Strawberry Nutella Tart

Flaky pastry crust filled with decadent nutella pudding and topped with fresh strawberries slices and crunchy hazelnuts. This tart is so pretty and so easy to make!

If you love Nutella, you’re going to love this Nutella Strawberry Tart. It’s a chocolate lover’s dream! This is the perfect puff pastry dessert to make and share with others!

Puff pastry sets the base for these crispy and creamy tarts. These are made with a nutella pudding filling that you can make in advance, puff pastry sheets, and tart strawberries. These Strawberry Nutella Puff Pastry Tarts are ready in an hour and can be made for just about any occasion!

WHAT IS PUFF PASTRY?

Puff pasty is a light, flaky, and buttery dough. It is thin layers of dough separated by a thin layer of butter. The dough is rolled out with a rolling pin and a layer of butter is smeared on top. Then, it’s folded over and rolled out again. This process is repeated over and over. Commonly, puff pastry can have up to 1,000 layers! Do you see why I’m not attempting to make it from scratch?

Once puff pastry is baked, the butter melts to create steam. This is how those flaky layers are formed. Each layer of dough is separated from the next to create a puffed dough that’s golden brown and super delicate.

WHAT ARE THE INGREDIENTS YOU WILL NEED?

You will need the following ingredients:

• Puff Pastry (I have used Kawan Puff Pastry Squares here)
• Fresh Strawberries
• Nutella
• Whole Milk
• Cornstarch
• Cocoa Powder
• Salt

HOW TO MAKE STRAWBERRY NUTELLA TART?

Prepare the Puff Pastry:

Defrost the pastry in refrigerator overnight.
Using the tip of a sharp knife, score a one-inch border around the pastry and using the fork prick inside the puff pastry, being careful not to cut all the way through. Brush the border with beaten milk and sprinkle with granulated sugar.

Bake the pastry:

Preheat the oven to 375 C and bake these prepare pastry in a lined baking sheet for 13-15 minutes, until golden brown and puffed.

Remove the puff pastry from the oven and gently press down on the center of the pastry to flatten it slightly. Allow the border to remain thick and puffed up. Cool to room temperature.

Make the Nutella Pudding:

In a small bowl, whisk cornstarch, cocoa, and a half cup of milk. In a small/medium saucepan over medium heat, combine remaining milk (1 cup), Nutella, and salt, and whisk until the Nutella has melted. Add in the cornstarch and cocoa mixture, whisking while you pour. Bring the mixture to a boil, alternating between whisking and stirring with a rubber spatula. Once the mixture comes to a boil, boil for 2 full minutes, the mixture will thicken. Remove from the heat.

Refrigerate the tart:

Pour the filling into the cooled pastry crust, and smooth the top. Transfer to the fridge for at least an hour for the filling to chill and firm up.

Add topping:

Once chilled, top the tart with the sliced strawberries. Sprinkle with chopped hazelnuts, if desired. Refrigerate or serve immediately.

TIPS FOR MAKING PERFECT STRAWBERRY NUTELLA TART:

• Start with puff pastry that has been fully defrosted.
• Use a lightly floured, clean work surface, and lightly floured hands (and rolling pin, if using).
• Work carefully to unfold the puff pastry from the paper. Be patient, don’t force it or the pastry can tear or crack.
• Puff pastry is easiest to work with when cold but still pliable. Try to find the sweet spot before it warms up and gets too soft or sticky.
• Bake using a parchment paper lined sheet pan to avoid sticking.
• When in doubt, pop the tarts in the fridge to chill for a few minutes before baking. Cold butter in the dough and hot oven gives lots of flaky layers!
• You can use nutella or any halzelnut spread for making pudding.
• Always cook the pudding in low heat and keep stiring throughtout.

WHAT MAKES THE BEST PUFF PASTRY?

Good puff pastry is packed with butter. Those buttery layers of dough are what make puff pastry puff, create the delicate and flaky texture, and of course, taste so delicious.

If you’re not making your own, then look for all-butter puff pastry at the store, which will rise better and have a ton more flavor than their counterparts made with shortening.

HOW LONG DOES PUFF PASTRY TAKE TO THAW?

The best way is to thaw this slowly, overnight in the refrigerator, or up to 24 hours before you’re ready to bake.

CAN I MAKE THIS STRAWBERRY NUTELLA TART AHEAD?

We love how crisp and flaky the crust on the day it is made.

You can also make the crust and fill with Nutella pudding and refrigerate for 2 to 3 days then top with strawberries before serving.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Strawberry Nutella Tart

blendofspicesbysara

Flaky pastry crust filled with decadent nutella pudding and topped with fresh strawberries slices and crunchy hazelnuts. This tart is so pretty and so easy to make!

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 10 Tarts

Calories 270 kcal

Ingredients

  

• For the Pastry:
• 1 pack frozen puff pastry squares thawed in the refrigerator
• 2 tbsp milk
• 2 tbsp granulated sugar
• For the Nutella filling:
• 1/2 tbsp cornstarch
• 1/2 tbsp unsweetened cocoa powder
• 3/4 cup whole milk divided
• 1/3 cup Nutella or other chocolate-hazelnut spread
• 1/8 tsp salt
• For the topping:
• 1 pound strawberries stems removed and sliced
• 1/4 cup chopped hazelnuts optional

Instructions

 

• For the pastry:
• Preheat oven to 375°F. Line the baking sheet with parchment paper.
• Carefully lift the parchment paper/mat, with the pastry on it, onto a baking sheet.
• Using the tip of a sharp knife, score a one-inch border around the pastry and using the fork prick inside the puff pastry, being careful not to cut all the way through. This outer edge will puff up and hold in your filling and toppings once the tart is assembled. Brush the border with beaten milk and sprinkle with granulated sugar. Bake for 13-15 minutes, until golden brown and puffed.
• Remove the puff pastry from the oven and rescore the border of the puff pastry, being careful not to cut all the way through.
• Gently press down on the center of the pastry to flatten it slightly. Allow the border to remain thick and puffed up. Cool to room temperature.
• For the filling:
• In a small bowl, whisk cornstarch, cocoa, and a half cup of milk. In a small/medium saucepan over medium heat, combine remaining milk (1 cup), Nutella, and salt, and whisk until the Nutella has melted. Add in the cornstarch and cocoa mixture, whisking while you pour. Bring the mixture to a boil, alternating between whisking and stirring with a rubber spatula. Once the mixture comes to a boil, boil for 2 full minutes, the mixture will thicken. Remove from the heat.
• Pour the filling into the cooled pastry crust, and smooth the top. Transfer to the fridge for at least an hour for the filling to chill and firm up.
• Assemble the tart:
• Once chilled, top the tart with the sliced strawberries. Sprinkle with chopped hazelnuts, if desired. Refrigerate or serve immediately.

Keyword Nutella Tart, Puff Pastry Tart, Strawberry Tart

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