Nutella. It’s a dream isn’t it? The argument for or against it being a ‘healthy’ breakfast topping is still on going in my opinion. My homemade version is probably lower in sugar but hey I’m not counting calories, I’m all about the taste buds over here.
“Lucky for me I lived my childhood in the 1990’s”
Lucky for me I lived my childhood in the 1990’s, at a time when breakfast options went way beyond avocado on toast and protein pancakes. I’m still amazed that those wonderful sweet filled treats we called “Pop Tarts” were allowed to be served as a reasonable breakfast in the 1990’s, but I’m pleased they were as it was a very happy time.
So here’s to Nutella and heres to Pop Tarts. Apart you can bring them down, but together they’re a force to be reckoned with, because as soon as you taste one you’ll be asking for another.
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Nutella Pop Tarts
Your favourite childhood breakfast just got better
For the Tarts
- 250 g plain flour
- 50 g coco powder
- 150 g cold butter cubed
- 3 tbsp cold water
- 1 egg
- 6 tbsp Nutella
For the Topping
- 100 g royal icing
- 1 tbsp coco powder
- 3-4 tbsp cold water
- 20 g whole Hazelnuts
Preheat the oven to 200C and line two baking trays with baking paper
In a large bowl combine the flour, coco powder and cold butter with your fingertips until the mixture resembles fine. breadcrumbs.
Add cold water 1tbsp at a time and bring the dough together
Knead the dough into a ball and wrap in cling film, then leave in the fridge for 30 minutes to chill.
Roll out into a 40cm x 80cm rectangle and with a pizza cutter knife cut out 6cm x 10cm rectangles – you will need two rectangles per tart.
Lay out pairs of pastry squares onto the baking trays and create an egg wash. Using a pastry brush, dab egg wash along the edges of one of the rectangles.
Scoop 1 tsp Nutella into the centres of each rectangle, being careful not to overfill or you will have a Nutella explosion. Top with the second piece of dough and crimp the edges together with a fork to seal them together.
Prick the centre with a fork to allow steam to release when baking and give them a final brush of egg wash.
Bake for 20 – 25 minutes, then leave to cool on a wire rack.
For the topping
Once the tarts are completely cool, mix together the royal icing sugar, coco powder and water and mix until you have a thick but spreadable consistency.
Spoon onto the tops of the pastry and spread across.
Take the 20g hazelnuts and blitz them in a blender to break them up Into small rough chunks
Sprinkle the hazelnuts over the icing and then pop them back on the baking tray and leave in a cool oven set to 50C for 45 minutes so the icing can set.
These are best eaten immediately out of the oven while the Nutella is still warm inside, but they will keep for 2-3 days in an airtight container.