Too often I hear that Nutella tart is the dessert for those who don’t like sweets. I don’t think so, quite the contrary! The tart is a classic, a dessert that everyone likes, great for breakfast or snack. There are many versions that, depending on the fillings, give life to different desserts. Just think of the legendary grandmother’s cake that with its custard filling and the addition of pine nuts will hardly disappoint you. To prepare the Nutella tart you can opt for one traditional shortcrust pastry base, or for one with cocoa, perhaps without butter as I did in this recipe. The filling, on the other hand, is based on hazelnut cream. Choose the one that best suits you among those on the market paying attention to the percentage of hazelnuts it contains: the more it has, the better the cream. For an even creamier result, add some cream or mascarpone to the cream. First we prepare the shortcrust pastry. To make it more chocolaty, I chose a cocoa shortcrust pastry, but even the traditional one will do just fine. I started from Montersino’s vegan shortcrust pastry and transformed it into this chocolate version.

Preparation

1

First, dissolve the sugar in the water (I used whole cane sugar, which is why it is so dark)

2

Then add the two types of oil to create an emulsion.

3

Now add the sifted flour with cocoa and baking powder and mix first with a spoon then by hand.

4

Transfer the dough to the floured work surface and shape it into a loaf.

5

Wrap it in plastic wrap and transfer it to the refrigerator for at least an hour. The ideal would be all night. After the rest period, roll out the cocoa shortcrust pastry with the help of two sheets of parchment paper. The ideal thickness is less than one centimeter.

6

Helping you with the paper, transfer it to the tart mold. Trim the edges and prick the bottom with a fork.

7

Separately, prepare the filling by mixing the Nutella with the mascarpone or cream. In this way the cream during cooking will remain soft, vice versa it will tend to dry.

8

With the leftover dough you can create decorations on the surface. Cook at 180 ° C for 35-40 minutes.

Tips and Variations

In our recipe we used hazelnut cream, but of course you can use Nutella to which it is important to add cocoa butter, if you do not have it, but butter in the same quantity is also fine so as not to dry out the Nutella during cooking. It is also important to cool down the shortcrust pastry which will therefore be more crumbly and you will be able to work better. We recommend that you use the static oven, but if you only have the one in ventilated mode, lower the temperature a little and cover the tart with aluminum foil if it starts to darken.