Crostata alla Nutella (Nutella tart)
- 140g unsalted butter (cold from the fridge if using food processor – see tip in step 1)
- 280g 00 flour – refer to note in step 1
- 100g castor sugar
- 1 whole egg + 1 egg yolk
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1 pinch salt
- 450g Nutella
- 140g thickened cream, plus extra to brush over pastry
- 20g unsalted butter, cut into small cubes
Requires: 25cm round, loose-bottom metal tart tin, rolling pin, whisk
In a food processor (with the metal blade inserted): Process the flour, butter and salt until the texture resembles fine breadcrumbs. Add the castor sugar, eggs, lemon zest and baking powder. Mix until the dough just starts to come together.
Alternatively, by hand: Combine the flour, butter and salt in a bowl. Use your fingertips to rub the butter into the flour until the texture resembles fine breadcrumbs. Add the castor sugar, eggs, lemon zest and baking powder. Mix by hand until the dough just starts to come together.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties, and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Turn the pastry onto a clean, lightly floured work surface and lightly knead to bring together. Gather the dough with your hands to form a ball. Wrap in plastic wrap (cling film) and refrigerate for 1 hour.
Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4).
Grease a 25cm round, loose-bottom metal tart tin with butter. Turn the dough onto a large sheet of non-stick baking paper or well-floured work surface. Use a rolling pin to roll out the dough. It should be large enough to fit the base and sides of the tin (allowing slight overhang). Flour the rolling pin well and gently roll up the sweet pastry dough around the rolling pin. Unroll the sweet pastry dough into the metal tart tin. Trim the edge by running the rolling pin across the top of the tin, then gently push the pastry a little above the edge of the tin. Use a fork to prick the base all over.
To make the Nutella tart filling, place the cream into a saucepan and bring to a low simmer over medium-high heat. Remove from the heat and whisk in the butter and Nutella until smooth.
The Nutella is difficult to whisk into the cream mixture at first, but will become wonderful and smooth.
Spread the Nutella tart filling on top of the sweet pastry in the base of the metal tart tin. Re-roll the trimmed sweet pastry into a rectangle approximately 25cm x 15cm in size. Use a knife or fluted pastry wheel to cut long strips. Arrange the strips decoratively over the Nutella tart filling. Brush the sweet pastry with thickened cream. Bake for 20 minutes.
Reduce the heat to 170°C conventional oven/150°C fan forced (338° Fahrenheit/Gas 3) and cook for a further 5 minutes.
Note: If the sweet pastry is lightly golden, cover lightly with aluminium foil for the last 5 minutes of cooking.
Remove from the oven and allow to cool for 15 minutes. Remove the tart from the tin and allow to cool on a wire rack for a minimum of 2 hours.
The Crostata alla Nutella (Nutella tart) can be refrigerated for 2-3 days – Buon appetito.
This was amazing!
