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This Easter Egg Nest Nutella Kataifi Tarts recipe transforms delicate strands of kataifi pastry into golden, crispy nests filled with creamy Nutella and topped with colorful Easter eggs. It's a festive treat that combines traditional Mediterranean pastry techniques with a modern chocolate twist perfect for your holiday table.
These tarts have become my signature Easter dessert. I first made them for a family gathering three years ago, and now my nieces and nephews begin asking about my "bird's nest treats" weeks before the holiday arrives.
Ingredients
- Kataifi Pastry 375g: Make sure it reaches room temperature before working with it for easier handling and better results
- Unsalted butter 125g melted and clarified: Creates the perfect crispy golden texture when baked
- Sugar 1 and 1/2 cups: The backbone of our sweet syrup that transforms the pastry into a dessert
- Water 1 and 1/2 cups: Combines with sugar to create the perfect consistency syrup
- Nutella 500g: Use room temperature Nutella for easier piping a generous amount ensures each bite has chocolate goodness
- Easter eggs: Your choice of sizes and colors add the festive touch that makes these tarts special
Step-by-Step Instructions
- Prepare the Kataifi:
- Remove the kataifi pastry from refrigeration at least 2 hours before beginning. This critical step ensures the delicate strands are pliable and won't break when you work with them. Keeping the pastry in its packaging while it comes to room temperature prevents it from drying out. Preheat your oven to 180°C fan forced and lightly butter two 12-hole muffin tins.
- Create the Syrup:
- Combine sugar and water in a small saucepan over medium heat stirring occasionally until all sugar crystals have completely dissolved. Allow the mixture to simmer gently for exactly 7 minutes the timing here creates the perfect consistency that will soak into the pastry without making it soggy. Remove from heat and set aside to cool completely.
- Prepare the Pastry Nests:
- Gently separate and tear the kataifi pastry into approximately 3cm long pieces. Place these strands in a large mixing bowl and pour the melted clarified butter over them. Using your hands thoroughly massage the butter into every strand until evenly coated this ensures uniform browning and crispness. Fill each muffin tin cavity with the buttered kataifi pressing it down firmly in the center and slightly up the sides to create a nest shape.
- Bake to Golden Perfection:
- Place the filled muffin tins in your preheated oven and bake for 30 minutes or until the pastry turns a beautiful golden brown color. The edges should be slightly darker and crisp while maintaining the nest shape. Immediately upon removing from the oven spoon exactly one tablespoon of the cooled syrup over each hot tart base allowing it to sizzle and be absorbed into the pastry. Let the tarts cool completely in the tins.
- Fill and Decorate:
- Transfer room temperature Nutella to a piping bag fitted with a medium round tip. Pipe a generous swirl of Nutella into each cooled tart creating a nest effect with a slight indentation in the center. Place your choice of Easter eggs into the Nutella nests pressing them slightly so they adhere but remain visible.
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Kataifi pastry has been my secret weapon for impressive desserts since discovering it at a local Mediterranean market. The fine strands resemble delicate bird's nests naturally making it perfect for this Easter treat. My grandmother actually gasped the first time I served these at a family gathering asking where I had ordered them from.
Make-Ahead Options
These tarts can be prepared in stages to make your holiday cooking less stressful. The pastry nests can be baked and soaked with syrup up to three days ahead and stored in an airtight container at room temperature. Add the Nutella filling up to 24 hours before serving but wait to add the Easter eggs until just before presenting to preserve their color and appearance.
Working With Kataifi Pastry
Kataifi pastry can be intimidating for first time users but it becomes easy with a few tricks. Always ensure it's completely at room temperature before unwrapping to prevent the strands from drying and breaking. If the pastry seems dry when you open it dampen your hands with a tiny amount of water when handling it. This recipe uses butter but traditional Middle Eastern recipes often use ghee which can be substituted for a more authentic flavor profile.
Serving Suggestions
These festive tarts make a beautiful centerpiece on any Easter dessert table. For an extra special presentation arrange them on a tiered cake stand interspersed with fresh spring flowers or additional Easter eggs. Serve with coffee after your Easter meal or alongside afternoon tea. For added indulgence offer a small bowl of whipped cream on the side some guests enjoy adding a dollop to balance the sweetness of the Nutella.
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These Nutella Kataifi Tarts are bound to become a family tradition. Happy Easter!
Frequently Asked Questions
- → What is kataifi pastry?
Kataifi pastry is a type of shredded filo dough that resembles fine vermicelli noodles. It's commonly used in Mediterranean and Middle Eastern desserts, creating a crispy, nest-like texture when baked. For this dessert, it forms the perfect crispy base that resembles an actual bird's nest.
- → Can I make these tarts ahead of time?
Yes! You can prepare the kataifi tart shells up to 2 days in advance and store them in an airtight container. Add the Nutella filling and Easter egg decorations closer to serving time for the best presentation and texture contrast.
- → What can I use instead of Nutella?
If you prefer alternatives to Nutella, you can substitute with any chocolate hazelnut spread, chocolate ganache, or even a combination of mascarpone cheese with melted chocolate. For non-chocolate options, consider lemon curd, pastry cream, or whipped cream with berries.
- → Why do you need to clarify the butter?
Clarifying butter removes milk solids and water, resulting in a higher smoke point and preventing burning. For kataifi pastry, clarified butter helps achieve an even, golden crispness without soggy spots or uneven browning. It also extends the shelf life of the finished tarts.
- → Can these be made without the sugar syrup?
While the sugar syrup adds sweetness and helps bind the kataifi strands together, you can reduce the amount or omit it if you prefer less sweetness. However, the syrup does contribute to the structure and texture of the finished tart shells, so they may be less cohesive without it.
- → How should I store leftovers?
Store leftover tarts in an airtight container at room temperature for 1-2 days. The kataifi may soften slightly over time but will still remain delicious. Avoid refrigeration as this can make the pastry soggy and the Nutella too firm.