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Chocolate Hazelnut and Banana Tartlets

Le Tortine di Nutella e Banana
Nutella, chocolate hazelnut spread, is all the rage in Italy; Nutellaphiles eat it by the spoonful right out of the jar. And that may be as good tasting as it gets unless you decide to make these puff pastry tartlets. Nutella mixed with mascarpone cheese and spread on top of banana slices in readymade puff pastry is one of the easiest desserts to make. Pietro Ferrero, pastry maker and founder of the Ferrero Company, created Nutella in the 1940s. At the time, cocoa was in short supply due to war rationing, and chocolate was a delicacy limited to a lucky few. So Pietro Ferrero mixed cocoa with toasted hazelnuts, cocoa butter and vegetable oils to create an economical spread of chocolate, which he called pasta gianduja(pronounced pasta-john-DOO-jah). Pasta gianduja's success was unprecedented.

In 1949, Ferrero made supercrema gianduja, which was spreadable as well as inexpensive. This product became so popular that Italian food stores started a service called "The Smearing:" children could go to their local food store with a slice of bread for a smear of i>supercrema gianduja.

In 1964, i>supercrema gianduja renamed “Nutella” and began to be marketed outside of Italy.

Serves 4


1 sheet prepared puff pastry

1 banana, sliced

1 cup Nutella

8 ounces Mascarpone cheese, at room temperature

3 tablespoons sugar


Preheat the oven to 425°F. (220C)

Roll out the sheet of puff pastry on a work surface into a 12 by 14-inch rectangle; cut out four 6-inch circles. 

Press each of the circles into four individual 3-inch tart forms with removable bottoms.

Place the shells on a baking sheet and poke each shell with a fork all over the surface to prevent puffing while baking.  Bake 7 to 8 minutes or until they are nicely browned.

Remove shells from the oven and allow to cool completely.

In a bowl, whip the Nutella and mascarpone together with the sugar until well blended.

Place a layer of banana slices in the bottom of each tart shell, then spoon the Nutella mixture into the shells.  Refrigerate for several hours before serving.


  1. Lorraine Johnston's avatar

    Lorraine Johnston

    I loved this dessert & want to give the recipe to my boss. I would like to purchase a bottle of the wine that was suggested with the dessert as well. What was it again. Really enjoy your show, recipes, and the education.
  2. Paul Lally, Executive producer's avatar

    Paul Lally, Executive producer

    Lorraine, it's called "Rosa Regale" by Banfi, a terrific wine.

    Available in most stores. Here's a link to their website for more information:
  3. Lucy Kessler's avatar

    Lucy Kessler

    I absolutely loved this dessert because I've loved Nutella since I was a child and I know it isn't all that popular here in the states--but let's hope this recipe puts "Nutella" at the forefront of a lot of people's dessert choices.

    Mind you, I'm trying to cut back but to me, Nutella is a treat!

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