Nutella tart with rice flour that stays moist with a trick, remains crumbly and creamy, a simple and delicious dessert that, along with the nutella bundt cake, is the most loved by both adults and children, great to enjoy at any time of the day.
It is a dough made with rice flour that gives a crumbly yet delicate texture to the shortcrust pastry with a creamy filling reminiscent of the classic nutella tart but with a soft pastry.
Usually, the nutella tart tends to dry out during cooking, but thanks to a little trick, this won’t happen, just like the chocolate filled tart.
However, if you are not a fan of nutella, you can use a hazelnut cream, the result will not change
But let’s see together what we need to make the nutella tart with rice flour that stays moist with a trick, remains crumbly and creamy
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- EGG-FREE AND BUTTER-FREE TART MIX EVERYTHING IN A BOWL IT'S SOFT AND DELICIOUS AND EVERYONE WILL ASK FOR SECONDS EVEN IF THEY ARE ON A DIET
- TART WITH CARROT SHORTCRUST PASTRY
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Nutella tart with rice flour that stays moist with a trick, remains crumbly and creamy, a simple and delicious dessert loved by both adults and children
- 2 1/2 cups rice flour
- 1 egg (whole)
- 2 egg yolks
- 11 tbsp butter (soft or 7 tbsp of seed oil)
- 2/3 cup sugar
- zest (grated lemon)
- 1/2 tsp baking powder (only if you want it softer)
- powdered sugar (for dusting)
- 2 jars nutella (or hazelnut cream, enough to be at least 1 cm thick)
Tools
HERE’S WHAT WE NEED
- 1 Electric whisk
- 1 Tart mold
Steps
LET’S PREPARE THE TART
In a bowl, beat the soft butter with the sugar, add the eggs one by one, then the flavoring, and finally the flour with the baking powder. Start kneading with your hands and form a nice dough. Work the pastry immediately without letting it rest. Roll out a part in a tart pan about 9.5 inches, buttered and floured, add the nutella or hazelnut cream, it must be at least 1 cm thick, so be generous, make the strips and cover it with aluminum foil and let it rest 30 minutes in the refrigerator. After resting, bake with all the foil at 356°F, for about 35 minutes, but always adjust according to your oven, be careful not to darken the pastry too much, so check that it is cooked and then take it out. Keep it covered until it cools and then dust with powdered sugar if you like and enjoy this wonder.
I RECOMMEND USING MEDIUM EGGS BUT IF THE PASTRY IS TOO DRY ADD A LITTLE WATER IF IT IS TOO SOFT, ADD A LITTLE FLOUR, THIS MAY DEPEND ON THE EGGS. DO NOT USE A TOO LARGE PAN OTHERWISE YOU WILL HAVE TO ADD A LOT OF NUTELLA. YOU CAN ALSO PREPARE THE TART IN THE MORNING AND KEEP IT IN THE FRIDGE UNTIL THE TIME OF COOKING
FAQ (Questions and Answers)
CAN I USE VEGAN NUTELLA?
CERTAINLY, THE RESULT IS THE SAME
