Recipe - Eggless Nutella Tarts 🍫🌰😋
[Recipe] Buttery, crumbly and finished with a Nutella swirl 🍫🌰😋 These Eggless Nutella Tarts need just FIVE ingredients! [Note, this is non-sponsored!]
With Deepavali coming up, I adapted my original recipe for those requesting and looking for an eggless version 😄 This recipe is just as easy and tasty, and stores well too!
A little tip: If your dough becomes too soft to handle in between, chill it briefly before shaping, or add just a little bit more flour 🙌
Save this recipe for your festive baking or afternoon treat. Enjoy!
Ingredients (Makes 30)
- 115g Unsalted Butter, softened at room temp
- 45g of Icing Sugar, sifted if lumpy
- 5ml Vanilla Essence
- 170g Plain Flour + more for cutting
- Pinch of Salt, optional
- Approx 300g – 350g Nutella, or as needed
Instructions
1. First, cream together softened butter and sugar, approx 2 mins. Avoid beating excessively.
2. Then, whisk in vanilla and salt if using.
Fold in the flour until a soft, evenly mixed dough forms. Refrigerate the dough for 30 minutes.
3. Transfer the dough between two sheets of parchment paper and roll until a desired thickness or approx 0.5cm. Flour the cookie cutter and cut out the tarts.
4. Bake in a pre-heated oven for 160C for about 14 – 16 mins or until it is starting to brown on the edges.
5. Leave to cool for about 20 minutes.
6. Then, pipe your Nutella filling over the cookie. These filling will not expand.
7. Bake an additional 8-10 minutes at 140 degrees C. If it doesn’t set for your first batch, try going longer for 3 – 4 minutes, or increasing the temp to 160 degrees C for the last few minutes until it sets, and record the temperature for your oven. If it cracks or bubbles, lower the temperature to 120C – 130C.
8. Serve and enjoy!
#egglessbaking #learnonlemon8 #nutella #recipeideas #deepavali
Making eggless Nutella tarts at home is a rewarding experience, especially when you want a sweet treat that everyone can enjoy regardless of dietary restrictions. I found that using softened unsalted butter combined with icing sugar creates a beautifully crumbly texture that perfectly complements the rich Nutella filling. One useful tip I learned is to keep an eye on the dough consistency — if it feels too soft or sticky when rolling out, placing it back in the refrigerator for a short chill really helps make the dough more manageable. Additionally, lightly flouring your cookie cutter prevents sticking and ensures clean tart shapes. For baking, it’s important to monitor your oven temperature carefully. Baking the first batch at 160°C for about 14 to 16 minutes until the edges turn golden gives the tart base the perfect texture. After adding the Nutella topping, baking at a slightly lower temperature (around 140°C) helps set the filling without burning it. If the Nutella doesn’t set properly initially, try adjusting the temperature and time slightly — every oven is different, so this adjustment is key. These tarts also store well for a few days when kept in an airtight container, making them ideal for advance preparation for festive celebrations like Deepavali. Plus, the fact that they’re eggless means they’re suitable for a wider range of diets. Finally, piping the Nutella rather than spooning it helps control the filling amount and keeps the tarts cleaner and more visually appealing. Overall, this recipe is perfect for anyone looking for a quick, easy, and delicious eggless dessert that’s sure to impress family and friends.
