The Nutella cream and amaretti tart is a rich and enveloping dessert, combining textures and flavors in an irresistible balance. The crumbly shortcrust pastry base holds a generous layer of Nutella, melting with a soft and delicate cream during baking. Topped with amaretti, it adds a crunchy and fragrant note, enhancing the taste with their unmistakable aroma. Perfect for special occasions or for treating yourself to something truly indulgent, this tart is a triumph of sweetness and character. If you love tarts, try the classic jam tart, the mounted shortcrust tart, the lemon cream tart or the creamy Nutella tart.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Nutella cream and amaretti tart
- 3 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1 cup butter
- 2 eggs
- 1 pinch salt
- Half grated lemon zest
- 3 1/3 cups milk
- 2/3 cup all-purpose flour
- 2/3 cup sugar
- 6 egg yolks
- 1 tablespoon vanilla extract
- 2 tablespoons Nutella
- 1 3/4 oz amaretti
- 1 teaspoon powdered sugar
Tools
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- Saucepan
- Baking Pans 8×10
- Whisk
Steps for preparing the Nutella cream and amaretti tart
Prepare the shortcrust by working the cold butter cut into pieces with the flour. Add the sugar, eggs, salt, and lemon zest. Work quickly until a dough ball forms. Wrap it in plastic wrap and refrigerate for 30 minutes.
Prepare the cream by mixing the egg yolks with the sugar. Gradually add the flour and milk, in which you have dissolved the vanilla extract. Cook, stirring continuously, until the custard thickens. Pour into a bowl, cover with plastic wrap (PVC-free) in contact with the surface, and let cool.
Roll out the shortcrust. Place it with parchment paper in two baking pans. Trim excess dough. Cover with more parchment paper and add beans for blind baking. Bake in a preheated static oven for 30 minutes. Remove the beans and their parchment paper and finish baking the shortcrust for another 10 minutes.
Spread Nutella over the shortcrust. Fill the tart with the cooled custard and decorate with whole and crumbled amaretti. Dust with powdered sugar and serve.
Storage
You can store the tart in the fridge for two or three days.
