Nutella Egg Nest Tarts (Print Version)
# Ingredients:
→ For the tart bases
01 -
375g Antoniou Kataifi Pastry strands
02 -
125g melted unsalted butter, strained clear
→ For the sweet syrup
03 -
1 and 1/2 cups granulated sugar
04 -
1 and 1/2 cups fresh water
→ For the center
05 -
500g chocolate hazelnut spread
→ For topping
06 -
Colorful chocolate eggs
# Instructions:
01 -
Let your Kataifi Pastry sit outside the fridge for about 2 hours while still in its package so it warms up naturally.
02 -
Set your oven to 180 degrees Celsius with the fan on. Lightly coat two 12-hole muffin pans with some butter.
03 -
Mix sugar with water in a small pot over medium flame until sugar fully melts. Let it bubble gently for 7 minutes. Take off heat and set aside to cool down.
04 -
Pull apart and break the Kataifi into roughly 3cm pieces (or just cut with a knife). Drop them in a big bowl and drizzle the butter over. Use your fingers to work the butter throughout all the strands.
05 -
Pack each muffin tin space with the buttered strands. Push down in the middle and gently press outward to form nest shapes.
06 -
Leave in the oven for 30 minutes or until they turn a nice golden color. After taking them out, pour a spoonful of syrup on each base. Let them cool completely.
07 -
Load the chocolate hazelnut spread into a piping bag and squeeze some into each cooled tart. Top with pretty chocolate eggs.
# Notes:
01 -
Yields 24 small treats