BEFANA STOCKING TART in the shape of a stocking with Nutella, an easy recipe, a sweet treat for breakfast or snack for both adults and kids with shortcrust pastry.
Simple and delicious, the Befana stocking tart with Nutella, made in the shape of a stocking, is more beautiful to look at, and surely kids will love it, plus it’s delicious with its filling.
The recipe for the Befana stocking tart is very simple, prepare the shortcrust pastry, roll it out, decorate it, bake it and then fill it later. It’s not difficult at all; it’s all about your skill in decorating and inventing the design.
I’m not great at decorations often due to lack of time, but I can tell you that despite everything, it was very well liked, even the taste, obviously, who can resist Nutella for so long.
But if you don’t prefer Nutella, you can always fill it with jam.
Follow me in the kitchen today for the Befana stocking tart with Nutella!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 4 oz butter
- 1/4 cup sugar
- 1 egg
- as needed lemon zest
- as needed Nutella®
Steps
Prepare the shortcrust pastry, pour the sifted flour with the baking powder on the work surface, make a well in the center, and add the egg, sugar, grated lemon zest, a pinch of salt, and the butter in pieces.
Work everything quickly, then roll it out on the floured surface and draw a stocking. I did it freehand without cardboard, just look at the photo; it’s very simple.
With the scraps, create the cuff piece of the stocking, a small rectangle that you will place on top, then make cords to twist on themselves to make the outline of the stocking.
Create little star shapes with the shortcrust pastry and place them where the cords meet to mask them, leaving some stars for decoration later, then sprinkle with sugar sprinkles.
Bake and cook everything at 350°F for 15 minutes, then remove from the oven and fill with Nutella while still warm, decorate with the stars you baked separately.
Bon appétit
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