Some desserts need no introduction, and the Hazelnut and Nutella Tart, cooked in an air fryer, is one of them! And let’s be honest… you can never go wrong with Nutella ! Just like the Crispy Nutella Tart, it’s a simple recipe, but with some tricky parts during cooking: Nutella dries out and loses its original creamy and delicious consistency. A mistake I used to make too before discovering this trick, and today with this recipe, I’ll explain how to get a compact pastry that doesn’t give way during cooking and a soft, velvety cream, like it just came out of the jar.
In this version, I enriched the classic tart with a hazelnut pastry that goes sublimely well with the creaminess of Nutella: a simple yet absolutely winning combination. For an extra touch, I sprinkled the surface with hazelnut grains and powdered sugar.
The Hazelnut and Nutella Tart is a dessert that pleases everyone and is perfect for any time of the day, at breakfast, a special school snack for the little ones, or for an evening in good company.
Prepared with the air fryer without having to turn on the oven to get a golden, fragrant, and perfectly cooked tart, without waiting except for the double rest in the fridge and freezer. If you prefer the traditional method, the Hazelnut and Nutella Tart is equally wonderful in the oven. I’ll leave you the baking instructions at the end of the recipe.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Air frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Quantities for a 9×9 inch square pan or a 9.5 inch round pan
- 2 1/2 cups all-purpose flour
- 1 cup hazelnut flour
- 1/2 cup granulated sugar
- 1/2 cup butter (room temperature)
- 2 eggs (medium)
- 1 lemon (untreated peel)
- 1 pinch salt
- 14 oz Nutella®
- as needed hazelnut grains (optional)
- as needed powdered sugar
Tools
Suggested Tools
- 1 Air fryer
- 1 Bowl
- 1 Tart pan 9×9 inches
- 2 Parchment paper sheets
- 1 Fluted pastry wheel
- 1 Spoon
- 1 Fork
- 1 Knife
- 1 Rolling pin
- 1 Lemon zester
Steps
How to make the Hazelnut and Nutella Tart in the Air Fryer
In a bowl, combine sugar, flours, grated peel of one lemon, and a pinch of salt
Add the eggs and start mixing with the help of a fork
After blending the ingredients, you can add the softened butter cut into pieces
Knead with your hands until a smooth and homogeneous dough is obtained. Wrap it with cling film and place it in the refrigerator for 1 hour
After resting in the fridge, place 3/4 of the pastry on a parchment sheet lightly dusted with flour
Overlay another sheet of parchment paper, if necessary dust the pastry with a bit of flour, and roll it out with the help of a rolling pin
Butter and flour the tart pan and insert the pastry, trimming and aligning the edges. Prick the base with a fork and spread the Nutella, leveling it with the back of the spoon
With the remaining pastry, create strips and decorate. Place it in the freezer for 30 minutes. This step is essential both for the pastry, to prevent it from collapsing during baking and to keep the Nutella creamy and soft without drying out
Preheat the fryer to 320°F for 2/3 minutes and transfer the pan onto the fryer’s rack
At this point, start baking the tart, using the bake or air fry program, at 320°F for 30 minutes or until the surface is golden
As soon as the baking is finished, you can remove the tart and let it cool completely before removing it from the pan
Sprinkle the surface with hazelnut grains and powdered sugar and serve
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Oven Baking Hazelnut and Nutella Tart
Preheat the oven to 340°F/355°F and bake for about 30 minutes or until the surface is golden.
Storage of Hazelnut and Nutella Tart
Store the tart at room temperature, well covered with a cake dome or wrapped in cling film: it stays perfect for 3–4 days.
