Nutella Tarts | A popular Chinese New Year snack made 2 Ways - Melty and Crispy 

This Nutella tart is inspired by some that I had tried on my recent trip back to Singapore. And this is my take on that tart.
I find that is great as an all-year round treat but especially perfect to impress your relatives for Chinese New Year.
And as always, there are plenty of notes and tips in my blog post so do check it out for more details (link below) :)
Stay safe and take care of yourselves! Happy New Year!
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Melty Nutella Tart (Rolled Tart)
100g unsalted butter (82% fat min)
30g pure icing sugar, sifted
1.5g fine sea salt (1/8 tsp)
14g egg yolk (approx 1 large yolk)
1 tsp vanilla extract (optional)
20g custard powder
14g milk powder
30g hazelnut meal
110g cake flour
Nutella, as needed
Flaked salt (optional)
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Crisp Nutella Tart (Piped Tart)
103g unsalted butter (82% fat min)
43g pure icing sugar, sifted
1.7g fine sea salt (1/8 tsp)
26g egg white
5g vanilla extract
10g custard powder
12g milk powder, full fat
30g hazelnut meal
90g cake flour, sifted
Nutella, as needed
Flaked sea salt (optional)
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No-Nut Melty Base Version (Rolled)
100g unsalted butter
34g icing sugar
2.2g fine sea salt (between 1/8-1/4tsp)
14g egg yolk (approx 1 large yolk)
22g custard powder
15g milk powder
130g cake flour
5g vanilla extract
1/4tsp ube flavouring (if making ube version)
Nutella or Speculoos/Cookie butter spread as needed
Flaked salt as needed
*Notes: Please proceed as per the melty tart version for Nutella Tarts.
For Speculoos/Cookie Butter Tarts:
Simply bake the tarts once at 160C for 15mins for no no-nut tart base version. For nut base versions, bake for 13-15mins or until golden.
Once cooled pipe on the cookie butter and sprinkle some crush biscuits on top. Let it rest a bit to allow your spread to firm up if it is really soft before stacking them. This will prevent the speculoos from sticking to one another when stacked. You can place the tarts in the fridge/freezer for a very short period just to cool them down.
Do not do a second bake for the cookie butter/speculoos tarts as that will melt the cookie butter/speculoos spread. We are doing a longer bake to ensure the tart base is crisp and won't require a second bake.
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