Ingredients
Scale
For the pastry
- 1 1/3 cup (175g) all-purpose flour
- 1/4 cup (30g) confectioner’s sugar
- 1/2 cup (100g) cold butter
- 1 egg yolk
- 1–2 tbsp. ice water (maybe you need more)
For the filling
- 6 tbsp. chocolate spread (e.g. Nutella)
For the decoration
- 3.5 oz. (100g) white chocolate
- 1.75 oz. (50g) dark chocolate
- chocolate sprinkles
Instructions
- For the pastry mix flour and confectioner’s sugar in a large bowl. Add the cold butter and cut with a pastry blender or knife into small pieces. Add the egg yolk and one tablespoon of the ice water. Use your hands to form a nice ball of dough. Add some more water if the crumbs are not coming together. Wrap in plastic wrap and place in the fridge for at least 1 hour.
- Preheat the oven to 350˚F (175°C). Roll out the dough on a floured surface. You want the dough to be quite thin, cut out rectangles with 2.5×4 inches (6x10cm) – you need at least 12 – if you can get 14 – perfect! Use the remaining dough and roll out again to get enough pieces. Place half of the dough rectangles on a baking sheet lined with baking parchment and spread about a tablespoon of chocolate spread in the middle of each rectangle – leave an edge of 0.5 inches (1cm) free. Place a second dough rectangle on top and press the edges together with your fingers, then use a fork to give the edges a nice shape. Cut small slits in the top of each tart and bake for 20-22 minutes or until lightly golden in color. Take out and let cool down for some time on the baking sheets, then transfer to a wire rack and let cool down completely.
- Melt the chocolates separately (carefully in the microwave or over a pot with simmering water). Brush the tarts first with the white chocolate, then drizzle with the dark chocolate and decorate with some sprinkles (optional). Let dry completely.
Notes
- Enjoy baking!