TART with SPONGE CAKE and Nutella and chocolate, an easy and quick dessert to make perfect for both breakfast and snack.
How about making a delicious tart with sponge cake filled with Nutella and chocolate? Delicious, soft, and tasty, a shortcrust pastry shell filled with sponge cake batter enriched with Nutella and chocolate, a dessert made by chance at the request of a friend who asked me for the recipe to make this goodness made with two batters.
The recipe for the tart with sponge cake is very simple, it is also quickly prepared, there are two different batters, one of shortcrust pastry and one of sponge cake, the base shell encloses the leavened batter whipped with the mixer.
The cake bakes perfectly and the result is guaranteed, moreover, if you don’t like Nutella you can also replace it with jam.
Follow me in the kitchen today there is the tart with sponge cake and Nutella.
Published on November 19, 2016, 23:23
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1 egg
- 6 tbsps butter
- 1/3 cups sugar
- 1/2 teaspoon baking powder for cakes
- 3 eggs
- 3/4 cups all-purpose flour
- 3/4 cups sugar
- Nutella®
Steps
Prepare the shortcrust pastry: put the flour on the work surface with the baking powder, make a well in the center, insert the egg, sugar, and finally the butter in pieces.
Then work until you get a homogeneous mixture.
Take the pastry and roll it out, place it in an 8-inch pan lined with parchment paper.
A 9-inch pan is also fine, but the cake will be lower.
Prick the pastry and put the pan in the fridge.
Work the eggs with the sugar until they are very frothy, then add the flour and work gently, trying not to deflate the mixture too much.
Take the pan from the fridge and pour the mixture, in an 8-inch pan it will reach about the edge of the pastry.
Add spoonfuls of Nutella and, in the same spot, add pieces of dark chocolate cut into rather large cubes.
Bake and cook at 350°F for 35-40 minutes.
Always do a toothpick test, if necessary lower the temperature a bit and extend the cooking.
Remove from oven, let it cool, and dust as you like.
Bon appétit
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TART with SPONGE CAKE and Nutella
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FAQ (Frequently Asked Questions) TART with SPONGE CAKE and Nutella
How can I fill the tart with sponge cake?
You can fill it with custard or with jam or add seasonal fruit.
Can I use ready-made shortcrust pastry?
Of course! If you don’t have time, it’s perfect.
