Nutella Tart

Hello everyone!

Today for you a special recipe, perfect for the weekend!
We will prepare the Nutella tart (“Crostata” in Italian), a classic loved by all.
My little niece and nephew asked me to prepare it for their snacks and I have taken the opportunity to share the recipe with you!

Ingredients

280gr of flour (9 ⁷⁄₈ oz)
120gr of potato starch (4 ¹⁵⁄₆₄ oz)
240gr of butter (8 ¹⁵⁄₃₂ oz)
160g of icing sugar (fine powdered sugar) (5 ⁴¹⁄₆₄ oz)
20gr of albumen (about half of an egg) (0 ⁴⁵⁄₆₄ oz)
1g of salt (0 ¹⁄₃₂ oz)
200g of Nutella (7 ¹⁄₁₆ oz)

Preparation

Cut the butter into small cubes and mix it with the flour, gradually poured, and the potato starch.
Continue to knead, adding the powdered sugar, salt, and finally the albumen.
Don’t “overwork” the shortcrust pastry, in order to maintain it solid.
Form a “tile” about 4 cm high (1.6 inch), cover it with plastic wrap and let it rest in the freezer for about 30 minutes, or a night in the refrigerator.

Roll out the shortcrust pastry on two sheets of greaseproof paper (waxed paper) (as in the figure below) so as to make the tart base.
Once you have cutted the bottom, lay it on the greaseproof paper inside the pot. With the rest of the short pastry, make the tart border and the rolls to decorate it.

Spread Nutella on the tart base and then decorate the tart with the short pastry rolls.

Bake the tart for 30-35 minutest at 160°C (320°F)  in a convection oven, or 180°C (356°F) in a conventional oven.
The tart will be ready when it will acquire a golden color (see figure below).

Conservation

The tart can be stored for about a week, preferably in an appropriate sealed container.

And the wine?

For the Nutella tart, I chose the “Sandeman Late Bottled Vintage” 2009, a young and intense Porto, with an evolved and balanced structure.
With a good consistency and a ruby red color, this Porto got a sweet flavor which “works” well with both the sweetness of the shortcrust pastry and the softness of Nutella!

At the nose, aromas of ripe red fruit, cherries in brandy and hints of dried fruit, almond and hazelnut.
The taste is fruity and velvety.
You will easily find it, otherwise, I suggest other Porto wines with a good evolution.

and now, let’s have a good snack!

 

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