Nutella Tart with Hazelnut shortcrust pastry is our favourite Nutella Tart, the most loved dessert by adults and children .
If you’re a fan of Nutella (as we are) then you’re in the right place. Nutella Tart with Hazelnut shortcrust pastry is a simple but delicious dessert, made with a soft shortcrust pastry shell filled with a greedy Nutella cream for an irresistible taste. It’s really difficult to resist.
While the tart is cooking, remember to add a silver foil over the tart: it protects Nutella tart from direct contact with heat and helps to preserve all the softness of Nutella.
Now let’s see together how to make it, so let’s get started.
Ingredients
- 11/4 cupall purpose (AP) flour (7oz 200g)
- 3/4 cuphazelnut flour (3,17oz 90g)
- 1/4 poundunsalted butter (1/2 cup 110g – cold and cubed)
- 1egg
- 2.8 ouncesgranulated sugar (1/3 cup 80g – or Light brown sugar)
- 1 pinchsalt (It’s important to bring out the flavours and enhance the sweetness of the crust)
- 1 glassNutella®
Tools
- 1 Cake pan for tart, 26 cm
- 1 Kneading
Preparation
Nutella Tart with Hazelnut shortcrust pastry is very easy to make.
Let’s start with the Hazelnut shortcrust pastry.
Process flour and hazelnut flour in a food processor for a few seconds until combined. If you don’t have a food processor, you can use a pastry board or do it by hand on a work surface.
Add butter and mix until mixture becomes crumbly and resembles coarse meal.
Now add egg, sugar and a pinch of salt and mix everything until the dough starts to clump together.
Wrap with plastic wrap and refridgerate for at least 2 hours: this step is essential because resting allows time for the gluten in the dough to relax.
If you don’t want to use the dough right away, you can refrigerate it for up to 4 days, or freeze it for up to a month and then thaw overnight in the fridge.
Tart filling
Take dough out of the fridge and let it sit for a few minutes to soften slightly for easy rolling.
On a floured surface roll out the pastry to about 1 cm and then place gently into a 26 cm diameter cake tin with a removable bottom.
I use this specific mold for pies with a removable bottom can: you easily unmold it.
Cut off the excess dough and prick the base with a fork.
Spread the Nutella over the base with the back of a spoon.
Level the Nutella well.
Put the tart to rest in the freezer for at least 1 hour.
Bake the tart
Preheat oven to 180°C (350°F), non-fan-assisted.
Take the tart from the freezer and bake it, covered with a silver foil, in a preheated oven for about 15 minutes.
Remove the silver foil and finish cooking for another 20 minutes. Remove from the oven and let it cool.
In a meantime, using a star cookie cutter, cut out the exceeding pastry and transfer biscuits to a baking tray.
Bake them for about 5 – 7 minutes.
Once at room temperature, put the biscuits on the tart, dust with icing sugar and serve.
Now Nutella Tart with Hazelnut shortcrust pastry is ready.
Enjoy your meal!
Conservation
Nutella tart can be stored for about a week, preferably in an appropriate sealed container.
Tips and Tricks
If you don’t have hazelnut flour you can do like this. Toast the hazelnuts for about 6-10 minutes, until darkened and they smell deliciously nutty. Cool for about five minutes in the pan. There should be a very fine layer of flour covering the whole pan, so the crust comes out without sticking. Put the hazelnuts in a food processor together with the sugar. Pulse until the mixture resembles coarse, dry sand.
If you like Italian dessert recipes try also my Baked peaches with amaretti. They’re really scrumptious!
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