Steps

• Prepare the shortcrust pastry. Mix the flours and work them with the cold butter cut into pieces until you have a sandy mixture. You can do this operation by hand trying not to heat the butter too much or better yet in a mixer.

• Add the sugar, vanilla, and pinch of salt, mix, then proceed with the egg and egg yolk. Quickly knead until you have a compact and smooth dough.
  Wrap in plastic wrap and let it rest in the refrigerator for an hour.

  

• After the resting time, take the pastry and roll it out on a floured parchment paper, thickness about 1/5 inch.
  * I use wooden guides for the rolling pin to roll out the pastry to the same height, as simple as they are ingenious!! They are obviously not essential but are very handy. 👉 HERE THEY ARE

  

• With the obtained dough, line a tart pan of 9–10 inches, move the dough with its parchment paper directly into the pan, adhere well to the edges, and trim excess paper and pastry.

  The pan you see in the photo has a removable bottom, it’s the best for removing tarts without disasters! 😂

  

• Prick the base of the tart with a fork and then fill with Nutella. With the leftover pastry, cut long strips of the same thickness and decorate as desired, lift them gently because, as you know, gluten-free pastry is delicate and tends to break.

  Now, to prevent the Nutella from drying out during baking, the tart should initially be baked covered, so:

  Cover the pan with a sheet of foil and bake at 340°F for the first 15 minutes, then remove the foil and continue baking for another 20 minutes. If you want to enhance the browning, switch to the fan setting for the last few minutes.

  

• Remove from the oven and let cool at room temperature. Now enjoy this delicious treat!!