The creamy and easy Nutella tart is one of the most loved and searched recipes: a simple, quick, and very easy dessert that always wins over both adults and children. I make it often because it’s really hard to resist a slice of this delight, perfect for breakfast, snack, or as a birthday cake for the little ones.
I’ve always had a great passion for shortcrust pastry, which I prepare strictly by hand as my Aunt Franca taught me. Every time I knead flour, butter, and sugar, I think of her jam tarts, fragrant and genuine, which filled the house with an unforgettable aroma. Over time, I learned to customize my pastry and fill it in many ways: from the classic jam tart to the Nutella tart, creamy and irresistible.
In this recipe, I also reveal the secret to keeping Nutella soft and creamy after baking, without it becoming dry.
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 443.99 (Kcal)
- Carbohydrates 56.88 (g) of which sugars 32.69 (g)
- Proteins 6.15 (g)
- Fat 21.92 (g) of which saturated 17.11 (g)of which unsaturated 4.17 (g)
- Fibers 2.57 (g)
- Sodium 218.26 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Nutella Tart
- 2 1/2 cups All-purpose flour
- 9 tbsp Butter
- 2/3 cup Sugar
- 1 pinch Salt
- 1 1/2 tsp Baking powder
- 1 Egg
- 1 Egg yolk
- 1 Vanilla bean
- 1 1/4 cup Nutella®
Tools for the Nutella Tart
- Pan 24 cm removable base tart pan
- Aluminum foil
- Pastry wheel
Preparation of the Nutella® Tart
In a bowl, I pour the flour and form the classic well. In the center, I add butter, sugar, egg, yolk, a pinch of salt, vanilla seeds, and baking powder. I knead quickly until I get a soft and elastic dough. I wrap it in plastic wrap and let it rest in the fridge for at least an hour.
After resting in the refrigerator, I take the shortcrust pastry and roll it out with a rolling pin on a lightly floured work surface. I place it in a 24 cm tart pan with a removable bottom and prick it with a fork.
To make the Nutella more fluid, I place the jar in a double boiler: with the heat, it will be softer and easier to pour and spread evenly over the tart base. I pour the Nutella and spread it with a spatula.With the leftover pastry, I create the classic strips or lozenges. The secret to having a creamy Nutella tart is to cover it with a sheet of aluminum foil during baking: this step is essential to prevent the Nutella from drying out.
I bake at 350 °F for about 40 minutes, remove the foil in the last few minutes, and complete the baking.
Once baking is complete, I take the tart out of the oven and let it cool completely before removing it from the pan.
Storage and Tips
The Nutella tart can be stored under a cake dome for up to 4 days, but at my house, it always finishes sooner.
👉 You can flavor the pastry with lemon or orange zest.
👉 For a gluten-free version, use a mix of gluten-free flours.
The Nutella tart is a classic that never goes out of style: simple, delicious, and perfect for any occasion.
See you soon,
Susy
Frequently Asked Questions
Can it be frozen?
You can freeze it already cooked and well-cooled. I recommend slicing it and storing it in airtight containers. When needed, just let it thaw at room temperature.
Can I make it the day before?
Yes, in fact, resting makes it even better: the pastry softens, and the filling remains delicious and creamy.
