Nutella Tarts | A popular Chinese New Year snack made 2 Ways - Melty and Crispy

This Nutella tart is inspired by some that I had tried on my recent trip back to Singapore. And this is my take on that tart.
I find that is great as an all-year round treat but especially perfect to impress your relatives for Chinese New Year.
And as always, there are plenty of notes and tips in my blog post so do check it out for more details (link below) :)
Stay safe and take care of yourselves! Happy New Year!
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Melty Nutella Tart (Rolled Tart)
100g unsalted butter (82% fat min)
30g pure icing sugar, sifted
1.5g fine sea salt (1/8 tsp)
14g egg yolk (approx 1 large yolk)
1 tsp vanilla extract (optional)
20g custard powder
14g milk powder
30g hazelnut meal
110g cake flour
Nutella, as needed
Flaked salt (optional)
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Crisp Nutella Tart (Piped Tart)
103g unsalted butter (82% fat min)
43g pure icing sugar, sifted
1.7g fine sea salt (1/8 tsp)
26g egg white
5g vanilla extract
10g custard powder
12g milk powder, full fat
30g hazelnut meal
90g cake flour, sifted
Nutella, as needed
Flaked sea salt (optional)
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No-Nut Melty Base Version (Rolled)
100g unsalted butter
34g icing sugar
2.2g fine sea salt (between 1/8-1/4tsp)
14g egg yolk (approx 1 large yolk)
22g custard powder
15g milk powder
130g cake flour
5g vanilla extract
1/4tsp ube flavouring (if making ube version)
Nutella or Speculoos/Cookie butter spread as needed
Flaked salt as needed
*Notes: Please proceed as per the melty tart version for Nutella Tarts.
For Speculoos/Cookie Butter Tarts:
Simply bake the tarts once at 160C for 15mins for no no-nut tart base version. For nut base versions, bake for 13-15mins or until golden.
Once cooled pipe on the cookie butter and sprinkle some crush biscuits on top. Let it rest a bit to allow your spread to firm up if it is really soft before stacking them. This will prevent the speculoos from sticking to one another when stacked. You can place the tarts in the fridge/freezer for a very short period just to cool them down.
Do not do a second bake for the cookie butter/speculoos tarts as that will melt the cookie butter/speculoos spread. We are doing a longer bake to ensure the tart base is crisp and won't require a second bake.
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[@ButtermilkPantry]

Hi Everyone! I realised that there is a typo error in the video, for the melty base, please add 30g of icing sugar not 13g. Apologies for this! Accurate ingredients list will be in the description along with a non-nut melty base version as well. :)

[@paolav9]

Thank you for the recipe and the different options!! I really like and appreciate that you explain about the equipment and ingredients and give different options. Thank you💚

[@ButtermilkPantry]

My pleasure! Hope you enjoy baking them :)

[@muti7880]

OMG finally a way to make nuttela tart without stamp cutter required!!! Ive been wanting to make these but couldnt find the that kind of cutter everywhere. Thank you so much🥰

[@ButtermilkPantry]

Hope you enjoy the recipe!

[@cindyrawh]

Eggcited for this recipe and how it will turn out! 🥰

[@ButtermilkPantry]

Eggcited for you to try it too! :)

[@rueedward]

10q for sharing❤️❤️good video.easy, light and smooth

[@cookingwithjonny2071]

Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗

[@lalithakirsnan]

Favourite cookie ever! Interested to try out yours! 😊

[@ButtermilkPantry]

Hope you enjoy the recipe :)

[@zhiwei50]

Bakes looking good Sara!

[@ButtermilkPantry]

Thank you! :)

[@_home_cooking]

Good recipe! 🤗

[@ivyfun7538]

I am going to get the ingredients now and bake tmr 😊 Thanks Sara 😘

[@ButtermilkPantry]

Can’t wait for you to try them!

[@helencheang5830]

Hi, Greeting from Singapore! May I know the life shelf for it? Thank you.

[@tulipbutter2486]

Hi, just subscribed after trying your pineapple tart and cookie recipe! Was wondering if you could share some recipes that feature corn as the main flavor? (Planning to bake something for my dad’s birthday, who loves corn-flavored sweet treats😊)

[@hueypeng8026]

can i replace hazelnut meal with almond meal and nutella with biscoff topping?

[@jeanettemancera9834]

How to store them in cookie jars without having the nutella melt and stick to other cookies? Since I live in a country with a hot climate

[@shirayuki1462]

Hello! Is there any sub for custard powder ? >

[@siewtaojasmineyeo8863]

Hi! Which pipping tip should I use? I used 1M and it turned out out looking like 💩

[@kennethvictoriaa6939]

What alternative ingri that i can replace for hazelnut meal?

[@BigBangNSHINeeL0v3r]

I'd say try other but meals

[@ButtermilkPantry]

Almond meal is a pretty accessible ingredient otherwise there is an ingredient list of the rolled out version of the pastry in the description that doesn’t include nuts in it

[@wijayaong1498]

Hi! Where do you get those 6mm ruler? 😅

[@ButtermilkPantry]

I actually got them from Spotlight here in melb 😂 but you can get some 6mm dowels from a hardware store or anything around that thickness