instrawberries (I used 1 strawberry for every tartstrawberries are season here now, but you can always use whatever fruit you prefer, for example blueberries)
Pre-heat oven to 350 degrees (180 degrees celsius)
In a large bowl, gently mix together the flour, sugar and baking powder, make a well in the middle and add the slightly beaten egg, egg yolk and softened butter cut in pieces, mix together slightly, then turn onto a lightly floured flat surface and work the the mixture to form a soft dough (this can take up to 15 minutes, but it will eventually come together trust me). Wrap in plastic and refridgerate for about 20 to 30 minutes. Remove from fridge and knead a few times to soften the dough, on a lightly floured surface. Roll out to desired thickness (these tarts I made a little thicker) Cut with a glass or round cookie cutter to fit medium sized muffin tins, fill halfway with Nutella, with the extra dough I made cutouts and placed 1 on top of every tart. Bake in 350° (180°) oven for approximately 20 minutes or until golden. Let tarts cool completely before topping with whipped cream, fruit and again cream. Or can be left plain. Either way they are delicious.