Nutella Tart Recipe
Category: Desserts
Serves: 6
If you love the smooth, irresistible combination of Nutella and a delicate, buttery pastry, then this Nutella Tart (Crostata alla Nutella) will quickly become your go-to dessert. With a rich, melt-in-your-mouth pastry and a luscious filling of Nutella and cocoa butter, this tart is perfect for any occasion. Here’s how you can make it at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 110g |
| All-purpose flour (00 type) | 215g |
| Egg yolks | 3 |
| Powdered sugar | 85g |
| Nutella | 400g |
| Cocoa butter | 90g |
| Fresh cream (liquid) | As needed |
Nutritional Information
This recipe is designed to serve 6 people. Each serving of the Nutella Tart contains approximately:
| Nutrient | Per Serving |
|---|---|
| Calories | ~ 450 kcal |
| Fat | ~ 30g |
| Carbohydrates | ~ 50g |
| Protein | ~ 4g |
| Fiber | ~ 2g |
Note: Nutritional values are estimates and will vary depending on the exact ingredients used.
Instructions
-
Prepare the Pastry:
- Begin by preparing the shortcrust pastry. In a food processor, combine the cold butter and flour. Mix until the butter is broken down into small crumbs.
- Form a well in the center of the flour-butter mixture and add the egg yolks. Sift the powdered sugar around the edges of the well.
- Using your fingers or a pastry blender, briefly rub the ingredients together until the dough starts to form. Work quickly to avoid melting the butter, which should remain cold for a flaky result.
- Once the dough begins to come together, transfer it to a lightly floured surface. Quickly knead the dough to ensure all the ingredients are combined and form a ball. Do not overwork the dough.
- Wrap the dough ball in plastic wrap and refrigerate it for at least 30 minutes. This rest time helps the dough firm up and makes it easier to roll out.
-
Roll Out the Pastry:
- Once the dough has chilled, remove it from the fridge and allow it to sit at room temperature for a few minutes. This will make it easier to roll.
- On a lightly floured surface, roll out the dough to fit a 22 cm tart pan. The dough should be about 3-4 mm thick.
- Roll the dough around your rolling pin and carefully transfer it to the tart pan. Press the dough gently into the pan, ensuring that it lines the base and edges evenly. Trim any excess dough from the edges.
- If necessary, refrigerate the pastry shell again for a few minutes to keep it firm before baking.
-
Prepare the Nutella Filling:
- In a microwave-safe bowl, melt the cocoa butter. If you do not have cocoa butter, you can substitute it with an equal amount of regular butter.
- Once melted, add the Nutella to the cocoa butter and stir until the mixture is smooth and well-combined. You want the consistency to be thick and spreadable, but not runny.
- If the Nutella mixture seems too thick, you can adjust it by adding a small amount of fresh cream until you achieve the desired consistency. The cream will also add a nice shine to the tart’s filling.
-
Assemble the Tart:
- Preheat your oven to 180Β°C (350Β°F). Once your pastry shell is ready and the Nutella filling is prepared, it’s time to assemble the tart.
- Carefully spread the Nutella mixture into the prepared pastry shell. Use a spatula to smooth it out evenly across the base.
-
Decorate the Tart:
- Roll out the remaining pastry dough on a floured surface. Using a fluted pastry cutter or a sharp knife, cut the dough into 1 cm wide strips to create decorative lattice strips.
- Lay the strips over the Nutella filling in a crisscross pattern to form a lattice design. Be sure to leave some space between the strips to allow the filling to show through.
- Trim any excess dough from the edges and press the strips gently onto the sides of the pastry shell.
-
Bake the Tart:
- Brush the lattice strips with a little bit of fresh cream to help them achieve a golden, glossy finish when baked.
- Place the tart in the preheated oven and bake for 20-25 minutes, or until the crust is golden and crisp. Keep an eye on it towards the end to make sure the lattice doesn’t over-brown.
- Once the tart is baked, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
-
Serve and Enjoy:
- Once completely cooled, slice your Nutella tart into 6 pieces. Serve it as a delicious dessert for any occasion, and enjoy the indulgent combination of smooth Nutella and buttery pastry.
- For an extra touch, you can dust the top of the tart with powdered sugar before serving or add a dollop of whipped cream on the side for added richness.
Tips for Perfecting Your Nutella Tart:
- Chill the dough well: Donβt skip the chilling step for the pastry. This helps prevent shrinking during baking and results in a crisp, flaky texture.
- Use high-quality Nutella: The quality of the Nutella you use can greatly affect the flavor of the tart. Choose the best quality you can find for the richest taste.
- Make it your own: For a twist, you can add crushed hazelnuts or a drizzle of melted chocolate over the Nutella filling before baking for added texture and flavor.
- Serve with fresh cream: This tart pairs beautifully with freshly whipped cream or even a scoop of vanilla ice cream for an indulgent dessert experience.
This Nutella Tart is the ultimate treat for chocolate lovers. With its rich and decadent filling, combined with a buttery, melt-in-your-mouth pastry, it’s sure to impress your guests or provide a comforting dessert for yourself. Enjoy every bite of this indulgent creation!
