The first step to get the soft shell of our tart is to melt the butter in a saucepan on the stove. Be careful not to burn or fry it, otherwise, it’s better to replace it with a new quantity.

Then pour the butter into a large bowl and add the sugar.

Take the hand whisk and mix the mixture vigorously to dissolve the sugar well.

At this point, add the vanilla essence to the mixture and then the whole eggs. Continue to mix all the ingredients well with the whisk.

When the eggs are well incorporated with the sugar and butter, you can add half a packet of sifted baking powder to remove lumps.

Mix well and then start adding the flour, preferably in two or three times, sifting it with a sieve to avoid the formation of lumps.

You will thus obtain a soft mixture that detaches from the bowl’s walls.

Now you can insert your mixture into a piping bag.

Cut the tip, making a hole not too large, and begin to cover the tart tin (I use a 9-10 inch one with this dose) making a very thin layer (it will rise during cooking thanks to the presence of the baking powder). Make an extra round to create the edge of the shell of your soft tart.

In another piping bag, insert the Nutella quantity and at this point dress it in concentric circles over the soft shortcrust pastry mixture.

Complete by making the stripes using the piping bag filled with soft shortcrust pastry mixture.