Nutella tart, a delicious classic for a snack

I still remember when as a child I had a snack with my grandmother. The Nutella tart was a classic and one of my favorites. I was not immune to the charm of Nutella either and for me it was a moment of celebration, almost of transgression, since I didn’t often eat it. Even if the grandmother bought it already made, she was very good and recreating this dessert at home has allowed many memories to resurface. You can prepare the shortcrust pastry base of the tarts both with the classic recipe and with the one without butter. Moreover, given the ease, you can also divide the preparation by creating the apple tart with the same base. The greedy, young and old, will thank you. Alternatively, you can prepare the classic tart, in the big version. Similarly, you can fill the tarts with other creams or with good jam.

Ingredients for 6 people

Flour: 250 g
Brown sugar: 125 g
Water: 65 g
Seed oil: 35 g
Evo oil: 35 g
Yeast: 1/2 sachet
Salt: 1 pinch
Nutella: to taste

Preparation: 45 minutes
Cooking: 20 minutes
Total: 65 minutes
Calories: 260 kcal / 100 g

Preparation

After choosing which type of shortcrust pastry to use, proceed with the preparation. I chose the butter-free version for convenience. In fact, I find it easier to work with and easier to prepare than the traditional one.

Dissolve the sugar in the water, then combine the two types of oil to form a sort of emulsion. Then add the sifted flour with the baking powder and a pinch of salt. Stir quickly with a wooden spoon, transfer to a pastry board and shape into a dough. Wrap in plastic wrap and let it rest in the fridge for at least a couple of hours.

Then roll it out with a rolling pin half a centimeter thick and with a pastry cutter make some discs with a diameter slightly larger than that of the mold.