SOFT NUTELLA TART Today I will explain how to prepare the classic Nutella tart, you have surely tried it many times because it is a dessert that everyone loves, young and old, but it often happens that after baking, the Nutella hardens and loses its creaminess which makes it so irresistible! I will show you how with a really simple trick, follow me in the kitchen and I will show you how to prepare the Nutella tart that stays soft!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a Nutella tart about 9.5 inches in diameter
- 2 1/2 cups all-purpose flour
- 3/4 cups sugar
- 2/3 cups butter
- 1 egg
- 1 egg yolk
- 1 3/4 cups Nutella®
Useful tools for preparing the Nutella tart
- 1 Springform Pan
- 1 Stand Mixer
- 1 Spatula
Preparation of the Nutella tart
In the bowl of the stand mixer, put flour, sugar, cold butter in pieces, the egg, and the yolk, attach the paddle attachment and let it mix at medium speed.
While the mixer is working, you will notice that the butter, as it warms, tends to create a “crumbly” mixture, when you reach this point stop the machine and transfer everything to the work surface, compact well and put your pastry to rest in the fridge for at least 30 minutes well wrapped in parchment paper.
I suggest wrapping the pastry in parchment paper because, first of all, it protects it well and then, to avoid waste, we will use the parchment paper to roll out the pastry thus avoiding having to add more flour that would ruin the dough.
After the rest in the fridge, take back our pastry, set aside about 1/3 of the dough and roll out the remaining part with a rolling pin between two sheets of parchment paper, this way we will not dirty the work surface or the tools we will use, roll out until reaching the size of our pan, now place the pastry (with parchment paper) in the pan, lay it well at the edges and then trim them leaving about 3/4 inch height.
With the help of a silicone spatula, pour all the spreadable cream onto our pastry, level it well and then with the remaining part of the pastry, the strips that will decorate our tart.
Close the edges and now cover our springform pan with a sheet of aluminum foil, tighten well at the edges and bake in a static oven at 356°F for about 20 minutes placing the pan in the middle/lower part of the oven.
After 20 minutes (cooking times may vary depending on the characteristics of your oven, so maybe take a look a few minutes before), if the edges of the tart are cooked, remove the aluminum and continue cooking for another 5 minutes or until the surface is golden brown.
Once out of the oven, wait for the Nutella tart to cool completely and then we can move it to the serving plate, to cut it and enjoy it in all its creamy deliciousness!
An extra tip:
* The Nutella tart keeps well covered, in a cake container, for 4/5 days;
* If you are not using a springform pan, no worries, you can use the parchment paper to unmold the tart, but always wait until it is cold otherwise you risk breaking it.
