Print Recipe

Nutella Tart Cookies

Servings: 21 Cookies


  • 100 grams of salted butter cubed and frozen
  • 180 grams of plain flour
  • 2 tbsp of icing sugar
  • 1 egg yolks
  • 200 grams of Nutella spread


  • In a mixing bowl, stir in plain flour and icing sugar.
  • Quickly cut in frozen butter that has been cubed into the dry mixture using a fork or pastry cutter. If you have a food processor, this process can be even faster by quickly blitzing until crumbly.
  • Then, mix in egg yolk until the dough turns into sandy chunks.
  • Transfer onto a surface and quickly shape it into a disk. Let it chill in the freeze for at least 30 minutes.
  • Once your dough has been chilled, portion out around 12 to 15 grams of dough and roll it into a ball. Dust well with plain flour and transfer onto your baking tray that has been lined with a parchment paper.
  • Press the dough into a pineapple tart mold that has been dusted with flour.
  • Carefully remove the dough from the mold with your hands and place it neatly onto the tray.
  • Once it is done, preheat your Rowenta oven to 180C, fan-forced.
  • Freeze your dough for about 20 minutes before putting it into the oven.
  • Bake it in the oven for about 10 minutes.
  • Once it is baked, let the cookie cool down for awhile, then turn down your oven to 160C, fan-forced.
  • Pipe out Nutella onto the cookie base using a star tip. If you like your shape to be more defined, you may put the Nutella in the fridge for awhile to firm up.
  • Bake it in the oven for about another 9 to 10 minutes at 160C until Nutella has firm up.
  • Let it cool completely before transferring into airtight container. I like to cool it individually in the fridge for a while before stacking it up in the container and store it in the fridge.