The Nutella and hazelnut tart is one of those desserts that generally pleases everyone’s taste and is suitable for breakfast in the morning, as a snack, and even after a meal.
The hazelnut pastry used here is truly a gem, which enhances the flavor and makes the hazelnut taste stand out even more, already known to be in Nutella as well.
This tart, simple in execution, is a unique delight where one slice leads to another, and for lovers of this kind, it will be an authentic joy for the palate.
By following my advice, the Nutella on the surface will remain soft and creamy and, even after baking, it will seem as if you just spread it.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 619.52 (Kcal)
- Carbohydrates 65.19 (g) of which sugars 44.93 (g)
- Proteins 8.56 (g)
- Fat 36.99 (g) of which saturated 23.01 (g)of which unsaturated 5.36 (g)
- Fibers 4.16 (g)
- Sodium 83.35 (mg)
Indicative values for a portion of 118 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
- 1 1/3 cups all-purpose flour
- 1 cup hazelnut flour
- 1/2 cup sugar
- 7 tbsp butter
- 1 egg
- 1 tsp baking powder
- 1/2 packet vanillin
- 1 3/4 cups Nutella®
- to taste powdered sugar
- to taste toasted hazelnuts (for decoration)
- to taste fine salt
Tools
- Rolling pin
- Pan for tart, 9.5-inch diameter
- Cookie cutters
- Blender / Mixer (if you don't have chopped hazelnuts)
Preparation
To prepare the Nutella tart with hazelnut pastry, you will need hazelnut flour.If you don’t have it, just toast the hazelnuts in a pan for a few minutes.
When cold, blend them in the mixer with a tablespoon of flour taken from the recipe.
For the pastry, work the sugar with the butter in a bowl.Then add the hazelnut flour, egg, vanillin, sifted baking powder, and briefly start kneading again.
Finally, add flour and a pinch of fine salt and quickly incorporate.
When you have obtained a homogeneous dough, let it rest in the refrigerator wrapped in plastic wrap for at least half an hour.
After this time, roll out more than half of the pastry between two sheets of baking paper, using added all-purpose flour above and below the dough.
With the baking paper containing the rolled-out dough, line a tart pan creating a border all around.Make some holes in the base with a fork and then spread a generous layer of Nutella.
If the temperature is low, the Nutella might have hardened; in this case, it is advisable to soften it in a bain-marie.
Decorate the tart with the classic strips or by cutting pretty shapes out of the pastry.The more decorations you add, the more they will shield the Nutella from the oven’s heat.
To ensure the Nutella stays soft, cover the tart initially with a sheet of baking paper topped with a sheet of aluminum foil.
Bake in a preheated oven at 356°F, on the lower-middle rack, static function, for about 30 minutes.
About ten minutes before taking it out, remove the sheets to even out the browning.
Once out of the oven, you can add coarsely chopped or whole toasted hazelnuts on top.
The Nutella and hazelnut tart is ready.Wait for it to cool before removing it from the pan.
Storage
In an airtight container at room temperature for about 4 days.
In an airtight container at room temperature for about 4 days.
Here is a selection of products that are decidedly useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are decidedly useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
