Crostata alla Nutella (Italian Nutella Tart)

Dec 9, 2019
4 min read

Updated: 23 hours ago

Crostata alla Nutella (Italian Nutella Tart)

Chef Gianluca Deiana Abis: Nutella Tart/Crostata alla Nutella

Prep. time: 20 min

Cook Time: 30 minutes

Difficulty: 3 out of 5

Serve: 8

Ingredients: Round Baking Tin 8 inch / 22cm 300 g of flour 150 g of granulated sugar 150 g of cold butter from the fridge 1 egg 1 pinch of baking powder 1 pinch of salt 500 g of Nutella

Preparation:

To prepare the Nutella tart, start with the pastry: in a bowl briefly knead the cold butter into cubes with the granulated sugar using mixer with the metal blades. Add one egg, a pinch of salt and work at low speed. Stir in the flour and baking powder. Mix just enough to obtain a paste without butter streaks. Wrap it in parchment paper and place it in the refrigerator for 30 minutes.

Roll out two thirds of the pastry with a rolling pin to a thickness of 5 mm and place it inside a 22 cm diameter tart baking tin, previously buttered. Trim the edges and prick the bottom with the fork. Knead the leftovers and add them to the remaining third of the dough. Store in the refrigerator.

Stuff the pastry shell with Nutella and level it with a pastry spatula. You will have to compose a layer at least 1 cm high to ensure that the filling remains creamy even after cooking. Roll out the remaining pastry and make 1 cm strips with a serrated wheel.

Arrange the strips on the tart to form a fairly thick grid. Cover the Nutella tart with aluminum foil and cook in a preheated oven at 180 ° for 10 minutes. After this time, remove the paper and continue cooking for another 20-25 minutes. The pastry should be slightly golden. Do not exceed this time or the filling will over-dry. Cool on a wire rack for cakes. Serve!

Chef tips:

As always, the secret to preparing a fragrant pastry with a good consistency is rest, so if you have the time, prepare the dough the night before and leave it to rest in the refrigerator for a whole night. There are many recipes with shortcrust pastry, from the most traditional of apricot tarts to small pastries.

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Servings and Timing

Servings: 8. Prep Time: about 30 minutes. Cook or chilling time follows the method above. Total Time includes any required cooling, setting, or resting period.

Professional Technique

Pastry work rewards accurate measurement and temperature control. Bring ingredients to the temperature specified by the method, avoid overmixing once flour is added, and allow baked or set desserts to cool fully before judging texture. Sweetness should support the principal flavor rather than mask it.

Chef Gianluca’s Recommendation

For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.

Chef Tips

Keep the preparation focused on the principal ingredient in : Nutella Tart/Crostata alla Nutella. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.

Wine Pairing

Moscato d'Asti: aromatic sweetness supports the dessert without overwhelming it. Brachetto d'Acqui: red-fruit perfume works well with fruit, chocolate, and cream-based desserts. Vin Santo: nutty oxidative notes complement baked and almond-based preparations. Passito di Pantelleria: concentrated fruit and acidity pair with richer desserts. Recioto di Soave: balanced sweetness and freshness suit custards, cakes, and semifreddi.

Nutrition per Serving

Approximate nutrition per serving: 430 calories, 7 g protein, 52 g carbohydrates, 22 g fat, 13 g saturated fat, 2 g fiber, 34 g sugars, 170 mg sodium, and 95 mg cholesterol. Values vary with portion size and exact ingredients.

Storage and Reheating

Store covered in the refrigerator according to the most perishable ingredient, generally up to 3 days. Frozen preparations should remain tightly wrapped to prevent ice crystals and odor absorption. Temper briefly before serving when needed for the intended texture.

Final Chef Technique

Before serving : Nutella Tart/Crostata alla Nutella, make one final technical check: the main ingredient must retain its intended texture, the sauce or dressing must be cohesive rather than separated, and seasoning must be judged only after every concentrated ingredient has been incorporated. Taste a complete bite, not the sauce alone. If the dish needs freshness, correct it with acidity or a small amount of cooking liquid before reaching automatically for more salt. If the texture is too tight, loosen gradually; if too loose, reduce gently rather than adding unnecessary thickeners. Keep the final presentation connected to the recipe's regional character. Warm savory plates and chill plates for cold preparations when appropriate. Portion consistently, leave the principal ingredient visible, and use garnish only when it contributes flavor. Serve immediately once the correct texture is achieved, because rice, pasta, cheese emulsions, fried foods, and delicate proteins all deteriorate when held too long. For advance preparation, complete only the steps that do not compromise texture. Chop aromatics, measure ingredients, prepare stocks and sauces, and organize equipment ahead of time, but reserve final cooking, emulsification, crisping, or mantecatura for service. This keeps the recipe precise without making the process unnecessarily complicated. When reheating leftovers, use lower heat than during the original cooking and restore moisture gradually. Starches need a splash of water or stock, braised dishes benefit from reheating in their own sauce, and cheese-based preparations should never be boiled. The goal is to return the food to serving temperature without cooking it a second time.