Preheat oven to 200°C (fan-forced)

Cut Out the Puff Pastry:  

• Using a round cutter or a knife, cut out 12 circles from the puff pastry sheet. These circles should be slightly larger than the muffin tin cups to ensure they fit well.

Press the Pastry into the Muffin Tin:

• Gently press each puff pastry circle into the muffin tin cups. Use a wooden presser or your hands to ensure the pastry is snugly fit into the tin. This will help form the tartlet base.

Prick the Pastry:

• Use a fork to prick the bottom of each pastry. This step allows steam to escape during baking and prevents the pastry from puffing up too much.

Add Baking Sheets and Weights:

• Place a cut square of baking paper or parchment on top of each puff pastry circle. The square should be larger than the muffin tin cups. Add ceramic baking weights on top of the paper to keep the pastry in place and prevent it from bubbling up during baking.

Bake the Pastry Cases:

• Bake the puff pastry cases in a preheated oven at 200°C (fan-forced) for about 12 minutes, or until they are golden and crisp. Follow the package instructions if they differ. Let them cool slightly in the tin before removing.

Add the Nutella and whipped cream:

• While the pastries are baking, whip the cream in a clean glass bowl using a hand mixer or stand mixer.
• Once the pastry circles are cooled, fill each well with about a tablespoon of Nutella, spreading it slightly to cover the base. And a dollop of whipped cream

Garnish:

• Sprinkle with chopped hazelnuts for a crunchy texture. Top with fresh berries or edible flowers for a pop of colour. Dust lightly with powdered sugar.

Serve:

• Serve immediately for a quick and delicious dessert.