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Nutella Tart: A Deliciously Simple Italian Dessert

You know when you listen to a song that you particularly love, and in that same moment, your ears are able to isolate any other noise around you, making space for the one sound you want to hear? There are recipes that can evoke the same emotion, perhaps bringing you back to pleasant moments spent with your loved ones. For us, Nutella tart is definitely the cake that tastes good, the homemade one to share a slice with friends during a nice afternoon snack. Like the Mars cake, it’s a rule breaker to be indulged once in a while… just for the pure pleasure of it! Shortcrust pastry and an irresistible filling: here’s the Nutella tart, much more than music to our ears!

Nutella Tart

– 110g cold butter
– 215g flour 00
– 3 egg yolks
– 85g icing sugar
– 400g Nutella
– 90g cocoa butter
– Fresh liquid cream for brushing
– Baking tin (22cm in diameter)

Calories per serving: 863
Difficulty: medium
Preparation time: 30 min
Cooking time: 40 min
Servings: 6 people
Cost: medium
Note + chilling time for shortcrust pastry

1. Start with making the shortcrust pastry. In a mixer, add the flour and cold butter and blend for a few seconds. Transfer the resulting mixture onto a work surface and make a hollow in the center. Add the egg yolks and sift the icing sugar around the edges.
2. Briefly knead the dough, mixing the eggs in the center and gradually incorporating the flour with your fingers, until you obtain a sufficiently compact mixture. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. After 30 minutes, take the dough out of the fridge and knead it on a lightly floured surface to soften it. Roll it out to a thickness of half a centimeter.
4. Line the baking tin (already buttered and floured) with the pastry, cutting off the excess dough. Prick the base and set the tin aside.
5. Preheat the oven to 160°C (static mode).

Cream filling
1. Melt the cocoa butter in the microwave or in a double boiler. Then add Nutella little by little, stirring until it is completely absorbed.
2. Pour the freshly made cream into the shortcrust pastry base and spread it evenly.

Cutting shortcrust pastry losanges
1. Roll out the remaining dough on a floured work surface and form diamonds about 1cm wide, using a fluted pastry wheel.
2. Arrange the diamonds on the tart starting from one end in one direction and then alternating to form a diamond shaped pattern.
3. Brush the diamonds with fresh liquid cream.

Bake the Nutella tart in the preheated oven for 40 minutes. When cooked, let it cool before serving.

You can store the Nutella tart in the refrigerator for up to 3 days, preferably covered with plastic wrap. If you prefer, you can make the shortcrust pastry in advance and keep it in the fridge for a day.

If you don’t have cocoa butter, you can substitute it with regular butter in the same amount. The consistency may vary slightly, but the flavor will still be delicious!