The soft and easy Nutella tart is one of the most loved and searched recipes: a simple, quick, and super easy dessert that always wins over adults and children. I often make it because it’s really hard to resist a slice of this delight, perfect for breakfast, a snack, or as a birthday cake for the little ones.
I have always had a great passion for shortcrust pastry, which I rigorously prepare by hand as my Aunt Franca taught me. Every time I mix flour, butter, and sugar, I think of her jam tarts, fragrant and genuine, which filled the house with an unforgettable aroma. Over time, I have 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 keep the Nutella soft and creamy after baking, without it becoming dry.
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- Difficulty: Very easy
- Cost: Economical
- 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
- 1/2 cup Butter
- 5/8 cup Sugar
- 1 pinch Salt
- 1 1/2 tsp Baking powder
- 1 Egg
- 1 Egg yolk
- 1 Vanilla bean
- 1 1/2 cups Nutella®
Tools for the Nutella Tart
- Pan 24 cm removable bottom tart pan
- Aluminum foil
- Pastry wheel
Preparation of the Nutella® Tart
In a bowl, pour the flour and form the classic fountain. In the center, add butter, sugar, egg, yolk, a pinch of salt, vanilla seeds, and baking powder. Knead quickly until you obtain a soft and elastic dough. Wrap it in plastic wrap and let it rest in the fridge for at least an hour.
After the rest in the fridge, take the shortcrust pastry and on a lightly floured surface, roll it out with a rolling pin. Place it in a 9.5-inch removable bottom tart pan and prick it with a fork.
To make the Nutella more fluid, put the jar in a bain-marie: with the heat, it will be softer and easier to pour and spread evenly on the tart base. Pour the Nutella and distribute it with a spatula.With the leftover pastry, create the classic stripes or diamonds. 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.
Bake at 355 °F for about 40 minutes, remove the foil in the last minutes, and complete the baking.
Once the baking is complete, remove the tart from the oven and let it cool completely before removing it from the pan.
Storage and Tips
The Nutella tart keeps well under a cake dome for up to 4 days, but it always finishes sooner at my house.
👉 You can scent 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 once cooked and thoroughly 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, letting it rest makes it even better: the pastry softens, and the filling remains delicious and creamy.
