Nutella Crostata

Ingredients

• 160 g butter (room temperature)
• 60 g granulated sugar
• 30 g powdered sugar
• 20 g cornstarch
• 1 egg (large)
• 230 g all-purpose flour
• baking soda (1 pinch)
• 300 g Nutella (as needed for filling)

Steps

1. 1

   In a mixing bowl, combine the butter with the granulated sugar, powdered sugar, and cornstarch.

2. 2

   Add the egg to the mixture and incorporate.

3. 3

   Add the flour and a pinch of baking soda, mixing until a dough forms.

4. 4

   Shape the dough into a block, cover it with plastic wrap, and let it rest in the refrigerator for 20 minutes.

5. 5

   Preheat the oven to 175°C (345°F). Grease and flour a tart pan.

6. 6

   Divide the dough into two equal halves.

7. 7

   Roll out the first half of the dough and use it to line the bottom and sides of the prepared tart pan.

8. 8

   Spread a generous layer of Nutella over the pastry base.

9. 9

   Roll out the second half of the dough. Use a small round cutter (like the base of a pastry tip) to create a decorative perforated pattern.

10. 10

    Place the perforated dough over the Nutella layer, sealing the edges.

11. 11

    Bake at 175°C for 30-35 minutes until the pastry is golden brown.

12. 12

    If the top begins to brown too quickly, cover the tart with aluminum foil after the first 15-20 minutes of baking.

Notes

The author suggests using the base of a piping tip to create the holes in the top crust. Ensure the butter is soft enough to mix with the sugars but not melted.

Nutrition per serving

• dessert
• baked
• tart
• chocolate
• hazelnut
• pastry
• Italian dessert