Chocolate chip tart filled with Nutella, a delicious dessert, perfect for breakfast and snack time, ideal for those who just can’t give up Nutella, even in summer.

The base is a classic shortcrust pastry, enriched with chocolate chips (or nuggets), filled with delicious hazelnut cream: I used Nutella, but you can replace it with the cream of your choice.

Once the tart was baked, I let it cool and then finished it with sugar sprinkles, fresh blueberries, meringues, and hazelnut sprinkles… so delicious!!!

Of course, you can customize it with the ingredients you prefer.

But now let’s see together how to make the Chocolate Chip Tart Filled with Nutella. Let’s get baking.

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.

Gabriella

More delicious tarts to try:

Difficulty: Very easy
Cost: Cheap
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 1/2 cups flour
2/3 cup butter (cold from the refrigerator)
1/2 cup powdered sugar
1 egg (at room temperature)
1 tsp vanilla extract
1/3 cup chocolate chips (or nuggets – as desired)
to taste Nutella®
to taste sugar sprinkles
to taste hazelnut sprinkles
to taste blueberries

Tools

1 Stand Mixer
Cling Film
1 Work Surface
1 Tart Pan

Steps

First of all, place all the ingredients in the bowl of the stand mixer and quickly mix (without letting it warm up), until you get a compact dough. Once compacted, add the chocolate chips (or nuggets), mix well. Wrap the dough in cling film and put it in the fridge for at least 2 hours (I kept it for 1 hour).
After the indicated resting time, flour the work surface and turn on the oven, in static mode, at 350°F.
Next, place the shortcrust pastry block and roll it out with a rolling pin into a sheet about 1/4 – 3/8 inch thick. If it tends to crumble, work it a bit with your hands before rolling.
Then, roll the pastry onto a rolling pin and transfer it to the previously buttered tart pan. If using a pan with a removable bottom, there’s no need to butter and flour it.
Prick the surface with a fork, cover with your favorite hazelnut cream (I used Nutella) and bake in the preheated oven for about 30 – 35 minutes, until it’s nicely golden.
If you have leftover pastry, make some cookies and bake them at 350°F for about 10 – 12 minutes.
Let it cool and complete with sugar sprinkles, fresh blueberries, meringues, and hazelnut sprinkles. Here’s the Chocolate Chip Tart Filled with Nutella ready. Enjoy your meal!
Until the next recipe.