Whether you are among the many who have become passionate and remained loyal to my tart with soft shortcrust pastry, or have not yet had the chance to try it, today I add a ‘gem’ to the list of recipes you find here on my blog, which is the SOFT TART FILLED WITH NUTELLA.
It is, in fact, a tart that, instead of having the classic lattice on top, is covered with a full and homogeneous shortcrust pastry layer, which is why it is called a ‘filled’ tart.
In this recipe of mine, the shortcrust pastry will be exactly the same as the one you find for the classic tart recipe, but this time, after spreading plenty of Nutella on the base, you will cover it with another layer of shortcrust pastry, using the same technique that I believe and hope you liked as much as I did, which is with the piping bag 😉
Upon biting, it will be soft and enveloping, but at the same time not ‘crumbly’ like many soft shortcrust pastries I’ve tried.
Another peculiarity, which will make even more of a difference and will keep you loyal to this recipe, is that this shortcrust pastry doesn’t need to rest (despite being made with butter) and doesn’t need to be kneaded by hand and rolled out with a rolling pin. Which, let’s face it, is the only process that can usually make homemade tart preparation a bit more difficult.
You will only need a piping bag, with no need for any nozzle, and you will create your soft shortcrust tart in no more than five minutes.
All that’s left is to follow along with me the procedure which, as always, I explain to you step by step and with the complete video.
You might also be interested in these other recipes of mine:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: portions for a 7.8-inch diameter mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the SOFT TART FILLED WITH NUTELLA
- 3 eggs (medium)
- 150 g butter (melted)
- 150 g sugar
- 300 g all-purpose flour
- 1 packet vanillin
- 1 pinch salt
- baking powder (a tip of a teaspoon)
- 350 g Nutella® (approximately)
Tools to make the SOFT TART FILLED WITH NUTELLA
- 1 Piping bag
- Electric whisks
- 1 Tart pan with removable base 7.8 inches in diameter
Steps to prepare the SOFT TART FILLED WITH NUTELLA
In a large bowl, break the eggs and add the sugar and a pinch of salt, then turn on the electric whisks for a few seconds, just enough time to mix the ingredients well.
Gradually add the melted butter, already cooled down, and mix well.
Gradually add the flour and the vanillin.
When the mixture becomes thicker, continue to mix with a spoon.
Finally add the pinch of baking powder and incorporate it evenly into the dough.
Fill a piping bag with the mixture; to help you, place the piping bag in the beaker of an immersion blender (if you have it).
Take the removable bottom tart pan of 7.8 inches diameter and line the base with parchment paper. Cut the tip of the piping bag to create a hole about 0.4 inches in size and, starting from the edge of the springform, begin to fill with concentric circles the base of the tart pan. This operation, like all the others, will be really simple.
Slightly level with a spoon and, to create the border of the shortcrust base, make an additional circle with the piping bag above the outermost one.
Spread the Nutella gently with a spoon; make sure to be generous so it doesn’t dry out during baking.
And now you just need to create the ‘shell’ of your tart, recreating with the shortcrust a spiral like the one you made for the base; this time, however, without leveling it with the spoon, but closing as much as possible the areas where the Nutella might have been left uncovered.
Bake at 356°F in a preheated static oven, for about 25 minutes. Remember that the shortcrust shouldn’t be very golden, the characteristic color of this soft shortcrust is very light even when cooked.
Let it cool completely and remove from the mold your SOFT TART FILLED WITH NUTELLA.
Dust it with plenty of powdered sugar and… voilà, ready in all its splendor and deliciousness!
Storage and Variants
You can, OF COURSE, fill your tart with any spreadable cream and with any jam or marmalade that you like best!
As you may have noticed, the beauty of this soft shortcrust, besides its absolute deliciousness, is that it doesn’t need to rest in the fridge.
And since this shortcrust doesn’t even need to be kneaded by hand and then rolled out with a rolling pin, I’d say a faster tart to make than this is hard to find!
Your soft filled tart can be stored for two to three days under a glass bell.
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