What’s bite-sized and binge-worthy? These mini tarts. Enveloped in a buttery shell, creamy Nutella, dark chocolate, and Himalayan salt combine to prove that opposites attract!
Don’t ask me how many I’ve had –taste-testing is the perfect excuse, right? I mean, holding back would be absolute “tart”ure! Here’s what you’ll need to make them:
12 mini tart shells
1 cup semi sweet chocolate chips
1 cup whipping cream
1/2 cup of Nutella or hazelnut spread
1 tsp coarse Himalayan salt
1. Let your frozen mini pie shells sit at room temperature for approximately 10 minutes. With your hands, gently pinch and pat down the rim of each pie shell to achieve a smooth edge.
2.Bake in the oven for approximately 18-20 minutes, until golden brown.
3.Let cool completely on a baking rack.
4.Once cooled, scoop 1/2 tsp of Nutella in each of the shells.
5.In a deep saucepan, bring the whipping cream to a slight simmer. Pour immediately over the chocolate chips, and stir until they are completely melted.
6 .Pour into the tart shells, over the Nutella. Let cool completely in the fridge, until set, approximately 1-2 hours.
7. Sprinkle with coarse salt, and serve.