Carrying on in splendid fashion with the Nutella…..
What till you see what is lined up for the coming week!!
Take the ever popular Pasta Frolla recipe and make a batch.
I have 2 types of tartlets here for you….
One as above with the caramel and Nutella and the 2nd is Nutella and white Lindt chocolate …
First, let’s do the caramel as that requires more effort…not much but some:)
Whilst your pasta frolla is resting for an hour, make the caramel filling.
You will need….
1/2 tin of condensed milk
2 good squirts of Golden Syrup
30 g of butter.
Combine all ingredients in a saucepan and bring to slow simmer.
Simmer for about 5 minutes or until thickened and then remove from the heat.
Place on the side, waiting for the Pastry.
Pre heat oven to 180 Celsius.
Grease well and then lightly dust tins with flour.
Roll out Pasta Frolla and cut into shape of your tins.
Gently place pastry into tins and shape.
I microwaved the Nutella on low heat for 30 seconds just to make it more pliable.
Fill pastry moulds half full with Nutella, a good tablespoon full in each pastry.
Place pastry in the oven for 10 minutes.
Remove and then place a tablespoon of caramel on top of the nutella in the pastry.
Place back into the oven for another 20 minutes or until pastry is golden brown.
I slightly over did my caramel in the first ones, which is why above, I have said to cook the pastry and nutella a bit first, then add caramel.
Remove from oven and allow to cool for 10 minutes, then place on a rack to cool completely.
White chocolate and Nutella tartlets….
Easy peasy Peoples…..
Just spoon that Nutella into the pastry cases and then pop a square of white choc into the middle!!!
Nice and easy….
Sorry, no inner piccies of the white choc and nutella tartlets as they went to the mother in-laws…..
BUT I ASSURE YOU, THEY WERE………………………DIVINE!!!
I would also pop that square into the Nutella when the pastry is 1/2 cooked):
You cook and learn!!’
ENJOY, ENJOY, ENJOY!!!