Today I propose the recipe for Nutella biscuits tart, I’ve been wanting to prepare it for a long time and finally decided to do it. The recipe is very simple and also very appreciated, after all, you can’t go wrong with Nutella 😋😜.
The shortcrust pastry is made with hazelnut flour and the result is a very tasty and fragrant pastry, a must-try!
Let’s prepare this wonderful tart together and remember to visit my Facebook page, my Instagram profile, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment. See you soon, Susy.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 8 People
Cooking methods: Electric Oven
Cuisine: Italian

579.09 Kcal

calories per serving

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Energy 579.09 (Kcal)
Carbohydrates 62.65 (g) of which sugars 37.80 (g)
Proteins 7.78 (g)
Fat 33.17 (g) of which saturated 22.76 (g)of which unsaturated 6.02 (g)
Fibers 3.47 (g)
Sodium 77.00 (mg)

Indicative values for a portion of 118 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 Nutella Biscuits Tart

2 cups all-purpose flour
1/2 cup hazelnut flour
1 egg
3/4 cup butter
1/2 cup sugar
1 tbsp vanilla extract
1/2 tsp baking powder
1 pinch salt
1 1/2 cup Nutella®

You will need

Tart Pan
Ceramic Balls

Preparing the Nutella Biscuits Tart

First of all, cut a circle and a heart out of cardboard because they will be the templates for the “lid” of shortcrust for our tart.
For the complete recipe click Here
Roll out the shortcrust dough on a lightly floured board to a thickness of 1/5 inch. Place it in the greased and floured tart mold, prick the base with a fork, line it with parchment paper, place the ceramic balls for blind baking and leave it in the fridge for half an hour. Then bake it in a preheated oven for about 20 minutes at 356°F.
In the meantime, cut out the circle and heart with the template, make the classic slits along the edges of the disc, place them on a baking tray covered with parchment paper and leave them in the fridge for about 15 minutes.
The rest in the refrigerator before baking helps to maintain the shape of our tart.
Remove the baked base and wait for it to cool down before removing the ceramic balls. Then bake the shortcrust disc and heart for about 15 minutes still at 356°F (they shouldn’t get too dark).
Pour the Nutella into the cooled tart base and assemble it with the disc.
Enjoy your snack!