Shortcrust pastry with a savory creamy filling, this homemade Nutella tart is a must-try for anyone that enjoys chocolate sweets.
- Prep: 30 minutes
- Serves: 6
- Difficulty level: medium
Nutella tart Ingredients
- 110 g cold butter
- 215 g flour
- 3 yolks
- 85 g icing sugar
- 400 g Nutella
- 90 g Cocoa butter/classic butter
- fresh liquid cream for brushing to taste
Nutella tart Instructions
Pour the flour and cold butter into a blender and blend for a few moments. You can also use a stick blender. Transfer the sandblasting to a work surface. Create a basin in the middle and pour the yolks and sift the icing sugar all around the basin.
Begin kneading briefly by mixing the eggs in the center with your fingers and gradually collecting the flour. Knead to obtain a sufficiently compact dough that you can wrap in cling film. Let the dough rest in the refrigerator for at least 30 minutes.
Take the dough and beat it on a lightly floured pastry board. This way you will soften it a little, making it easier to roll.
Roll the pastry up to half a centimeter thick. Then wrap the dough around the rolling pin and place it in a 22 cm cake tin. Make sure to grease and flour the tin before.
Level the edges and collect the excess dough, with which you will prepare the strips on top. Finally, puncture the base and set aside the pan with a fork.
For the cream
Place the cocoa butter (or classic butter) in a bowl and melt it in the microwave or in a water bath, add Nutella little by little, stirring until it is completely absorbed. Finally, pour the cream in the molded dough and distribute it over the entire surface.
Take the remaining dough and roll it again on a floured surface, and cut strips of about 1 cm wide, with a notched wheel, or a knife. Place them on the cake pan first in one direction and then in the other, so as to make them cross and create a rhombus pattern.
Finally, brush with fresh liquid cream and bake in a preheated oven, at 160 ° for 40 minutes (you can try cooking in a ventilated oven at 150 ° for about 30-35 minutes cooking on the low shelf of the oven; you can cover halfway through cooking with aluminum foil if you think it is cooking too much on the surface). Once cooked, allow your Nutella tart to cool completely and then turn it out to serve and enjoy.
Serve your Nutella tart with some whipping cream for a balance in taste.