For anyone who loves chocolate bakes, this Nutella Crostata brings a chocolatey, velvety filling with a melt-in-your-mouth centre wrapped in a delicate pastry shell.
Crostata has always been my favourite cake. As a child, I would always ask my mother to bake an Apple Crostata for my birthday.
Today, I still bake it quite often for my children, and this Nutella Crostata is their absolute favourite.
After all, who can blame them? It’s like eating shortbread topped with chocolate and hazelnut spread. This is what childhood should taste like.
What I like even more as a mother is the fact that you can whip up this cake in less than 1 hour from start to finish. It is very quick to make and also really easy.
Your kids can help you, or even make it on their own. In fact, this was the first dough I learnt to make as a child. It is a very easy pastry to handle.
To fill it, you can use store-bought Nutella or make your own using Homemade Vegan Nutella. Either way, if you like chocolate, you will love this tart.
Why We Love Crostata with Nutella
- Gives you a soft pastry and a smooth layer of Nutella that feels comforting without trying too hard.
- Lets you use any Nutella you prefer, whether it is from a jar or your own homemade batch.
- Goes well with coffee, tea, berries, cream, gelato, or anything you enjoy with dessert.
Key Ingredients for Nutella Crostata
Flour
Plain flour keeps the dough easy to mix and roll. It gives a tender finish without turning heavy. Choose a fresh bag for the best texture.
Unsalted Butter
Softened butter blends easily into the dough and creates the classic short, crumbly texture. Use good-quality unsalted butter for a cleaner flavour and better control over seasoning.
Nutella
Provides the smooth chocolate filling and spreads well over the rolled dough. A room-temperature jar works best for an even layer. Homemade Nutella offers a slightly lighter taste if preferred.
Find the complete list with measurements in the recipe card below.
How to Make Nutella Crostata
Dough
Step 1: Knead the flour together with the sugar, butter, egg, and salt until the dough becomes smooth.
Step 2: Shape it into a ball, flatten it slightly, wrap it in cling wrap, and refrigerate for 30 minutes.
Step 3: Remove it from the fridge, place it on a sheet of baking paper, and roll it out into a 1 cm – 0.4 inch thick sheet.
Step 4: Cut a circle roughly the same size as your tart tin, place the dough in the greased tin, press it down firmly, and make sure it reaches the sides as well.
Assembling
Step 1: Fill the tart with Nutella (about ½ cm – 0.2 inch of filling is enough).
Step 2: Use any leftover dough to decorate the top of the crostata; you can make a lattice or cut simple shapes with a cookie cutter.
Step 3: Bake in a preheated oven at 180°C – 355°F for about 40 minutes, or until golden brown and fully cooked.
Step 4: Let the tart cool down completely before unmoulding and serving.
Frequently Asked Questions
Apricot, cherry, or fig jam works well and keeps the crostata lighter. You can also mix a small amount of jam into the Nutella for a mild fruit note.
Yes. It settles into a smooth layer as it cools. Let the crostata cool completely for clean slices and a steady texture.
A 22 cm – 9 in tin works best, though a similar size is fine. Smaller tins give a thicker filling and may need a little more time, while larger tins bake a bit faster.
No. The dough comes together quickly by hand, and the texture is easy to manage without equipment. A food processor is optional if you prefer a faster mix.
Extra Help from the Kitchen
Keep the Dough Thickness Even – An even thickness helps the crostata bake uniformly. Thicker edges and thinner centres can lead to soft spots or uneven colouring.
Use a Light Hand When Pressing the Base – Pressing too firmly compacts the dough and makes the crust tougher. Light pressure keeps the texture tender after baking.
Choose a Tin with a Removable Base – A removable base makes unmoulding easier once the tart has cooled, reducing the risk of cracking the edges.
Loosen the Nutella Before Spreading – If the filling feels firm straight from the jar, placing it near a warm stovetop or swirling it briefly helps it spread smoothly without tearing the base.
Variations and Twists
Add a Thin Layer of Jam Under the Nutella – Spread a light coating of raspberry, cherry, or apricot jam before adding the Nutella. The fruit adds gentle acidity and keeps the filling from tasting too rich.
Scatter Toasted Hazelnuts Over the Filling – Finely chopped toasted hazelnuts add crunch and strengthen the hazelnut flavour already present in the Nutella. They bake into the surface and give a pleasant contrast to the soft pastry.
Make Individual Crostate – Divide the dough into smaller tins or muffin pans to create single-serve tarts. These bake faster and work well for gatherings or school snacks.
Add Espresso for a Coffee Note – Mix up to 1 tablespoon instant espresso powder into the butter or cream you blend with the Nutella. The coffee deepens the chocolate taste and tones down the sweetness.
Storage and Shelf Life
Store homemade crostata at room temperature in an airtight container for 2–3 days. If your kitchen is warm, keep it in the fridge, although the filling will firm slightly once chilled.
For longer storage, freeze the baked crostata by wrapping it tightly in cling wrap and placing it in a sealed container for up to 1 month.
Thaw it in the fridge, then bring it back to room temperature before serving. Reheat individual slices in the microwave for a few seconds if you prefer a softer texture.
Sweet Treats Made with Nutella
Nutella Crostata Recipe
For anyone who loves chocolate bakes, this Nutella Crostata brings a chocolatey, velvety filling with a melt-in-your-mouth centre wrapped in a delicate pastry shell.
Ingredients
Dough
- 250 g – 9 oz flour
- 125 g – 4 ½ oz sugar
- 125 g – 4 ½ oz unsalted butter – softened
- 1 egg
- 1 pinch salt
Filling
- Nutella – homemade Nutella or store-bought
Instructions
Dough
-
Knead the flour together with the sugar, butter, egg, and salt until the dough becomes smooth.
-
Shape it into a ball, flatten it slightly, wrap it in cling wrap, and refrigerate for 30 minutes.
-
Remove it from the fridge, place it on a sheet of baking paper, and roll it out into a 1 cm – 0.4 inch thick sheet.
-
Cut a circle roughly the same size as your tart tin, place the dough in the greased tin, press it down firmly, and make sure it reaches the sides as well.
Assembling
-
Fill the tart with Nutella (about ½ cm – 0.2 inch of filling is enough).
-
Use any leftover dough to decorate the top of the crostata; you can make a lattice or cut simple shapes with a cookie cutter.
-
Bake in a preheated oven at 180°C – 355°F for about 40 minutes, or until golden brown and fully cooked.
-
Let the tart cool down completely before unmoulding and serving.
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Hi!
My grandkids would love this!
Just wondering how much Nutella is used?
Also, do you use any oil to dilute the Nutella or put it in the microwave to soften it a bit?
Thanks
An Italian Canadian from Woodbridge, Ontario, Canada
Ciao Luisa!
I don’t usually measure the Nutella, however, keep in mind that you want to have a thick layer of it – about 1 cm.
I don’t heat it up either, but it’s usually warm here in Australia, so the Nutella in my pantry is always soft. If yours is hard to spread you can definitely microwave it for a few seconds. 🙂
Let me know how you like it!
My oh my ! Tornero !
I know a lot of children – and adults – who would love a slice of this.