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Nutella Tart

Prep Time35 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Italian
Servings: 12 slices
Author: Alessandra

Equipment

  • Fluted Tart tin with removable base 23 cm (9-inch)
  • Food Processor or Stand Mixer
  • Rolling Pin
  • Sharp Knife
  • Medium Bowl
  • Lemon Zester Grater

Ingredients

INGREDIENTS FOR THE DOUGH:

  • 150 gr. butter chilled and diced
  • 300 gr. plain flour
  • 120 gr. icing sugar
  • 3 egg yolks
  • 30 gr. Acacia honey
  • 1 lemon zest grated
  • seeds of a vanilla bean
  • a pinch of salt

INGREDIENTS FOR THE FILLING:

  • 200 gr. Nutella
  • 1 tablespoon pouring double cream or milk

Instructions

  • Chop the butter into small cubes, then process with the sugar in a food processor or planetary for a few minutes until the mixture resembles breadcrumbs. If you don’t have a food processor gently work the butter into the sugar with your finger.
  • Work in the egg, then add the vanilla extract, then salt and pulse for a few minutes.
  • Add one spoon at a time the sifted flour and work until the dough starts to clump together, but don’t work it too much.
  • Turn the dough to a lightly floured surface and form into a ball, then cover with plastic wrap and chill in the fridge for at least 3 hours.
  • Take the dough out of the fridge and roll it out on a lightly floured surface into a circle, reserving some dough aside for the lattice.
  • Roll the dough up around the rolling pin and unroll it into a greased and floured 23 cm tart pan. Trim the edges of the pastry with a knife or rolling over the rolling pin.
  • Preheat the oven to 180 C°. Prick the pastry case with a fork.
  • Lightly melt the Nutella in a heatproof bowl set over a saucepan of gently simmering water or put it into the microwave at a low temperature for a few seconds.
  • Add the double cream, gently mix and spread into the pastry.
  • Roll the other dough into a circle. Cut 1 cm strips wide using a sharp knife or pizza cutter.
  • Carefully thread the strips over and under one another, pulling back strips as necessary to weave.
  • Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough
  • Bake the tart for 30/35 minutes.
  • Leave to cool in the tin.