Chef Gianluca Deiana Abis: Nutella Tart/Crostata alla Nutella
Prep. time: 20 min
Cook Time: 30 minutes
Difficulty: 3 out of 5
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
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!
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.