Nutella tart

This is certainly one of the most regressive desserts. Who can not remember his 4pm snack or breakfast from his childhood??!

Easy to do, fast to cook and much easier to eat. The crostata (pie or tarte) is a very common dessert here in Italy. You can always see it at some bar. It is just pasta and some marmelade or nutella. You can not miss it. Two simple ingredients but the best ones will make that dessert really good.

Yesterday I did some crostata with a leftover of some homemade kiwi marmelade lost since quite a time in the fridge. Huge success, 6 little boat shape tarts all gone within 5 minutes. Today I still had some pasta left but not enough kiwi marmelade, so I picked up in the nutella (after somebody else did it ;-)). According to A. he prefered the kiwi one, but according from what I can still see that somebody likes this one too ;-)

Crostata di nutella

  1. Riscaldare il forno a 200°C.
  2. Stendere la pasta su un piatto da torta con uno spessore di circa 4/5 mm.
  3. Versare il nutella.
  4. Infornare per circa 15-20 minuti.

Tarte au nutella

  1. Préchauffer les four à 200°C.
  2. Abaisser la pate et l’étaler dans un moule.
  3. Couvrir de nutella.
  4. Enfouner pour 15-20 minutes.

Nutella tart

  1. Warm-up the oven at 200°C.
  2. Roll out the pasta on 4 mm thickness and put it in a pie plate.
  3. Cover it with some nutella.
  4. Put in the oven for about 15-20 mns.
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2 comments to Nutella tart

  • Régressif, comfort food, superbe, on adore!

  • Elodie

    En parlant de recettes régressives… je reve encore de ton cake que tu nous as fait lundi dernier, idéal pour un 1° jour d’été nuageux! Moi qui ne suis pas fan de fruits confits, je les ai trouvés particulièrement savoureux.

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