These Mini Nutella Fudge Pies are so good, the chocolate pie dough is filled with a fudgy Nutella Filling and is topped with smooth chocolate ganache and chopped hazelnuts.
Fill the Pop Tarts:
To fill these Pop-tarts, use a small cookie scoop and use it to spoon the filling. Use the palm of your hand to press it down allowing it to be around a cm smaller all around the first dough circle. Add the other circle on top. Then use a fork to press down both doughs. If they aren’t pressed enough, the filling might ooze out of the pop tart.
| Prep Time | 1-2 hours |
| Cook Time | 20-25 minute minutes |
| Passive Time | 2-3 hours |
| Servings |
Poptarts
|
Ingredients
For the Pie Dough: Adapted from Simply Recipes
- 2 cups All-purpose flour
- 1/4 cup Dutch Processed Cocoa Powder
- 1 cup Unsalted Butter (Cubed and Cold)
- 1 tsp Salt
- 2 tsp Granulated Sugar
- 6-8 tbsp Ice Water
Ingredients
For the Pie Dough: Adapted from Simply Recipes
|
|
Instructions
- Put flour, sugar, and salt into the bowl of a food processor and pulse a couple of times to mix.
- Add half the butter pulsing several times Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
- Slowly add ice water: Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
- Make two dough disks: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gently form both disks without playing too much with the dough. This will cause a change in texture. Wrap them in plastic wrap and let cool in the refrigerator for at least 30 minutes while preparing the filling.
- Using a small bowl, combine Nutella, 2 tbsp melted chocolate chips, and stir until combined. Then add milk and mix. The dough will become more firm at this step. Set aside.
- On a lightly floured surface, roll the first dough disk to be approximately 1/4 or 1/2 inch thickness. Using a large round cookie cutter, cut the dough into 3-5 circles. Use a small cookie scoop and use it to spoon the filling. Use the palm of your hand to press it down allowing it to be around a cm smaller all around the first dough circle.
- Add the other circle on top. Then use a fork to press down both doughs. Do the same thing to the other disk then place the assembled Pop-Tarts in the refrigerator for 15 more minutes. You can roll the scrap dough again and repeat this method once more.
- In a liquid measuring cup or small bowl, place chocolate of choice. In a small saucepan or in a microwave-safe bowl, heat heavy cream until hot then immediately pour over the chocolate chips and let there for 3 minutes. Stir with a whisk and mix until the chocolate is one consistency. Let the ganache set for 6-7 minutes at room temperature.
- Bake the Pop-Tartsat 350 degrees Fahrenheit 180 Celcius for 18-22 minutes until the dough is firm and lightly crisp. Let cool completely
- Using a spoon or spatula spread the ganache on the Baked Pop-tarts then add the hazelnuts.
- Enjoy!