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–+ servings
A nutella tartlet with a bite taken out resting on a full mini nutella tart.
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5 from 7 votes

Nutella Tartlets (Mini Nutella Tarts)

These Nutella Tartlets are mini Nutella Tarts made with a crunchy graham cracker crust and filled with a smooth & creamy Nutella ganache!
Prep Time5 minutes
Cook Time15 minutes
Resting Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American, French
Keyword: chocolate, Crust, Ganache, Graham Cracker, hazelnut, Nutella, tart, Tartlet
Servings: 12
Calories: 256kcal
Author: Mika Kinney

Equipment

  • 12 2.6" tartlet pans see notes for making these in a muffin tin

Ingredients

Graham Cracker Crust

Nutella Filling

Instructions

  • NOTE: These tarts only require 15 minutes of work but an hour of waiting for them to set up.
  • Preheat the oven to 350 degrees F. Pulverize your Graham crackers. It's best to use a blender or food processor to turn the Graham crackers into tiny crumbs.
  • Mix the Graham crackers with melted butter and sugar in a medium bowl until well combined. Press the crust into the mini tart shells. I like to start in the center and then add crust to the edges. Try to keep the crusts thin (about ¼ inch thick)! Place tartlets in a single layer on a baking tray and bake for 10 minutes.
    Pressing Graham cracker crumble into a tarlet tin.
  • Make the hazelnut chocolate filling while the crust bakes. First, add all filling ingredients to a cold saucepan. Turn on the stovetop to medium heat while continuously mixing.
    Keep mixing while it comes to a boil and then cook for around 8 minutes to thicken. It won't thicken a whole lot on the stove, but will continue to thicken once cooled so just be sure to cook it for the full 8 minutes on the stove.
    Boiling nutella ganache in a saucepan.
  • Remove the crusts from the oven and pour the creamy Nutella tart filling into the baked crust (no need to let either one cool yet). Let the tartlets sit on the counter until cool enough to touch (10 minutes or so). Then, transfer to the fridge for at least 3 hours or the freezer for 1 hour to set up. Enjoy cool!

Video

Notes

Nutrition information is for informational purposes only.
See the post for variations, substitution options, helpful tips and troubleshooting, and process images.
To Make these in a muffin tin:
  1. Press the filling into a silicon or non-stick muffin tin. If using a metal tin, line them with cupcake liners to ensure nothin sticks. 
  2. Proceed with baking the crust and filling as directed.

Nutrition

Calories: 256kcal | Carbohydrates: 27g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 132mg | Potassium: 133mg | Fiber: 2g | Sugar: 20g | Vitamin A: 313IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg