Ingredients

• 2 ½ cups all-purpose flour
• 2 Tablespoons cocoa powder
• 1/3 cup white sugar
• ½ teaspoon salt
• ¾ cup (1 ½ sticks) cold butter, cubed
• ½ cup cold milk
• Chocolate Hazelnut spread (approximately 1 cup, divided)
• 1 egg, beaten
• 1 teaspoon milk
• Powdered sugar

Instructions

1. Pre-heat the oven to 350 degrees.
2. In a large mixing bowl, combine flour, cocoa powder, sugar and salt. Cut the butter into the flour mixture using a pastry cutter or two knives. Add the cold milk and ¼ cup of chocolate hazelnut spread, and mix until combined.
3. On a floured surface, roll out the pastry dough as thin as possible. Using a sharp knife, cut the rolled out dough into squares (you will most likely have to do this in batches).
4. Top the center of half of the squares with a heaping teaspoon of the chocolate hazelnut spread (don’t spread to the edges), and top with the remaining squares. Using a fork, firmly press the edges of the tarts, sealing them well. Prick the top of the tarts a few times with a fork, to allow venting.
5. Make an egg wash by whisking the egg with 1 teaspoon milk.
6. Using a pastry brush, brush the tarts with egg wash. Place tarts on a baking sheet lined with parchment paper.
7. Bake for approximately 10 minutes.
8. Once cooled, dust with powdered sugar.