Nutella tart is a very greedy dessert, a great classic for children's snacks and breakfasts. In this recipe I used a type of cooking called "out on a limb" or "blank”Which involves cooking only the shortcrust pastry, the filling will be added when cooked, perfect for fillings that do not require cooking so it is also good for tart with jam, with fresh fruit and with custard. The upper part can be decorated with chopped hazelnuts. Find other dessert recipes here

Ingredients for a 24 cm cake pan

• 00 flour 125 gr
  
• Butter 110 gr
  
• icing sugar 85 gr
  
• 3 egg yolks
  
• 1 sachet of vanillin
  
• 400 gr of Nutella

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How to make Nutella tart

With all the ingredients on the work surface, let's start by putting the in a mixer Flour and the cold butter shredded. We activate the mixer for a few moments, just long enough to reduce the mixture to "sand". We pour on the pastry board and form the classic "fountain" in the center we make a hole and place the yolks and it powdered sugar and vanillin, we mix quickly with a spoon.

We knead for a few seconds with your hands (the dough should not get too hot) just long enough to incorporate all the ingredients. Let's create a ball with the dough and then crush it giving it an oval shape; cover it with cling film and put it in the fridge for half an hour. In the meantime, butter and flour the pan (preferably with a removable bottom).

We take the pastry from the fridge, remove the cling film and roll out the dough to a thickness of half a centimeter between two sheets of lightly floured parchment paper. Gently arrange it in the pan, remove the excess dough from the edges and prick the pastry with the tines of a fork. Let's proceed with the "cooking in white " or "out on a limb" that is the cooking of the shortcrust shell without filling. We place in the pan a sheet of parchment paper with dried beans or chickpeas on top or plenty of rice. We thus put in the oven for 10 minutes at 170-180 ° static oven (It is important to put an empty pan in the upper level of the oven and the pastry in the middle level.

after 10 minutes remove the parchment paper with the beans and finish cooking for about another 10 minutes, must be golden (if the edges are colored too quickly with a sheet of foil we cover only the edge of the pastry).

Remove from the oven, let it cool and add the Nutella and the chopped hazelnuts.

And here is yours Nutella tart. Enjoy your meal!

WINE PAIRING: Moscato rosa passito from Alto Adige,

Source: www.intravino.com

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