Crostata alla Nutella

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Crostata alla Nutella

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Ingredients

Adjust Servings:
300 g Flour '000 type
150 g Granulated sugar
150 g Butter cold butter from the refrigerator
1 Egg
1 pinch Baking powder
1 pinch Salt
500 g Nutella

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Ingredients

Directions

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Crostata alla Nutella (Nutella tart) is a mouth-watering dessert that puts together one of the most popular cakes with a hazelnut spread beloved by everyone and, moreover, is reminiscent of a snack from our childhood. In short, it’s a bit of a tease but once in a lifetime everyone should try it!

Crostata alla Nutella is just one of many desserts that can be made with this mouth-watering filling. From crepes to truffles, cheesecake to roll, Nutella has become a cream around which to invent cakes!

If you prefer, you can make a vegan hazelnut cream at home and use it to fill all this variety of yummy desserts. As always, the secret to making a fragrant pastry with a tasty texture is resting, so if you have the time, prepare the dough the night before and let it rest in the refrigerator overnight.

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Steps

1
Done

To prepare the Crostata alla Nutella (Nutella tart) start with the shortcrust pastry: in a bowl briefly work the cold cubed butter with the granulated sugar using the leaf whisk of a planetary mixer or a mixer with metal blades. Add the egg, pinch of salt and work on low speed.

2
Done

Incorporate the flour and baking powder. Knead just enough to make a smooth dough free of butter streaks. Wrap it in baking paper and place it in the refrigerator for 30 minutes.

3
Done

Roll out two-thirds of the shortcrust pastry with a rolling pin to a thickness of 5 mm and place it inside a 22-cm-diameter tart mold, previously buttered. Trim the edges and prick the bottom with the tines of a fork. Re-mix the leftovers and add them to the remaining third of dough. Store in the refrigerator.

4
Done

Fill the pastry shell with Nutella and level it with a pastry spatula. You will need to make up a layer at least 1 cm high to ensure that the filling remains creamy even after baking. Roll out the remaining shortcrust pastry and cut out 1-cm strips with a notched pastry wheel.

5
Done

Arrange the strips on the tart to make up a fairly dense lattice.

6
Done

Cover the Crostata alla Nutella (Nutella tart) with aluminum foil and bake it in the preheated oven at 180°C (356°F) for 10 minutes. After this time has elapsed, remove the paper and continue baking for another 20-25 minutes. The pastry should be lightly browned. Do not exceed this time or the filling will dry out excessively. Let cool on a wire rack, unmold the Nutella cake and serve.

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