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Close-up of the baked crostata showing the heart pastry decorations.

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.

Course: Cake, Dessert
Cuisine: Italian
Prep Time: 50 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 1 x 23 to 25 cm (9 or 10 inch) tart
Author: Manuela Zangara

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

Instructions

Dough

  1. Knead the flour together with the sugar, butter, egg, and salt until the dough becomes smooth.
  2. Shape it into a ball, flatten it slightly, wrap it in cling wrap, and refrigerate for 30 minutes.
  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.
  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

  1. Fill the tart with Nutella (about ½ cm – 0.2 inch of filling is enough).
  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.
  3. Bake in a preheated oven at 180°C – 355°F for about 40 minutes, or until golden brown and fully cooked.
  4. Let the tart cool down completely before unmoulding and serving.