Rolled Shortcrust Cake with Yogurt and Nutella. A delicious tart, simple and quick to prepare: perfect for breakfast and snack.
Today we will prepare a rolled tart: a shortcrust pastry dessert with yogurt filled with Nutella. After forming a roll, just slice it and place it inside a tart mold. Nothing simpler.
Let’s see right away how to prepare the rolled shortcrust cake with yogurt and Nutella.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 egg
- 3/4 cup sugar
- 3/4 cup Greek yogurt
- 1/2 cup sunflower oil
- 1/2 cup milk
- 4 1/3 cups all-purpose flour (max. 600g)
- as needed Nutella®
- 2 tsp baking powder
Tools
- 1 Bowl
- 1 Fork
- 1 Parchment paper
- 1 Tart pan
- 1 Knife
How to prepare the rolled shortcrust cake with yogurt and Nutella
In a bowl, add the egg, sugar, oil, milk, and yogurt. Mix with a fork.
Add the flour and baking powder. Start mixing with a fork, then transfer to a surface. Knead the dough by hand. The dough should be smooth and not sticky. Add more flour if necessary.
Flour a sheet of parchment paper. Roll the shortcrust on the paper until it is about 1/4 inch thick. Try to create a rectangular shape.
Spread Nutella over the rectangle. Use the parchment paper to roll it up.
Cut the roll into slices with a knife.
Place the slices inside a 12 1/2-inch tart pan. If you want to check out my tart pan, you can find it here.
Bake in a preheated oven at 350°F for about 25/30 minutes. Please check the baking time according to your oven.
Remove from the oven, let it cool slightly, and if desired, sprinkle with powdered sugar.
Help yourself.
