The Nutella bull’s eye tart is the larger version of the classic and delicious bull’s eye cookies. It’s an easy and quick recipe to prepare, consisting of two discs of lemon-scented shortcrust pastry with a creamy Nutella filling and dusted with powdered sugar, a real treat. The shortcrust pastry can be made by hand or with a food processor, I used the Thermomix, but it’s essential to chill it in the fridge for at least an hour right after making it and also when we have created the two discs to prevent losing shape during baking. The two discs for the Nutella bull’s eye tart can also be made without a mold; you can use a 9.5-inch plate or lid, and I used a perforated tart ring and a 3-inch cutter to create the central hole, but a glass works just fine. A dessert absolutely worth making, perfect for a morning breakfast, a snack for both adults and children, or as a birthday cake, so let’s go see how to prepare it together.
See you soon. Susy
Here are some other Nutella recipe ideas:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the Nutella Bull’s Eye Tart
- 2 3/4 cups all-purpose flour
- 1/2 cup butter
- 1/3 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 lemon zest
- Half teaspoon baking powder
- as needed powdered sugar (for dusting)
- as needed Nutella®
You will need
- 2 Baking Sheets
- Ring perforated
- Cookie cutter
Preparing the Nutella Bull’s Eye Tart
To make the shortcrust, I used the Thermomix, but you can prepare it with any other food processor or mixer.
I put the sugar and finely chopped lemon zest in the Thermomix bowl, making sure not to cut the white part, as it would make the pastry bitter, and I set it for 15 seconds / speed 8. I use the spatula to gather the contents in the center, and if the zest is not well powdered, I start it again for a few more seconds at the same speed.
I add the all-purpose flour, the whole egg, the yolk, the butter in pieces, and the baking powder, and I set it for 30 seconds / speed 5.
I transfer the dough onto the work surface, compact it, wrap it in food wrap, and put it in the refrigerator for 1 hour.
After the rest in the fridge, I take the shortcrust block, let it soften a little, and divide it into two. I roll out the blocks to a thickness of 1/3 inch on two sheets of parchment paper. Using a 9.5-inch lid or a tart ring, I cut out two circles. In one, using a 3-inch cookie cutter or a glass, I create a hole in the center. I transfer the two discs of shortcrust onto the baking sheet and put them in the fridge for 30 minutes; this step is necessary to keep their shape during baking.
After the rest time, I bake them in a static oven for 15 minutes at 350°F.
Once baked, I take them out and let them cool completely.
I place the whole circle on a plate, fill it with Nutella, and close with the circle with the hole. I dust with powdered sugar and the Nutella bull’s eye tart is ready to serve and enjoy.
