The gluten-free Nutella tart is an extremely delicious dessert that you can easily make at home if you want to serve a dessert that everyone, celiacs and not, will agree on: with this recipe, you will get a gluten-free tart that is fragrant and perfect for cutting – that does not crumble miserably as sometimes happens with gluten-free flours – and with a rich interior of Nutella that remains soft even after baking. Just follow three simple tricks to prevent the Nutella from hardening in the oven: the first, as essential as it is simple, is to let the Nutella tart rest in the freezer before baking it. This way, it won’t dry out in the oven during the time it takes for the shortcrust pastry to bake. The second is to use a sufficient amount of Nutella for the size of the tart: a layer that is too thin will dry out completely. The third, finally, is to cover the tart with a sheet of aluminum foil during the last minutes of baking. As you can see, these are simple tricks that are accessible to everyone, ensuring you get a perfect gluten-free Nutella tart. As for the base, I used a hazelnut shortcrust pastry, which intensifies the characteristic aroma of the dessert. Alternatively, you can use a classic gluten-free shortcrust pastry, or cocoa shortcrust, or even almond shortcrust. If you are celiac and also lactose intolerant, you can use the gluten-free oil shortcrust and a dairy-free hazelnut cream.
You may also be interested in:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 45 Minutes
- Preparation time: 25 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 540.16 (Kcal)
- Carbohydrates 58.36 (g) of which sugars 35.48 (g)
- Proteins 7.11 (g)
- Fat 31.75 (g) of which saturated 19.21 (g)of which unsaturated 11.22 (g)
- Fibers 3.58 (g)
- Sodium 75.99 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 20 cm diameter gluten-free Nutella tart
Remember to check that the following ingredients are labeled “gluten-free”: rice flour, corn flour, baking powder, Nutella.
- 1 1/8 cups gluten-free rice flour (finely ground; + as needed for dusting)
- 1/2 cup gluten-free corn flour (finely ground)
- 3/4 cup hazelnuts (shelled and peeled)
- 7 tbsp butter
- 1/2 cup sugar
- 1 egg (whole)
- 1 egg yolk
- 1 pinch salt
- 1 pinch gluten-free baking powder for desserts
- 11 oz Nutella®
Tools
- 1 Mixer
- 1 Rolling pin
- Parchment paper
- 1 Tart pan 20 cm diameter
- 1 Fork
- 1 Knife
- Aluminum foil
How to make the gluten-free Nutella tart that stays soft
To make the gluten-free Nutella tart, start by preparing the hazelnut shortcrust pastry, following the recipe here (1). Let it rest in the refrigerator for 45 minutes, then cut about 1/3 (2), which is the amount you will need to make the strips. Wrap it in plastic wrap and put it back in the refrigerator for the time needed to roll out the base. Place the rest of the shortcrust pastry on a sheet of parchment paper, lightly dust it with rice flour, and start rolling it out with a rolling pin (3).
You need to form a disc a few mm thick (4). Keeping the parchment paper underneath, transfer the shortcrust pastry disc to a 20 cm diameter tart pan. If you don’t have one of this size, in this article I explain how to adjust all the doses based on the size of your pan. Make the shortcrust adhere to both the bottom and the edges (5).
Use the rolling pin to press along the edges to remove excess shortcrust pastry (6). With the tines of a fork, prick the entire bottom of the tart (7).
Pour a generous amount of Nutella inside, spreading it well to form an even layer (8). Then take the remaining shortcrust pastry from the refrigerator and roll it out on a well-floured work surface (I used a silicone mat, but it also needs to be well-floured) (9). Form a layer that is not too thin and cut some strips using a knife (10) or a fluted wheel.
Place the strips on the tart forming diamonds and pressing well on the edges to make them adhere (11). Now cover the tart with aluminum foil and let it rest in the freezer for 1 hour. After the resting time, remove the foil and bake the gluten-free Nutella tart in the preheated oven at 340°F (static) for 25 minutes, placing it on the lowest rack. After 25 minutes, cover it with foil and bake it (12) for another 15 minutes. Once baking time is over, remove the tart from the oven and let it cool completely (13) before removing it from the pan.
You can serve the gluten-free Nutella tart for a snack or as a dessert for the whole family: the gluten-free shortcrust pastry made with this recipe, using only natural flours, is excellent in flavor and texture, without strange aftertastes and is an excellent “inclusive” solution for children’s birthday parties.
Storage
You can store the gluten-free Nutella tart at room temperature for 4 or 5 days.
Tips and Variations
As seen, the recipe for the gluten-free Nutella tart is quite simple, but for a perfect result, you must not rush and respect the resting times of both the shortcrust pastry and the tart. It is also important to bake the tart at the right temperature to have a perfectly cooked shortcrust and the Nutella still soft: since ovens are not all the same, if it doesn’t turn out perfectly the first time, lower or raise the temperature by about ten degrees the next time. For any doubts, you can leave me a comment on the blog or on Il chicco di mais Facebook page.
FAQ (Questions and Answers)
How can I make the gluten-free Nutella tart without lactose?
For the shortcrust pastry, you can use this gluten-free oil shortcrust recipe. Nutella obviously contains milk, so you will need to opt for another hazelnut cream, such as Nocciolata Rigoni without milk or Scotti cream lactose-free.
