52 Pies Project: Chocolate Crust Nutella Tartlets

Today’s Chocolate Crust Nutella Tartlets brings you more individually served pies. I’m quickly learning throughout this pie project that I’m quite a fan of the single serve pies!

Hopefully, I can get in the habit of regular sized pies but these little guys are so darn cute to make that I’m making no promises. They make sharing so very easy. No need in worrying how you’re going to cut a perfect slice of pie let alone transport it, these little mini pies just plop themselves into a little to go box and make a great little happy gift.

The beauty of these Chocolate Crust Nutella Tartlets is you can totally substitute the nutella for just about anything. In the mood for peanut butter? Use it! Would rather almond butter? That’ll work, too!

The idea to top the tartlets with banana and graham crackers came as an afterthought, but when I was thinking of what on earth I wanted to make for this week’s pie I thought about what our Kids in the Kitchen committee last year served for afternoon snacks.

A graham cracker, slather of Nutella, topped with a banana slice.

And then thought, well, why not turn that into a pie?

I chose a chocolate crust because I like the flavor combination of chocolate and hazelnut, but you could tone down the chocolate if you wanted with a regular sweet crust.

Use the same crust recipe below, just eliminate the cocoa powder.

52 PIES PROJECT: CHOCOLATE NUTELLA TARTLETS

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Prep time

4 hours

Cook time

10 mins

Total time

4 hours 10 mins

Author: Aimee

Recipe type: Dessert

Serves: 4

Ingredients

Chocolate Crust:
1 cup all-purpose flour
2 tbsp unsweetened cocoa
⅛ teaspoon salt
¼ cup granulated sugar
½ cup unsalted butter
1 large egg yolk
2 tbsp ice water
Pie Filling:
½ cup Nutella
½ cup cream cheese, softened
2 tbsp unsalted butter, softened
¼ cup granulated sugar
½ teaspoon vanilla extract
½ cup whipping cream
Chocolate Ganache:
4 ounces semi sweet chocolate, finely chopped
½ cup whipping cream
Garnish:
Banana, sliced
Graham Crackers, crushed

Instructions

Preheat the oven to 350 degrees.
Prepare the tartlet crust by combining the flour, cocoa, salt and sugar in a medium bowl. Cut the butter into small cubes and add to the flour mixture. Using a pastry blender, cut the butter into into the flour mixture until it resembles damp sand. Make sure no remaining clumps are larger than a pea size. Beat the egg yolk with the cold water and slowly pour over the flour, stirring just until moistened. Form into a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. Unwrap the dough, and roll out on a lightly floured surface. Using a round cutter, cut out circles and gently press into a tartlet pan with removable bottoms. My circles are about 5 inches (and the cutter came with the pan). Bake for about 8-10 minutes, until the crust has darkened. Transfer to a wire rack to cool.
On high speed with an electric mixer, cream the nutella, cream cheese and butter. Slowly add the sugar and continue to beat until fluffy. Stir in the vanilla. In a separate chilled mixing bowl, beat the whipped cream until soft peaks begin to form. Fold the cream into the nutella mixture. Once combined, pour into the cooled pie shells, cover with plastic wrap and chill for about 2 hours.
To make the chocolate ganache, heat the remaining whipping cream in a small saucepan- to a boil. Pour the hot cream over the chocolate bits in a heatproof bowl. Stir until the chocolate is smooth and completely incorporated. Allow to cool for about 30 minutes. Spread the ganache over the nutella tartlets and return to the refrigerator to cool for another 2 hours- or until the ganache sets. Top with a banana slice and crushed graham crackers.

Topped with chocolate ganache and adorned with banana and graham crackers…..you guys.

Insanity.