CREAMY NUTELLA and chocolate TART, soft, with nutella that doesn’t harden, delicious sweet for breakfast or snack, easy and quick.
The soft Nutella and chocolate tart is every sweet lover’s dream: a dessert that combines the crunchiness of shortcrust pastry with the softness and creaminess of the famous hazelnut cream.
This dessert represents a real challenge for those who prepare it, because one of the most common hurdles is to keep the Nutella soft even after baking, avoiding it from solidifying and losing its enveloping texture.
The success of a Nutella and chocolate tart that doesn’t harden depends on a series of precautions that often require a bit of experience and knowledge of the right methods. However, once the right technique is found, the result is a dessert that fully satisfies not only the palate but also the aesthetics. A tart with Nutella is a pleasure to see and even more to taste.
Follow me in the kitchen today for the Nutella and chocolate tart.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1 egg
- 1/4 cup sugar
- 1/3 cup butter
- 1 cup Nutella®
- 1.8 oz chocolate
Steps
Prepare the shortcrust pastry, pour the flour into a bowl, add the sugar, egg, and butter in pieces, mix the dough well, then divide it into two parts.
Place a larger part in a 20 cm cake pan and put it in the freezer.
Melt the chocolate with the Nutella in a bain-marie and mix well, if necessary add a little cream or milk.
Take the shell from the freezer and fill it with the Nutella and chocolate filling, then make the tart covering strips using the rest of the shortcrust pastry.
Bake at 350°F for 25 minutes or in the air fryer at 320°F for 20 minutes.
Bon appetit
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How to prevent Nutella from hardening during baking
One of the most effective methods to keep Nutella soft is to spread it on the tart only after baking it. In this case, bake the tart base “blind” (without filling), and add the Nutella when the base is still warm.
Another trick is to mix Nutella with a little cream or milk before spreading it on the tart. This will keep the filling creamier and reduce the likelihood of it solidifying during baking. The important thing is not to overdo it with the liquid to avoid compromising the final texture.
If you prefer to bake the tart with Nutella already spread on the base, another method is to lower the oven temperature to about 300°F and slightly extend the baking time. Slow baking helps prevent the Nutella from hardening too much, maintaining its creamy consistency.
An option is to cover the tart with a sheet of aluminum foil during baking, especially in the last 10-15 minutes. This will protect the Nutella from direct heat, reducing the risk of it drying out or hardening.
Spreading a thin layer of Nutella on the tart base helps prevent hardening, as the thinner layer will be less prone to drying out. If you want a richer tart, you can always add an additional layer of fresh Nutella after baking.
SOFT NUTELLA and Chocolate TART
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FAQ (Questions and Answers) SOFT NUTELLA and Chocolate TART
Why does Nutella harden during baking?
Nutella tends to solidify in the oven due to the heat that evaporates the moisture contained in the cream, making it drier and harder.
How can I prevent Nutella from hardening in the tart?
To keep Nutella soft, you can add it on the already baked base, cover it with aluminum foil during baking, or mix it with a little cream before using.
Can I bake the tart with Nutella without it hardening?
Yes, by baking at a lower temperature or protecting Nutella from the oven’s direct heat, it is possible to reduce the risk of it hardening.
