Crostata alla Nutella

Method

1. 1

   In a large bowl, mix flour, sugar, baking powder, and salt.

2. 2

   Add the cold butter and rub it in with your fingertips until the mixture looks like fine crumbs.

3. 3

   Add eggs, vanilla, and lemon zest. Mix just until a dough forms. Do not overwork it.

4. 4

   Shape into a flat disk, wrap, and chill for 30 minutes so it becomes easier to roll.

5. 5

   Heat the oven to 175°C / 350°F. Grease a 24 cm / 9.5 in tart pan.

6. 6

   Stir the Nutella with the milk or cream, if using, until smooth and spreadable.

7. 7

   Roll out about two-thirds of the dough and line the tart pan. Press gently into the edges and trim the excess. Prick the base lightly with a fork.

8. 8

   Spread the Nutella evenly over the base, leaving a small border around the edge. Sprinkle over the hazelnuts if using.

9. 9

   Roll out the remaining dough and cut strips. Arrange them in a lattice over the filling and seal the edges.

10. 10

    Chill the assembled tart for 10 minutes for a neater shape.

11. 11

    Bake for 30 to 35 minutes, until the pastry is golden and the top looks set.

12. 12

    Cool completely before removing from the pan. Dust with powdered sugar and slice.

13. 13

    Dish type

14. 14

    Italian dessert tart

15. 15

    Garnish / serving suggestion

16. 16

    Serve at room temperature with espresso, cappuccino, or a glass of cold milk. Add a light dusting of powdered sugar and a few toasted hazelnuts for an elegant finish.

17. 17

    Notes

18. 18

    Use cold butter for a tender crust. Let the tart cool fully before slicing or the filling will be too soft. For cleaner lattice strips, chill the dough briefly if it becomes warm.

19. 19

    Time

20. 20

    25 minutes prep + 35 minutes baking + 30 minutes chilling

21. 21

    Difficulty

22. 22

    Easy to medium

23. 23

    Calories

24. 24

    About 490 kcal per serving, based on 10 slices