The vegan tart with vegan Nutella is a simple, crumbly, and incredibly delicious dessert, perfect for those following a plant-based diet but not willing to compromise on the authentic taste of tradition. Made with a vegan shortcrust pastry without butter and eggs and filled with creamy vegan Nutella, this tart is ideal for breakfast, snack, or dessert. The texture is perfect: crunchy base, soft and fragrant hazelnut and cocoa heart. An easy recipe, accessible to everyone, that will win over even those who are not vegan!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- Half packet baking powder
- 1/3 cup vegetable oil
- 1/2 cup plant-based milk
- vanilla
- 10 1/2 oz Nutella® (Vegan)
Steps
For the preparation of the Vegan Tart with Vegan Nutella – Easy and Delicious Recipe without Butter and Eggs watch the video HERE.
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In a bowl, combine the flour, sugar, baking powder, and vanilla extract. Gradually add the oil and plant-based milk, mixing until the dough is compact and homogeneous. If you’re not in a hurry, shape it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes. Brush the tart pan with a bit of oil and lightly flour it.
Take the dough and divide it into two parts: use about 3/4 of the dough for the base. Roll it out with a rolling pin on a sheet of parchment paper and place it in the pan,
trim the excess dough from the edges. Prick the bottom with a fork.
Pour the vegan Nutella and spread it evenly over the entire surface. Roll out the remaining dough
create strips and place them on top of the tart to form the classic grid pattern. Bake in a preheated static oven at 350°F for about 40 minutes, until golden.
Let it cool completely before removing from the pan: the Nutella will solidify, and the pastry will be crumbly and fragrant.
Storage & Tips:
For a perfect vegan tart with vegan Nutella, make sure all ingredients are at room temperature: this makes the pastry more elastic and easier to roll out.
If you prefer a more rustic texture, you can substitute part of the flour with whole wheat or spelt flour.
You can use any plant-based milk (soy, almond, oat, or rice), and for the filling, choose a creamy vegan Nutella or a hazelnut and cocoa spread without milk.
If you want a lighter version, try replacing part of the spread with jam or date paste.
The tart keeps at room temperature for 2-3 days, covered with a glass dome or plastic wrap. Alternatively, you can keep it in the refrigerator for up to 5 days, making sure to bring it to room temperature before serving.
For longer storage, you can also freeze it already baked: just thaw it at room temperature or reheat it for a few minutes in the oven to restore its crispness.
