, however both should be fine 🙂

Hope that helps and thank you for dropping by!

Hey Zani! Thank you for trying out my recipe and for the question!

Regarding the texture, it sounds like the tarts might have been subjected to high temperatures than what was required. It is likely to be soft all around instead. Since very oven is different I would suggest either baking a rack lower or reducing the temperature slightly for that 🙂

I would recommend only egg yolks and no egg whites. However, if you have no eggs, use 2 tablespoons of milk or heavy cream!

Hey Zani,

Not too sure if I replied this previously but just in case and for anyone having the same problem, its likely because the oven temperature is too high, resulting in an overcooked exterior and undercooked interior. Lowering the temperature by 10 degrees should help, but do keep a close look otu to ensure its cooked 🙂

For egg-wise, I would recommend only the egg yolks to introduce some fats to the batter. Egg white tends to make it less crumbly!

Hey Elaine! Thank you for dropping by my blog!

Here’s the recipe video: https://www.facebook.com/SCSdairySG/videos/2728421740733462

Hope that helps 🙂

Hey Elaine! Not too sure if you are the same Elaine who asked about the video but here’s a video of the recipe just in case: https://www.facebook.com/SCSdairySG/videos/2728421740733462

For stand mixer yes, start the same from the creaming of butter all the way! It should be quite fast and be careful not to overmix. I would say from start to finish it should take at most 10-15 minutes.

For the process, I would recommend the flat beater if possible and if not possible, the wire whisk! Make sure to scrape the corners every now and then! Hope that helps 🙂

Hey Jay! Thank you for dropping by and reaching out!

I would suggest some simple toppings such as whipped cream, chocolate dipped, cream cheese or even jam! These cookie bases are really versatile. The only thing I would like you to take note is that for some glazes, you can just apply directly and for the others such as Nutella and Jam, you might have to do double baking!

Hope these ideas help and have an awesome potluck dinner 😀

Hey Yvonne, sorry for the late reply! Just replied you on the separate comment, I am glad you like the base 😀

It is actually based on a very good butter cookie recipe I have developed so yes, do go ahead to use these if you like them 😀

Hey JC! Thank you for reaching out, I would say it depends on a few things.

(1) If you would like to add the whole nut directly into the cookie itself, I would say can mix it directly and go for the double bake.
(2) If you would like to add it to the chocolate spread, I will recommend the second bake (if you are not making any patterns with the nutella). This is because if you add it in during the first bake, it will definitely get burnt / overly roasted.

Hope that helps and feel free to ask further!

Hey Lina! Just to get you right, between the Nutella Cookies in the bottle you lay it with baking sheets, and then the Nutella end up sticking to the baking sheet?

Usually for storage I tend to stack just at most a few layers, and layer them side ways!

Hey March, thank you for the kind appreciation too 😀

I used both upper and lower heat!

Hey Lin! Thank you for dropping by my blog and I am so happy to hear that!

For the sea salt, I will usually do it during 2nd bake. Sprinkling it too early might cause it to dissolve or mix into the tart. Hope that helps 🙂

Hey Rain! Thank you for dropping by my blog and I am so happy to hear that you like it!

Regarding the sticking, its likely that it hasn’t set properly yet. Perhaps you can bake it for slightly longer. For the Nutella part, it requires some experimentation to see the right temperature / duration for setting. If its too high, the Nutella might crack and burn but if its too low, it won’t be set. If I have to be precise, I suspect for your case you might be able to switch to just top heat. This allows the top to set, while allowing the bottom to be still slightly gooey to sitck! Hope that helps 🙂

Hey Olivia, thank you for dropping by my blog and I am so glad that you tried your hand at these!

I would recommend heating it for even longer. Its likely that the temperature was too low and as such, it did not managed to set! Perhaps 2-3 minutes longer for a start. Hope that helps!

If it still doesn’t set, you can consider higher temperatures of 160 degrees too!

Hey Minggang, that is a good question!

Someone posed the same question shortly before and my speculation currently is that it is unlikely to firm up as the % of vegetable oil in it doesn’t seem to be high. However, I would recommend giving it a try when you are making normal nutella tarts by setting some biscuit shells aside. Alternatively, you might even be able to just heat the biscoff spread alone in the oven to see how it will react in the heat.

Hope that helps 🙂

Hey Apple,

Please refer to Step 3 which indicates “Sift”, not add. Hence, after sifting in step 3 then you add in step 4.

Hey Yvonne,

Thank you for dropping by my blog! Here’s the recipe: https://bakeomaniac.com/classic-madeleines-recipe/ !

Happy baking 😀

Hey Cc! I am not too sure if its because of technique or because of the dough making but let me offer a few remedies!

(1) The dough might be too cold such that it breaks. In that case and its unspreadable, let it rest at room temperature for 5 – 10 minutes so that its not too cold.
(2) There might be too much force placed when rolling it such that it breaks! So using less force might help if this was the problem.

Hope that helps :)!

Hey Lynette, I am so so happy to hear that!

It would be good if you happen to have any pictures of the cross-section. But regarding gooey-ness, I am guessing that it could either be underbaked, or because when baked, the vegan butter might be slightly more “watery” and needs more time to bake. In both cases, I guess extending the first stage of baking might help.

Hope that helps. I am a little unsure as I haven’t worked with vegan butter before, but it is quite interesting and I hope we can get to the bottom of the problem! 🙂

Hey Eve! Thank you for dropping by my blog and giving my recipe a try 😀

Its likel ythat you will have to bake them even longer at the fixing stage. As a good gauge, usually I bake them until theyre completely dull and lose their original gloss-iness / light reflection! I hope that helps, the fixing of nutella does take some experimentation depending on oven to oven :)!

Hey Ber, thank you for dropping by my blog and for the interest in my recipe :-)!

Unfortunately I have never tried baking this is a toaster oven before and I am afraid if it will dry out in one. Does the toaster oven happen to have convection heating option similar to an electrical oven?

Hey Jasmyn! Thanks for dropping my my blog and I hope I got back on time!

I used skimmed milk powder such as from Red Man and baking supplies shop. They shouldn’t cost too much, just the generic ones will do 🙂 Hope that helps!

Hey Yen! I think you would have to adjust accordingly to your oven for the timing as it does depend sometimes on factors susch as the oven’s brand and size.

I think you’re on the right track but perhaps you can bake it longer. Alternatively, if you noticed, there’s actually a second baking process which helps to harden both the nutella and tarts further (just in case it was not done). Hope that helps and please do let me know if you require further help 😀

Hey Xan! Thanks for dropping by my blog and checking the recipe out!

I’ve kept it for up to 2.5 weeks before! However, to be safe it can be refrigerated.

For normal room temp storage, I recommend:
(1) Airtight container and lids
(2) Make sure nothing wet goes into the container (e.g. making sure your hands are dry, no wet cloths used and containers are wiped dry)
(3) Using silica gel packets to ensure the cookies are extra crisp (my cookies lasted to 2.5 weeks without silica gel)

For refrigeration:
(1) Once placed in the refrigerator, they can be stored longer
(2) However, they cannot be removed from the refrigerator anymore. This is because the water will condense, and collect in the container and the biscuits become soggy

Hope that helps and feel free to let me know if you’ve any more questions!

Hey Serene! Thanks for dropping by my blog and trying out the recipe!

You’re right, I suspect the culprit to be the sugar. While most recipes are pretty okay with a substitution / swapping between the 2 sugars, icing sugar tends to lead to a slightly dryer effect due to the presence of cornflour mixed into the sugar. This will also cause the cookie shape to be very ‘stiff’ during the baking process and not spread out. Alternatively if it’s not the sugar, the answer should be relatively straightforward. It could be that the cookies themselves stayed a little too long in the oven as the caramelization (browning) might be more difficult to gauge with powdered sugar.

Hope that helps 🙂

Hey Lissa, thank you for dropping by my blog and checking out the recipe! Yup they will be firm enough to stack in a container, however, do really make sure the nutella has solidified (and no longer glossy) using a finger to try, before stacking. Additionally, do not stack too high (e.g more than 8 or 10 layers) as when it gets really high, the pressure from the upper layers might end up squashing the lower layers.

Hope that helps :-)!

Hey Rinnie, thank you for reaching out and I am glad you tried the recipe! I am sure you don’t have a bad reputation, you seem to understand your bakes and the techniques well, and I look forward to sharing with you more 🙂

(1) Crumbly, but grainy: What you suspect is likely to be true. For a finer and less grainy texture, and to make creaming easier, use less coarse sugar granules such as caster sugar. If you’re already using caster sugar, then make sure to continue creaming until it’s light yellow. I covered about creaming here just in case: https://bakeomaniac.com/solved-i-have-too-many-ugly-holes-in-cake/#:~:text=For%20the%20improper%20cake%3A%20Creaming,baking%2C%20creating%20such%20huge%20pockets.

(2) Yes you can definitely experiment with that 🙂 I would recommend trying with more butter first. Chocolate chips don’t always work how we expect it to sometimes, and they might not melt in correctly or at least I’ve yet to try. Nonetheless, feel free to experiment. Alternatively, it would also be to reduce the temperature used to bake the tarts during the first round of baking.

Hope this helps and feel free to let me know anytime you’ve more questions. Am excited, to see you excited to bake!

Hey Amy! Really really sorry for the late reply. I’ve missed both your earlier comment and this.

If your nutella is already nicely hardened except that you observe it still sticks to the layer of paper, proceed to bake an additional 2 – 3 minutes as compared to your usual time. This will help to dry it out even further. At the same time, usually I find that it works better stacked on top of each other. What happened is that when the Nutella is piped, it dries out and it can easily detach from the tarts as well. As such, usually I prefer to gift / sell nutella tarts in wider containers that are at most 3 – 4 layers! Hope that helps and feel free to let me know if you need help anytime 🙂

Hey Aura, thank you for the kind praise and apologies for the belated reply!

You can extend the first bake for about 4-5 minutes. Ultimately when it comes to making it more crunchy, it’s possible to do so by drying out the biscuits even more. However, I’ve tried this before and I do notice that for crunchier biscuits, it might be too dry and more challenging for the Nutella to attach.

You can try and see where’s the sweet spot to have more crunchiness, but for the Nutella to still sticks! Hope that helps and feel free to update me anytime :-)!!

Hi Mel, you can explore using fruit jams too! https://bakeomaniac.com/blossom-jam-cookies-recipe/