Easter Egg Nest Nutella Tarts (Print Version)
# Ingredients:
→ For the tart cases
01 -
375g Antoniou Kataifi Pastry
02 -
125g unsalted butter, melted and clarified
→ For the syrup
03 -
1 and 1/2 cups sugar
04 -
1 and 1/2 cups water
→ For the filling
05 -
500g Nutella
→ To decorate
06 -
Easter eggs
# Instructions:
01 -
Take your chilled Kataifi Pastry out of the fridge at least 2 hours before use to bring it up to room temperature in its packet.
02 -
Preheat oven to 180 degrees Celsius fan forced. Lightly grease two 12 hole muffin tins with butter.
03 -
Stir sugar and water in a small saucepan over medium heat, until sugar dissolves. Allow to simmer gently for 7 minutes. Remove from heat and allow to cool.
04 -
Separate and tear the Kataifi Pastry into pieces, approximately 3cm long (or use a knife to cut it). Place in a large mixing bowl and pour the butter over it. Using your hands massage the butter into the Kataifi until it is evenly and well coated.
05 -
Fill each muffin tin hole with Kataifi. Press the Kataifi down and slightly outwards towards the sides.
06 -
Bake for 30 minutes, or until the Pastry is golden. Remove from the oven and pour a tablespoon of syrup over each tart base. Allow to cool.
07 -
Place the Nutella into a piping bag and pipe each tart with Nutella. Decorate with Easter eggs.
# Notes:
01 -
Makes 24 tarts